This shrimp salad stuffed avocado dish is as beautiful as it is tasty! Enjoy avocado with juicy bites of shrimp in a creamy dressing for a refreshing lunch or snack.
Don’t you just love when a dish turns out so pretty that you almost don’t want to eat it?
Emphasis on the “almost,” because this shrimp salad stuffed avocado dish is so delicious, you definitely won’t be able to resist diving in!
The creamy dressing includes big, bright flavors from white wine vinegar, fresh parsley, and grated ginger. It complements the juicy shrimp and rich avocado so well!
And the whole recipe comes together in 15 minutes or less. It’s perfect for a delicious, healthy lunch or quick snack any time.
How to make shrimp salad stuffed avocado
This recipe is packed with healthy fats and will keep you full and satisfied for hours. Ready to see how easy it is to make?
Step 1: In a medium bowl, combine the mayonnaise, white wine vinegar, fresh parsley, grated ginger, and sliced scallions. Mix well.
Step 2: Add the cooked shrimp to the dressing. Season with salt and pepper to taste, then stir until all the shrimp is well-coated.
Step 3: Slice the avocado in half lengthwise and remove the pit, but do not peel.
Step 4: Spoon your shrimp salad into the avocado halves. Squeeze a wedge of lime over each avocado and serve immediately.
I recommend eating with a spoon. It’s the best way to dig in and get a little bit of shrimp salad and avocado in every bite!
Choosing your ingredients
This recipe calls for cooked shrimp. You’re welcome to buy it raw and cook it however you like, just be sure the shrimp has cooled completely before you proceed with the recipe.
Personally, I like to use leftover peel & eat shrimp or buy it pre-cooked. That makes this dish so easy to throw together!
I don’t eat mayonnaise very often, but I love it in the shrimp salad. With the big, bright flavor of the vinegar, parsley, ginger, and lime, the mayonnaise doesn’t seem so heavy. The dressing has a nice balance.
If you want to lighten it up a bit, you could use plain Greek yogurt instead.
If you want to prep some of this dish ahead of time, just mix together the shrimp and the dressing, but don’t add it to the avocado half. Instead, you can store the shrimp salad covered in the refrigerator for up to 3 days.
Once you’re ready to enjoy, just slice the avocado, remove the pit, and add the shrimp salad!
Other healthy shrimp recipes
Sometimes, I forget how easy and delicious it is to cook with shrimp! These little crustaceans are a great source of protein and can be used in a wide variety of recipes.
If you’re looking for some inspiration, here are a few shrimp recipes I know you’ll love:
When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Shrimp Salad Stuffed Avocado
- ½ tablespoon avocado oil mayonnaise (can use regular mayonnaise or plain Greek yogurt)
- ½ tablespoon white wine vinegar
- 1 tablespoon fresh parsley (minced)
- ½ teaspoon fresh ginger (grated)
- 1 scallion (thinly sliced – both white and green parts)
- ½ pound shrimp (cooked, cut into bite-sized pieces)
- kosher salt
- freshly ground pepper
- 1 avocado
- lime wedges
- In a medium bowl, combine the mayonnaise, white wine vinegar, fresh parsley, grated ginger, and sliced scallions. Mix well.
- Add the cooked shrimp to the dressing. Season with salt and pepper to taste, then stir until all the shrimp is well-coated.
- Slice the avocado in half lengthwise and remove the pit, but do not peel.
- Spoon your shrimp salad into the avocado halves. Squeeze a wedge of lime over each avocado and serve immediately.