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Shrimp Salad-Stuffed Avocados Recipe
Shrimp Salad-Stuffed Avocados Recipe photo by Taste of Home

Shrimp Salad-Stuffed Avocados Recipe

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This is one of my husband's favorites, even though it's pretty enough to serve at a ladies luncheon. When I needed a quick main-dish salad for my book club, I just tripled the recipe and got raves! Try it with imitation crabmeat, too. —Suzanne VanAlstyne, Petoskey, Michigan
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 4 servings


  • 1/2 pound cooked medium shrimp, peeled and deveined, coarsely chopped
  • 1/2 cup chopped celery
  • 1/4 cup chopped onion
  • 3 tablespoons mayonnaise
  • 4-1/2 teaspoons capers, drained
  • 1 tablespoon minced fresh parsley
  • 2 teaspoons Dijon mustard
  • 1-1/2 teaspoons lemon juice
  • 3/4 teaspoon dried tarragon
  • 1/4 teaspoon seasoned salt
  • 1/8 teaspoon pepper
  • 2 medium ripe avocados, halved and pitted


  1. In a small bowl, combine the first 11 ingredients. Spoon into avocado halves. Serve immediately. Yield: 4 servings.
Originally published as Shrimp Salad-Stuffed Avocados in Simple & Delicious September/October 2007, p35

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Mar. 10, 2015

"Tried this the other night. My husband loved it. Will be making it again tonight."

Reviewed Aug. 18, 2013

"Tasty recipe for the shrimp salad. Tarragon adds a lot! Thanks for the good ideas. Will definitely be having this again... often!"

Reviewed Apr. 13, 2009

"I tried this and it was FANTASTIC! My husband and I have made it many times with both shrimp and crab."

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