Title: Shrimp-Stuffed Avocados — a Quick, Fresh Meal Busy Moms and Professionals Will Love
Meta description (150 chars):
Shrimp-Stuffed Avocados is the perfect recipe for busy cooks. Quick, healthy, and flavorful — a low-carb, easy shrimp avocado recipe to try tonight!
Introduction
If you’re juggling work, family, and that mysterious pile of laundry that keeps multiplying, Shrimp-Stuffed Avocados might just be your new best friend. This bright, creamy, and slightly zippy dish proves you don’t need hours or a complicated grocery list to serve something that feels special. I developed this avocado shrimp recipe for nights when I want dinner on the table fast but still want to impress—because yes, you can have both convenience and charm.
Pro tip before we dive in: if you want a little inspiration or a variation to try later, check out this helpful write-up on stuffed avocados on our site: Shrimp-Stuffed Avocados guide.
Why You’ll Love This Shrimp-Stuffed Avocados
- Fast: Prep and assembly take about 20–25 minutes if your shrimp are already cooked.
- Healthy: Packed with healthy fats from avocados and lean protein from shrimp — great for a low-carb shrimp recipe.
- Versatile: Serve as a light dinner, an easy shrimp appetizer for guests, or a fun lunch that feels a little fancy.
- Kid- and adult-friendly: Mild, fresh flavors that can be dialed up with a jalapeño or kept gentle for picky eaters.
Ingredients (serves 4)
- 4 ripe but firm avocados
- 1 lb cooked shrimp, peeled and roughly chopped (about 20–24 medium shrimp)
- 1/3 cup mayonnaise or plain Greek yogurt (for a lighter option)
- 2 tablespoons fresh lime juice (about 1–2 limes)
- 1/4 cup finely diced red onion
- 1 small jalapeño, seeds removed and finely minced (optional)
- 1/3 cup cherry tomatoes, quartered
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika (optional)
- Salt and freshly ground black pepper, to taste
- A drizzle of olive oil or a squeeze of extra lime for serving
- Optional: microgreens or chopped chives for garnish
Swap notes: If you’re following a low-carb shrimp recipe plan, use Greek yogurt to lighten the filling. Want more creamy richness? Swap in a tablespoon of olive oil or a touch of sour cream.
Kitchen tools you’ll need
- Sharp knife and spoon (for halving and hollowing avocados)
- Medium bowl for mixing
- Small bowl for lime + mayo dressing
- Serving plate
Step-by-step Directions
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Prep the shrimp: If your shrimp are raw, quickly sauté them in a bit of olive oil with salt, pepper, and a squeeze of lime — about 2–3 minutes per side depending on size — until pink and opaque. Let cool slightly, then chop into bite-size pieces. If using pre-cooked shrimp, just chop and go.
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Make the dressing: In a small bowl whisk together the mayonnaise (or Greek yogurt), lime juice, cumin, smoked paprika (if using), and a pinch of salt and pepper. Taste and adjust—this is where the bright lime balances the cream.
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Combine the filling: In a medium bowl, toss chopped shrimp with diced red onion, minced jalapeño (if using), cherry tomatoes, and cilantro. Add the dressing and gently fold until everything is well coated. Be kind to the avocado later — you don’t want smashed filling.
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Prep the avocados: Halve the avocados and remove the pits. Using a spoon, scoop out a little of the flesh to enlarge the well so your shrimp mixture will sit nicely. Reserve the scooped avocado to mash into the filling for extra creaminess, if you like.
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Stuff and serve: Spoon the shrimp mixture into each avocado half. Garnish with extra cilantro, a squeeze of lime, microgreens, or a sprinkle of smoked paprika. Serve immediately so the avocado stays bright and green.
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Optional: For a warm twist, briefly broil the stuffed avocados (about 1–2 minutes) to warm the shrimp and slightly toast the top. Watch closely — avocados don’t like to be left under heat.
Cooking tips and little hacks
- Buy avocados at different ripeness: Get one or two ripe for immediate dinner and a few firmer ones that will soften over the next days. That way you’ll have ready-to-eat fruit when you need it.
- Shrimp shortcut: Keep cooked frozen shrimp in your freezer for weeknight rescues. Thaw under cold running water and pat dry before chopping.
- Make it make-ahead: Mix the shrimp filling up to a day in advance (store in an airtight container). Hollow out avocados just before serving to prevent browning.
- Flavor boost: Add a teaspoon of finely grated lime zest to the dressing for extra brightness.
- Kid-friendly swap: Leave out the jalapeño and serve hot sauce on the side for adults.
- Low-carb and keto: In place of mayonnaise, use full-fat Greek yogurt or avocado oil mayo for a lighter dressing that keeps carbs low.
I also shared a few more step-by-step images and variations in this helpful piece — take a peek here: shrimp-stuffed avocado variations if you want visual inspiration.
A short story from my kitchen
This recipe became my go-to when Patricia and I started hosting small Sunday dinners. One evening I tossed together a batch in about 20 minutes while she set the table (and whispered to the kids to “behave” — I think they pretended). Everyone loved the crunchy bits of onion and the tang of lime. My niece declared it “fancy salad,” which, in kid language, is the highest compliment.
Serving ideas and pairings
- Serve alongside a crisp green salad or a platter of grilled veggies for a fuller dinner.
- Turn it into a party tray: scoop the filling onto cucumber rounds or endive leaves for bite-sized appetizers.
- For a heartier meal, add quinoa or brown rice under the avocado halves to make them more filling.
- A glass of chilled Sauvignon Blanc or a light rosé pairs beautifully with the citrus notes.
FAQs (quick answers)
Q: Can I use canned shrimp or crab instead?
A: Yes — canned shrimp or lump crab meat work fine. Drain well and pat dry before mixing. This makes the recipe even quicker.
Q: How long will leftovers keep?
A: Store the shrimp filling in an airtight container in the fridge for up to 24 hours. Avoid stuffing avocados until ready to eat, as the flesh browns. If you’ve already stuffed them, eat within a few hours.
Q: Can I make this into a shrimp salad?
A: Absolutely. Toss the shrimp mixture with mixed greens for a simple shrimp salad lunch.
Q: Is this recipe suitable for a low-carb diet?
A: Yes, it’s a naturally low-carb shrimp recipe. Just choose a low-carb mayo or Greek yogurt and skip any sweet add-ins.
Q: Can I grill the shrimp first?
A: Grilled shrimp add a lovely smoky note. Grill briefly and then chop before mixing into the filling.
Why this works for busy American women (and anyone who loves simple, good food)
You don’t need a lot of time or complicated steps to create a meal that feels cared-for. Shrimp-Stuffed Avocados hits the trifecta: quick to assemble, healthy, and visually appealing. It’s also forgiving — a little less onion, a little more lime — and that flexibility matters when you’re balancing schedules and tastebuds. It’s the sort of recipe I reach for when I want to make dinner feel like an occasion without the fuss.
Recipe variations to try
- Mexican-style: Add corn kernels, a splash of tequila-lime dressing, and chopped cilantro. Serve with tortilla chips.
- Mediterranean twist: Swap cilantro for parsley, add diced cucumber and a teaspoon of za’atar.
- Spicy Baja: Mix in chipotle in adobo to the mayo for a smoky heat.
- Dairy-free: Use avocado mayo or a cashew-based cream to keep it dairy-free.
Final thoughts
Whether you’re feeding a crowd, packing a fancy lunch, or making a quick family dinner, Shrimp-Stuffed Avocados gives you fresh flavor with minimal effort. It’s one of those recipes that looks Instagram-ready but won’t eat your evening. Give it a try tonight — your weeknight routine (and your taste buds) will thank you.
Conclusion
If you want a few more takes on this idea or variations to inspire your next dinner, check out this flavorful Mexican version at Mexican Shrimp Stuffed Avocados – Averie Cooks, and for a low-carb spin with helpful nutrition notes visit Stuffed Avocado Recipe with Shrimp { Low Carb } | Healthy Fitness Meals.
Enjoy cooking — and if you try this, come back and tell me (Anna) how it went. I love hearing kitchen stories, especially the ones with happy, unexpected endings.
Shrimp-Stuffed Avocados
Ingredients
Method
- If your shrimp are raw, quickly sauté them in a bit of olive oil with salt, pepper, and a squeeze of lime for about 2–3 minutes per side until pink and opaque. Let cool slightly, then chop into bite-size pieces. If using pre-cooked shrimp, just chop and go.
- In a small bowl whisk together the mayonnaise (or Greek yogurt), lime juice, cumin, smoked paprika (if using), and a pinch of salt and pepper. Taste and adjust.
- In a medium bowl, toss chopped shrimp with diced red onion, minced jalapeño (if using), cherry tomatoes, and cilantro. Add the dressing and gently fold until everything is well coated.
- Halve the avocados and remove the pits. Using a spoon, scoop out a little of the flesh to enlarge the well so your shrimp mixture will sit nicely.
- Spoon the shrimp mixture into each avocado half. Garnish with extra cilantro, a squeeze of lime, microgreens, or a sprinkle of smoked paprika. Serve immediately.
- For a warm twist, briefly broil the stuffed avocados for about 1–2 minutes to warm the shrimp and slightly toast the top.