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top down shot of Shrimp Stuffed Avocado in a dish.

Healthy Shrimp Stuffed Avocados

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


  • 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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