Shrimp Stuffed Avocado

This “tapa” (also known as small plate) has the perfect blend of nutrients to keep you satisfied alllll day.  

Shrimp is honestly packed with protein, especially considering its negligible fat and calorie content. I loooove perfectly cooked shrimp- tender but not too firm (Don’t overcook seafood- cooking 101).  The best shrimp I’ve ever had was from a man walking through my campsite last Spring in Savannah, GA. He had just caught them that morning, and was selling them for a great price. We dropped that wild Georgia shrimp one-by-one into a tiny portable stove, and seasoned it with lemon juice and salt. I can almost still taste it. 

So when I was in Fresh Market recently, they were having a decent sale on Wild caught shrimp, so I picked up half a pound for myself. I used it in this amazing Shrimp Pad Thai that I will be posting the recipe for as well, because it’s incredibly tasty and healthy. 

Okay so the protein we got down. Next up is fat. 

As you may already know as a functioning member of 2016, avocados are awesome. Mostly because they’re packed with mono- unsaturated fats which help to lower cholesterol and protect the heart. They also have high amounts of micronutrients like potassium (more than a banana) that help carry out cellular functions. 

As you may also know, avocados are tricky. It feels like they take forever to ripen, but once they do, you had better use it that day or it’s going to go bad. 


The best way to utilize a bunch of ripe avocados is obviously the mother of all avocado recipes- guacamole. (Ps: I make a great Smoky Guacamole ) 

But riiiiiight before the avocados turn into the soft goodness perfect for guac, they are firm and perfect for salads, salsas, and basically anything Mexican. They are also perfect for stuffing. 

Finally, carbs. You can eat this stuffed avocado with a fork, but I prefer to snack with whole grain tortilla chips or crunchy vegetables. 

Ingredients (makes two stuffed avocados)

  • 6 large shrimp, cooked and diced
  • One avocado, halved 
  • 1/2 radish, sliced thin
  • Juice from one lime
  • Small bunch of cilantro, chopped
  • 1 Tbsp soy sauce
  • Black pepper to taste


  • Split the avocado in half and remove the pit. Gently, peel away the skin from the avocado, and dice the “avocado meat” into small cubes. Scoop out the remaining avocado (it’s ok if it gets messy here) and place in a bowl. 
  • Add in the diced shrimp, sliced radish, chopped cilantro, lime juice, soy sauce, and pepper. 
  • Mix together and taste, seasoning to your liking. 
  • Scoop the contents of the bowl back into the avocado “shell” 
  • Garnish with extra cilantro, a squeeze of lime, and serve with chips or vegetables. 

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