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Recipe 9b956b9dc2

Shrimp Stuffed Avocados

Cool, creamy avocado halves filled with a zesty shrimp salad—bright lime, a touch of mayo/yogurt creaminess, crunchy red onion, and fresh herbs—for a no-cook lunch, appetizer, or light dinner ready in 15 minutes.
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Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer, Light Dinner, Lunch
Cuisine Mexican-Inspired
Servings 2 people
Calories 420 kcal

Ingredients
  

  • 2 ripe avocados, halved and pitted
  • 1/2 lb cooked shrimp, peeled, deveined, and chopped
  • 2 tablespoons mayonnaise
  • 1 tablespoon plain Greek yogurt (or use more mayo)
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika (optional)
  • salt and black pepper, to taste
  • 2 tablespoons red onion, finely diced
  • 2 tablespoons fresh cilantro, chopped (or parsley)
  • optional: diced tomato or jalapeño for extra flavor

Instructions
 

  • In a medium bowl, whisk together mayonnaise, Greek yogurt, lime juice, garlic powder, smoked paprika (if using), salt, and pepper.
  • Add the chopped shrimp, red onion, and cilantro. Stir gently to coat everything evenly.
  • Scoop a spoonful of flesh from each avocado half to create room for filling; mash the scooped avocado into the shrimp mixture for extra creaminess.
  • Taste and adjust salt, pepper, and lime to preference. If desired, fold in diced tomato or jalapeño.
  • Spoon the shrimp mixture into the avocado halves, mounding slightly. Garnish with extra herbs or a squeeze of lime.
  • Serve immediately while the avocados are fresh and green.

Nutrition

Serving: 1peopleCalories: 420kcalCarbohydrates: 13gProtein: 24gFat: 30gSaturated Fat: 6gSodium: 640mgFiber: 9gSugar: 2g
Keyword Low-Carb, Meal Prep, No Cook, Quick Lunch, Shrimp Stuffed Avocado
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