These Seared Shrimp Stuffed Avocados combine juicy, lightly seasoned shrimp with creamy avocado, fresh tomato, red onion, cilantro, and a bright lime dressing. Similar shrimp-stuffed avocado recipes commonly use citrus to keep the avocado fresh and pair shrimp with tomato, onion, and herbs.
Ingredients
Serves 4
For the Seared Shrimp
- 1 lb (450 g) large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp fresh lime juice
For the Avocado Filling
- 4 large ripe avocados
- 1 medium tomato, finely diced
- ¼ cup red onion, finely chopped
- ¼ cup fresh cilantro, chopped
- 1 small jalapeño, finely minced, optional
- 2 tbsp fresh lime juice
- 1 tsp lime zest
- 1 tbsp extra-virgin olive oil
- ¼ tsp salt
- ¼ tsp black pepper
Optional Creamy Lime Drizzle
- 3 tbsp mayonnaise or Greek yogurt
- 1 tbsp fresh lime juice
- ½ tsp garlic powder
- 1 tbsp chopped cilantro
- Pinch of salt
Instructions
- Prepare the shrimp: Pat the shrimp very dry with paper towels. Place them in a bowl and toss with smoked paprika, garlic powder, cumin, salt, pepper, and lime juice.
- Heat the skillet: Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Sear the shrimp: Add the shrimp in a single layer. Cook for approximately 1½–2 minutes per side, until pink, opaque, and lightly browned. Avoid overcooking. A similar seared-shrimp version uses about 1½–2 minutes per side.
- Cool and chop: Transfer the shrimp to a plate and let them cool for a few minutes. Chop about half of the shrimp into bite-sized pieces while keeping the remaining shrimp whole for topping.
- Prepare the avocados: Cut each avocado in half lengthwise and remove the pits. Scoop out some of the flesh from the center, leaving enough avocado around the edges so the shells remain sturdy.
- Make the filling: Dice the scooped avocado and place it in a bowl. Add tomato, red onion, cilantro, jalapeño, lime juice, lime zest, olive oil, salt, and pepper.
- Add shrimp: Gently fold the chopped seared shrimp into the avocado mixture. Don’t overmix, or the avocado can become mushy.
- Make the drizzle: Mix mayonnaise or Greek yogurt with lime juice, garlic powder, cilantro, and a pinch of salt.
- Stuff the avocados: Spoon the shrimp-avocado mixture generously into each avocado half.
- Finish: Place the remaining whole seared shrimp on top and drizzle lightly with the creamy lime sauce.
- Serve: Garnish with extra cilantro, lime wedges, and a little smoked paprika. Serve immediately.
Prep & Cooking Time
- Prep: 15 minutes
- Cook: 5–7 minutes
- Total: About 25 minutes
Nutrition Information
Approx. per serving, without optional sauce:
- Calories: 390
- Protein: 31 g
- Fat: 25 g
- Carbohydrates: 17 g
- Fiber: 10 g
- Net Carbs: 7 g
- Sugar: 3 g
- Sodium: 650–750 mg
Nutrition is an estimate and can vary depending on the size of the avocados, shrimp, and amount of salt used. For comparison, published shrimp-stuffed avocado recipes report roughly 283–626 calories per serving depending on ingredients and portion size.
Recipe Tips
- Dry the shrimp well: This helps them sear instead of steaming.
- Don’t overcrowd the pan: Cook in batches if necessary.
- Use firm-ripe avocados: They should yield slightly when gently pressed but shouldn’t be mushy.
- Add lime juice: It adds freshness and helps slow browning of the exposed avocado.
- For spicy avocado boats: Add extra jalapeño or a few drops of hot sauce.
- For a Mediterranean twist: Replace the jalapeño with chopped cucumber and add a little feta.
Recipe Q&A
Q: Can I use frozen shrimp?
Yes. Thaw completely, pat very dry, and then season and sear.
Q: Can I use cooked shrimp?
Yes, but they don’t need a full sear. Warm them briefly in the seasoned skillet so they don’t become rubbery.
Q: Can I make this recipe ahead of time?
It’s best served immediately because avocado browns quickly. You can prepare the shrimp and vegetable mixture ahead, then assemble the avocados just before serving. Similar recipes recommend serving stuffed avocados fresh.
Q: Is this recipe low-carb?
Yes. It contains no bread, rice, pasta, or flour and is naturally gluten-free.
Q: Can I make it dairy-free?
Yes. Use mayonnaise instead of Greek yogurt for the optional drizzle.
Q: What can I serve with stuffed avocados?
A simple green salad, cucumber salad, roasted vegetables, or cauliflower rice makes a great side.
Q: How should leftovers be stored?
Store the shrimp filling in an airtight container in the refrigerator and use within 1–2 days. For the best texture and color, assemble the avocado shortly before eating.