Spicy Shrimp-Salad Stuffed Baked Avocados
Get all the flavor of zesty, over-the-top sushi rolls in a low-carb, easy-to-make appetizer with these spicy shrimp-stuffed avocados—perfect for spring and summer entertaining or quick, crowd-pleasing snacks.
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These spicy shrimp salad stuffed baked avocados bring together tender, zesty shrimp with creamy avocados for a protein-packed, refreshing meal that feels both light and indulgent in just four steps. Perfect for warm weather lunches, easy dinners, or meal-prep days, this recipe delivers bold flavor without fuss and comes together in minutes. If you loved putting this recipe together, try my light grilled avocado and shrimp salad or this avocado cucumber lime gazpacho with crab or more healthy summer favorites.
Why You’ll Love This Recipe
- Fresh and vibrant – Zesty shrimp paired with creamy avocado makes every bite pop.
- Quick and easy – Ready in minutes, perfect for busy weeknights or relaxed weekends.
- Protein-packed – Shrimp and avocado combine for a balanced, satisfying meal.
Key Ingredients in This Recipe
- Shrimp – The terms “jumbo” and “extra jumbo” and “colossal” aren’t standardized terms within the industry. Instead look at the numbers – they estimate approximately how many shrimp are in 1 pound. The shrimp should be peeled and deveined before beginning the recipe. I cook the shrimp first before making the filling rather than adding them raw.
- Panko – Panko, or Japanese breadcrumbs, are light and airy. They absorb less oil than Italian breadcrumbs which makes for a crisp, crunchy texture.
- Bacon – I recommend first cooking the bacon as strips then crumbling it after it cools into pieces. The bacon adds a smokey flavor to the shrimp salad stuffing mixture.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
For the best presentation and texture, use perfectly ripe but firm avocados. This keeps the avocados from becoming mushy and makes the dish easier to serve.
Swaps and Substitutions
- Shrimp: Use cooked chicken or chickpeas for a non-seafood version.
- Spice: Adjust cayenne or swap with smoked paprika for milder heat.
- Avocado: If avocados are too firm, serve the shrimp salad over greens instead.
- Herbs: Parsley can be used if cilantro isn’t available or preferred.
How to Make Spicy Shrimp-Salad Stuffed Baked Avocados (Step-by-Step)
In a small bowl whisk together the mayonnaise, sambal, rice vinegar and soy sauce until thoroughly combined.
Heat oven to 400ºF (200ºC). Scoop out a little extra circle around the avocado and reserve for another use. Heat a large sauté pan over medium heat, add the olive oil and heat through. Add 2 tablespoons of the butter and allow to melt. Season shrimp on both sides with salt and pepper. Then add the shrimp to the pan, cooking until pink and no longer translucent, about 2 minutes total. Remove from pan and chop.
Add the shrimp to a medium-mixing bowl with the spicy mayonnaise, cooked bacon, sesame seeds and half of the green onions.
Return the sauté pan to medium-low heat, add the remaining butter and allow to melt. Add the panko breadcrumbs and toast, stirring constantly until golden brown, about 2 minutes. Remove to a small bowl. Stir half the breadcrumbs into the shrimp mixture.
Pile about ¼ cup of the mixture into the center of each avocado half. Top with the remaining panko and bake until the top is browned, about 15 to 20 minutes. Sprinkle with remaining green onions and sesame seeds then serve immediately.
How to Serve Spicy Shrimp-Salad Stuffed Baked Avocados
- As a meal: Serve each stuffed avocado on a platter with extra lime wedges.
- With sides: Pair with a crisp green salad or garlic toast for a complete plate.
- For entertaining: Arrange on a large board with extra herbs and citrus for guests to garnish.
How to Store Spicy Shrimp-Salad Stuffed Baked Avocados
- Refrigerator: Store the shrimp in an airtight container for up to 2 days.
- Avocado prep: Hold the avocados separately and assemble just before serving to prevent browning.
- Reheating: This dish is best served hot or room temperature, not reheated.
FAQ – Frequently Asked Questions
Can I make spicy shrimp-salad stuffed avocados ahead of time?
You can cook and season the shrimp a few hours ahead, but stuff the avocados just before serving to prevent browning and maintain freshness.
Can I use frozen shrimp for spicy shrimp-salad stuffed avocados?
Yes, thaw and pat the shrimp dry before cooking to keep them firm and flavorful.
Can I make this recipe without seafood?
Yes, cooked chicken or chickpeas can be used as a filling instead of shrimp.
How should leftovers be stored?
Store the cooked shrimp filling separately in an airtight container for up to 2 days. Keep avocado halves unstuffed and fill just before serving.
Other Recipes to Try
If you loved the fun presentation of these stuffed avocados, try more of these light summer recipes:
- Grilled Avocado & Shrimp Salad
- Spiced Cauliflower “Steaks” with Avocado-Tomatillo Salsa
- Avocado Cucumber Lime Gazpacho
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Spicy Shrimp Salad Stuffed Baked Avocados
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Ingredients:
For the spicy mayonnaise:
- ¼ cup mayonnaise
- 1 tablespoon sambal oleak
- 1 tablespoon rice vinegar
- 2 teaspoons soy sauce
For the shrimp-stuffed baked avocados:
- 2 medium California Haas avocados, sliced in half lengthwise and pitted
- 2 tablespoons extra-virgin olive oil
- 4 tablespoons unsalted butter, divided
- ¾ pound large shrimp 26/30 per pound, peeled and deveined and tails removed
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 3 tablespoons cooked and crumbled bacon
- ½ teaspoon black sesame seeds
- ¼ cup sliced green onions, divided
- ½ cup panko breadcrumbs, divided
Instructions:
For the spicy mayonnaise:
- In a small bowl whisk together the mayonnaise, sambal, rice vinegar and soy sauce until thoroughly combined.
For the shrimp-stuffed baked avocados:
- Heat oven to 400ºF (200ºC).
- Scoop out a little extra circle around the avocado and reserve for another use.
- Heat a large sauté pan over medium heat, add the olive oil and heat through. Add 2 tablespoons of the butter and allow to melt.
- Season shrimp on both sides with salt and pepper then add to the pan, cooking until pink and no longer translucent, about 2 minutes total.
- Remove from pan and chop. Add the shrimp to a medium-mixing bowl with the spicy mayonnaise, bacon, sesame seeds and half of the green onions.
- Return the sauté pan to medium-low heat, add the remaining butter and allow to melt. Add the panko breadcrumbs and toast, stirring constantly until golden brown, about 2 minutes. Remove to a small bowl. Stir half the breadcrumbs into the shrimp mixture.
- Pile about ¼ cup of the mixture into the center of each avocado half. Top with the remaining panko and bake until the top is browned, about 15 to 20 minutes. Sprinkle with remaining green onions and sesame seeds then serve immediately.
Notes:
For the best presentation and texture, use perfectly ripe but firm avocados. This keeps the avocados from becoming mushy and makes the dish easier to serve.
Nutrition:
Calories: 573kcal | Carbohydrates: 15g | Protein: 22g | Fat: 49g | Saturated Fat: 14g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 180mg | Sodium: 582mg | Potassium: 784mg | Fiber: 7g | Sugar: 1g | Vitamin A: 577IU | Vitamin C: 14mg | Calcium: 93mg | Iron: 2mg
DID YOU MAKE THIS?
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Love this recipe! And so did everyone I made it for!!!
so happy to hear it! Thanks for sharing!
So good! The salad is great alone or stuffed in the avocado. Planning to use leftovers with some nori & rice. Delicious!
Thank you so much for sharing Helen! Hope you enjoy the leftovers!!