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Shrimp-Stuffed Avocados

A quick, healthy, and fancy-looking meal perfect for busy nights, ready in under 30 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer, Dinner, Lunch
Cuisine: American, Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Avocado Preparation
  • 3 pieces ripe but firm avocados Choose avocados with a little give but not mushy.
Shrimp Mixture
  • 0.5 lb medium shrimp, peeled and deveined (raw or precooked) If using raw shrimp, sauté it before mixing.
  • 1 tbsp olive oil For cooking the shrimp if using raw.
  • 1 clove garlic, minced Adds flavor to the shrimp.
  • 0.25 tsp smoked paprika You can use regular paprika if unavailable.
  • to taste Salt and black pepper Adjust seasoning to taste.
  • 0.25 cup red onion, finely minced
  • 1 small tomato, seeded and diced
  • 0.25 cup cilantro, chopped Optional but recommended.
  • 1 pieces jalapeño, seeded and finely chopped For added spice, optional.
  • Juice of 1 pieces lime Plus extra wedges to serve.
  • 2 tbsp mayonnaise or plain Greek yogurt For a fresher option, use Greek yogurt.
  • 1 tsp Dijon mustard Optional, adds tang.
  • a pinch cayenne or chili flakes Optional for extra heat.
  • to taste chopped chives and additional cilantro Optional garnish.
  • to taste hot sauce Optional drizzle.

Method
 

Prep the shrimp
  1. 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.
  2. If using pre-cooked shrimp: Roughly chop and skip the cooking step.
Make the filling
  1. 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.
Prep the avocados
  1. 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.
Assemble
  1. Spoon the shrimp mixture into each avocado half, mounding it generously. Garnish with chives or additional cilantro, and serve with lime wedges.
Serve immediately
  1. 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.

Notes

Pick avocados with some give, and store leftovers properly. Leftover cooked shrimp works well here, and adding crunchy toppings can enhance the texture. Avoid over-salting until tasting.