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Shrimp Stuffed Mirlitons

Shrimp Stuffed Mirlitons

Mirlitons, or Chayotes as they are called in the Southwest, are a member of the squash family.


  • 8 mirlitons
  • 2 tablespoons butter
  • 2 large onions, finely chopped
  • 2 cloves garlic, minced
  • 2 pounds peeled, raw shrimp
  • 2 eggs, well beaten
  • 2 teaspoons chopped parsley
  • 1 sprig thyme
  • 1 teaspoon salt
  • Pepper
  • 3 cups soft bread crumbs
  • 6 tablespoons butter, melted


  1. Simmer mirlitons in salted water until tender; cut in halves. Remove seeds and spoon out pulp. Mix pulp and bread crumbs.
  2. Saute onions, garlic and shrimp in butter over medium heat for about 10 to 15 minutes, stirring frequently; let cool.
  3. Add egg, parsley, thyme, salt and pepper.
  4. Fill shells; sprinkle the top with bread crumbs, and drizzle with melted butter.
  5. Bake for 25 minutes at 375 degrees F.

Yield: 16

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