Seared Shrimp Stuffed Avocados

Why I Love This Recipe

I love how this recipe balances richness and brightness. The creamy avocados pair beautifully with the smoky, lemony shrimp, while the tomato salsa adds a refreshing crunch. It’s simple to make but feels fancy enough to serve to guests. And when I want to take it over the top, that optional garlic butter drizzle seals the deal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the shrimp

• 12–15 large shrimp, peeled and deveined

• 2 tbsp olive oil or butter

• 1 tsp paprika or smoked paprika

• ½ tsp garlic powder

• Salt and black pepper, to taste

• Juice of ½ lemon

For the avocados

• 2 ripe avocados, halved and pitted

For the tomato salsa

• 2 medium tomatoes, finely diced

• 2 tbsp red onion, finely chopped

• 1 tbsp fresh cilantro or parsley, chopped

• 1 tbsp olive oil

• 1 tsp lemon or lime juice

• Salt, to taste

Optional garlic butter drizzle

• 2 tbsp melted butter

• 1 small garlic clove, minced

• Pinch of chili flakes (optional)

Directions

1. Make the salsa
   I mix the tomatoes, red onion, cilantro, olive oil, lemon juice, and a pinch of salt in a small bowl. I set it aside to let the flavors blend.

2. Season the shrimp
   I pat the shrimp dry, then toss them with paprika, garlic powder, salt, pepper, and lemon juice.

3. Sear the shrimp
   I heat olive oil or butter in a skillet over medium-high heat. I cook the shrimp for 1½ to 2 minutes per side until golden and just cooked through. Then I remove them from the heat.

4. Prepare the avocados
   I scoop out a small amount of avocado from each half to make room for the filling. Sometimes I mash the scooped avocado and stir it into the salsa.

5. Assemble
   I place the avocado halves on a serving plate, add 2–3 shrimp to each half, and top generously with the tomato salsa.

6. Optional finishing touch
   I stir the minced garlic and chili flakes (if using) into the melted butter and drizzle it over the assembled avocados and shrimp for a rich, garlicky finish.

Servings and Timing

• Servings: 2–3

• Prep Time: 10 minutes

• Cook Time: 10 minutes

• Total Time: 20 minutes

• Calories: Approx. 300–400 per serving (varies depending on toppings and serving size)

Variations

Sometimes I sprinkle feta or parmesan over the top for extra richness. For a tropical twist, I’ve added diced mango to the salsa. If I want a spicier version, I add sliced jalapeños or a dash of hot sauce. It’s also easy to swap in grilled chicken or tofu if I don’t have shrimp on hand.

Storage/Reheating

This dish is best enjoyed fresh, but I can prep the salsa and shrimp in advance. I store them separately in the fridge and assemble just before serving. Once assembled, the avocados will brown over time, so I don’t recommend storing leftovers long-term.

FAQs

Can I use frozen shrimp?

Yes, I just thaw them completely, pat them dry, and proceed as usual. Dry shrimp sear better and won’t steam in the pan.

How do I keep avocados from browning?

I toss them in a little lemon or lime juice before serving. It slows down oxidation and adds a nice zing.

Can I serve this cold?

Absolutely. I chill the cooked shrimp and serve everything cold for a refreshing summer version.

What can I do with the scooped-out avocado?

I mash it and either stir it into the salsa or serve it on the side like guacamole.

Can I make this dairy-free?

Yes. Just skip the garlic butter drizzle or use dairy-free butter. Everything else is naturally dairy-free.

Conclusion

Seared Shrimp Stuffed Avocados are a flavorful, fast, and beautiful dish I love making when I want something simple but impressive. With minimal cooking and tons of texture, it’s a go-to recipe when I’m craving something light, fresh, and satisfying—all in under 30 minutes.

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