• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Instant Pot
  • Beef Gravy
  • Store

Cooking With Curls logo

menu icon
go to homepage
  • Recipes
  • Instant Pot
  • Beef Gravy
  • Store
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Instant Pot
    • Beef Gravy
    • Store
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Main Course » Avocado Shrimp Risotto

    Published: Dec 6, 2013 · Modified: Nov 17, 2020 by Lisa Johnson

    Avocado Shrimp Risotto

    3852 shares
    • Share28
    • Tweet

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

    Jump to Recipe Print Recipe
    Looking down on a white bowl filled with Avocado Shrimp Risotto topped with grated Parmesan cheese.

    This is another one of princess Cassi's favorite meals, so I had to make this Avocado Shrimp Risotto one more time before she left for college. It is so delicious, I really didn't mind at all.

    This Avocado Shrimp Risotto is a a healthy take on a traditional favorite | cookingwithcurls.com

    The avocado takes the place of the butter, and adds some good fats to make it a bit healthier than traditional risotto. You do still have to stand at the stove stirring forever and a day, but this Avocado Shrimp Risotto really is worth it....I promise!

    How to make Avocado Shrimp Risotto

    Heat seafood stock over low heat in a small sauce pan.

    Avocado Shrimp Risotto heat stock cookingwithcurls.com

    Heat olive oil in a large pan or Dutch oven over medium-low heat. Add the chopped onions and cook until translucent, about 5 minutes.

    Add the rice, and cook while stirring until almost all of the oil is absorbed. Stir in the wine, and cook until almost completely absorbed by the rice.

    Avocado Shrimp Risotto add rice cookingwithcurls

    Add the hot seafood stock one cup at a time and stir until almost all of the liquid has been absorbed.

    Avocado Shrimp Risotto add stock cookingwithcurls

    Continue adding the stock until the rice is tender and creamy. You may need to add additional stock or water if it is not tender by the time you run out. If you cook at too high a heat, the rice will not absorb the liquid correctly.

    Avocado Shrimp Risotto more stock cookingwithcurls

    Stir in the garlic, chili powder, and shrimp. Cook until the shrimp are no longer pink.

    Avocado Shrimp Risotto add shrimp cookingwithcurls

    Add the avocado and cook until heated through.

    Avocado Shrimp Risotto add avocado cookingwithcurls

    Stir in the Parmesan cheese, salt and pepper.

    Avocado Shrimp Risotto parmesan cheese cookingwithcurls

    Serve with additional Parmesan and chopped parsley.

    Avocado Shrimp Risotto | cookingwithcurls.com

    This meal is perfect for a family dinner or even a special occasion with guests. It is sure to impress!

    More delicious avocado recipes:

    • Healthy Tuna Stuffed Avocado
    • Avocado Ranch Dressing
    • Guacamole Linguine - with chicken
    • Guacamole Recipe
    • Dark Fudgy Brownies with Avocado

    Cassi's friend Kyla flew up from Florida to drive down with all of Cassi's stuff. Unfortunately, none of us noticed the snow and ice storm that covered the center of the country.....BEFORE they left.

    Cassi and Mom in front of her white suv.

    So their adventure has some added hotel stays and white knuckle driving in the snow!! A lot of texting the latest from the Weather Channel so they knew what the conditions were going to be as they moved further south. Luckily Cassi was raised in Iowa and learned to drive in the snow. 🙂  I am still worried, but I have faith in her.....she's a smart kid!!

    I found the original recipe for Avocado and Shrimp Risotto a few years ago in The 10 Things You Need to Eat cookbook by Dave Lieberman and Anahad O'Connor, and we have made it several times...we love it!!

    A few changes have been made over the years because that's just how I roll, and sometimes I don't have the ingredients on hand. I have made this with vegetable stock and chicken stock when seafood stock was not available. I just found Swanson's Seafood Stock and it is awesome! It smells like you are cooking seaweed, but it gives this dish so much more flavor than the previous stock that I used!

    The past week has been quite chaotic and emotional with Alex and Cassi both moving out, but that is just how life is sometimes.

    Enjoy!!

    Avocado Shrimp Risotto in a white bowl. topped with grated Parmesan cheese.

    Avocado Shrimp Risotto

    This Avocado Shrimp Risotto is perfect for a family dinner or even a special occasion with guests.  It is sure to impress!
    5 from 1 vote
    Print Rate
    Course: Main Course
    Cuisine: Italian
    Keyword: healthy risotto recipe, avocado and shrimp
    Prep Time: 5 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 5 minutes
    Servings: 4 Servings
    Calories: 641kcal
    Author: Lisa Johnson

    Ingredients

    • 1 quart seafood stock can substitute vegetable stock
    • 3 Tablespoons olive oil
    • ¼ cup chopped yellow onion
    • 1 cup risotto rice Arborio
    • ½ cup dry white wine
    • 2 cloves fresh garlic pressed
    • ¼ teaspoon chili powder add more if you like more heat
    • ¾ pound fresh shrimp - medium size peeled, cleaned, deveined
    • 2 large avocados peeled, pitted, and mashed
    • ½ cup finely grated Parmesan cheese plus more for garnish
    • sea salt & fresh ground pepper
    • 2 Tablespoons Italian parsley chopped (for garnish)
    Prevent your screen from going dark

    Instructions

    • Heat seafood stock over low heat in a small sauce pan.
    • Heat olive oil in a large pan or Dutch oven over medium-low heat. Add the chopped onions and cook until translucent, about 5 minutes.
    • Add the rice, and cook while stirring until almost all of the oil is absorbed. Stir in the wine, and cook until almost completely absorbed by the rice.
    • Add the hot seafood stock one cup at a time and stir until almost all of the liquid has been absorbed.
    • Continue adding the stock until the rice is tender and creamy. You may need to add additional stock or water if it is not tender by the time you run out. If you cook at too high a heat, the rice will not absorb the liquid correctly.
    • Stir in the garlic, chili powder, and shrimp. Cook until the shrimp are no longer pink.
    • Add the avocado and cook until heated through.
    • Stir in the Parmesan cheese, salt and pepper.
    • Serve with additional Parmesan and chopped parsley.

    Notes

    Adjust the amount of chili powder based on your family's tastes.

    Nutrition

    Calories: 641kcal | Carbohydrates: 52g | Protein: 32g | Fat: 32g | Saturated Fat: 6g | Cholesterol: 225mg | Sodium: 1615mg | Potassium: 860mg | Fiber: 8g | Sugar: 2g | Vitamin A: 423IU | Vitamin C: 17mg | Calcium: 353mg | Iron: 5mg

    « Crispy Herb Roasted Potatoes
    Dark Chocolate Peppermint Cookies »

    Reader Interactions

    Comments

    1. Robyn @ simply fresh dinners says

      December 07, 2013 at 4:40 am

      Love that dish, Lisa I can see why it's your daughter's favourite. Everything goes great with shrimp, lol. Beautiful job.

      Reply
    2. Claire @ A Little Claireification says

      December 07, 2013 at 9:04 am

      This looks absolutely delicious, Lisa! I love risotto and the avocado and shrimp sound so wonderful - I will have to try it! I am sure Cassi will have a great adventure ahead of her and that she will miss her Mom's fantastic cooking too! Pinning and xo!

      Reply
    3. Gloria // Simply Gloria says

      December 07, 2013 at 11:43 am

      You know, I was never sad when the boys went to Kindergarten, or HS graduation (although, THAT was just surreal!) but I get a little ( a lot!) sad when they leave the nest!
      Love your creative recipe, Lisa. My boys LOVE anything with avocado ...and shrimp! So, this is a winner!
      (PS...don't stress, I get a little behind on my comments, too.) (=

      Reply
    4. Kim says

      December 07, 2013 at 4:14 pm

      This looks absolutely delicious - I'm sad I don't have everything in the house right now (and since it is single digit temps I'm not going back out) - as soon as I go to the grocery store I'm going to make this! So happy you shared with us!

      Reply
    5. Sharon says

      December 10, 2013 at 12:54 am

      Oh m goodness, my mouth is watering! (literally) This sounds SO good. Thanks for sharing the recipe.

      Did your daughter make it to Florida okay?

      Reply
    6. kristi@ishouldbemoppingthefloor says

      December 13, 2013 at 2:23 am

      Awww...best wishes to your girl! So fun! And this looks delicious!

      Reply
    7. Inspire Me Heather says

      December 13, 2013 at 5:24 am

      That sounds really good with the risotto, avocado, shrimp and parmesan to hold it all together - yum!!

      Reply
    8. Maryann @ Domestically Speaking says

      December 13, 2013 at 3:02 pm

      YUM! What a great recipe... Pinned for later!

      Reply
    9. Julie Fiato says

      December 13, 2013 at 10:30 pm

      Yummy..you ALWAYS cook stuff I LOVE girl!!! Your pics looks great too. XO

      Reply
    10. Krista @ Joyful Healthy Eats says

      December 17, 2013 at 2:10 pm

      Lisa, this recipe looks incredible. Loved the avocado and shrimp combination. I haven't made risotto yet, but this is one is on my "to do" list! Thanks girl and best wishes to your girl! 🙂

      Reply
    11. Meghan @ The Tasty Fork says

      December 18, 2013 at 10:19 am

      This looks like such a decadent dinner! I love risotto! It's the kind of meal that shows how much love someone... b/c it's work! Recipe is pinned!! (And thanks for linking up to WUW!!)

      Reply
    12. Kat @ I Want Crazy says

      December 18, 2013 at 2:39 pm

      Yum! This looks delicious! I love risotto and this is such a great version, pinned!!

      Reply
    13. Cynthia says

      December 21, 2013 at 3:49 pm

      It's nice to get some "real food" recipes during the holidays, and this looks delicious! I'm glad your daughter was able to get there safely. Thank you for linking to the In and Out of the Kitchen Link Party. Hope to see you next week.

      Reply
    14. Cathy@LemonTreeDwelling says

      December 21, 2013 at 7:26 pm

      Ooooooh.....I am drooling over this recipe! I love risotto and I love avocado.....this sounds AMAZING! Pinning and sharing!

      Reply
    15. Jamie @ Love Bakes Good Cakes says

      July 16, 2014 at 1:43 am

      Perfect for a quick meal! Love the avocado and shrimp! 🙂

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Headshot of Lisa Johnson

    Hi, I'm Lisa - Welcome to my kitchen! I have a passion for good food and love sharing my creations with friends, family and everyone that loves a homecooked meal. This is where I share my favorite recipes with step-by-step instructions as well as tips and tricks to help you make these delicious recipes in your home.

    More about me →

    Popular

    • Watermelon Mojito Recipe
    • Instant Pot Veracruz Pork Chops
    • Watermelon Pina Colada
    • Fish Taco Salad
    Shop Lisa's Favorite Products on amazon.com with 5 product images.

    As seen in...

    List of magazine where my recipes have been featured.

    Footer

    ↑ back to top

    Info

    • Privacy Policy
    • Disclaimer & Disclosure
    • Accessibility Policy
    • Contact

    Newsletter

    • Sign Up! for emails and updates & receive a FREE Instant Pot e-Book filled with the Top 10 reader's favorite recipes!

    Topics

    • Instant Pot
    • Tropical Pina Colada
    • Beef Gravy
    • Recipe Index

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2012-2022 Cooking with Curls® | All Rights Reserved