Now that the weather is warmer, we’re eating a whole lot differently. Like these Pineapple and Shrimp Stuffed Avocados. I don’t know about you, but when the temps are in the 90s, the last thing I want to do is cook on a hot stove, or use the oven.
These Pineapple and Shrimp Stuffed Avocados make a great lunch or light dinner. Even better, they’re perfect for entertaining. These Shrimp Stuffed Avocados look so elegant, but your guests will never know how easy they are.
If you’re looking for a more substantial meal, you could always serve two of these per person. Another option is to grill some extra shrimp as either skewers or kabobs. One per person should be sufficient.
Oh, and did I mention that these Shrimp Stuffed Avocados are Whole30 and Paleo approved? Yup. They sure are.
Yields 4 halves stuffed avocados
A great meal that's perfect for lunch or a light dinner. These Pineapple and Shrimp Stuffed Avocados are reminiscent of ceviche, with a twist.
20 minPrep Time
5 minCook Time
25 minTotal Time
Save RecipeIngredients
- 2 T. extra virgin olive oil
- 8 oz. Jumbo shrimp, peeled and deveined
- 2 t. ground cumin
- Salt and pepper, to taste
- ¼ c. fresh lemon juice, divided
- 2 large avocados
- 1 c. fresh pineapple, diced
- 1 T. fresh pineapple juice
- 1 small red onion, diced
- 3 T. fresh cilantro, stems removed and chopped
Instructions
- Heat olive oil in a medium-sized skillet over medium heat. Pat the shrimp dry with paper towels and add to the hot skillet. Add ground cumin and season with salt and pepper, to taste.
- Cook shrimp for approximately 2-3 minutes, until they start to turn pink, stirring frequently. Remove pan from heat and add 2 tablespoons of fresh lemon juice. Stir to combine and transfer to a small bowl. Cover and place in the refrigerator to chill.
- Cut avocados in half lengthwise. Remove the pit and score the avocado meat in evenly spaced rows lengthwise and crosswise to create equal-sized chunks. Scoop avocado out of shell and toss with remaining 2 tablespoons of lemon juice to prevent browning. Reserve avocado shells and set aside.
- Add avocado, pineapple, pineapple juice, onion, and cilantro to a large non-reactive bowl and stir gently to combine.
- Remove chilled shrimp from the refrigerator and chop into equal-size chunks. Fold shrimp into avocado-pineapple mixture. Season with salt and pepper, to taste.
- Spoon shrimp mixture into reserved avocado shells and serve immediately. Enjoy!
See how easy that was? The think that takes the longest is cutting everything up. So quick, so easy, and so tasty! These are totally going to be a mainstay on my summer table.
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