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Seared shrimp stuffed in ripe avocados garnished with herbs.

Seared Shrimp Stuffed Avocados

A quick, fresh dish combining seared shrimp with ripe avocados, topped with a vibrant tomato salsa, perfect for appetizers or light meals.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer, Dinner, Lunch
Cuisine: Mexican, Seafood
Calories: 250
Ingredients Method Notes

Ingredients
  

For the shrimp
  • 12–15 large large shrimp, peeled & deveined
  • 2 tbsp olive oil or butter For cooking shrimp
  • 1 tsp paprika (or smoked paprika)
  • 1/2 tsp garlic powder
  • to taste Salt & black pepper
  • Juice of 1/2 lemon lemon For marinating shrimp
For the avocados
  • 2 ripe avocados, halved and pitted
For the 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
  • to taste Salt
For garnish (optional)
  • 2 tbsp melted butter Optional drizzle
  • 1 small garlic clove, minced Optional for flavor
  • Pinch chili flakes Optional for heat

Method
 

Prepare the salsa
  1. In a bowl, mix tomatoes, red onion, cilantro, olive oil, lemon juice, and salt. Set aside to let flavors blend.
Season the shrimp
  1. Pat shrimp dry. Toss with paprika, garlic powder, salt, pepper, and lemon juice.
Cook the shrimp
  1. Heat a skillet over medium-high heat with olive oil or butter. Sear shrimp for 1.5-2 minutes per side until golden and cooked through. Remove from heat.
Prepare the avocados
  1. Scoop out a little flesh from each avocado half to make space.
Assemble
  1. Place avocado halves on a serving plate. Add 2-3 shrimp into each avocado half. Spoon fresh tomato salsa generously on top.
Finish (optional but recommended)
  1. Mix melted butter with garlic and chili flakes. Drizzle over the avocados and shrimp for extra flavor. Serve warm as an appetizer, light lunch, or low-carb dinner.

Notes

Use ripe but firm avocados so they hold shape. Pat shrimp dry before seasoning to get a good sear. Do not overcook shrimp; they cook fast and get rubbery if left too long.