Why I love this shrimp stuffed avocado recipe
When it comes to party appetizers, this shrimp-stuffed avocados recipe is a crowd pleaser that’s as versatile as it is delicious.
I love to serve them at my Super Bowl parties for their convenient single-serving size and bold flavors. But they are perfect for any gathering.
The combination of creamy avocado, juicy shrimp, fresh tomatoes, and a hint of Mexican spices makes them a standout dish no matter the occasion.
Whether you’re hosting a casual get-together, a themed dinner, or just want an easy yet impressive appetizer, shrimp-stuffed avocados are a winning choice.
They’re simple to prepare, packed with fresh flavors, and guaranteed to be a hit at your next party!
More shrimp appetizer recipes
Ingredients
Here is your shopping list (for 8 avocado halves):
- Fresh produce – 4 large avocados, 1 clove garlic, 2 limes, 1 jalapeno pepper, 1 Roma tomato, handful of fresh cilantro
- Seafood – 1 pound medium-sized cooked shrimp
- Oil – 1 Tablespoon olive oil
- Spices – ½ tsp cumin, ½ tsp chili powder
- Seasoning – ¼ tsp salt, ¼ tsp black pepper
Substitutions & Additions
- If you want to use raw shrimp, boil or steam it until it has turned pink (about 5 minutes). Then run it under cold water to cool before using in the recipe.
- To make a non-spicy version, omit the Jalapeno pepper.
- Substitute 4 to 5 cherry tomatoes or grape tomatoes instead of Roma tomato.
How to make shrimp stuffed avocados
1 | Prep work
The first step is to prepare the vegetables:
- Mince the clove of garlic. The easiest way to do this is with a garlic press. But you can chop it with a knife if you don’t have one.
- Cut the jalapeno pepper in half and remove the seeds. Then chop it into small pieces. If you have sensitive skin, you may want to wear gloves to avoid getting the spicy oils on your skin.
- Dice the Roma tomato.
- Finely chop a handful of fresh cilantro.
- Juice one of the limes. We’ll save the other one for later.
2 | Marinate the shrimp
In a bowl, combine olive oil, cumin, chili powder, minced garlic, the lime juice from above, salt and pepper.
Add the shrimp to the bowl and stir to coat them evenly.
Let the shrimp sit in the marinade for at least 10 minutes to absorb the flavors.
If you have time, marinate them for up to 30 minutes in the refrigerator for a deeper taste.
3 | Make the stuffing
To make the stuffing, add the chopped jalapeño, cilantro, and diced tomato to the shrimp mixture.
Stir everything together until it’s well combined.
4 | Stuff the avocados
Cut the avocados in half lengthwise and remove the pits. The easiest way to do this is to cut all the way around the avocado, down to the pit. Then twist both sides of the avocado to separate them.
Use a spoon to scoop out a bit of the avocado flesh if you want more room for the stuffing, and add it to the shrimp mixture.
Squeeze the juice from the remaining lime over the cut sides of the avocados. This helps to keep the avocados from turning brown.
Fill the avocado halves generously with the shrimp mixture.
Serving suggestions
Since the flavors for these stuffed avocados are similar to a Mexican dip, I like to serve them with a dollop of sour cream, a sprinkle of cilantro and tortilla chips.
How to make ahead
To make these ahead of time, you can prepare the shrimp mixture up to a day in advance.
Then store it in an airtight container in the refrigerator.
When ready to serve, slice the avocados, remove the pits, and drizzle with lime juice. And top with the prepared shrimp mixture.
Storage
Stuffed avocados taste best when eaten soon after being assembled. However, if you wish to save them for later, you can store them in an airtight container in the refrigerator for up to a day.
Freezing is not recommended, as it alters the texture of the avocado.
Shrimp Stuffed Avocados
Ingredients
- 1 Tablespoon olive oil
- ½ teaspoon cumin
- ½ teaspoon chili powder
- 1 clove garlic minced
- 1 lime juiced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 pound cooked shrimp
- 1 jalapeno pepper finely chopped
- 1 Roma tomato diced
- ¼ cup fresh cilantro finely chopped
- 4 large avocados
- 1 lime juiced
Equipment
- Sharp knife
- measuring cups and spoons
- juicer
- mixing bowl
Instructions
- Mix together the olive oil, cumin, chili powder, garlic, the juice of 1 lime, salt, and pepper in a bowl.
- Add the shrimp and stir to coat.
- Let stand to marinate for 10 minutes, or up to 30 minutes in the refrigerator.
- Add the jalapeno, tomato and cilantro. Stir well to combine.
- Slice the avocados in half and remove the pits.
- Squeeze the juice from the second lime on top of the avocados.
- Top the avocado halves with the shrimp mixture.
- Serve with sour cream and tortilla chips if desired.
Notes
- Stuffed avocados taste best if served immediately after assembling them.
- To prepare ahead of time, the shrimp stuffing can be made in advance and stored in the refrigerator for 1 to 2 days. Then cut the avocados, sprinkle with lime and stuff as directed.
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.
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