Keto Shrimp Stuffed Avocado
I found these gorgeous avocados at Costco the other day and knew that I had to come up with a recipe that would do them justice. I settled on Keto Shrimp Stuffed Avocado mixed with cilantro-lime dressing and sprinkled with queso fresco and they were amazing!
It is the perfect combination of flavors and super simple to prepare for lunch or dinner.
What you will need to make this recipe:
raw shrimp – peeled and deveined
bell pepper – I used orange and red so they would stand out
green onions
queso fresco
ripe avocados
cilantro-lime dressing
How to make Keto Shrimp Stuffed Avocado:
Sprinkle the shrimp with taco seasoning, or seasoning of your choice.
Heat one Tablespoon of oil in a non-stick skillet. Add the shrimp and cook until pink and no longer opaque.
Remove the shrimp to a bowl or plate and allow to cool.
Place all of the dressing ingredients into the bowl of a food processor or blender. Blend until thoroughly combined. Set aside.
Cut each avocado in half, lengthwise, and remove the pit.
Lightly chop the shrimp into bite-sized pieces. Mix the shrimp, bell pepper, green onions and dressing in a bowl.
Fill each avocado half with shrimp mixture and sprinkle with cheese, if using. Serve immediately.
Light, healthy and absolutely delicious!!
Recipe Tips & Tricks
- If you have time, the shrimp salad tastes even better after it has been chilling in the fridge for a while.
- Place any unused portions of shrimp salad in the refrigerator until needed. You can fill your avocados as needed if not eating all four servings at once.
- Any cheese including sharp cheddar, Cojito, or Pepper-Jack would be delicious as well.
- Don’t have shrimp, substitute canned tuna or cooked chicken.
- I usually make a double batch of the cilantro lime dressing so I have extra for salads, a dipping sauce or extra avocado cups.
More delicious avocado recipes:
- Tex-Mex Chicken Salad Stuffed Avocados
- Baked Avocado Egg Cups
- Healthy Tuna Stuffed Avocado – same recipe with tuna
- Avocado Ranch Dressing
Enjoy!!
Keto Shrimp Stuffed Avocao
Ingredients
Cilantro Lime Dressing
- 1/2 bunch fresh cilantro stems removed
- 1/4 cup mayonnaise homemade or Tessamaes
- 1/8 cup olive oil
- 1 Tablespoon lime juice
- 1 clove garlic
- 1/2 teaspoon apple cider vinegar
- sea salt and pepper to taste
- 2 avocados halved, pits removed
- 8 ounces raw shrimp peeled and deveined
- 1 teaspoon taco seasoning or more to taste
- 1 Tablespoon olive oil
- 1/2 cup chopped bell pepper I used orange and red
- 1 Tablespoon chopped green onions
- 1/4 cup crumbled Queso Fresco or cheese of your choice – optional
Instructions
- Sprinkle the shrimp with taco seasoning, or seasoning of your choice.
- Heat one Tablespoon of oil in a non-stick skillet. Add the shrimp and cook until pink and no longer opaque.
- Remove the shrimp to a bowl or plate and allow to cool.
- Place all of the dressing ingredients into the bowl of a food processor or blender. Blend until thoroughly combined. Set aside.
- Cut each avocado in half, lengthwise, and remove the pit.
- Lightly chop the shrimp into bite-sized pieces. Mix the shrimp, bell pepper, green onions and dressing in a bowl.
- Fill each avocado half with shrimp mixture and sprinkle with cheese, if using. Serve immediately.
Notes
- If you have time, the shrimp salad tastes even better after it has been chilling in the fridge for a while.
- Place any unused portions of shrimp salad in the refrigerator until needed. You can fill your avocados as needed if not eating all four servings at once.
- Any cheese including sharp cheddar, Cojito, or Pepper-Jack would be delicious as well.
- Don’t have shrimp, substitute canned tuna or cooked chicken.
- I usually make a double batch of the cilantro lime dressing so I have extra for salads, a dipping sauce or extra avocado cups.
- total carbs 11 – 7 fiber = 4 net carbs
