Shrimp Stuffed Avocados Recipe

Shrimp Stuffed Avocados are the ultimate no-fuss, flavor-packed dish that feels both indulgent and refreshing at the same time. Sweet, tender shrimp tossed in a zesty, creamy dressing gets spooned right into buttery ripe avocados—this is not your average quick lunch. It’s bright, it’s satisfying, and it comes together in minutes, making it an absolute lifesaver on hectic weeknights or when you want something light but still crave-worthy. Whether you’re serving it as a light dinner, a show-stopping appetizer, or a meal-prep favorite, this dish delivers every time.

Why You’ll Love This Recipe

• Fast and Effortless: No cooking required if you use pre-cooked shrimp—just mix, slice, and serve in under 15 minutes.
• Loaded with Flavor: The combination of creamy avocado, juicy shrimp, tangy lime, and a kick of spice creates an irresistible bite every time.
• Low-Carb & Fresh: Naturally gluten-free and keto-friendly, this is the perfect meal when you want to eat light without sacrificing flavor.
• Versatile & Customizable: Easy to adapt with your favorite add-ins—make it spicy, make it tropical, make it yours.

Ingredients You’ll Need

Here’s what goes into making these mouthwatering Shrimp Stuffed Avocados:

• Avocados: Choose ripe but firm avocados for easy scooping and sturdy “boats” for the filling.
• Shrimp: Use pre-cooked, peeled, and deveined shrimp—either small for bite-sized convenience or chopped larger ones.
• Lime Juice: Adds brightness and helps prevent the avocado from browning.
• Red Onion: Finely diced for a sharp contrast and crunch.
• Cilantro: Freshly chopped for a burst of herby flavor.
• Jalapeño: Optional, but adds a beautiful mild heat—remove seeds for less spice.
• Greek Yogurt or Mayo: This is your creamy base—yogurt keeps it tangy and light, mayo makes it rich and classic.
• Garlic Powder: Adds savory depth without overwhelming the freshness.
• Salt and Pepper: Essential for seasoning everything just right.

Variations

Want to switch it up? These easy variations let you make it your own:

• Tropical Twist: Add diced mango or pineapple for a sweet contrast.
• Spicy Kick: Mix in a dash of hot sauce or sriracha for heat lovers.
• Tex-Mex Style: Add corn, black beans, and a sprinkle of taco seasoning.
• Cream Swap: Use sour cream or avocado crema in place of yogurt or mayo.
• Protein Boost: Stir in a few chopped hard-boiled eggs for extra protein.

How to Make Shrimp Stuffed Avocados

Step 1: Prepare the Shrimp Salad

In a medium bowl, combine the cooked shrimp, red onion, cilantro, diced jalapeño (if using), lime juice, Greek yogurt or mayo, garlic powder, salt, and pepper. Stir until everything is evenly coated and creamy.

Step 2: Prep the Avocados

Slice the avocados in half and remove the pits. Gently scoop out a bit of the flesh from the center of each half to make room for the filling. Dice the scooped-out avocado and mix it into the shrimp salad for extra creaminess.

Step 3: Fill the Avocados

Spoon the shrimp mixture generously into each avocado half. Don’t worry about being neat—pile it high and enjoy the beautiful mess.

Step 4: Garnish and Serve

Top with extra cilantro, a squeeze of lime, or even a little sprinkle of smoked paprika for color and depth. Serve immediately.

Pro Tips for Making the Recipe

• Use Cold Shrimp: Chilled shrimp makes this dish feel even fresher and more refreshing, especially in warmer months.
• Dice Everything Small: Keeping your ingredients small ensures a bit of everything in each bite.
• Avocado Browning Prevention: If you’re prepping ahead, brush the cut avocados with lime juice to slow browning.
• Serve Immediately: Once avocados are cut, they start to brown—so prep everything first, then slice and fill right before serving.

How to Serve

This dish can shine on its own or as part of a bigger spread:

###As a Light Meal:
Serve two halves per person with a side of mixed greens or a cucumber salad for a full, refreshing dinner.

###Appetizer Style:
Scoop the filling into smaller avocado wedges or serve in endive leaves for a bite-sized starter.

###With a Side:
Pair with tortilla chips or plantain chips for a little crunch, or serve alongside a chilled gazpacho for a summer-perfect meal.

Make Ahead and Storage

Storing Leftovers

Shrimp filling can be made ahead and stored in an airtight container in the fridge for up to 2 days. Just slice and fill the avocados when you’re ready to eat.

Freezing

Not recommended—avocado and creamy shrimp mixtures don’t freeze well and tend to become watery upon thawing.

Reheating

No reheating needed—this is a cold dish meant to be enjoyed chilled or at room temperature.

FAQs

Can I use frozen shrimp?
Yes, just thaw them completely before using. Drain off excess water and pat dry to avoid a watery salad.

Can I make this recipe dairy-free?
Absolutely. Just use a dairy-free mayo or a drizzle of olive oil and lime instead of yogurt.

What if my avocados aren’t ripe?
Set them in a paper bag with a banana or apple for a day or two. The ethylene gas helps ripen them faster.

Can I make this for a crowd?
Definitely. Just scoop the filling into a serving bowl and surround it with avocado slices or chips for dipping—like a chunky shrimp guacamole!

Final Thoughts

Shrimp Stuffed Avocados are the kind of recipe that makes you feel like you’re eating something special, without needing hours in the kitchen. It’s a fresh, creamy, and flavorful dish that works any time of day, any time of year. Whether you’re feeding yourself or impressing guests, it’s a quick win you’ll come back to again and again. Give it a try—you might just find your new favorite!

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