Avocado Shrimp Salad Bites

Shrimp Stuffed Avocados are a delightful combination of fresh, creamy, and vibrant flavors. This simple yet elegant dish is perfect for warm-weather meals, light lunches, or even a light dinner. Ripe, buttery avocados are filled with a zesty shrimp salad that brings together tender shrimp, crisp vegetables, and a refreshing citrus dressing. It’s a perfect balance of creamy, crunchy, and tangy, all served inside the smooth and luscious avocado halves.

Why You’ll Love This Recipe

Shrimp Stuffed Avocados are ideal for those who love fresh, nutritious meals with minimal cooking effort. This recipe is incredibly quick to prepare, making it perfect for a weeknight meal or a last-minute appetizer for guests. It’s low in carbs, naturally gluten-free, and can be easily customized to fit any dietary preference. Whether you’re hosting a casual get-together or preparing a quick meal for yourself, this dish delivers on flavor and nutrition. The best part? It requires no cooking—just a little chopping, mixing, and a bit of waiting for the flavors to meld.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Shrimp Salad:

• Cooked shrimp (peeled, deveined, and chopped)
• Ripe avocados (halved and pitted)
• Red onion (finely diced)
• Celery (finely chopped)
• Cherry tomatoes (diced)
• Fresh cilantro or parsley (chopped)
• Lime juice (freshly squeezed)
• Olive oil or mayonnaise (or a combination of both)
• Salt and pepper (to taste)
• Optional: Jalapeño (finely chopped), garlic powder, or hot sauce (for extra flavor and heat)

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Directions

1. Prepare the Shrimp Salad:
   In a medium mixing bowl, combine the chopped shrimp, diced red onion, finely chopped celery, diced cherry tomatoes, and freshly chopped cilantro or parsley.
2. Season the Mixture:
   Drizzle the lime juice and olive oil (or mayonnaise) over the shrimp mixture. Season with salt and pepper to taste. You can also add a pinch of garlic powder for an extra layer of flavor, or a bit of hot sauce for a spicy kick. Stir gently to mix the ingredients together. If time allows, chill the mixture in the fridge for 10–15 minutes to allow the flavors to develop.
3. Prepare the Avocados:
   While the shrimp mixture chills, slice the avocados in half and carefully remove the pits. Use a spoon to scoop out a small amount of flesh from the center of each avocado half, creating enough space to hold the shrimp salad. Set the scooped-out avocado flesh aside.
4. Assemble the Shrimp Stuffed Avocados:
   Spoon the shrimp mixture evenly into the hollowed-out avocado halves, making sure to fill each one generously. Garnish with extra cilantro, a squeeze of lime, or a dash of hot sauce for added flavor.
5. Serve and Enjoy:
   Serve immediately and enjoy this fresh, flavorful dish as an appetizer, lunch, or light dinner. You can also serve with a side salad or tortilla chips for a fuller meal.

Servings and Timing

• Servings: 4 (2 avocado halves per person)
• Prep Time: 15 minutes
• Cook Time: None (if using pre-cooked shrimp)
• Total Time: 15 minutes

Variations

• Spicy Version: Add chopped jalapeño or a dash of cayenne pepper for an extra spicy kick.
• Creamy Shrimp Salad: For a creamier texture, substitute mayonnaise with Greek yogurt or use a mix of both.
• Sweet and Savory: Diced mango or pineapple can be added to the shrimp mixture to introduce a sweet contrast to the savory shrimp.
• Alternative Proteins: You can swap the shrimp for other proteins like crab meat, tuna, or even grilled chicken to create a different flavor profile.
• Chopped Avocado: For an easy-to-eat option, chop the avocado and mix it directly into the shrimp salad for a quick wrap or bowl filling.

Storage/Reheating

This dish is best served fresh due to the avocados’ tendency to brown quickly. If you need to prepare it ahead of time, it’s best to store the shrimp salad separately in an airtight container in the refrigerator for up to 2 days. Cut and fill the avocados just before serving to keep them fresh and prevent browning.

Reheating is not recommended as the dish is intended to be served cold or at room temperature for optimal freshness and texture.

FAQs

• Can I use frozen shrimp?
  Yes, frozen shrimp works perfectly well for this recipe. Simply thaw the shrimp completely and pat them dry before chopping.
• How can I prevent the avocados from browning?
  A simple trick to slow down browning is to squeeze a little lime juice over the avocado flesh before serving.
• Can I make this ahead of time?
  While the shrimp salad can be prepared in advance, it’s best to assemble the avocados right before serving to maintain the perfect texture and appearance.
• What size shrimp should I use?
  Medium to large shrimp are ideal for this recipe. They’re easy to chop into bite-sized pieces that mix well with the other ingredients.
• Can I use canned shrimp?
  Yes, you can use canned shrimp in a pinch. Just be sure to drain and rinse them well before incorporating them into the mixture.
• Is this dish keto-friendly?
  Absolutely! This recipe is low in carbohydrates and high in healthy fats, making it a great option for those following a keto diet.
• Can I add cheese?
  For added flavor, you can sprinkle some crumbled feta or cotija cheese on top of the shrimp salad.
• What can I serve with this dish?
  This dish pairs wonderfully with a light side salad, tortilla chips, or a refreshing soup for a complete meal.
• Can I grill the shrimp?
  Yes, grilling the shrimp can add a delicious smoky flavor to the dish. Grilled shrimp work beautifully with the fresh avocado and citrusy dressing.
• Can I substitute avocado?
  If you prefer not to use avocado, try serving the shrimp salad in lettuce cups or over a bed of mixed greens for a lighter, low-carb alternative.

Conclusion

Shrimp Stuffed Avocados are a refreshing and healthy dish that’s perfect for any occasion. Whether you’re looking for a light lunch, a quick appetizer, or a no-fuss dinner, this recipe is a crowd-pleaser. With its zesty shrimp salad, creamy avocado, and customizable options, it’s easy to see why this dish will become one of your go-to favorites. Not only is it simple to prepare, but it’s also packed with flavor and offers a satisfying balance of textures. Give this recipe a try and enjoy a delightful, healthy meal that’s as delicious as it is nutritious.

These Shrimp Stuffed Avocados are fresh, creamy, and packed with protein! Perfect as a light lunch, appetizer, or a no-fuss dinner, they feature juicy shrimp tossed in a zesty dressing and served inside ripe avocado halves. Quick, healthy, and totally satisfying!

Total Time: 15 minutes
Yield: 4 stuffed avocado halves (2 servings)
Category: Appetizer, Lunch
Method: No Bake/No Cook
Cuisine: Mexican-Inspired

Ingredients

• 2 ripe avocados, halved and pitted
• 1/2 lb cooked shrimp, peeled, deveined, and chopped
• 2 tablespoons mayonnaise
• 1 tablespoon plain Greek yogurt (or more mayo, if preferred)
• 1 tablespoon fresh lime juice
• 1/4 teaspoon garlic powder
• 1/4 teaspoon smoked paprika (optional)
• Salt and pepper, to taste
• 2 tablespoons red onion, finely diced
• 2 tablespoons fresh cilantro, chopped
• Optional: diced tomato or jalapeño for extra flavor

Instructions

1. In a medium bowl, mix together the mayo, Greek yogurt, lime juice, garlic powder, paprika (if using), salt, and pepper.
2. Add the chopped shrimp, red onion, and cilantro to the bowl. Stir until well coated.
3. Scoop out a bit of the avocado flesh from each half to make room for the filling (optional), and gently mash it into the shrimp mixture for extra creaminess.
4. Spoon the shrimp filling evenly into the avocado halves.
5. Serve immediately, garnished with extra cilantro or a lime wedge if desired.

Notes

• Use small shrimp or chop larger ones for easier stuffing.
• For a spicy kick, add a dash of hot sauce or finely chopped jalapeño.
• Best served fresh, but shrimp mixture can be made a few hours ahead and chilled.