Go Back
Creamy Garlic Shrimp Stuffed Avocados Recipe
Ash Tyrrell

Creamy Garlic Shrimp Stuffed Avocados Recipe

I still remember the first time I made these creamy garlic shrimp stuffed avocados. I had two ripe avocados sitting on my counter and a bag of shrimp in the freezer, and I wanted something quick that still felt like a real meal.
Print Recipe Pin Recipe
Total Time 18 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1/2 pound raw shrimp peeled and deveined – the star of the dish, so fresh or properly thawed shrimp makes all the difference
  • 1 tablespoon garlic minced – I like using fresh cloves instead of jarred garlic for a punchier flavor
  • 1 teaspoon olive oil – just enough to sear the shrimp without drying it out
  • 1/2 teaspoon smoked paprika – adds a subtle warmth and color to the shrimp
  • 2 ripe avocados – choose ones that give slightly when pressed not mushy or rock hard
  • 1/2 cup tomato diced – adds a juicy freshness that balances the creaminess
  • 1/4 cup red onion diced (optional) – gives a mild crunch and sharpness if you like a little bite
  • 1/4 cup mayonnaise – forms the creamy base of the dressing
  • 1/4 cup sour cream – balances the mayo with a slight tang
  • 2 tablespoons fresh cilantro minced – brightens the whole dish, so skip the dried version
  • 1 tablespoon lemon or lime juice – cuts through the richness and keeps the avocado from browning
  • Salt and pepper to taste – season gradually since shrimp seasoning already adds flavor

Method
 

  1. I toss the shrimp with minced garlic, smoked paprika, salt, and pepper in a bowl so every piece gets coated evenly. Then I heat olive oil in a skillet over medium heat and add the shrimp in a single layer. It only takes about two minutes per side until the shrimp turns pink and slightly golden at the edges.
  2. Once the shrimp is cooked through, I pull it off the heat and let it rest for a couple of minutes so it's not piping hot. Then I chop it into small, bite-sized pieces. This step matters because hot shrimp can make the avocado mixture watery if you skip the cooling time.
  3. I slice each avocado in half and remove the pit, then run a knife gently through the flesh while it's still in the skin to score it. Using a spoon, I scoop the cubed avocado into a mixing bowl and set the empty shells aside since they become the serving bowls.
  4. In the same bowl as the avocado, I add the chopped shrimp, diced tomato, and onion if I'm using it. In a separate small bowl, I whisk together the mayo, sour cream, cilantro, and lemon juice until smooth, then pour that dressing over the shrimp and avocado mixture and fold gently so the avocado chunks stay mostly intact.
  5. I spoon the creamy shrimp mixture back into the avocado shells, mounding it slightly so every bite gets a good mix of shrimp, avocado, and dressing. I serve it right away while the shrimp is still slightly warm against the cool avocado.

Notes

  • I always pat my shrimp completely dry before seasoning it, since wet shrimp doesn't sear well and stays rubbery instead of golden.
  • I squeeze extra lemon juice directly onto the scooped avocado before mixing in the other ingredients, which keeps it from browning while I finish prepping.
  • I like to double the garlic when I'm making this for myself, since I find one tablespoon is just the right base but I enjoy a stronger punch.
  • I chill my mixing bowl for a few minutes beforehand if it's a hot day, which helps the dressing stay cool and creamy longer.
  • I never skip resting the shrimp before chopping it, because adding hot shrimp straight to the avocado makes the whole filling soften too fast.