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Fresh, zesty and packed with flavor, if you love ceviche then you are going to LOVE this Healthy Shrimp Stuffed Avocado! Creamy avocados stuffed with juicy shrimp, tomatoes and a host of seasoning – so good. Ready in 20 mins!
Healthy Shrimp Stuffed Avocados taste so fresh while being super satisfying. Perfectly seasoned shrimp, nestled up with juicy tomatoes, onions, jalapenos and much more. This is an easy lunch, brunch, appetizer or even dinner. A flavor fiesta in every bite.
If you’re looking for other delicious shrimp recipes, why not also try my Creamy Shrimp Penne Pasta With Red Pepper Sauce and my Sweet and Spicy Shrimp Stir Fry!
Why you’ll love Healthy Shrimp Stuffed Avocado
- A delicious shrimp stuffing. Fresh, with a kick of citrus from the lemon and hit of heat from the jalapenos – if you like ceviche you’ll love this!
- An easy avocado recipe. Made mostly with kitchen staples, this Shrimp Stuffed Avocado recipe goes from pantry to table in 20 mins.
- Healthy. Protein packed shrimp, veggies and nutrient rich avocados this is a complete meal.
Ingredients you’ll need
- Avocados
- Veggies – cherry tomatoes, onion, jalapeno, bell peppers.
- Lemon Juice
- Olive Oil
- Seasoning – salt, pepper, cumin, paprika, onion powder.
- Garlic
- Cooked Shrimp
How to make this Healthy Shrimp Stuffed Avocado
- Prep the shrimp – Marinate the shrimp in the spices, then sauté in a skillet with oil. Allow to cool and cut into little pieces.
- Make the filling – Chop the veggies, toss into a bowl with the shrimp and other filling ingredients.
- Stuff the avocado – Cut the avocados in half, remove the pit and load in the filling.
- Serve and enjoy!
Recipe notes and tips
- Use yellow or orange bell peppers, their sweetness helps balance out the heat of the jalapenos and zest of the lemon juice.
- Ideally use fresh lemon juice, it keeps things tasting fresh and has a fuller flavor.
- You can swap lemon juice for lime, if you want more tang.
- Remove the seeds and ribbing from the jalapenos if you want a milder heat.
- Alternatively, to make this spicier you can up the number of jalapenos.
- Make sure your ingredients are chopped to bite size.
- Ideally cut and stuff your avocados just before serving, to avoid browning.
- If you want to slightly curb the browning process, you can rub some lemon juice on the avocado halves. This should slow it down, but not for too long.
- Don’t forget to season the avocado before adding the filling.
- Make a thin slice on the bottom of the avocado, so it stays upright.
- Garnish with chopped parsley or cilantro.
FAQ’s
How to select a ripe avocado
If the avocado gives in to firm gentle pressure then it’s ripe and ready to eat. Ripe, ready to eat avocados can have a darker color but their color can vary by type. Therefore it is best to go by feel as well as color. A ripe avocado will feel lightly soft but it will not feel to ‘squidgy’ to the touch. Ripe avocado is perfect for that day.
How can I ripen an avocado more quickly?
You can eat unripe avocados but they will be harder and not have that lovely creamy texture, plus the taste will not be as developed as ripe ones.
Avocados don’t ripen on the tree, they ripen after they have been harvested. To speed up the avocado ripening process you can place unripe avocados in a brown paper bag with an apple or banana for two to three days until they are ripe.
Can I make this Healthy Shrimp Stuffed Avocado ahead of time?
This Shrimp Stuffed Avocado recipe makes 6 filled avocado halves. It’s best to cut and fill the avocados just before serving. You can, however, make the shrimp filling ahead of time. Mix up the filling in the bowl, cover and place in the fridge, or you can use an airtight container in the fridge. This shrimp filling should last 2-3 days in the fridge.
Other delicious recipes with avocado
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Healthy Shrimp Stuffed Avocados
Ingredients
- 3 large avocados , cut in halves, pit removed.
- 1.5 cups cherry tomatoes, diced
- 1/4 cup purple onion, finely diced
- 2 cloves garlic, minced
- 1 small jalapeño pepper, finely diced
- 1/2 cup red bell pepper, petite diced (can used yellow or orange)
- 1/4 cup lemon juice
- 2 tbsps. olive oil
- 1/4 cup parsley, chopped
- 1/2 tsp. salt
- 1/4 tsp black pepper
- 1/4 tsp cumin powder
Shrimps
- 1 lb. cooked shrimps, no tail
- 1 tsp olive oil
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 1 tbsp. lemon juice
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cumin powder
Instructions
- Marinate the shrimp with the spices listed above under Shrimps. Heat a skillet and add one 1 tbsp. olive oil. Sauté for about 2-4 minutes. Set aside and let them cool then cut them into little pieces. Place in a bowl.
- Dice and chop up the veggies and then add to the shrimp bowl. Add the spices, salt, olive oil and lemon juice. Toss together to coat well.
- Cut the avocadoes in half and remove the pit. Stuff the avocados with the shrimp stuffing and serve.
Notes
- Use yellow or orange bell peppers, their sweetness helps balance out the heat of the jalapenos and zest of the lemon juice.
- Ideally use fresh lemon juice, it keeps things tasting fresh and has a fuller flavor.
- You can swap lemon juice for lime, if you want more tang.
- Remove the seeds and ribbing from the jalapenos if you want a milder heat.
- Alternatively, to make this spicier you can up the number of jalapenos.
- Make sure your ingredients are chopped to bite size.
- Ideally cut and stuff your avocados just before serving, to avoid browning.
- If you want to slightly curb the browning process, you can rub some lemon juice on the avocado halves. This should slow it down, but not for too long.
- Don’t forget to season the avocado before adding the filling.
- Make a thin slice on the bottom of the avocado, so it stays upright.
- Garnish with chopped parsley or cilantro.
