Bright, bold, and bursting with zesty flavor, Shrimp Stuffed Avocados are the kind of dish that feels like a tiny vacation for your tastebuds. Creamy avocados cradle a vibrant mix of juicy shrimp, punchy red onion, sweet cherry tomatoes, and just the right kiss of jalapeño heat—all tied together with a sunny lime dressing. This recipe is ready in just 15 minutes, making it the perfect showstopper for brunch, a breezy summer lunch, or a light, satisfying dinner. Whether you’re craving something fresh and healthy or just love the idea of a no-cook meal that delights with every bite, Shrimp Stuffed Avocados are guaranteed to win hearts at your table.
Ingredients You’ll Need
Every ingredient in Shrimp Stuffed Avocados is a deliberate choice—each one brings something special, from creamy avocados to zesty lime and crisp veggies. You’ll need just a handful of essentials to make this dish sing, and the result is a beautiful medley of taste and texture.
- Avocados: Perfectly ripe avocados provide a buttery base that holds all the goodness—choose ones that give slightly when pressed.
- Cooked Shrimp: Tender, succulent shrimp make for a protein-packed filling; use pre-cooked, chilled shrimp for maximum ease.
- Red Onion: Adds a pop of color and a subtle bite, balancing the creaminess of the avocado and shrimp.
- Jalapeño: For a gentle heat that brings the whole filling to life—remove the seeds unless you love fiery flavors.
- Cherry Tomatoes: Little gems of sweetness and color, they brighten up each stuffed avocado beautifully.
- Fresh Cilantro: Chopped cilantro infuses a burst of freshness; adjust the amount to your taste.
- Lime Juice: Essential for a tangy finish and for keeping the avocados vibrant and green.
- Mayonnaise or Greek Yogurt: Choose mayo for richness, or Greek yogurt for a lighter, tangy touch—either makes a creamy dressing.
- Salt and Pepper: Season simply and taste as you go to get it just right.
- Optional: Hot Sauce or Chili Flakes: Spice lovers can add a little extra oomph here for added personality.
How to Make Shrimp Stuffed Avocados
Step 1: Make the Shrimp Filling
Grab a medium mixing bowl and combine the chopped shrimp, red onion, jalapeño, cherry tomatoes, cilantro, lime juice, and mayo or Greek yogurt. Give it all a good stir so the citrus and creamy elements coat everything. Add salt, pepper, and a dash of hot sauce or sprinkle of chili flakes if you’re after a spicy kick. The filling should taste bright, zingy, and appetizing on its own.
Step 2: Prep the Avocados
Halve your avocados and carefully remove the pits. To make room for more of that irresistible shrimp mixture, gently scoop out a little extra flesh from each half, enlarging the natural cavity. Dice that scooped avocado and set it aside to join the filling soon. Handle the avocados with care—they’re delicate, and you want the shells to stay intact for stuffing.
Step 3: Fold in the Avocado
Take the diced avocado from the previous step and lovingly fold it into your shrimp mixture. Be gentle—this keeps the avocado pieces intact and creates a gorgeous, chunky filling instead of a mush. Taste again and adjust the seasoning if needed. This step guarantees every bite is creamy, cool, and completely luscious!
Step 4: Stuff and Serve
Using a spoon, heap generous portions of the shrimp filling into each avocado half, letting it spill over just a bit for that irresistible, overstuffed look. Finish with a flourish of fresh cilantro or a few lime wedges for garnish. Serve straight away for the ultimate contrast of cool avocado and zesty shrimp salad.
How to Serve Shrimp Stuffed Avocados
Garnishes
Garnishing Shrimp Stuffed Avocados is your ticket to making them truly pop on the plate—try extra chopped cilantro, a sprinkle of chili flakes, or a few curls of lime zest for brightness. Even a little drizzle of hot sauce or a dust of smoked paprika can add a delicious dash of drama. The finishing touches are a feast for both the eyes and the appetite!
Side Dishes
Keep things light and vibrant with a crisp green salad, a cool cucumber slaw, or even a tangy quinoa tabbouleh. For a more filling meal, pair your Shrimp Stuffed Avocados with a side of tortilla chips, roasted sweet potatoes, or a refreshing citrus fruit salad—it’s all about letting those fresh flavors shine.
Creative Ways to Present
For extra wow factor, serve your Shrimp Stuffed Avocados on a platter over baby greens or sliced radishes. Going for bite-sized? Scoop out smaller avocado balls and pile that shrimp salad inside for a fun party appetizer. You can even hollow out mini bell peppers and use the same stuffing for a colorful twist. Presentation is half the joy with these beauties!
Make Ahead and Storage
Storing Leftovers
If you have leftover Shrimp Stuffed Avocados, store them in an airtight container in the fridge for up to one day. Place some plastic wrap directly against the surface of the avocados to minimize browning. While the salad still tastes good after a few hours, the avocado tends to soften, so enjoying it fresh is always best.
Freezing
Unfortunately, avocados don’t freeze well as they lose their creamy texture and can turn watery or mushy upon thawing. Shrimp salad itself can be frozen, but for Shrimp Stuffed Avocados, it’s best to whip them up fresh to savor their amazing texture and flavor.
Reheating
These are meant to be served cold or at room temperature, so reheating isn’t recommended. If you’d like a slightly warmer experience, let refrigerated leftovers sit out for 10-15 minutes before enjoying—this way, the flavors shine and the avocado stays creamy.
FAQs
Can I use frozen shrimp in Shrimp Stuffed Avocados?
Absolutely! Just thaw the shrimp thoroughly, pat them dry, and chop before mixing. Frozen shrimp are a convenient and budget-friendly choice that work beautifully in this recipe.
What’s the best substitute for shrimp if I have a shellfish allergy?
You can easily swap the shrimp for chopped cooked chicken or even crab (if seafood is still okay). For a vegetarian option, try hearts of palm or cubes of roasted tofu for that same satisfying texture.
Can I make the filling for Shrimp Stuffed Avocados ahead of time?
Yes—the shrimp salad filling can be made up to a day ahead and kept in the fridge. Just hold off on prepping the avocados until ready to serve so they keep their beautiful color and don’t oxidize.
How do I prevent my avocados from browning?
Tossing the avocado with extra lime juice helps slow down browning. If preparing ahead, cover tightly with plastic wrap pressed directly on the surface, or assemble right before serving for the freshest look.
Are Shrimp Stuffed Avocados gluten-free?
Yes, this recipe is naturally gluten-free and low carb. Just check the labels on your mayonnaise or yogurt to ensure no hidden gluten-containing ingredients have been added.
Final Thoughts
Shrimp Stuffed Avocados are pure joy on a plate—fresh, vibrant, and a guaranteed crowd-pleaser, whether you make them for a party or a solo lunch treat. Give them a try and discover just how simple, satisfying, and fun it can be to bring restaurant-worthy flavors right into your kitchen!
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Shrimp Stuffed Avocados Recipe
- Total Time: 15 minutes
- Yield: 4 stuffed avocado halves 1x
- Diet: Non-Vegetarian
Description
Creamy avocado halves filled with a zesty shrimp salad, this recipe for Shrimp Stuffed Avocados is a refreshing and satisfying dish perfect for a light lunch or appetizer.
Ingredients
For the Shrimp Salad:
- 2 ripe avocados, halved and pitted
- 1 cup cooked shrimp, chopped
- 2 tablespoons red onion, finely diced
- 1 small jalapeño, seeded and finely chopped
- 1/4 cup cherry tomatoes, diced
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons lime juice
- 2 tablespoons mayonnaise or Greek yogurt
- Salt and pepper to taste
- Optional: hot sauce or chili flakes for heat
Instructions
- In a medium bowl, prepare the shrimp salad: Combine chopped shrimp, red onion, jalapeño, cherry tomatoes, cilantro, lime juice, and mayonnaise or Greek yogurt. Season with salt, pepper, and optional hot sauce or chili flakes.
- Prepare the avocados: Scoop out a small amount of avocado flesh from each half. Dice the scooped avocado and fold it into the shrimp mixture.
- Assemble: Spoon the shrimp filling into each avocado half.
- Serve: Garnish with extra cilantro or lime wedges and serve immediately.
Notes
- This dish is best enjoyed fresh but can be prepared up to an hour ahead and chilled.
- For a dairy-free option, use mayo instead of yogurt.
- Feel free to swap shrimp with crab or chicken for a different twist.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer or Light Lunch
- Method: No-Cook
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 stuffed avocado half
- Calories: 230
- Sugar: 1g
- Sodium: 370mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 105mg
