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

Easy Shrimp Salad Stuffed Avocados

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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!
Course Main Course, Salad
Cuisine American
Diet Gluten Free
Keyword avocado, make-ahead, shrimp
Prep Time 10 mins
Total Time 10 mins
Servings 2 -4


  • 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
  • tsp kosher salt
  • 2 ripe Hass avocados


  • 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.


  • 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