Shrimp Salad Stuffed Avocado make the best light, healthy, and filling meal! Fresh avocado halves seasoned with lime juice and a sprinkle of salt and then filled with a creamy and flavorful shrimp salad.
Shrimp Salad Stuffed Avocado
When you want something light, healthy, refreshing, of 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. While these may be a healthier meal option, make no mistake – we’re not sacrificing any flavor or satisfaction here for the sake of nutrients.
The flavor isn’t just created by the shrimp salad. It all starts with the avocado itself! The natural flavors of the veggie are enhanced simply with freshly squeezed lime juice and a sprinkle of flaky sea salt. Before they’re mixed with the other ingredients, the shrimp are made flavorful with fresh herbs, garlic, and lemon juice. You’ve likely noticed I have a bit of a natural ingredient trend going on here!
While the shrimp and avocado do lend incredible flavor to the overall dish, it’s the remaining salad ingredients that really create the most noticeable, drool-worthy flavor. Mayonnaise and sour cream work in tandem to create the best creamy base. There are also added textures from the diced celery, cucumber, and red onions that pair so well with the shrimp. Plus, they also create even more natural and fresh flavor in every bite.
- Avocados – Make sure they’re just ripe! If they’re super firm, they’re likely not ripe yet. If they’re too soft, they’re overripe.
- Lemon Juice – Freshly squeezed always yields the best flavor.
- Seasonings – Salt and and optional sprinkling of chili powder work wonders!
For the shrimp:
- Shrimp – You can use frozen shrimp if that’s more convenient. Make sure they’re totally thawed prior to cooking.
- Lemon – fresh lemon, of course.
- Fresh Herbs – Fresh parsley and dill weed sprigs create the most amazing flavor.
- Garlic – Use fresh, not pre-minced garlic for the best flavor and aroma.
- Salt – Coarse salt works best here.
For the shrimp salad:
- Mayonnaise – You can feel free to use low fat mayo, but the results may not be as creamy.
- Sour Cream – Same rules apply here! You can opt for low or full fat sour cream.
- Vegetables – Celery, cucumbers, and red onions are what you’ll need to add flavor and textures to your shrimp salad. Be sure to rinse and pat dry the celery and cucumbers prior to using them.
- Chives – You’ll love the fresh, mild onion flavor that chives provide.
- Lemon – You’ll need the zest and freshly squeezed juice of half a lemon.
- White Granulated Sugar
- Seasonings – The salad is seasoned simply with salt and freshly cracked black pepper.
Cook the shrimp.
Clean and de-vein the shrimp before rinsing them in cold 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.
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.
Make 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.
Assemble the stuffed 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.
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
- 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.
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.
Plastic wrap should be touching the top of guacamole to create a barrier between the dip and the air. Cover the container with a lid and refrigerate. Guacamole lasts about 2 days in the refrigerator.
Shrimp Salad Stuffed Avocados
- 4 ripe avocados can use 4-5 avocados with more or less stuffing
- 1 lemon – juice only
- salt to taste
- chili powder optional
- 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
- 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
- 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.
- 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.
- 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.