If you’re searching for a refreshing, flavorful dish that comes together in a flash, this Easy Shrimp Stuffed Avocado Recipe is an absolute winner. Creamy avocado halves filled with tender, juicy shrimp tossed in a tangy mayo-ketchup dressing create a perfect harmony of textures and flavors that feels fancy but takes just minutes to prepare. Whether you’re entertaining guests or craving a quick, healthy meal, this recipe delivers satisfaction wrapped in simplicity.
Ingredients You’ll Need
The beauty of this dish lies in its straightforward ingredients, each playing a starring role in crafting a fresh and vibrant bite. These essentials ensure you get a balance of creamy, succulent, and herbaceous notes that make this Easy Shrimp Stuffed Avocado Recipe unforgettable.
- 1 avocado: Choose a ripe but firm avocado for creamy texture without mushiness.
- 7 ounces small shrimp (cleaned fresh or frozen): Make sure they’re peeled and deveined for easy eating and great flavor.
- 2 tablespoons mayonnaise: Adds richness and a smooth base for the dressing.
- 1 tablespoon ketchup: Brings a touch of sweetness and tang to brighten the shrimp mix.
- 1-2 pinches salt or to taste: Essential for balancing the flavors.
- 1-2 dashes black pepper: Adds a slight kick without overpowering the dish.
- 2-3 tablespoons fresh Italian parsley finely chopped: Infuses freshness and vibrant color.
How to Make Easy Shrimp Stuffed Avocado Recipe
Step 1: Cook the Shrimp
Start by bringing a pot of water to a boil and cook the shrimp for 2 to 3 minutes until they turn pink and tender. Afterward, drain and rinse the shrimp under cold water to stop the cooking process, then towel dry them well to avoid sogginess. This quick step ensures perfectly cooked shrimp that stay juicy and flavorful.
Step 2: Prepare the Dressing
In a small bowl, mix together the mayonnaise and ketchup until smooth. This simple sauce is what ties the whole stuffing together with creamy, tangy notes that complement the shrimp and avocado beautifully.
Step 3: Prepare the Avocado and Combine
Carefully cut the avocado lengthwise and remove the pit. Then, with a sharp knife, slice small cubes right inside the avocado skin. Scoop these cubed pieces into a medium bowl, add the cooled shrimp and the mayo-ketchup dressing, and gently fold everything together. Season with salt and pepper to taste, making sure every bite hits perfectly balanced flavors.
Step 4: Stuff and Garnish
Use a spoon to fill the empty avocado shells with the shrimp mixture, piling it just right for an enticing presentation. Finally, sprinkle the top with finely chopped fresh Italian parsley to add that pop of green and fresh aroma before serving.
How to Serve Easy Shrimp Stuffed Avocado Recipe
Garnishes
A sprinkle of freshly chopped parsley is classic, but you can also try a dusting of smoked paprika or a few thin lemon wedges on the side to add brightness and color. A tiny drizzle of olive oil or a pinch of chili flakes takes the presentation to another level.
Side Dishes
This dish pairs wonderfully with a crisp green salad or fresh Italian crusty bread to soak up the delicious filling. Light, refreshing sides keep the meal balanced and let the shrimp-stuffed avocado shine as the star.
Creative Ways to Present
Try serving the mixture in fancy glass cups for a party appetizer or scoop the filling on a bed of greens to make a chic salad bowl. You can even hollow out extra avocados, stuff them, and serve on colorful platters for a vibrant spread that wows every time.
Make Ahead and Storage
Storing Leftovers
Place any leftover shrimp stuffed avocado in an airtight container and refrigerate promptly. The avocado might darken slightly, so a squeeze of lemon juice on the exposed areas before storing can help keep its bright color.
Freezing
This recipe is best enjoyed fresh since the avocado’s creamy texture and vibrant color won’t hold up well in the freezer. The shrimp mixed with the dressing can be frozen separately, but the avocado flesh may become mushy when thawed.
Reheating
If you do have leftover shrimp mixture (without avocado), gently warm it in the microwave or on the stove over low heat just until heated through. Avoid overheating to keep the mayonnaise-based dressing from breaking.
FAQs
Can I use cooked shrimp from the store?
Absolutely! Pre-cooked shrimp can save time and still taste great in this recipe. Just make sure to thaw them properly if frozen and pat dry before mixing with the dressing.
What can I substitute for mayonnaise?
If you prefer a lighter option, Greek yogurt or sour cream can work beautifully. They bring creaminess with a slight tang that pairs well with the shrimp and avocado.
Is this recipe gluten-free?
Yes, this Easy Shrimp Stuffed Avocado Recipe is naturally gluten-free, making it a fantastic choice for those with gluten sensitivities or anyone looking for a health-conscious option.
How ripe should the avocado be?
Choose an avocado that yields slightly to gentle pressure but is not overly soft. This ensures creamy texture without becoming mushy when you cube and mix it with the filling.
Can I make this recipe vegan?
You can swap shrimp for grilled or sautéed mushrooms or hearts of palm for a vegan-friendly twist. Use vegan mayo to keep the dressing consistent, and you’ll have a delicious plant-based version.
Final Thoughts
Once you try this Easy Shrimp Stuffed Avocado Recipe, it might just become your go-to for quick lunches or impressive appetizers. It’s fresh, flavorful, and full of texture with minimal effort but maximum love. So grab a few avocados and shrimp, and enjoy making something delicious that’s sure to be a crowd-pleaser every time!
Print
Description
This Easy Shrimp Stuffed Avocado recipe combines creamy avocado with tender shrimp tossed in a tangy mayonnaise and ketchup dressing. Ready in just 10 minutes, it’s a quick, light, and flavorful appetizer or light meal perfect for warm days or casual gatherings.
Ingredients
Ingredients
- 1 avocado
- 7 ounces small shrimp (cleaned fresh or frozen)
- 2 tablespoons mayonnaise
- 1 tablespoon ketchup
- 1–2 pinches salt, or to taste
- 1–2 dashes black pepper
- 2–3 tablespoons fresh Italian parsley, finely chopped
Instructions
- Cook the shrimp: Bring a pot of water to a boil and cook the shrimp until tender, approximately 2-3 minutes. Drain the shrimp and rinse under cold water to cool. Drain well and towel dry to remove excess moisture.
- Prepare the sauce: In a small bowl, combine the mayonnaise and ketchup until smooth and well mixed to create a tangy dressing.
- Prepare the avocado and mix: Cut the avocado lengthwise with a sharp knife and remove the pit carefully. Cut around the edges and slice the avocado into small cubes. Place the cubes in a medium bowl, add the cooled and drained shrimp along with the mayonnaise-ketchup mixture, then gently mix to combine. Season with salt and black pepper to taste.
- Assemble and serve: Spoon the shrimp and avocado mixture back into the empty avocado shells. Top with the finely chopped fresh Italian parsley. Serve immediately with fresh Italian crusty bread or a side salad for a delightful meal.
Notes
- Use fresh or properly thawed frozen shrimp for best taste and texture.
- Adjust salt and pepper according to your preference and dietary restrictions.
- Serve immediately to prevent the avocado from browning.
- This dish pairs excellently with crusty bread or a light green salad.
- You can substitute mayonnaise with Greek yogurt for a lighter variation.
