Name: Shrimp-Stuffed Avocados
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: American
Ingredients: 1 lb large shrimp, peeled, deveined, and cooked; 4 ripe avocados; 2 tbsp olive oil; 2 tbsp fresh lemon or lime juice; 1 garlic clove, minced; 0.75 tsp salt; 0.5 tsp black pepper; 0.25 cup red onion, finely chopped; 0.25 cup celery, finely chopped; 2 tbsp fresh parsley or cilantro, chopped

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I like making shrimp-stuffed avocados when I want something fresh, light, and satisfying without much cooking. The creamy avocado pairs perfectly with the tender shrimp, and the bright citrusy dressing pulls everything together. I enjoy serving this as a quick lunch, an easy appetizer, or a simple dinner that still feels special.

Why You’ll Love This Recipe

I love this recipe because it’s simple, nutritious, and full of flavor. I don’t need many ingredients, and everything comes together quickly. I also like how versatile it is, since it works well for warm weather meals or anytime I want something refreshing and filling without feeling heavy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

large shrimp, peeled, deveined, and cooked
ripe avocados
olive oil
fresh lemon or lime juice
garlic clove, minced
salt
black pepper
red onion, finely chopped
celery, finely chopped
fresh parsley or cilantro

Directions

I start by chopping the cooked shrimp into bite-sized pieces and placing them in a bowl. I add olive oil, lemon or lime juice, garlic, salt, and black pepper, then stir everything together until well combined.

I mix in the red onion, celery, and fresh herbs, adjusting the seasoning to taste.

I slice the avocados in half and remove the pits. If needed, I scoop out a little of the flesh to create more space for the filling.

I spoon the shrimp mixture generously into each avocado half and serve immediately.

Servings and timing

I usually make this recipe to serve about 4 people.
Preparation time: about 15 minutes
Cooking time: about 5 minutes if shrimp is uncooked
Total time: roughly 20 minutes

Variations

I sometimes add a spoonful of mayonnaise or Greek yogurt for a creamier filling. When I want extra heat, I mix in diced jalapeño or a pinch of chili flakes. I also like adding diced cucumber or cherry tomatoes for extra crunch and freshness.

storage/reheating

I prefer eating shrimp-stuffed avocados fresh, but I store the shrimp filling separately in an airtight container in the refrigerator for up to 2 days. I don’t store assembled avocados because they brown quickly. I don’t reheat this dish.

FAQs

Can I use frozen shrimp?

I use frozen shrimp often and thaw them completely before cooking and chopping.

How do I keep the avocados from browning?

I brush the exposed avocado flesh with lemon or lime juice to slow browning.

Can I make this recipe ahead of time?

I prepare the shrimp filling ahead, but I assemble the avocados just before serving.

Is this recipe served cold or warm?

I enjoy it both ways, but I usually serve it slightly chilled or at room temperature.

Can I substitute shrimp with something else?

I sometimes use crab, lobster, or even chickpeas when I want a different option.

Conclusion

I keep these shrimp-stuffed avocados as one of my favorite easy meals because they’re fresh, flavorful, and quick to prepare. The combination of creamy avocado and bright shrimp filling makes this a dish I always enjoy making and serving.