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Shrimp Salad-Stuffed Avocados

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


  • 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


  • In a small bowl, combine the first 11 ingredients. Spoon into avocado halves. Serve immediately.

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Average Rating:
  • misstappy
    Mar 10, 2015

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

  • Mycatatom
    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!

  • dmedhurst
    Apr 13, 2009

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