This delicious shrimp stuffed avocado is refreshing, creamy and easy to make. Perfect as a healthy appetiser or light snack and ready in under 20 minutes.
Shrimp stuffed avocado ingredients
This recipe is a delicious way to enjoy avocado as well as shrimp. I used some of the avocado to add into the filling and some to make a creamy sauce. Adding the avocado into the sauce meant that I didn't need to use very much mayonnaise. This in turn means that the sauce is pretty healthy while still being really creamy.
I added not only lime juice but also lime zest so this recipe is super refreshing. Both avocado as well as shrimp pair incredibly well with lime.
The filling mixture also contains corn, red onion and jalapeno pepper. I used only 1 jalapeno but you can throw in another one for more heat.
What shrimp to use
If you are in North America use medium/large shrimp. If you are in the UK look for king prawns. I am using cooked, ready to eat shrimp so to make the filling mixture all I need to do is combine it with the other ingredients. If you prefer, however, you can prepare the shrimp from raw by quickly frying it in a pan with a little oil for 2-3 minutes on each side (depending on the size of your shrimp). Cool it before combining with the other ingredients.
Step-by-step recipe instructions
1.Start by cutting the avocados in half and removing the seeds. Place the flesh of 1/2 (half) avocado in a blender and dice 1 avocado. Use the remaining 1.5 avocados in another recipe (perhaps mango avocado salsa?).
In a large mixing bowl combine the diced avocado with the shrimp, corn, onion, jalapeno and lime zest.
2. Next make the sauce. To the blender add the avocado half, garlic, cilantro, lime juice, mayonnaise and water.
3. Blend together until smooth. Season to taste and pour the sauce over the filling mixture.
4. Stir the mixture gently until well combined. Adjust the seasoning if needed.
5. Spoon the mixture into the 6 avocado shells. Sprinkle a little cayenne pepper (if using) over the top and chill your shrimp stuffed avocado for 30 minutes before serving, if possible.
Top tips and FAQs
- Use medium/large shrimp or king prawns.
- Zest the lime before juicing it.
- You can prepare the filling ingredients up to 3 hours ahead (keep them refrigerated, covered). Stir in the sauce just before serving.
- Chill for 30 minutes before serving if possible. Consume within 3 hours. Keep refrigerated, covered.
- Not suitable for freezing.
You might also like
- 4-Ingredient Deviled Eggs with Avocado & Horseradish
- Healthy Creamy Salmon Spread Recipe
- Salmon Lettuce Wraps with Avocado Sauce
- Shrimp in Coconut Vegetable Sauce (Healthy)
Keep in touch!
If you make this shrimp stuffed avocado I'd love to know how it turned out for you. Did you add other ingredients into the filling? Let me know in the comments below, thanks!
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Healthy Shrimp Stuffed Avocado
Equipment
- Small blender
Ingredients
- 200 g medium/large shrimp or king prawns ready to eat
- 3 medium avocados use flesh of 1½, see Instructions
- ½ small red onion finely chopped
- 6 tbsp corn from a can
- 1 jalapeno deseeded, finely chopped
- 1 garlic clove finely chopped
- 3 tbsp cilantro/fresh coriander
- 2 tbsp mayonnaise
- 2 tbsp lime juice plus zest of 1 lime
- 1 tbsp water
- Sea salt and pepper to taste
- Cayenne pepper for sprinkling on top optional
Instructions
- Start by cutting the avocados in half and removing the seeds. Place the flesh of 1/2 (half) avocado in a blender and dice 1 avocado. Use the remaining 1.5 avocados in another recipe (perhaps mango avocado salsa?).
- In a large mixing bowl combine the diced avocado with the shrimp, corn, onion, jalapeno and lime zest.
- To make the sauce blend together the avocado half, garlic, cilantro, lime juice, water and mayonnaise until smooth. Season to taste and pour over the filling ingredients.
- Stir gently until well combined. Adjust the seasoning and spoon the mixture into the 6 avocado shells. Sprinkle a little cayenne (if using) over the top and chill your shrimp stuffed avocados for 30 minutes before serving if possible.
Notes
- Use medium/large shrimp or king prawns.
- Zest the lime before juicing it.
- You can prepare the filling ingredients up to 3 hours ahead (keep them refrigerated, covered). Stir in the sauce just before serving.
- Chill for 30 minutes before serving if possible. Consume within 3 hours. Keep refrigerated, covered.
- Not suitable for freezing.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about creatively simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make, healthy and delicious, perfect for everyday cooking. 
I love everything Mexican and Tex-Mex and had given up on stuffed avocados after becoming allergic to eggs, so this is a brilliant way for me to enjoy them again!
Glad you like it! Thanks! Must be hard to be allergic to eggs, they are in everything!
These are so pretty!! Elodie has a birthday party coming up and these would be perfect!
Thanks Midge, happy birthday Elodie!
These look so pretty! It's such a great idea to serve the filling in the avocado skins.
Thank you Corina!
this is a great sounding recipe, I would never think to stuff an avocado but they look so good! x
Thank you Jenny! Avocado actually is great for stuffing, it's got the right shape for it:)
Love love love avocado, and black beans, and mexican. you may have just become my new fave person!!
#tastytuesday
Thanks so much:)
Wow, so vibrant and delicious!
Thanks Vicky, it was very delicious :O)
I love avocados and this dish sounds delicious. I love how you have added the salsa into the avocado, they would not only make a lovely lunch but would look great when entertaining. Thank you for sharing with #CookBlogShare x
Thanks Kirsty, I had one of these for lunch yesterday and though it was light it was also surprisingly filling:O) Thanks for hosting this week!
Loving the idea of a filled avocado, bet it was really tasty
Thank you Alison, yes it was quite nice:O)