Shrimp-Stuffed Avocados: A Quick, Fancy-Looking Meal for Busy Nights
If you’re anything like me — juggling work emails, kiddo carpools, and the endless hunt for something that feels both healthy and exciting — Shrimp-Stuffed Avocados might just be your new weeknight hero. This Shrimp-Stuffed Avocados recipe is bright, hands-off, and looks like you spent way more time on it than you did. Win-win.
I’m Anna, and my sister Patricia and I cook a lot of things that make busy evenings feel a little more special. We love simple recipes that pack flavor without demanding a full afternoon in the kitchen. These little avocado boats check all those boxes: fresh, low-carb, and ready in under 30 minutes. Read on — I’ll walk you through everything from picking the best avocados to clever swaps when you don’t have every ingredient on hand.
Why You’ll Love This Shrimp-Stuffed Avocados
- Quick: Ready in about 20 minutes, including a very forgiving shrimp sear.
- Fresh and light: Perfect after a heavy weekend or when you want something bright.
- Picky-eater friendly: Shrimp is mild, avocado is creamy — most people love it.
- Versatile: Serve as lunch, a light dinner, or an elegant appetizer for guests.
Ingredients (Serves 2–4)
- 3 ripe but firm avocados (you’ll need 2 halves per person if they’re small)
- 1/2 lb medium shrimp (peeled and deveined — raw or pre-cooked)
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1/4 teaspoon smoked paprika (or regular paprika)
- Salt and black pepper to taste
- 1/4 cup red onion, finely minced
- 1 small tomato, seeded and diced
- 1/4 cup cilantro, chopped (optional but lovely)
- 1 jalapeño, seeded and finely chopped (optional — for a little kick)
- Juice of 1 lime (plus extra wedges to serve)
- 2 tablespoons mayonnaise or plain Greek yogurt (for a fresher option)
- 1 teaspoon Dijon mustard (optional, but I like the tang)
- Pinch of cayenne or chili flakes (optional)
- Optional garnish: chopped chives, extra cilantro, or a drizzle of hot sauce
Quick note on shrimp: If you’re using raw shrimp, we’ll briefly sauté it. If it’s pre-cooked and chilled, just chop and toss it in with the dressing.
Simple Steps to Make Shrimp-Stuffed Avocados
Prep the shrimp:
- If raw: Heat the olive oil in a skillet over medium-high heat. Add the minced garlic, then the shrimp. Season with smoked paprika, a pinch of salt, and black pepper. Cook 1–2 minutes per side until pink and opaque. Remove from heat and let cool slightly, then chop into bite-size pieces.
- If pre-cooked: Roughly chop and skip the cooking step — major time saver.
Make the filling:
- In a medium bowl, combine the chopped shrimp, red onion, tomato, cilantro, jalapeño (if using), lime juice, mayonnaise or Greek yogurt, and Dijon mustard. Stir gently until everything is evenly mixed. Taste and adjust salt, pepper, and lime. If you like it spicy, add a pinch of cayenne.
Prep the avocados:
- Slice each avocado in half lengthwise and remove the pit. Using a spoon, scoop a little extra avocado flesh from the center if you want more room for filling — reserve those scoops to mash into the shrimp mix for a creamier texture.
- Lightly season the avocado halves with a little salt and a squeeze of lime to keep them bright and to prevent browning.
Assemble:
- Spoon the shrimp mixture into each avocado half, mounding it so it looks generous. Garnish with chopped chives or extra cilantro, and serve with lime wedges.
Serve immediately:
- These are best eaten right away while the avocado is fresh and bright. If you need to prep ahead, keep the filling in the fridge and fill the avocados just before serving.
Cooking Tips (Because Life Happens)
- Pick avocados with a little give but not mushy. If they’re rock-hard, put them in a paper bag with an apple for a day to speed ripening.
- Leftover cooked shrimp works beautifully here — it’s a fast way to get dinner on the table after a long day.
- Want extra crunch? Top with toasted pepitas or crushed tortilla chips right before serving.
- Short on time? Use pre-cooked shrimp and Greek yogurt; you’ll shave off 10 minutes with almost no flavor trade-off.
- Avoid over-salting until you taste the finished filling; both shrimp and the small dash of mustard can change the seasoning balance.
A Little Kitchen Story (Keeping It Real)
This dish came into our rotation on a summer afternoon when Patricia and I hosted a last-minute book club. I was frantically throwing together something that felt celebratory but not heavy. We had a bag of shrimp, a bowl of ripe avocados, and about 15 minutes. The guests started arriving as I spooned the mixture in, and people loved it. It felt fancy, yet simple. Since then, it’s become my go-to for casual get-togethers, and yes — the book club kept coming back for more.
Why this works for busy American women
You’re juggling a lot. Shrimp-Stuffed Avocados give you:
- Minimal cleanup (one skillet, one bowl).
- Flexibility (swap shrimp for canned tuna or shredded chicken).
- A recipe that looks like you put in effort, even when dinner was thrown together between meetings.
Serving Suggestions
- Make it an easy lunch: pair with a crisp green salad or quick lemony slaw.
- For a heartier plate: add a side of quinoa, brown rice, or warm corn tortillas for scooping.
- Appetizer idea: halve smaller avocados and serve the stuffed pieces on a platter — they disappear fast.
FAQs (Short and Helpful)
Q: Can I use frozen shrimp?
A: Absolutely. Thaw in the fridge or under cold running water, then pat dry before cooking. Frozen shrimp is a great budget-friendly option.
Q: How long can I store leftovers?
A: Keep the shrimp filling in an airtight container in the fridge for up to 2 days. Pre-stuffed avocados will brown and soften — better to store halves and fill them right before eating.
Q: Is this a low-carb recipe?
A: Yes — avocados and shrimp are naturally low-carb and high in healthy fats and protein, making this a great low-carb shrimp avocado option.
Q: Can I make a dairy-free version?
A: Swap the mayo or Greek yogurt for a dairy-free mayo or a squeeze more lime and a splash of olive oil. Works like a charm.
Q: Any good substitutes for cilantro?
A: If cilantro isn’t your thing, parsley or chopped basil both play nicely here.
Variations to Try
- Mexican-style: Add corn, black beans, and a pinch of cumin. Serve with crushed tortilla chips.
- Mediterranean twist: Swap cilantro for parsley, add diced cucumber, chopped Kalamata olives, and a drizzle of olive oil.
- Spicy shrimp avocado: Toss cooked shrimp in a little hot sauce before mixing.
Internal Resources You Might Like
If you enjoy this fresh, speedy dish, you might also like our roundup of quick weeknight dinners that are made for busy nights, or our collection of creamy avocado recipes that turn this versatile fruit into everything from breakfast to dessert.
Conclusion
I hope this Shrimp-Stuffed Avocados recipe gives you an easy, delicious tool for those nights when you want something special without the fuss. If you want another take on shrimp-stuffed avocados or inspiration for flavor twists, check out Averie’s bright and festive take: Mexican Shrimp Stuffed Avocados – Averie Cooks, and for a low-carb version with different prep notes see this helpful recipe: Stuffed Avocado Recipe with Shrimp { Low Carb } | Healthy Fitness Meals.
Meta description (150 characters):
Shrimp-Stuffed Avocados is the perfect quick, healthy meal for busy nights. Easy, fresh, and delicious — ready in under 30 minutes. Try it tonight!
If you try this, drop a comment or photo — Patricia and I love seeing your versions. And if you need a shortcut or a swap idea based on what’s in your fridge, tell me what you’ve got and I’ll help turn it into dinner.
Shrimp-Stuffed Avocados
Ingredients
Method
- If using raw shrimp: Heat olive oil in a skillet over medium-high heat. Add minced garlic and then shrimp, seasoning with smoked paprika, salt, and black pepper. Cook for 1-2 minutes per side until pink and opaque. Remove from heat and chop into bite-size pieces.
- If using pre-cooked shrimp: Roughly chop and skip the cooking step.
- In a medium bowl, combine chopped shrimp, red onion, tomato, cilantro, jalapeño (if using), lime juice, mayonnaise or Greek yogurt, and Dijon mustard. Stir gently until evenly mixed. Adjust salt, pepper, and lime to taste.
- Slice each avocado in half lengthwise and remove the pit. Scoop out a little extra avocado flesh if needed, and reserve for the filling. Season avocado halves with salt and a squeeze of lime.
- Spoon the shrimp mixture into each avocado half, mounding it generously. Garnish with chives or additional cilantro, and serve with lime wedges.
- These are best enjoyed right away while the avocado is fresh. If preparing ahead, store the filling in the fridge and fill avocados right before serving.