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top down shot of Shrimp Stuffed Avocado in a dish.

Healthy Shrimp Stuffed Avocados

Fresh, zesty and packed with flavor, if you love ceviche then you are going to LOVE this Healthy Shrimp Stuffed Avocado
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Course: Main Dishes
Cuisine: American
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Servings: 6 servings
Calories: 310kcal
Author: Mariam E.


  • 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


  • 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


  • 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.


  • 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.


Calories: 310kcal | Carbohydrates: 14g | Protein: 18g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 191mg | Sodium: 858mg | Potassium: 714mg | Fiber: 8g | Sugar: 3g | Vitamin A: 1094IU | Vitamin C: 57mg | Calcium: 131mg | Iron: 3mg
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