These Easy Shrimp Salad Stuffed Avocados combine bell peppers, celery & shallots with a simple dressing of lemon juice, dill and mayonnaise.

Use precooked shrimp for the perfect no-cook quick lunch or weeknight dinner!

close up of two shrimp stuffed avocado halves on a white plate

I don’t know about you, but I love quick & refreshing salads.

Bonus points if that salad can double as an easy make ahead lunch or quick weeknight dinner.

Sometimes the wellness world can make meal prep look & feel overwhelming – but it doesn’t have to be an all-or-nothing thing.

A little simple food prep – even if it’s just taking care of lunch for a few days – can go a long way on busy weeks.

reasons you’ll love these easy shrimp avocado boats

  • It’s the easiest make-ahead lunch or dinner
  • This is a no-cook meal if you’re using pre-cooked shrimp
  • Makes a great appetizer or full meal depending on serving size
top down view of shrimp salad in a white bowl

other ways to use this healthy shrimp salad recipe

  • Like a lobster roll. Stuff it in a bun or a roll
  • As an open-faced sandwich on freshly toasted bread slices
  • Over greens with your favorite dressing & toppings
  • As a stand alone salad. Consider adding chopped avocado on top
  • As a dip served with crackers, chips, veggie sticks or lettuce cups on the side
  • As a wrap, served inside a lettuce wrap or tortillas 
top down view of two shrimp stuffed avocado halves on a white plate

Meal Prep Tips & How to Store It

  • You can make the shrimp salad ahead and keep it in the fridge in an airtight container for up to 3 days

Tip: wait to slice the avocado until just before serving so they stay nice & fresh (this way the halves don’t turn brown in the fridge)

Recipe Notes, Modifications & Adaptations 

  • I used 31/40 shrimp, but any size will work
  • Can use bay shrimp instead (or even a drained, canned fish like tuna or salmon)
  • Full fat, plain Greek yogurt in place of mayonnaise 
  • Add other fresh herbs like parsley, cilantro, basil or some microgreens
  • Use red onion in place of shallot 

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primal kitchen avocado mayonnaise jar

I always have a jar of this in my pantry, it’s made with great ingredients (including avocado oil). They carry a vegan option too. Use my code ROBYN for 10% off your order.

View product

this recipe is…

I hope you’ll make this avocado shrimp salad recipe soon. If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

close up of two shrimp stuffed avocado halves on a white plate
5 stars (7 ratings)

Easy Shrimp Salad Stuffed Avocados

Servings: 2 -4
Prep: 10 mins
Total: 10 mins
These Easy Shrimp Salad Stuffed Avocados combine bell peppers, celery & shallots with a simple dressing of lemon juice, dill and mayonnaise. Use precooked shrimp for the perfect no-cook quick lunch or weeknight dinner!
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Ingredients

  • 1 pound cooked peeled shrimp, tails removed, roughly chopped
  • 1/4 cup finely chopped red bell pepper
  • 2 tbsp minced shallot
  • 1/4 cup finely chopped celery
  • 4 tbsp avocado mayonnaise
  • 1 tbsp fresh lemon juice
  • 1 tbsp dried dill
  • ⅛ tsp kosher salt
  • 2 ripe Hass avocados

Equipment

Instructions 

  • To a large bowl, add the shrimp, bell pepper, shallot, celery, mayonnaise, lemon juice, dill, and salt, stirring to combine. Divide into four equal portions.
  • Slice the avocados in half lengthwise, then fill each with one portion of the shrimp salad.
  • Serve immediately, with additional lemon juice if desired.

Notes

  • You can make the shrimp salad ahead and keep it in the fridge in an airtight container for up to 3 days, wait to slice the avocados until just before serving
Author: Robyn Conley Downs
Course: Main Course, Salad
Cuisine: American

Nutrition Information:

Nutrition disclaimer
Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

This recipe contains affiliate links

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