These Southwest Shrimp Salad Stuffed Avocados are made with seasoned sautéed shrimp, fresh veggies, and a quick cilantro lime dressing. They’re healthy, and easy to whip up for lunch or dinner in just 15 minutes!
I had my first-ever day trip yesterday, and by day trip I mean flying out of town in the morning, returning home that same night. It was bizarre! The entire flight out I couldn’t shake the feeling I was forgetting something – my bags! I didn’t pack a thing and it felt crazy to be getting on a plane without at least a carry-on.
But I must say there’s something really nice about going out of town for 12 hours, enjoying a change of pace and change of scenery, and still getting to sleep in your own bed that night.
I might also add that it makes for a long, exhausting day and I’m still trying to recover! I realized I had nothing planned for dinner tonight but I’ve been craving shrimp stuffed avocados something fierce this week and I am so glad I have everything on hand for these easy Southwest Shrimp Salad Stuffed Avocados – they’re pure heaven in your mouth and come together with just a handful of ingredients.
Two things I can’t resist: avocados and easy, flavorful lunch and dinner ideas that come together. These Southwest Shrimp Salad Stuffed Avocados totally fit the bill! They are SO easy and incredibly tasty. You can even customize them by making them a little spicy, or adding your favorite veggies like bell peppers or cucumbers.
These stuffed avocados are the perfect blend of delicious, easy, and healthy. If you are new to the stuffed avocado game, you are in for such a treat my friends!
Southwest Shrimp Salad Stuffed Avocados
These Southwest Shrimp Salad Stuffed Avocados are made with seasoned sauteed shrimp, fresh veggies, and a quick cilantro lime dressing. They’re healthy, and easy to whip up for lunch or dinner in just 15 minutes!
-
1/2
pound
small shrimp, peeled and tails removed -
2
tablespoons
olive oil - salt, to taste
-
2
teaspoons
taco seasoning -
1
cup
black beans -
1
cup
yellow corn -
1
cup
cherry tomatoes, halved -
1/2
red or white onion, diced -
4
avocados, sliced in half and pits removed
see note
Dressing
-
4
tablespoons
olive oil -
1/4
teapspoon
salt -
1/8
teaspoon
black pepper -
1/4
teaspoon
garlic powder -
2
tablespoons
mayo -
1/3
cup
packed cilantro, roughly chopped - juice of 1/2 lime
Whisk together all dressing ingredients until smooth and creamy and set aside.
Drizzle a large pan with olive oil, add shrimp, and sprinkle with salt (to taste) and taco seasoning. Saute over medium-high heat 3-5 minutes until opaque and cooked through.
In a large bowl combine shrimp, black beans, corn, tomatoes, onions, and prepared dressing. Toss to combine.
Fill avocados with shrimp salad. Garnish with additional cilantro if desired, and serve immediately.
Avocado option 2: scoop out 1/3 of the avocado flesh, roughly chop, and stir into shrimp salad. This will create a larger cavity to fill with shrimp salad.
