Avocados are stuffed with a creamy shrimp filling and sprinkled with cheese before being baked for a warm, melted cheese finish. These baked shrimp stuffed avocados are ready in less than 30 minutes.
I’m sharing another delicious and easy recipe today in partnership with the California Avocado Commission. I am so happy avocados are in season now. We’ve been eating about one a day in our house.
I do feel very fortunate to live in California, where avocados are abundant. We had some friends visiting us from Pittsburgh this week and they were telling us how hard it is to get avocados where they live. They ate their fill of avocados while they were here and I even sent them home with a bag.
This recipe couldn’t be easier. But it tastes much more complex than it actually is. With a few seasonings and herbs, the shrimp filling tastes like a flavor-packed seafood stuffing. The avocado goes very well with the stuffing and contributes to its creaminess.
After whipping up the filling and stuffing the avocados, I sprinkled them with cheese and baked them for a few minutes so that everything would be warm and the cheese was melted.
But for fun, I left a few unbaked and without cheese and you know what? They tasted really great that way as well. Like a shrimp stuffed avocado salad. So really, you can serve these baked or chilled.
These would make a perfect appetizer or side dish next time you’re entertaining.
Baked Shrimp Stuffed Avocados
- 3 large ripe avocados sliced in half length-wise and pits removed
- 1/2 lb cooked shrimp roughly chopped into small pieces
- 2 tbsp light mayonnaise
- 1/4 cup mashed avocado you can scoop some flesh from the center of your avocado halves
- 1/4 tsp garlic powder
- 2 tsp lemon juice
- ground black pepper
- 1/4 cup shredded white cheddar cheese
- smoked paprika
- 1/2 tsp finely chopped parsley
- Preheat oven to 350°F. Line a large baking sheet with foil or parchment paper.
- In a medium bowl, add shrimp, mayonnaise, avocado, garlic powder and lemon juice. Mix together until thoroughly combined. Add black pepper to season to taste.
- Scoop shrimp stuffing into your avocado halves. Add shredded cheese on top.
- Bake for about 8-10 minutes or until cheese is melted and the shrimp filling is warm. Garinish with paprika and parsley before serving.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
This post is created in partnership with the California Avocado Commission. All opinions expressed are my own.
Kirbie, This Shrimp Avocado recipe was really good. I made it as written, added shredded mozzarella cheese on top before baking. After cooked, I added smoked paprika and parsley as you suggested. Terrific, I can’t wait to try them cold for lunch tomorrow. Thank you for a great easy recipe!
I’m so happy you enjoyed!
Even my 5 year old and 1.5 year old ate this up!!!
I’m so happy they enjoyed!
I made these many years ago but used a chicken curry mixture
that was delicious but had forgotten about it. Living on the coast
of Oregon we have access to wonderful little salad shrimp, which
Work perfectly. Thanks for this recipe, we have enjoyed it!,
I’m glad you enjoyed!
Sounds delicious. Can’t wait to make it! I may shake things up and mix some wasabi into the mayo for a kick!
Hope you enjoy!
Can these be frozen and reheated in the microwave?
I don’t recommend it because freezing will change the avocado texture.
My husband and I LOVE this dish. So easy and fast to prepare, but so delicious!
I’m so happy you and your husband love this dish!
Do you cook the avocado in the rind or take that off to cook?
You leave it on, just like in the photos. It makes it messier if you try to remove the skin.