This post may contain affiliate links. Please read our disclosure policy.

This healthy shrimp stuffed avocado recipe makes a great low-carb snack, appetizer, or light lunch!

four shrimp stuffed avocado halves beside lime wedges

I bought a big bag of shrimp and had some left from another recipe, so that’s how this idea came about. Exciting, I know.

I’ve eaten avocados as a snack since I was little, and my other stuffed avocado recipe has done quite well, so I figured it was time for another.

These can’t get much easier.

glass mixing bowl with ingredients for shrimp stuffed avocado halves

Shrimp, a bit of lime juice, chives, cilantro, salt & pepper, and a little bit of smoked paprika.

To cook the shrimp I simply added them to boiling water for about 3-4 minutes and then dunked them in an ice bath. So easy. Perfectly plump and tender shrimp every time.

close-up of half an avocado stuffed with shrimp beside lime wedge

You’ll see from the photos that I left some of the avocado flesh intact. You can add as much as you want and then pop it right back in the “shell”.

One tasty snack. Make it a meal with a big slice of sourdough bread.

shrimp stuffed avocados beside a lime wedge

How do you typically eat your avocados?

Would you try shrimp stuffed avocado?

This healthy shrimp stuffed avocado recipe makes a great low-carb snack, appetizer, or light lunch!
No ratings yet

Healthy Shrimp Stuffed Avocado

This healthy shrimp stuffed avocado recipe makes a great low-carb snack, appetizer, or light lunch!
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 4 avocado halves


  • 1/2 pound medium shrimp thawed, peeled, tails removed
  • 4 avocados cut into halves and pitted
  • Juice of 1/2 lime
  • 1 tablespoon fresh cilantro chopped
  • 1/2 tablespoon fresh chives chopped
  • Smoked paprika to taste
  • Salt & pepper to taste


  • Bring a medium salted pot of water to a boil. Add the shrimp in and cook for 3-4 minutes or until they turn pink and are cooked through, taking care not to overcook. Prepare a bowl filled with ice water and ice cubes to cool the shrimp when they're done. 
  • Scoop out most of the avocado flesh into a medium bowl. Mash in the lime juice, cilantro, chives, and paprika.
  • Once the shrimp are done, immediately drain them then dunk them into the ice bath. Let them cool for a couple of minutes and then drain and dry them (with a piece of paper towel). 
  • Roughly chop the shrimp and add them in with the avocado mixture. Season with salt & pepper as needed (I found I needed a fair bit of salt in this recipe). Divide the mixture between the 4 avocado halves. Serve immediately. 

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

Leave a star rating and comment below!

Hi! I’m Natasha.

Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

The Salt & Lavender cookbook is here! Order Now

Leave a comment

Please leave a recipe rating!

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.