Shrimp-Stuffed Avocado 

Ingredients

For the shrimp

• 150–180 g shrimp, peeled and deveined

• 1 tsp olive oil

• Salt & pepper

• ½ tsp paprika or chili powder

• ½ tsp garlic powder (optional)

For the salad filling

• 1 ripe avocado (cut in half, pit removed)

• ½ cup diced cucumber

• ½ cup diced tomato

• 2–3 tbsp diced red onion

• 1–2 tbsp chopped cilantro or parsley

For the dressing

• 1 tbsp lime juice

• 1 tbsp olive oil

• ½ tsp honey (optional)

• Salt & pepper to taste

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Instructions

1. Cook the shrimp

1. Toss shrimp with olive oil, salt, pepper, paprika, and garlic powder.

2. Heat a pan over medium heat.

3. Cook shrimp for 2–3 minutes per side until pink and slightly browned.

4. Remove and let cool slightly.

2. Prep the avocado

• Cut the avocado in half and remove the seed.

• Scoop out a little extra flesh if you want a deeper “bowl.”

• Season lightly with salt and pepper.

3. Make the filling

1. In a bowl, combine diced cucumber, tomato, and red onion.

2. Chop some of the scooped-out avocado and add it in (optional).

3. Add chopped cilantro or parsley.

4. Add the cooked shrimp.

4. Mix the dressing

• Whisk together lime juice, olive oil, honey (optional), salt, and pepper.

• Pour over the shrimp mixture and toss gently.

5. Assemble

1. Spoon the shrimp salad mixture into each avocado half.

2. Add extra herbs or lime on top if desired.

6. Serve

• Serve immediately as a fresh, flavorful, low-carb meal or appetizer.