Quick Shrimp Stuffed Avocado

This quick avocado shrimp salad combines crunchy bell peppers, celery & shallots with a simple lemon + dill dressing. In just 10 minutes, you’ll have flavorful, creamy shrimp stuffed into avocados for the perfect make-ahead lunch or weeknight dinner.

Shrimp Salad Stuffed into Creamy Avocado is a Winner Every Time

I don’t know about you, but I absolutely love a quick & refreshing salad that’s bursting with flavor. Bonus points if that salad can double as a quick weeknight dinner, or a light yet filling make-ahead lunch like my dill egg salad. Plus these creamy avocado halves stuffed with shrimp salad make a great party appetizer, depending on the serving size.

Now, I totally get that meal prep can sometimes look & feel overwhelming – but it doesn’t have to be an all-or-nothing thing! A little short & simple food prep (even if it’s just taking care of lunch for a few days) can go a long way on busy weeks. And by using pre-cooked shrimp, you can shortcut this recipe into a no-cook meal that’s done from start to finish in just 10 minutes!

Endless Possibilities for this Shrimp Stuffed Avocado Salad!

• Roll or Wrap: You can stuff the shrimp salad into a bun or roll and serve it like a lobster roll, or wrapped in lettuce or tortillas.
• Sandwich: Spread it on freshly toasted bread slices to serve as an open-faced sandwich.
• Hearty Salad: Instead of scooping the shrimp salad onto avocado halves, serve it over greens with your favorite dressing and chopped avocado on top.
• Shrimp Dip: I also love this served as a dip with crackers, chips, veggie sticks or lettuce cups!

5 stars (7 ratings)

Quick Shrimp Stuffed Avocado

by Robyn Conley Downs

Servings: 4 servings

Prep: 10 minutes mins

Total: 10 minutes mins

This quick avocado shrimp salad combines crunchy bell peppers, celery & shallots with a simple lemon + dill dressing. In just 10 minutes, you'll have flavorful, creamy shrimp stuffed into avocados for the perfect make-ahead lunch or weeknight dinner.

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Ingredients

• 1 pound cooked shrimp, peeled, tails removed, and roughly chopped
• ¼ cup red bell pepper, finely chopped
• 2 Tablespoons shallot, minced
• ¼ cup celery, finely chopped
• 4 Tablespoons mayonnaise
• 1 Tablespoon fresh lemon juice
• 1 Tablespoon dried dill
• ⅛ teaspoon kosher salt
• 2 ripe Hass avocados

Equipment

• Chef's Knife
• Cutting Board

Instructions 

• To a large bowl, combine the shrimp, bell pepper, shallot, celery, mayonnaise, lemon juice, dill, and salt. 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

• Make-Ahead: 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 so they don’t turn brown.
• Shrimp: I used 31/40 shrimp, but any size will work. You can also use bay shrimp instead (or even a drained, canned fish like tuna or salmon).
• No-Mayo: Swap in full-fat, plain Greek yogurt in place of the mayonnaise to lighten things up.
• Herbs: Instead of dill, feel free to add other fresh herbs like parsley, cilantro, basil or even some microgreens.
• Red Onion: If you don’t have a shallot, you can use red onion instead.

Course: Main Course, Salad

Cuisine: American

Nutrition Information:

Serving: 1 (of 4), Calories: 346kcal, Carbohydrates: 12g, Protein: 18g, Fat: 26g, Saturated Fat: 4g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 12g, Trans Fat: 0.04g, Cholesterol: 149mg, Sodium: 818mg, Potassium: 700mg, Fiber: 7g, Sugar: 2g, Vitamin A: 724IU, Vitamin C: 24mg, Calcium: 93mg, Iron: 1mg

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!

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