Packed full of flavor, these easy Shrimp Stuffed Avocados are a perfect healthy appetizer or dinner!
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I must admit… I have not been on my healthy game plan for 2018 as I had hoped for. With record-low freezing temps here on the coast of NC and SNOW, all I’ve been craving is fattening COMFORT FOOD!
What’s awesome about this recipe is that although it’s healthy, it’s extremely satisfying. Really, how can you go wrong with shrimp, avocado and healthy veggies in a tangy vinaigrette?!
Not only that, if you’re quick with your slicing and dicing, this comes together in 15 minutes. And if you buy your shrimp pre-cooked, then 10 minutes. A win-win here! 
I played around with the shrimp/veggie/avocado ratio until I got it to what I thought would be exceptional, so I did have a little of the mixture left over after stuffing 6 shells. Eat the leftover mixture in a bowl or go back for seconds and refill your avocado shell… this is so healthy, seconds shouldn’t count! 
If you’re a shrimp lover like me, check out all of my other shrimp recipes. 
Enjoy!
Shrimp Stuffed Avocados
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 mins
- Yield: 6 stuffed avocados 1x
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Pin RecipeIngredients
For the shrimp mixture:
- Salt and pepper for seasoning shrimp
- 1 tablespoon olive oil
- 1/4 pound peeled and deveined shrimp
- 1/3 cup chopped English cucumber
- 1/3 cup halved cherry tomatoes
- 1/4 cup thinly sliced red onion
For the vinaigrette:
- 3 tablespoons olive oil
- 4 tablespoons red wine vinegar
- 1 teaspoon fresh lime juice
- 1/2 teaspoon honey
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- Pinch garlic powder
- Pinch ground cumin
- Optional: Fresh chopped cilantro or parsley, for garnish
Instructions
- Season shrimp with salt and pepper. Heat olive oil in a skillet over medium high heat. Add shrimp to skillet and cook for 3-5 minutes, or until shrimp are cooked and have just turned pink on both sides.
- Drain off any excess juices and transfer shrimp to a plate to cool.
- While shrimp are cooling, prepare the vinaigrette by whisking all vinaigrette ingredients together in a small bowl.
- Chop your vegetables and place in a large bowl. Lastly, slice avocados lengthwise and remove pits. Scoop out the flesh of the avocados and chop. Place avocado in the bowl with the vegetables. Roughly chop the cooled shrimp and add them to bowl with avocado mixture.
- Drizzle vinaigrette over mixture and stir to combine. Stuff avocado shells with mixture and sprinkle with chopped fresh cilantro or parsley. Sprinkle with additional pepper, if desired.
Notes
If there is any shrimp mixture remaining, use it to re-fill your avocado shell for seconds!
Catherine Lee says
I am so going to make this today! One question, what size shrimp? Did you chop them or just get small ones? I don’t usually find huge avocados so I want to be able to get plenty of shrimpy goodness in the shells! I’m so hungry now
Amy @ The Blond Cook says
Thanks, Catherine! I used medium shrimp and chopped them but you can use any size shrimp you want. I hope you enjoy it! 🙂
Elenoir says
This was so easy to make! Thanks for a delicious, healthy recipe. We’ll be making it often!
★★★★★
Amy @ The Blond Cook says
Thanks so much, Elenoir! 🙂