🍤🥑 Seared Shrimp Stuffed Avocados
🧾 Ingredients (Serves 2–3)
For the shrimp
• 12–15 large shrimp, peeled & deveined
• 2 tbsp olive oil or butter
• 1 tsp paprika (or smoked paprika)
• ½ tsp garlic powder
• Salt & black pepper, to taste
• Juice of ½ lemon
For the avocados
• 2 ripe avocados, halved and pitted
For the tomato salsa
• 2 medium tomatoes, finely diced
• 2 tbsp red onion, finely chopped
• 1 tbsp fresh cilantro or parsley, chopped
• 1 tbsp olive oil
• 1 tsp lemon or lime juice
• Salt, to taste
Optional garlic butter drizzle
• 2 tbsp melted butter
• 1 small garlic clove, minced
• Pinch of chili flakes (optional)
⸻
👩🍳 Instructions
- Prepare the salsa
In a bowl, mix tomatoes, red onion, cilantro, olive oil, lemon juice, and salt.
Set aside to let flavors blend. - Season the shrimp
Pat shrimp dry. Toss with paprika, garlic powder, salt, pepper, and lemon juice. - Cook the shrimp
Heat a skillet over medium-high heat with olive oil or butter.
Sear shrimp 1½–2 minutes per side until golden and cooked through.
Remove from heat. - Prepare the avocados
Scoop out a little flesh from each avocado half to make space (you can mash it and mix into the salsa if you like). - Assemble
Place avocado halves on a serving plate.
Add 2–3 shrimp into each avocado half.
Spoon fresh tomato salsa generously on top. - Finish (optional but recommended)
Mix melted butter with garlic (and chili flakes).
Drizzle over the avocados and shrimp for extra flavor.
⸻
✨ Serving Tips
• Serve warm as an appetizer, light lunch, or low-carb dinner
• Pair with toasted bread or a fresh green salad
• Add feta or parmesan shavings for a twist