Description
These Shrimp Stuffed Avocados make a fresh, flavorful, and healthy appetizer or light meal perfect for any occasion. Ripe avocado halves are filled with a creamy, zesty shrimp salad featuring lime juice, Dijon mustard, and fresh cilantro, creating a simple no-cook dish that highlights vibrant flavors and wholesome ingredients.
Ingredients
Scale
Avocado & Filling
- 2 ripe avocados, halved and pitted
- 1 cup cooked shrimp, chopped
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon finely diced red onion
- ½ jalapeño, finely minced (optional)
- Salt and pepper to taste
- Chili flakes or paprika for garnish (optional)
Instructions
- Prepare the Shrimp Mixture: In a medium bowl, combine the chopped cooked shrimp with mayonnaise, lime juice, Dijon mustard, chopped fresh cilantro, finely diced red onion, and finely minced jalapeño if using. Season with salt and pepper, then mix well until the mixture is creamy and evenly combined.
- Prepare the Avocados: Scoop out a small amount of flesh from each avocado half to create additional space for the filling. Dice the scooped-out avocado flesh and gently fold it into the shrimp mixture to add creaminess and texture.
- Stuff the Avocados: Spoon the shrimp salad evenly into each avocado half, making sure each is generously filled.
- Garnish and Serve: Optionally sprinkle chili flakes or paprika on top for added color and a subtle kick. Serve the stuffed avocados immediately to enjoy their freshest flavor and texture.
Notes
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Serve with tortilla chips for a crunchy side or over fresh greens for a more substantial meal.
- Crab or canned tuna can be used as an alternative to shrimp to vary the flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer, Light Meal
- Method: No-Cook
- Cuisine: American, Latin-Inspired