Shrimp Stuffed Avocados Easy
Enjoy creamy avocado halves filled with a tangy and succulent shrimp salad. This easy recipe offers a healthy and satisfying meal in minutes, perfect for a quick lunch or appetizer.
Equipment
- Medium bowl
- Knife
- Cutting board
- Spoon
- Fork
Ingredients
- 1 pound cooked shrimp, peeled and deveined, chopped
- 2 large, ripe avocados
- ½ cup mayonnaise
- ¼ cup red onion, finely diced
- ¼ cup celery, finely diced
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon Dijon mustard
- ½ teaspoon hot sauce optional
- Salt to taste
- Pepper to taste
- Lime wedges, for serving optional
- Hot sauce, for serving optional
Instructions
- If using raw shrimp, cook it by boiling, steaming, or sautéing until pink and opaque. Let it cool slightly, then chop into bite-sized pieces.
- In a medium bowl, combine the chopped shrimp, mayonnaise, red onion, celery, cilantro, lime juice, Dijon mustard, and hot sauce (if using).
- Season with salt and pepper to taste. Mix well to ensure everything is evenly coated.
- Taste and adjust the seasonings as needed.
- Cut the avocados in half lengthwise and remove the pits. You can scoop out a little bit of the avocado flesh from each half to create a larger bowl, if desired.
- Spoon the shrimp salad generously into the avocado halves.
- Serve immediately with lime wedges and hot sauce on the side, if desired.
Notes
Choose avocados that are slightly soft to the touch but not mushy. To prevent browning, brush the cut surfaces of the avocado with lime juice and prepare the shrimp salad before cutting the avocados. Leftover shrimp salad can be stored in an airtight container in the refrigerator for up to 2 days. For a spicier kick, add more hot sauce or jalapeños. For a Mexican-inspired version, add taco seasoning and cotija cheese. For a Mediterranean flair, add Kalamata olives, feta cheese, and a drizzle of olive oil.