Shrimp Stuffed Avocados

Shrimp Stuffed Avocados – If you like ceviche, you’re going to LOVE these EASY avocados stuffed with a mixture of shrimp, tomatoes, cucumber, red onions, and more – plus some hot sauce for a touch of heat!! There’s a time-saving shortcut so these are ready in 15 minutes with no fuss!!

What’s In The Shrimp Stuffed Avocados?

I love Shrimp Ceviche and this recipe has lots of similarities, but it’s served in an avocado in addition to having avocado incorporated in the shrimp mixture.

I’ve made beef Taco-Stuffed Avocados before and it was about time I did it with shrimp. My daughter adored these as much as I did. They’re naturally gluten-free, easy, and ready in 15 minutes.

We definitely think these are a meal but for the really hearty eaters out there, you could have a half as an appetizer before another Mexican-inspired meal.

The ingredients are simple, but the flavors work so incredibly well together. It feels like you should be eating these on the beach in Mexico with your toes in the sand with a margarita in hand. 

For this recipe you’ll need:

• Shrimp 
• Tomatoes
• Cucumber
• Red onion
• Cilantro
• Lime juice
• Salt and pepper
• Hot sauce, optional
• Avocados

What Kind Of Shrimp To Use?

For this recipe I used 40-50 count shrimp that had already been cleaned, cooked, and chilled from the fish and seafood counter at my grocery store.

I used 40-50 count shrimp, meaning there are 40 to 50 per pound. I did not want to clean 4o to 50 shrimp myself. No gracias.

You can always use bigger shrimp but for this recipe, and it’s a rare situation where bigger is not better when it comes to shrimp, but for me it’s too much of a mouthful with bigger shrimp and the avocado and everything else.

There’s no point in spending the money on big and beautiful shrimp only to halve or chop them. Save the big ones for homemade Coconut Shrimp.

I am sure you could use frozen shrimp that you cook according to the package directions but their texture is always a little funky for me so I don’t go that route.

If you are cooking fresh shrimp yourself rather than cheating from the butcher counter, I recommend boiling cleaned shrimp for 1 minute and immediately plunging them into an ice bath. Small shrimp cook incredibly fast and that’s all the time it’ll take to cook them. The time and effort is in the cleaning, not the cooking, of the shrimp.

What Kind Of Avocado To Use?

Please note I made this recipe before our world turned upside-down and ingredients became tricky to come by.

That being said, I used two extra-large (jumbo) Hass avocados that I halved. So I had four halves and a serving for me is two halves, so this recipe serves two generously, but obviously doubles, etc. easily.

Normally, present times not withstanding, these are the avocados that in my grocery store are $2.99 each (for non-organic) because they’re so much bigger than regular-sized avocados.

If you’re using a more normal sized avocado, I suggest three of them, or six halves.

You want the avocados to be ripe, but not falling-apart ripe. Save those for guacamole.

My grocery stores tend to sell rock hard avocados (and Trader Joe’s are even harder) and I need to wait a few days, or up to a week sometimes, for them to ripen up so it’s not usually a problem that I’m dealing with overly soft avocados. But just mentioning this in case you have super ripe ones on your hands. Make this guac. 

Flexible Recipe

Similar to its Shrimp Ceviche cousin, these stuffed avocados have lots of flexibility in regard to the ingredients. 

Substitution ideas include:

• Scoop up any extra filling with tortilla chips
• I used Roma tomatoes but cherry or other varieties are fine
• I used an English cucumber but regular cucumber is okay
• Add bell peppers of any color
• Add diced fresh jalapeños
• Add a half can of fire-roasted green chiles
• I used Cholula hot sauce or try Huichol or any of the other of thousands of varieties. As written, even with two tablespoons Cholula I didn’t find this to be too spicy but omit or reduce to taste if you’re heat-sensitive.
• For those shrimp haters like my daughter, omit them and make it without. She loves it this way!

Related Recipes 

Shrimp Ceviche – The EASIEST way to make traditional shrimp ceviche and it tastes the BEST!! Ready in 30 minutes, great as an appetizer, side, or as a healthy main course that everyone LOVES!! 

Lime Cilantro Shrimp and Black Bean Salad – Tender juicy shrimp, black beans, avocado, cilantro, and more coated in a lime sauce that’s a FIESTA in your mouth!! An EASY and HEALTHY Mexican-inspired salad that’s ready in 10 minutes!!

Taco-Stuffed Avocados — Like avocados? Then you are going to LOVE these taco STUFFED avocados with ground beef, CHEESE, and more!! EASY, ready in 15 minutes, a family favorite, and perfect for busy weeknights!!

Honey Lemon Shrimp and Corn Salad – Tender juicy shrimp nestled in a crunchy fresh salad and everything is coated in an IRRESISTIBLE honey lemon sauce!! An EASY and HEALTHY salad that’s ready in 10 minutes!!

Chicken Avocado Black Bean Salad — A Mexican-inspired salad with tender chicken, black beans, creamy avocado, juicy tomatoes, cilantro, lime juice and more! EASY, ready in 20 minutes, HEALTHY, and packed with fiesta FLAVORS galore!

Beer Battered Shrimp Tacos with Lime Crema – Fast, easy, restaurant-quality tacos at home! Juicy beer-battered shrimp, avocado, cheese, and a zesty lime crema to top it off! Perfect for weeknight dinners and easy entertaining!

Easy Shrimp Cocktail – Goodbye overpriced deli trays. Learn the secrets to make your own perfect shrimp cocktail in 15 minutes! Juicy, sweet and sooo much more flavor!

Easy Roasted Shrimp with Green Goddess Dip – Healthy, foolproof, and ready in 10 minutes! The juicy shrimp and creamy dip are perfect together!! (it works great as a veggie dip or salad dressing too)

Coconut Shrimp – An Outback Steakhouse copycat. It’s fast, easy, and guaranteed to trump restaurant and take-out versions! Perfectly crispy on the outside, juicy on the inside, and full of coconut flavor without being heavy or greasy.