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A closeup of a halved avocado shell stuffed with a shrimp and vegetable mixture.

Shrimp Stuffed Avocados


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5 from 1 review

Ingredients

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

  1. 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.
  2. Drain off any excess juices and transfer shrimp to a plate to cool.
  3. While shrimp are cooling, prepare the vinaigrette by whisking all vinaigrette ingredients together in a small bowl.
  4. 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.
  5. 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!

  • Prep Time: 10 mins
  • Cook Time: 5 mins