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!
Course Main Course
Prep Time 10minutes
Cook Time 5minutes
Total Time 15minutes
1/2poundsmall shrimp, peeled and tails removed
salt, to taste
1cupcherry tomatoes, halved
1/2red or white onion, diced
4avocados, sliced in half and pits removedsee note
1/8 teaspoonblack pepper
1/3cuppacked 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.