Shrimp Stuffed Avocados are the ultimate quick-fix meal that checks every box: creamy, fresh, satisfying, and bursting with bold, zesty flavor. Juicy shrimp tossed in a tangy, slightly spicy sauce, then nestled inside buttery ripe avocado halves—it’s the kind of dish that feels indulgent but comes together in just minutes. Whether you’re craving a light lunch, an impressive appetizer, or a no-fuss dinner, this recipe delivers big flavor with minimal effort.

Why You’ll Love This Recipe

Super Quick: You can have these on the table in under 20 minutes. Perfect for those nights when cooking feels like a chore.
Healthy and Filling: Avocados and shrimp are both nutrient-packed, so you’re getting protein, healthy fats, and fiber in one dish.
Cool and Refreshing: Perfect for warmer days or anytime you’re craving something fresh that doesn’t require turning on the stove for long.
Elegant but Easy: These look fancy enough for guests but are genuinely simple to make—no complicated techniques involved.

Ingredients You’ll Need

Here’s what goes into these flavor-packed Shrimp Stuffed Avocados, along with why each ingredient matters:

Shrimp: Peeled and deveined, cooked until just tender—perfect for soaking up all that delicious sauce.
Avocados: Ripe but firm avocados are the base of this dish, adding creamy richness that pairs beautifully with the shrimp.
Lime Juice: Adds brightness and keeps the avocado from browning—don’t skip this!
Mayonnaise: Gives the shrimp mixture a creamy, luscious texture.
Hot Sauce: For a little kick; use your favorite brand or even sriracha for a twist.
Garlic Powder: Brings subtle depth and a savory note that complements the shrimp.
Fresh Cilantro: Adds color and a fresh, herby finish—feel free to leave it out if you’re not a fan.
Red Onion: Finely diced for a bit of crunch and sharpness to balance the creaminess.
Cherry Tomatoes: Optional, but they add a pop of sweetness and color.
Salt and Pepper: Essential for bringing all the flavors together.

Variations

There are so many ways to switch things up with this recipe:

Tropical Vibes: Add diced mango or pineapple for a sweet contrast to the shrimp.
Spicy Lovers: Mix in chopped jalapeños or use a spicier hot sauce.
Low-Cal Option: Replace mayo with Greek yogurt for a lighter version that’s still creamy.
Make It a Salad: Scoop the shrimp mixture over chopped romaine or mixed greens instead of stuffing it into avocados.
Different Protein: Swap shrimp for lump crab meat, grilled chicken, or even canned tuna for a tasty variation.

How to Make Shrimp Stuffed Avocados

Step 1: Cook the Shrimp

If your shrimp aren’t pre-cooked, sauté them quickly in a bit of oil until pink and opaque—about 2–3 minutes per side. Let them cool slightly before chopping into bite-sized pieces.

Step 2: Mix the Filling

In a medium bowl, combine the chopped shrimp with mayonnaise, lime juice, hot sauce, garlic powder, red onion, and cilantro. Stir gently until everything is well coated. Season with salt and pepper to taste.

Step 3: Prep the Avocados

Halve the avocados and remove the pits. If the cavities seem small, scoop out a bit more flesh to make room for the shrimp filling (you can chop and mix the scooped-out avocado into the shrimp mixture if you like).

Step 4: Stuff and Serve

Spoon the shrimp mixture generously into each avocado half. Top with cherry tomatoes and a few extra sprigs of cilantro if desired. Serve immediately while the avocados are fresh and vibrant.

Pro Tips for Making the Recipe

Choose the Right Avocados: Look for avocados that give slightly when pressed but aren’t mushy. They should be easy to scoop but still hold their shape.
Chill the Filling: For an even more refreshing bite, chill the shrimp mixture for 10–15 minutes before stuffing.
Don’t Overcook the Shrimp: Shrimp cook fast and can get rubbery if left on heat too long—just cook until they’re opaque and slightly firm.
Cut Just Before Serving: Avocados oxidize quickly, so slice and stuff them right before serving for the best presentation.

How to Serve

These Shrimp Stuffed Avocados are versatile and can shine in several settings:

Appetizer:

Serve them as elegant starters at a dinner party—just use smaller avocados or cut the halves into quarters for bite-sized portions.

Light Lunch:

Pair with a fresh green salad or a side of tortilla chips for a balanced midday meal.

Dinner:

Serve alongside a bowl of gazpacho or a chilled cucumber soup for a no-sweat summer dinner.

Party Platter:

Double the recipe and arrange on a platter with lime wedges and hot sauce for a crowd-pleasing dish.

Make Ahead and Storage

Storing Leftovers

If you have leftover shrimp filling, store it in an airtight container in the fridge for up to 2 days. Just keep the avocado halves separate to avoid browning.

Freezing

This dish isn’t ideal for freezing—the texture of avocado changes too much, and the shrimp filling is best enjoyed fresh.

Reheating

No reheating needed! This is a cold dish and should be served chilled or at room temperature.

FAQs

Can I use frozen shrimp?
Yes, just make sure they’re fully thawed and patted dry before cooking. Frozen shrimp are convenient and work perfectly in this recipe.

What if my avocados are too soft?
If they’re too ripe to hold their shape when halved, scoop out the flesh and serve the shrimp mixture as a salad or dip with avocado mixed in.

Can I make this dairy-free?
Absolutely. Just make sure the mayo you’re using is dairy-free, or substitute with a plant-based alternative.

What kind of hot sauce works best?
Totally up to you! Classic Tabasco brings vinegary heat, while sriracha adds garlicky spice. Pick one you love—or skip it if spice isn’t your thing.

Final Thoughts

Shrimp Stuffed Avocados are the perfect example of how a few simple ingredients can create something truly crave-worthy. It’s fast, flavorful, and endlessly customizable—ideal for busy days when you still want to eat something fresh and satisfying. Give it a try, and don’t be surprised if it becomes a regular in your weekly rotation!

Shrimp Stuffed Avocados Recipe