Quick Shrimp Stuffed Avocado

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

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.

Course Main Course, Salad

Cuisine American

Diet Gluten Free

Keyword avocado, make-ahead, shrimp

Prep Time 10

Total Time 10

Servings servings

Calories 346

Author Robyn Conley Downs

Equipment

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

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.

Nutrition