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Southwest Shrimp Stuffed Avocado

March 27, 2019 by Nicole Collins

I’ve got a song stuck in my head today.

Well actually, it’s a jingle. A little ditty, if you will.

“Avocados from Mexico”.

You know what I’m talking about. Don’t you hear this little song play every time you pick up an avocado? That’s not just me, right?

Please say yes, and if not; please smile and nod.

Here’s another funny thing that I think about every time I think of avocados. One of my coworkers hates avocados, and she has a funny little name that she calls them. She pronounces it like Ah-Vah-Kah-Doos. “No AhVahKahDoos” is what she’ll say. It’s sooo funny. But, what’s even funnier is that I find myself saying “Ooo, I need some AhVahKahDoos” when making my grocery list or when I see them in the store.


I’m totally obsessed with avocados now, and it’s crazy for me to think that I ever wasn’t. I used to turn my nose up at avocados, but I think it’s just because I didn’t know any better. Silly me. But they’re one of the top things that I crave now!

Today, we’re turning the avocados into a main course by adding lots of Mexican style ingredients, stuffing them in the center, and chowing down.

Today, we’re making Southwestern Shrimp Stuffed Avocados!

Let’s talk about the avocados first. As much as I love avocados and as healthy as they are, they are still a fatty ingredient. Healthy fats are great in moderation, so we’re going to scoop out some of the center of the avocado so we’re not eating 1 full avocado per serving. Besides, we need the extra space in the center of our creamy avocado to make room for the delicious shrimp filling we’re going to stuff in the center. Use the extra avocado to throw in a smoothie or to make a quick guac later.

We’re using lots of fresh produce in this dish which makes this the perfect light dish for the warmer months ahead. Ingredients like sweet corn, meaty black beans, juicy tomatoes, spicy jalapenos, and herbaceous cilantro make up the starting line up for this filling. To the veggies, we add some succulent roasted shrimp that’s been delicately seasoned with a blend of Mexican spices to make what almost becomes a fresh shrimp salsa. YUM!

You can serve these avocados with the skin on or off, and there are advantages and disadvantages to both. Skin on is a little more difficult to eat, but it’s easier to serve. Skin off is a lot easier to just cut right through, but it’s a bit messier. It doesn’t matter how you serve these, because they’re delicious either way. Whatever you decide, wait to cut the avocado until right before you’re ready to serve. Avocados go from zero to icky brown in the blink of an eye, so we want these as fresh as possible. This meal totally works as a make ahead meal as long as you wait to cut that avocado.

This is like summer on a plate if you ask me, so I hope that means summer is right around the corner!

But until then, at least there are AhVahKahDoos…

Enjoy, and let’s eat!


Southwest Shrimp Stuffed Avocado

Serves: 4 Print


For the Shrimp:

  • 1 lb shrimp, peeled and deveined (thawed if frozen)

  • 1 tsp cumin

  • ½ tsp chili powder

  • ¼ tsp garlic powder

  • ¼ tsp onion powder

  • ¼ tsp salt

  • ¼ tsp pepper

  • 1 tbsp olive oil

For the Avocados:

  • 4 avocados, halved and pitted

  • ½ cup corn (thawed if frozen)

  • ¼ cup black beans, rinsed

  • 1 roma tomato, seeded and diced

  • ½ of a jalapeno, seeded and diced

  • ¼ cup red onion, chopped

  • 1 tbsp cilantro, minced

  • juice of half a lime

  • ¼ tsp salt, plus more to taste

  • ¼ tsp pepper


  1. Make the shrimp: Preheat oven to 400 degrees. Line a sheet pan with foil. Place shrimp on pan, drizzle with olive oil, and season with spices. Toss everything together with your hands, and spread shrimp in an even layer. Roast for 10-12 minutes until shrimp are cooked through. Set aside to cool.

  2. In a mixing bowl add corn, black beans, tomato, jalapeno, red onion, cilantro, lime juice, ¼ tsp salt, and pepper. Toss well to combine. When shrimp has cooled to room temp, chop, and add to the mixing bowl. Stir to combine.

  3. Take each avocado half and scoop out the flesh leaving a ¼ inch border. Season avocados with salt, to taste. Fill avocados with shrimp filling. Serve immediately.

Recipe notes:

*You can serve these avocados with the skin on or off. You can't eat the skin, of course. But, there are benefits to both ways. Skin on is a little easier to serve. But, skin off is easier to eat. So, take your pick how you choose to serve these!

*The shrimp filling is meant to be served room temp or cold, so this makes a great make ahead meal. Just wait to cut and scoop the avocado until you're ready to serve. The shrimp mix can be stored in the fridge for up to 5 days.

*You don't have to line you sheet pan with foil, but I always do because it makes clean up super simple.

*Pro tip to prolong the life of an avocado: as soon as it feels perfectly ripe, throw it in the fridge. It'll stay an extra 2 or 3 days at the perfect ripeness instead of continuing to ripen and go bad.

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