Shrimp Salad-Stuffed Avocados

A shrimp salad-stuffed avocado is a vibrant and refreshing meal—a perfect recipe for spring and summer. Buttery avocado halves are filled with freshly prepared shrimp salad made with crunchy celery, onion, briny capers and bright herbs. We recommend cooking the shrimp at home when preparing seafood salad recipes, but you can buy pre-cooked shrimp to make it a true no-cook recipe.

The shrimp salad combines sweet, creamy and tangy flavors and feels extra special when presented in an avocado boat. Try an avocado stuffed with shrimp salad for a quick lunch, snack or light dinner. This recipe is elegant enough for special occasions, like a shower or book club lunch.

Ingredients for Shrimp Salad-Stuffed Avocado

Ellie Crowley for Taste of Home

• Shrimp: You’ll need 1/2 pound of peeled and deveined cooked shrimp for the shrimp salad. This recipe calls for medium shrimp, but weight is more important than size since the shrimp will be chopped. While you can purchase pre-cooked shrimp, we recommend cooking it at home; it’s quick and you can season it to your liking.
• Celery and onion: Veggies add freshness and crunch to the shrimp salad. You’ll need one large or two medium stalks and approximately a quarter of a medium onion. Finely chop both so you don’t end up with big pieces that overpower the other ingredients.
• Mayonnaise: A few tablespoons of mayonnaise help bring the shrimp mixture together and give it a creamy texture. Use your most-loved brand or try homemade mayo for the best flavor—it’s easier to make than you might think!
• Capers: Did you know capers are pickled flower buds? These tiny green spheres taste salty and briny—similar to green olives—and are delicious in seafood recipes.
• Dijon mustard: Tangy and sharp, Dijon adds depth of flavor to the salad.
• Lemon juice: Use freshly squeezed lemon juice for its bright citrus flavor.
• Herbs and spices: The shrimp salad is simply seasoned with chopped fresh parsley, dried tarragon, salt and pepper. Tarragon tastes a little like licorice, which not everyone enjoys. You can substitute dill, cilantro or extra parsley if you prefer.
• Avocados: To make avocado boats, use a sharp knife to cut each avocado in half lengthwise, working around the pit. Twist each half in opposite directions to split the avocado open, then use a spoon to gently scoop out the pit.

Directions

Step 1: Make the filling

Ellie Crowley for Taste of Home

In a small bowl, combine the chopped shrimp, celery, onion, mayonnaise, capers, Dijon mustard, lemon juice, parsley, tarragon, salt and pepper. Stir until the shrimp salad is evenly combined.

Editor’s Tip: Chop the shrimp into small, bite-sized pieces. If you have large shrimp, slice it lengthwise and then chop it up.

Step 2: Stuff the avocados

Ellie Crowley for Taste of Home

Spoon the shrimp salad into the avocado halves. If desired, garnish the stuffed avocados with additional parsley, then serve immediately.

Editor’s Tip: To peel or not to peel the avocados? It’s your choice! We leave the skin on, but you can use a spoon to scoop out the flesh in one piece. Either way, trimming a thin slice from the rounded bottom of each avocado half will help the boats stay in place.

Ellie Crowley for Taste of Home

Recipe Variations

• Make it creamier: This recipe calls for just 3 tablespoons of mayonnaise in the shrimp salad, but you can make it creamier by using an additional tablespoon or two.
• Swap Greek yogurt for mayo: If you don’t like the taste of mayonnaise-based salads, you can substitute plain Greek yogurt. I prefer whole milk yogurt as a swap for mayo, but fat-free yogurt works, too—it’ll just taste tangier.
• Add more veggies: Mix chopped bell pepper, cucumber, jalapenos, shredded romaine or any other crisp veggies into the shrimp salad for extra crunch and flavor.
• Play with the seasoning: No parsley in your garden, or not a fan of tarragon? No problem! Fresh or dried dill or cilantro is fantastic with shrimp. You can also add a sprinkle of seafood seasoning, garlic powder or any spice blends.
• Try another protein: Replace the shrimp with chopped cooked chicken, crabmeat, or canned tuna or salmon.
• Mix in the avocado: Nix the avocado boats to make a lunchbox-friendly meal. Scoop out the avocado flesh, chop it into bite-sized pieces and mix it into the shrimp salad.
• Make shrimp salad avocado toast: Mash the avocado onto a piece of toasted sourdough bread and spread the shrimp salad on top.

How to Store Avocado Stuffed with Shrimp Salad

Avocados quickly turn brown once cut, so we recommend enjoying these avocado boats shortly after stuffing them. Leftover shrimp salad can be stored in an airtight container in the refrigerator for up to four days. When you’re ready to eat, cut a ripe avocado and fill it with the chilled shrimp salad.

Can you make shrimp salad stuffed avocados ahead of time?

You can make the shrimp salad one or two days in advance, but we recommend cutting the avocados and stuffing them shortly before serving them to keep the avocado flesh bright green. If you want to prep the avocados early, brush the cut halves with lemon or lime juice and store them in an airtight container in the fridge for up to one day.

Shrimp Salad Stuffed Avocado Tips

Ellie Crowley for Taste of Home

How do you know when avocados are ripe?

You can tell an avocado is ripe by looking at its color and checking its texture. Perfectly ripe avocados have dark green to green-black skin, and give slightly when gently squeezed. Shriveled skin and a mushy texture are signs an avocado is too ripe and better suited for uses where they won’t be on full display, like smoothies. Bright green skin and a rock-hard texture are signs an avocado needs more time to ripen.

How can you cook shrimp for shrimp salad?

You can prepare boiled shrimp on the stovetop or saute them in a skillet with olive oil or butter for added flavor. If you prefer a hands-off method, you can broil shrimp or bake them in the oven. Boiling is the fastest option, but all these methods are quick and easy. No matter which method you choose, be careful not to overcook the shrimp—they’re done when pink, opaque and curled into a C shape.

Can you make a shrimp salad with frozen shrimp?

You can find both raw and pre-cooked shrimp in the freezer aisle, and can use either to make shrimp salad. Raw shrimp can be cooked from frozen and should cool before it’s chopped and added to the other ingredients.

What can you serve with shrimp salad stuffed avocados?

This dish makes a delicious light lunch or a hearty appetizer course before dinner. If you’re serving avocado boats as the main dish, pair them with a refreshing side like a green salad, or with something crunchy to scoop up the shrimp salad, like homemade pita chips, crostini or air-fryer tortilla chips.