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Shrimp-Stuffed Avocados

A quick, healthy, and flavorful dish that combines ripe avocados and shrimp, perfect for busy evenings or as an impressive appetizer.
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Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American, Low-Carb
Calories: 250
Ingredients Method Notes

Ingredients
  

For the filling
  • 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
For serving
  • A drizzle of olive oil or a squeeze of extra lime
  • Optional: microgreens or chopped chives for garnish
  • 4 pieces ripe but firm avocados

Method
 

Prep the shrimp
  1. 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.
Make the dressing
  1. 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.
Combine the filling
  1. 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.
Prep the avocados
  1. 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.
Stuff and serve
  1. 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.
Optional warm twist
  1. For a warm twist, briefly broil the stuffed avocados for about 1–2 minutes to warm the shrimp and slightly toast the top.

Notes

Buy avocados at different ripeness for immediate dinner and some that will soften in the following days. Keep cooked frozen shrimp in your freezer for weeknight rescues. Mix your shrimp filling up to a day in advance, storing in an airtight container, and hollow out avocados just before serving to prevent browning.