🥑 Seared Shrimp Stuffed Avocados
🛒 Ingredients (Serves 2–3)
For the Shrimp:
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250g shrimp, peeled & deveined
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1 tbsp olive oil
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2 cloves garlic, minced
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½ tsp paprika
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¼ tsp chili powder or chili flakes (optional)
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½ tsp salt
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½ tsp black pepper
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Juice of ½ lemon
For the Filling:
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1 small tomato, finely chopped
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2 tbsp red onion, finely chopped
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2 tbsp fresh cilantro or parsley, chopped
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1 tbsp mayonnaise or Greek yogurt
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1 tsp Dijon mustard (optional)
For the Avocados:
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2 ripe avocados, halved and pitted
Optional Toppings:
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Feta or parmesan shavings
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Extra lemon juice
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Chili flakes
👩🍳 Instructions
1️⃣ Season & Sear the Shrimp
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Toss shrimp with olive oil, garlic, paprika, chili powder, salt, and pepper.
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Heat a pan over medium-high heat.
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Sear shrimp for 1–2 minutes per side until pink and slightly crispy.
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Squeeze lemon juice over shrimp and remove from heat.
2️⃣ Prepare the Filling
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Chop the cooked shrimp into bite-sized pieces.
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In a bowl, mix shrimp with tomato, onion, herbs, mayo (or yogurt), and mustard.
3️⃣ Prepare the Avocados
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Cut avocados in half and remove the pit.
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Scoop out a little flesh to create more space if needed.
4️⃣ Stuff & Serve
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Fill each avocado half with the shrimp mixture.
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Garnish with cheese, herbs, or chili flakes if desired.
🍽️ Serving Ideas
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As a healthy lunch
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As an appetizer
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With toasted bread or crackers
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With a fresh green salad
❓ Q & A
Q: Can I use frozen shrimp?
A: Yes! Just thaw completely and pat dry before cooking.
Q: Can I make this ahead of time?
A: You can prep the shrimp filling in advance, but stuff the avocados just before serving to avoid browning.
Q: What can I use instead of mayonnaise?
A: Greek yogurt, sour cream, or mashed avocado work well.
Q: Is this dish spicy?
A: Not unless you add chili—adjust to your taste.
Q: Can I grill the shrimp instead of pan-searing?
A: Absolutely! Grilling adds a great smoky flavor.
Q: How long does it stay fresh?
A: Best eaten fresh. The shrimp filling lasts 1–2 days refrigerated.