Shrimp Salad Stuffed Avocado
This Shrimp Salad Stuffed Avocado is a fresh, creamy, and protein-packed dish that’s perfect for a light lunch or appetizer. Juicy shrimp are combined with crisp vegetables, a tangy dressing, and served in a ripe avocado half for a flavorful, nutrient-rich meal. It’s low in carbs, high in healthy fats, and bursting with citrusy goodness.
Prep & Cooking Time:
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Ingredients:
For the Shrimp Salad:
1 lb large shrimp, peeled and deveined
1 tablespoon olive oil
Salt and pepper, to taste
1/2 cup Greek yogurt (or mayonnaise)
1 tablespoon fresh lime juice
1 tablespoon Dijon mustard
1/4 cup red onion, finely chopped
1/4 cup celery, finely chopped
1/4 cup cucumber, finely chopped
1 tablespoon fresh cilantro, chopped
1 teaspoon garlic powder
1/2 teaspoon paprika
1 tablespoon fresh lemon juice
For the Avocados:
2 ripe avocados
Lime wedges (optional, for serving)
Instructions:
1. Cook the Shrimp:
1. Heat olive oil in a large skillet over medium heat.
2. Season shrimp with salt and pepper. Cook for 2-3 minutes per side until they turn pink and opaque.
3. Remove from heat, let cool, then chop into bite-sized pieces.
2. Prepare the Shrimp Salad:
1. In a bowl, mix the chopped shrimp with Greek yogurt (or mayo), lime juice, Dijon mustard, red onion, celery, cucumber, cilantro, garlic powder, paprika, and lemon juice.
2. Stir until well combined. Adjust salt and pepper to taste.
3. Prepare the Avocados:
1. Cut avocados in half and remove the pits.
2. Scoop out a small portion of the avocado flesh to make room for the filling. You can mix the scooped avocado into the shrimp salad if desired.
4. Stuff the Avocados:
1. Spoon the shrimp salad into each avocado half, slightly mounding it over the top.
5. Serve:
Garnish with lime wedges, extra cilantro, or a sprinkle of paprika. Serve immediately.
Nutritional Information
Calories: ~400-450 kcal
Protein: ~28g
Fat: ~30g
Saturated Fat: ~5g
Monounsaturated Fat: ~19g
Carbohydrates: ~14g
Fiber: ~9g
Sugars: ~3g
Cholesterol: ~180mg
Sodium: ~500mg
Notes & Variations:
Shrimp Options: Use pre-cooked shrimp to save time or substitute with grilled chicken or canned tuna.
Dressing Alternatives: Swap Greek yogurt for avocado mayo for a richer flavor.
Extra Add-ins: Try diced tomatoes, bell peppers, or a pinch of chili flakes for a spicy kick.
Serving Ideas: Enjoy it as is, or pair it with a side salad or whole-grain crackers for a fuller meal.
Enjoy your delicious, fresh, and nutritious shrimp salad stuffed avocado!