Shrimp Stuffed Avocados

Shrimp Stuffed Avocados are a fresh, flavorful, and elegant dish perfect for warm-weather meals, quick lunches, or light dinners. Creamy avocados are filled with a zesty shrimp salad made with tender shrimp, crunchy vegetables, and a bright citrus dressing. It’s a delicious balance of creamy, crunchy, and tangy, all served inside a perfectly ripe avocado half.

Why You’ll Love This Recipe

This recipe is quick to prepare, visually impressive, and bursting with refreshing flavor. Shrimp Stuffed Avocados are low-carb, naturally gluten-free, and easy to customize. Whether you’re entertaining guests or just want something light and satisfying, this dish delivers on taste and nutrition. No cooking skills needed—just a bit of chopping and mixing.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cooked shrimp (peeled, deveined, and chopped)
• Ripe avocados
• Red onion
• Celery
• Cherry tomatoes
• Fresh cilantro or parsley
• Lime juice
• Olive oil or mayonnaise
• Salt and pepper
• Optional: jalapeño, garlic powder, or hot sauce for extra flavor

directions

1. In a medium bowl, combine chopped shrimp, diced red onion, celery, cherry tomatoes, and cilantro or parsley.
2. Drizzle with lime juice and olive oil (or mayonnaise), then season with salt and pepper to taste.
3. Stir gently to combine all ingredients. Chill for 10–15 minutes if time allows.
4. Slice avocados in half, remove the pits, and carefully scoop out a small amount of flesh to create space for filling.
5. Spoon the shrimp mixture evenly into each avocado half.
6. Garnish with extra herbs or a splash of hot sauce if desired.
7. Serve immediately.

Servings and timing

This recipe serves 4 (2 avocado halves per person).
Prep time: 15 minutes
Cook time: None (if shrimp is pre-cooked)
Total time: 15 minutes

Variations

• Spicy version: Add chopped jalapeño or a dash of cayenne pepper.
• Make it creamy: Use mayonnaise or Greek yogurt for a creamy-style shrimp salad.
• Add fruit: Diced mango or pineapple adds a sweet contrast to the savory shrimp.
• Use other proteins: Try crab meat, tuna, or even grilled chicken for different flavors.
• Serve it chopped: Dice the avocado and mix it with the shrimp salad for an easy bowl or wrap filling.

storage/reheating

Shrimp Stuffed Avocados are best served fresh, as the avocados can brown over time.

If you need to prep ahead, make the shrimp salad separately and store it in an airtight container in the fridge for up to 2 days. Cut and fill the avocados just before serving to keep them fresh and green.

Avoid reheating this dish—it’s meant to be served cold or at room temperature.

FAQs

Can I use frozen shrimp?

Yes, just thaw the shrimp completely and pat dry before using.

How do I keep the avocados from browning?

Squeeze a little lime juice over the avocado flesh to help slow down browning.

Can I make this ahead of time?

You can prepare the shrimp salad in advance, but assemble the avocados right before serving for best texture and appearance.

What size shrimp should I use?

Medium to large shrimp work well—chop them into bite-sized pieces for easy mixing and serving.

Can I use canned shrimp?

Yes, canned shrimp can be used in a pinch. Drain well before mixing with other ingredients.

Is this dish keto-friendly?

Yes, it’s low in carbs and high in healthy fats, making it great for a keto diet.

Can I add cheese?

Feta or cotija cheese can be a tasty addition to the shrimp salad.

What goes well with this dish?

Serve with a side salad, tortilla chips, or a light soup for a full meal.

Can I grill the shrimp?

Absolutely! Grilled shrimp add a smoky depth of flavor that works beautifully in this dish.

What can I use instead of avocado?

For an alternative, serve the shrimp salad in lettuce cups or over a bed of mixed greens.

Conclusion

Shrimp Stuffed Avocados are a light, fresh, and flavorful dish that’s perfect for quick meals or impressive appetizers. With minimal prep and tons of customizable options, this no-cook recipe is a go-to favorite for hot days or healthy eating. Creamy, zesty, and satisfying—you’ll want to make this again and again.

Print