This dish is the perfect marriage of creamy avocados and zesty shrimp salad, delivering both nutrition and indulgence in every bite. It’s light, refreshing, and packed with protein, making it ideal for those who want a satisfying meal without unnecessary heaviness. The prawns bring lean protein, the avocado adds healthy fats, and the fresh vegetables and herbs brighten everything with crunch and flavor.

Perfect as a lunch, appetizer, or even a light dinner, these stuffed avocados are also visually stunning — making them great for entertaining. They’re also naturally gluten-free, low-carb, and can easily fit into weight-loss or clean-eating meal plans.

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Recipe Overview

• Prep Time: 15 minutes

• Cook Time: 3 minutes

• Total Time: 18–20 minutes

• Servings: 4 (2 avocado halves per serving)

• Difficulty: Easy

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Ingredients

• 500 g small prawns, peeled and deveined

• 15 g fresh cilantro, chopped

• 1/2 English cucumber, finely diced

• 1/2 cup red onion, finely diced

• 1 Roma tomato, finely diced

• 1–2 tablespoons hot sauce (adjust to taste)

• 30 ml freshly squeezed lime juice

• 2.5 g freshly ground black pepper

• 2.5 g salt

• 2 extra-large avocados (or 3 medium), halved and pitted

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Instructions

Step 1: Cook the Prawns

Bring a medium pot of salted water to a gentle boil. Add the prawns and cook for 2–3 minutes, just until they turn pink and opaque. Be careful not to overcook, as shrimp can become rubbery quickly. Drain, rinse under cold water to stop cooking, pat dry, and chop into bite-sized pieces.

Step 2: Prepare the Filling

In a large mixing bowl, combine chopped prawns, cilantro, cucumber, red onion, tomato, hot sauce, lime juice, black pepper, and salt. Mix gently to coat everything in the citrusy dressing.

Step 3: Prepare the Avocado Halves

Slice avocados in half, remove the pits, and scoop out about 50% of the flesh to create space for stuffing. Chop the scooped avocado flesh and fold it into the shrimp mixture for extra creaminess.

Step 4: Stuff the Avocado Halves

Spoon the shrimp mixture into each avocado shell, packing it generously and letting it mound slightly above the edges.

Step 5: Serve

Arrange the stuffed avocados on a serving platter. Garnish with a few sprigs of cilantro and lime wedges for an extra pop of freshness. Serve immediately to enjoy the best texture and flavor.

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Nutrition (per serving, approximate)

• Energy: 280 kcal

• Protein: 30 g

• Fat: 12 g

• Saturated Fat: 2 g

• Carbohydrates: 10 g

• Fiber: 7 g

• Sugar: 5 g

• Sodium: 200 mg

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Why This Recipe Works

• High protein, low carb: Ideal for weight management and muscle repair.

• Fresh & balanced: The lime and cilantro brighten the rich avocado and savory shrimp.

• Portable & versatile: Serve as an appetizer, lunch, or quick dinner.

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Variations

• Spicy kick: Add diced jalapeño or chili flakes for extra heat.

• Mediterranean twist: Replace cilantro with parsley and add Kalamata olives.

• Asian-inspired: Add a splash of soy sauce, sesame oil, and grated ginger for a fusion flavor.

• Lighter version: Use Greek yogurt instead of avocado in the filling and keep avocados just as serving shells.

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Tips for Success

1. Choose ripe but firm avocados: They should give slightly when pressed but not feel mushy.

2. Don’t overcook shrimp: Tender prawns make the dish light and fresh.

3. Serve immediately: Avocados can brown quickly; drizzle with extra lime juice if making ahead.

4. For parties: Make the filling a few hours ahead, then stuff avocados right before serving.

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Serving Suggestions

• Pair with a crisp green salad for a complete meal.

• Serve alongside tortilla chips for a fun, shareable appetizer.

• Enjoy with chilled white wine, sparkling water with lime, or a light beer.

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