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Southwest Shrimp Salad Stuffed Avocados | lecremedelacrumb.com
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Southwest Shrimp Salad Stuffed Avocados

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
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Author Tiffany

Ingredients

  • 1/2 pound small shrimp, peeled and tails removed
  • 2 tablespoons olive oil
  • salt, to taste
  • 2 teaspoons taco seasoning
  • 1 cup black beans
  • 1 cup yellow corn
  • 1 cup cherry tomatoes, halved
  • 1/2 red or white onion, diced
  • 4 avocados, sliced in half and pits removed see note

Dressing

  • 4 tablespoons olive oil
  • 1/4 teapspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 2 tablespoons mayo
  • 1/3 cup packed cilantro, roughly chopped
  • juice of 1/2 lime

Instructions

  • 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. 

Notes

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.