Grilled spicy shrimp, diced avocado and tomato dressed with a creamy cilantro sauce and stuffed into avocado shells. This healthy filling lunch is packed with protein and nutrition and makes a delicious low-carb keto meal in under 20 minutes.
Shrimp and avocado have become my new favorite combo. The tenderness of the shrimp and creaminess of the avocado make them a delicious pair for making salads, wraps and just about any dish. Today we’re switching things up with these low-carb shrimp and avocado stuffed avocados. They’re super creamy and flavorful thanks to the grilled shrimp. To make these deliciously stuffed avocados, you will first need to slice the avocados in half and remove the pit. Next gently score it while it’s still in the shell, scope out the avocado into a large bowl and set the skins aside.
For the shrimp, it is first seasoned generously with taco seasoning and grilled until charred and tender. You can do this on an outdoor grill (on kabob skewers) or simply grill it on the stove-top in a pan or skillet. It is then diced up and added to a mixture of avocado and tomato. To tie it all together and make it super creamy and delicious, we use a mixture of mayo, sour cream, lemon (or lime) juice, and lots of cilantro. Mix it all up and stuff into the same avocado shells and enjoy this flavor-packed meal guilt free!
Creamy Shrimp Stuffed Avocado
Tender spicy grilled shrimp, diced avocado, tomato, and a cream mixture of mayo, sour cream and cilantro all stuffed into avocado skins. This nutritious flavor-packed filling meal is great for low-carb keto diets.
- 1/2 pound raw shrimp deveined and peeled
- 1 tbsp taco seasoning store-bought or homemade
- 1 tsp olive oil or oil of choice
- 2 ripe avocados
- 1/2 cup tomato chopped of diced
- 1/4 cup onion diced, optional
For the creamy dressing
- 1/4 cup mayo or replace with sour-cream
- 1/4 cup sour cream
- 2 tbsp cilantro minced
- 1 tbsp lemon or lime juice
- salt & pepper to taste
Combine the shrimp and taco seasoning in a small bowl or zip-seal bag. Heat a medium pan over medium. Add the oil and shrimp and cook -2 minutes per side or until cooked through. Remove from pan, cool for 1-2 minutes and chop.
Cut the avocados in half. Score the avocado first in the skin, and then scoop out the avocado cubes with a large spoon into a large mixing bowl; Set the skins aside. Add the cooked chopped shrimp and diced tomatoes the bowl.
In a small bowl, whisk all the incidents for the dressing and pour onto the shrimp and avocado mixture. Fill the avocado skins with the mixture and serve immediately.
- If using frozen shrimp, run under cold water for 1-2 minutes or until the shrimp begin to soften. Drain and dry completely with a paper towel.
- If using cooked shrimp, simply skip step one and combine the cooked shrimp with the avocado and dressing.
- For a low-calorie option, replace the mayo or/and the sour cream with greek yogurt.