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Home > Recipes > Spicy Shrimp Stuffed Avocado Salad
Author:

Kevin Curry

Spicy Shrimp Stuffed Avocado Salad

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Shrimps and avocados may not exactly be the first combination that you think of when preparing a dish but this recipe is going to shock you with the amazing flavors that develop in their union. Our shrimp stuffed avocado recipe is the best way to get your daily dose of fruits and protein.
What’s that? You didn’t know avocados are fruits? They’re botanically one large berry!
Let’s start by gathering all the ingredients that the recipe index requires. These ingredients will be enough for four servings but you can always scale the recipe up if you want to prepare this delicious meal in bulk.

You’ll need some spray olive oil, a pound and a quarter of raw jumbo shrimp (peeled and deveined), a tablespoon of minced garlic or garlic paste, and a tablespoon of chili powder. Feel free to experiment with seasonings to put your own spin on the dish once you’ve mastered it.
For the salad portion, get two medium vine tomatoes and chop them up, half a cup of chopped and peeled cucumbers, ⅓ cup of diced red onions, ⅓ cup of chopped mango, ⅔ cup of chopped fresh cilantro, a chopped seedless jalapeño, a chopped half of red bell pepper, and lime juice.
We usually use three limes but you can use more or less depending on your preferences. Don’t forget salt and pepper to taste along with your two large avocados of course.
Set your nonstick skillet on medium heat then spray with olive oil before adding your chili powder, garlic, and shrimp. Cook the shrimp for four to six minutes then cut them onto smaller pieces on a cutting sheet.

Add these pieces to a mixing bowl along with the salad ingredients then mix them together thoroughly and season to taste with your salt, pepper, and lime juice. Let the bowl cool in the refrigerator for at least thirty minutes while you slice and peel your avocados.
Add your avocado halves to the salad then voila!
If your friends have never had a stuffed avocado recipe before then this is certainly the right dish to introduce them to the concept with. To help even more people experience the avocado-shrimp combo, be sure to share this recipe with family too, fit foodies!

Show full recipe

Spicy Shrimp Stuffed Avocado Salad

Ingredients

* Optional Substitution Note

Ingredients for 4 servings:

  • 1 1/4 lb raw jumbo shrimp, peeled and deveined
  • spray olive oil
  • 1 tablespoon garlic, minced or paste
  • 1 tablespoon chili powder
  • Salad
    • 2 medium vine tomatoes, chopped
    • 1/2 cup chopped cucumber, peeled
    • 1/3 cup (or more) red onion, diced
    • 1 jalapeño, chopped (remove some seeds for less spice)
    • 2/3 cup chopped fresh cilantro (or more if desired)
    • 1/3 cup chopped mango
    • 1/2 orange (or red) bell pepper, chopped
    • juice from 3 limes
    • sea salt & pepper to taste
  • 2 large avocados

Steps

Step 1

Set a nonstick skillet on medium heat and spray with olive oil. Add garlic, shrimp and chili powder. Cook until the shrimp is no longer pink on the outside and completely cooked, about 4 to 6 minutes.

Step 2

Place the cooked shrimp on a cutting sheet or board and cut into smaller pieces. Add the pieces to a mixing bowl.

Step 3

Add the ingredients for the salad, mix together and season to taste with sea salt & pepper (and more lime juice if desired). Place the bowl in the refrigerator to cool for at least 30 minutes.

Step 4

Slice open an avocado and peel it.

Step 5

Add the salad to the avocado halves and enjoy. You can also enjoy the salad by itself, with mixed greens or even wheat tortilla chips.

Approximate macros for 1 of 4 servings of just the salad:

157 calories, 11g carbohydrates, 1g fat, 26g protein, 1g fiber, 5g sugar

Approximate macros for 1 of 4 servings with the salad and 1/2 avocado

Spicy Shrimp Stuffed Avocado Salad

Kevin Curry



Category Uncategorized
Calories 318

Ingredients for 4 servings:

  • 1 1/4 lb raw jumbo shrimp, peeled and deveined
  • spray olive oil
  • 1 tablespoon garlic, minced or paste
  • 1 tablespoon chili powder
  • Salad
    • 2 medium vine tomatoes, chopped
    • 1/2 cup chopped cucumber, peeled
    • 1/3 cup (or more) red onion, diced
    • 1 jalapeño, chopped (remove some seeds for less spice)
    • 2/3 cup chopped fresh cilantro (or more if desired)
    • 1/3 cup chopped mango
    • 1/2 orange (or red) bell pepper, chopped
    • juice from 3 limes
    • sea salt & pepper to taste
  • 2 large avocados

  1. Set a nonstick skillet on medium heat and spray with olive oil. Add garlic, shrimp and chili powder. Cook until the shrimp is no longer pink on the outside and completely cooked, about 4 to 6 minutes.

  2. Place the cooked shrimp on a cutting sheet or board and cut into smaller pieces. Add the pieces to a mixing bowl.

  3. Add the ingredients for the salad, mix together and season to taste with sea salt & pepper (and more lime juice if desired). Place the bowl in the refrigerator to cool for at least 30 minutes.

  4. Slice open an avocado and peel it.

  5. Add the salad to the avocado halves and enjoy. You can also enjoy the salad by itself, with mixed greens or even wheat tortilla chips.

Nutrition per serving

Calories318cal
Protein28g
Fats15g
Carbs20g
Fiber8g
Sugar6g
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Details

Nutrition per serving

Calories318cal
Protein28g
Fats15g
Carbs20g
Fiber8g
Sugar6g
About Kevin - author

ABOUT THE AUTHOR

Hey, I'm Kevin

My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.

By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!