Shrimp Salad Stuffed Avocado
Shrimp Salad Stuffed Avocado make the best light, healthy and filling meal! Fresh avocado halves seasoned with lime juice and a sprinkle of salt are then filled with a creamy and flavorful shrimp salad.
When you want something light, healthy, refreshing, or all of the above, we turn to stuffed avocados. Everything about them is so vibrant, bright, and flavorful, while still being SO filling and protein-packed. Shrimp and avocado also work beautifully together.
While these may be a healthier meal option, make no mistake – we’re not sacrificing any flavor, there tricks to add more flavors throughout the recipe.
Just like my chicken salad stuffed avocado recipe, this shrimp salad version is also very easy to make ahead of time. Of course, I’m talking about the shrimp salad itself, not the avocados, and I’ve included make ahead instructions below. And for the absolute best flavor, I also included cooking instruction for the shrimp (highly recommended!)
How to Make Shrimp Salad Stuffed Avocados
- Prepare the shrimp. Clean and de-vein the shrimp before rinsing them in cold water.
- Prepare the water. Squeeze lemon juice into a pot of boiling water. Add the halves to the water once squeezed. Toss in the garlic, salt, and herbs. Allow this mixture to simmer for a few minutes.
- Cook the shrimp. Add the shrimp to the pot. Cook until they turn pink and opaque, then use a slotted spoon to remove them from the water to cool.
- Toss the shrimp salad. Dice the cooled shrimp into small pieces. Toss the shrimp into a mixing bowl with the rest of the salad ingredients. Toss to combine.
- Prepare the avocados. Halve the avocados and remove the pits and skin. Slice off a very thin piece of the avocado to help it stand without rolling over.
- Season and stuff them. Rub each avocado half with lemon juice on all sides. Season it with salt and chili powder, if desired. Spoon 1/3 cup of shrimp salad into each avocado half.
Tips for the Best Stuffed Avocados
- Make ahead! You can easily make the shrimp salad ahead of time and store it in an air-tight food storage container with a lid, in the refrigerator.
- Don’t cut the avocado ahead of time. Rubbing the avocados with lime juice creates a vibrant flavor AND helps them from turning dark, but not for long. Be sure to cut the avocados right before you plan on serving them.
- Season the avocado. You don’t want your avocado to be bland while the filling has all of the fun! Be sure to rub the avocados with lime juice and season them with flaky sea salt and a pinch of chili powder.
- Cut the avocado bottom. Making a thin slice on the bottom of the avocado will help it stand without rolling all over your plate.
- Use the leftovers. You can easily turn your leftovers into guacamole! Just separate the stuffing and mash the avocado halves with guacamole ingredients.
- Cook the shrimp yourself. It’s best to cook the shrimp for shrimp salad yourself. It takes a few minutes, but cooking the shrimp in the flavorful broth with garlic, lemon, and herbs will give your salad so much more flavor.
Storing Recommendation
- You can easily store your leftover shrimp salad separately from the avocados. Store it in an airtight food storage container in the refrigerator for 2-3 days. The freshness depends on how fresh the shrimp was before cooking.
- Unfortunately, once you open the avocados, you can’t store them in the same form. I recommend making guacamole with leftover avocado halves. To store the guacamole, transfer it into an airtight container and squeeze some fresh lime juice over it. Try to get the lime juice evenly all over the top and cover it flush with a sheet of plastic wrap. Guacamole lasts about 2 days in the refrigerator.
If you’ve made Shrimp Salad Stuffed Avocados using my recipe and found a lot of good information here, PLEASE leave a 🌟 star rating! Let me know how you liked it by leaving the 📝 comment below as well.
Shrimp Salad Stuffed Avocados Recipe
Shrimp Salad Stuffed Avocado make the best light, healthy and filling meal! Fresh avocado halves seasoned with lime juice and a sprinkle of salt are then filled with a creamy and flavorful shrimp salad.
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Servings: 8
Calories: 273kcal
Ingredients
- 4 ripe avocados can use 4-5 avocados with more or less stuffing
- 1 lemon – juice only
- salt to taste
- chili powder optional
Shrimp:
- 1 lb shrimp
- 1 lemon
- 4-5 sprigs of parsley
- 4-5 sprigs of dill weed
- 3-4 garlic cloves smashed
- 1 Tbsp coarse salt more or less to taste
- about 2 quarts of water to cook shrimp
Shrimp Salad:
- cooked shrimp from above
- 1/2 cup mayonnaise
- 3 Tbsp sour cream
- 1/3 cup diced celery
- 1/3 cup diced cucumber
- 1/4 cup diced red onion
- 2 Tbsp minced chives
- 1/2 lemon – zest and juice
- 1/2 tsp white granulated sugar
- 1 garlic clove pressed
- salt to taste
- black pepper to taste
Instructions
Cooking Shrimp:
- Clean and de-vein shrimp and then, rinse them in cold water.
- Bring pot of water to boil, squeeze in lemon juice and add the halves right into water. Add in garlic, salt, and herbs. Mix well and simmer for a couple of minutes.
- Add shrimp to the pot and cook until just done, turned pink and opaque. (About 1-3 minutes, depending on the size of shrimp.)
- Use a slotted spoon to take shrimp out and set aside to cool.
Shrimp Salad:
- When shrimp is cooled enough to handle, dice them into small pieces and add into a mixing bowl.
- Add the rest of the ingredients for the shrimp salad into the bowl and mix well to combine.
Stuffed Avocados:
- Cut avocados in half and take out the pits. Use a large spoon to gently separate the skin off the avocado flesh. Carefully spoon the avocado meat out, leaving it intact.
- Cut off a very thin slice at the rounded bottom of each avocado half to help it stand without rolling over.
- Rub each avocado half with lemon juice on all sides and season it with a little salt all around. (You can sprinkle just a pinch of chili powder onto the avocado as well if you wish.)
- Spoon about 1/3 cup of shrimp salad into the avocado halves and serve.
Notes
- Storing: You can easily store your leftover shrimp salad separately from the avocados. Store it in an airtight food storage container in the refrigerator for 2-3 days. The freshness depends on how fresh the shrimp was before cooking.
- Use the leftovers. You can easily turn your leftovers into guacamole! Just separate the stuffing and mash the avocado halves with guacamole ingredients.
- Can I use store-bought cooked shrimp? Yes, technically you can buy cooked shrimp that are usually meant for shrimp cocktails. Although, the shrimp salad will not be quite as flavorful since the cooked store-bought shrimp are usually simply boiled without any flavoring. When you boil your own shrimp to make the salad, you will add quite a bit of flavor to the water and in turn, to the shrimp.
Nutrition
Calories: 273kcal | Carbohydrates: 13g | Protein: 3g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 6mg | Sodium: 973mg | Potassium: 577mg | Fiber: 8g | Sugar: 2g | Vitamin A: 300IU | Vitamin C: 31mg | Calcium: 31mg | Iron: 1mg
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Originally published on Will Cook For Smiles in January 2023.
Categories:
30 Minute Meals, Appetizers, Dinner, Gluten Free, Healthy Dishes, Seafood, Shrimp, Snacks,All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
I added chopped fresh jalapeños and cilantro to salad! DELICIOS
Yum! Glad you liked it, Cheri!
Love , going to make these for a outside get together.
What thoughts of rubbing avocado with lime , chilly powder and sea salt . Put back in half shell to make easier to hold while scoping to eat?
Hi Kathi! This may be a little messy to eat while holding because the filling may still fall out. I’d highly recommend eating it on the plate, whether you put it back into the skin/shell or not.
This made the perfect lunch!