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
Scale
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
