Zesty Shrimp Salad Stuffed Avocados Recipe For Summer Picnics

Fresh summer days call for light, vibrant meals that burst with flavor and shrimp salad stuffed avocados deliver pure culinary magic.

Creamy avocados create the perfect vessel for a zesty seafood mixture that dances with tangy herbs and crisp vegetables.

The combination of succulent shrimp and smooth avocado brings a delightful contrast of textures and tastes.

Each bite promises a refreshing blend of ocean-inspired ingredients that feel both indulgent and nutritious.

Packed with protein and healthy fats, this dish transforms a simple lunch into an elegant experience.

You’ll love how quickly these stuffed avocados come together with minimal cooking effort.

This recipe offers a delectable solution for those seeking a quick, impressive meal that looks gourmet but takes minutes to prepare.

Dive into a delicious adventure that will become your new summer favorite.

FAQs

• Is this recipe healthy?

Yes! Avocados provide healthy fats, shrimp offers lean protein, and the salad includes fresh vegetables for balanced nutrition.

• Can I use frozen shrimp?

Absolutely. Thaw completely, pat dry, and follow the same cooking method as fresh shrimp.

• How do I know when the shrimp are cooked properly?

Shrimp turn pink and curl into a “C” shape when fully cooked. Don’t overcook, as they can become tough and rubbery.

• What if I'm allergic to shellfish?

Replace shrimp with cooked chicken or crab meat for a similar texture and flavor profile.

Shrimp Salad Stuffed Avocados Fresh Flavors

• Boost Nutrition: Packed with protein from shrimp and healthy fats from avocados, this recipe delivers a powerhouse of nutrients in one delightful bite.
• Customize with Ease: Adjust ingredients to suit personal taste preferences, making it perfect for picky eaters or those with dietary restrictions.
• Quick and Elegant: Impressive dish that looks gourmet but requires minimal cooking skills, ideal for entertaining or a special lunch.
• No-Fuss Preparation: Minimal cooking steps and simple ingredients mean you can whip up this delicious meal in just a few minutes with minimal kitchen cleanup.

Ingredients for Shrimp Stuffed Avocados

• Shrimp: A sweet and tender seafood that serves as the primary protein for this refreshing salad.

• Mayonnaise, Sour Cream: These ingredients create a rich, creamy base that helps hold the salad together and adds a tangy flavor.

• Celery, Cucumber: Crisp vegetables that provide a refreshing crunch and light texture to the shrimp salad.
• Red Onion, Chives: Aromatic ingredients that add a sharp and mild onion flavor to enhance the overall taste.
• Lemon: Adds brightness and helps balance the richness of the creamy salad while preventing browning.

• Sugar, Salt, Garlic: Ingredients that help balance and deepen the flavor profile of the shrimp salad.
• Herbs: Provide additional aromatic complexity to the dish.

• Avocados: Serve as a creamy, nutritious vessel for the shrimp salad, offering a smooth and buttery foundation.

• Chili Powder: Adds a subtle heat and additional depth of flavor to the finished dish.

How to Make Shrimp Avocado Salad

Step 1: Boil and Flavor Shrimp

Grab a pot and fill with water.

Add fresh lemon slices, crushed garlic, fragrant herbs, and a pinch of salt.

Toss in cleaned shrimp and cook until they transform into a beautiful pink color, which takes about 1-3 minutes.

Quickly remove shrimp and let them cool down completely.

Step 2: Create Creamy Shrimp Mixture

Chop the cooled shrimp into small, bite-sized pieces.

• Mayonnaise
• Sour cream
• Diced celery
• Chopped cucumber
• Minced onion
• Chopped chives
• Lemon zest
• Lemon juice
• Pinch of sugar
• Various seasonings

Mix all ingredients until well blended.

Step 3: Prepare Avocado Boats

Slice avocados in half and remove the pit carefully.

Gently scoop out the flesh while maintaining the avocado’s shape.

Trim a tiny bit from the bottom so the avocado halves sit flat on a plate.

Brush with fresh lemon juice and sprinkle with seasonings.

Step 4: Final Assembly

Generously fill each avocado half with the zesty shrimp mixture.

For an extra kick, dust with chili powder if desired.

Serve immediately and enjoy your fresh, vibrant meal.

Tips for Stuffed Avocado Success

• Don't overcook by watching color change from gray to pink, which takes only 1-3 minutes to prevent rubbery texture.
• Rub avocado flesh with fresh lemon juice to maintain bright green color and prevent oxidation.
• Use fresh herbs like chives and mix creamy ingredients to create depth in shrimp salad's taste profile.
• Dice cucumber and celery finely to ensure consistent crunch without overwhelming the delicate shrimp mixture.
• Sprinkle chili powder or cayenne for a subtle heat that complements the cool, creamy avocado base.

Shrimp Salad Avocado Variations

• Keto-Friendly Version: Replace mayo and sour cream with Greek yogurt and avocado oil. Use cauliflower instead of cucumber for crunch and lower carbs.
• Vegan Alternative: Swap shrimp with diced hearts of palm or marinated tofu. Use cashew cream instead of mayo and add nutritional yeast for umami flavor.
• Spicy Mexican Remix: Add diced jalapeños, cilantro, and swap chives with chopped red onion. Mix in smoked paprika and cumin for extra kick.
• Herb Garden Style: Incorporate fresh dill, tarragon, and parsley into shrimp salad. Use Greek yogurt as base and add lemon thyme for bright, aromatic profile.

Serving Suggestions for Stuffed Avocados

• Beachside Brunch Delight: Serve these stuffed avocados as a stunning centerpiece for a summer gathering, paired with crisp white wine.
• Elegant Appetizer Approach: Arrange on a sleek platter with fresh herbs, perfect for cocktail parties or sophisticated lunch events.
• Protein-Packed Meal Hack: Transform into a complete meal by adding mixed greens underneath and garnishing with toasted pine nuts for extra crunch.
• Spicy Twist Option: Top with fresh cilantro, a sprinkle of smoked paprika, or add diced jalapeños for guests who love a zesty kick.

Storing Shrimp Salad Stuffed Avocados

• Store the stuffed avocados in an airtight container in the refrigerator for up to 1-2 days. The shrimp salad tends to lose freshness quickly, so consume within this timeframe.
• Squeeze extra lemon juice over the avocado surfaces to slow down oxidation and keep them looking fresh and green.
• Keep the shrimp salad and avocado halves separate if preparing in advance. Mix and fill just before serving to maintain the best texture and prevent sogginess.
• Do not freeze this dish, as avocados and seafood become watery and lose their delicate texture when thawed.

Shrimp Salad Stuffed Avocados Recipe

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4.9 from 13 reviews

• Total Time: 25 minutes
• Yield: 4 1x

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Description

Creamy Shrimp Salad Stuffed Avocados blend Mediterranean coastal charm with fresh, zesty ingredients. Succulent shrimp nestled in ripe avocado halves offer you a light, protein-packed meal perfect for summer gatherings.

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Ingredients

Scale 1x2x3x

Protein:

• 1 pound (454 grams) shrimp, peeled and deveined
• 4 ripe avocados

Fresh Herbs and Aromatics:

• 4–5 sprigs fresh parsley
• 4–5 sprigs fresh dill
• 4 garlic cloves
• 2 tablespoons (30 milliliters) fresh chives, minced
• 2 lemons

Mixing and Seasoning:

• 1/2 cup (120 milliliters) mayonnaise
• 3 tablespoons (45 milliliters) sour cream
• 1/3 cup (53 grams) celery, diced
• 1/3 cup (50 grams) cucumber, diced
• 1/4 cup (40 grams) red onion, diced
• 1/2 teaspoon (2.5 grams) sugar
• Salt and pepper to taste
• Chili powder (optional)

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Instructions

1. In a pot, combine water with lemon, garlic, herbs, and salt. Bring to a rolling boil over high heat.
2. Gently drop cleaned shrimp into boiling liquid. Cook for 1-3 minutes until they turn vibrant pink and curl slightly.
3. Immediately transfer shrimp to an ice bath to halt cooking process. Drain and pat dry with paper towels.
4. Finely dice cooled shrimp into uniform bite-sized pieces.
5. In a mixing bowl, combine diced shrimp with mayonnaise, sour cream, finely chopped celery, cucumber, red onion, chives, lemon zest, fresh lemon juice, and a touch of sugar.
6. Season shrimp mixture with salt, pepper, and desired herbs for enhanced flavor profile.
7. Slice ripe avocados in half lengthwise and carefully remove pit.
8. Using a spoon, delicately scoop out avocado flesh, maintaining the shell’s structural integrity.
9. Trim a thin slice from the bottom of each avocado half to create a stable base for serving.
10. Brush avocado surfaces with fresh lemon juice to prevent browning and enhance citrus notes.
11. Generously fill each avocado half with prepared shrimp salad, mounding slightly.
12. Optional: Dust with chili powder for a subtle heat and vibrant color.

Notes

• Select fresh, high-quality shrimp for the best flavor and texture in the salad.
• Avoid overcooking shrimp to prevent rubbery and tough meat; watch carefully during boiling.
• Chill shrimp quickly after cooking by placing in an ice bath to stop the cooking process and maintain tenderness.
• Use ripe but firm avocados that hold their shape when stuffed and don’t turn mushy.
• Replace mayo with Greek yogurt for a lighter, protein-rich version of the salad.
• Add diced jalapeños or hot sauce for extra kick if you enjoy spicy flavors.
• Make this dish gluten-free by ensuring all ingredients are certified gluten-free.
• Prepare salad ahead of time and store in refrigerator for up to 24 hours for meal prep convenience.

• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Category: Lunch, Appetizer, Snacks
• Method: Boiling
• Cuisine: Mexican

Nutrition

• Serving Size: 4
• Calories: 500
• Sugar: 1 g
• Sodium: 600 mg
• Fat: 40 g
• Saturated Fat: 7 g
• Unsaturated Fat: 30 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 10 g
• Protein: 20 g
• Cholesterol: 150 mg