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    Shrimp Guacamole

    The perfect combination for a refreshing appetizer

    Seafood Guacamole Recipe by Dennise Oller

    — Marisa Zanganeh

    En español


    • 1 liter water
    • 8 ounces fresh medium shrimp, deveined
    • 1 bay leaf
    • ¼ Spanish onion
    • ½ teaspoon peppercorns
    • 4 ripe Hass avocados
    • ½ red onion, finely sliced
    • 1 small garlic clove, finely chopped
    • 2 tablespoons cilantro, finely chopped
    • 1 jalapeño pepper, seedless and deveined, diced
    • ½ serrano pepper, seedless and deveined, diced (adjust to taste)
    • Lemon juice
    • 1 teaspoon salt
    • 1 teaspoon pepper
    • ½ ripe tomato, seedless and pulpless, diced



    1. Pour water into a medium-sized pan. Add bay leaf, Spanish onion and a teaspoon each of salt and pepper. Boil 8–10 minutes. Add shrimp, lower heat to minimum setting and heat for 1 minute or until shrimp turn pink.

    2. Remove shrimp and blanch in cold water. Drain, slice in half and set aside.

    3. Slice avocado in half, remove the seed, peel and cut avocado in squares. Place in a glass mold.

    4. Add the red onion, garlic, jalapeño and serrano peppers, shrimp, diced tomato, lemon juice and salt to taste, and mix carefully. Serve immediately. 


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