Pineapple-Shrimp Stuffed Avocados Recipe

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Looking for a new delicious way to serve avocados? These delicious pineapple-stuffed avocados are perfect as a healthy lunch entree or a light dinner – especially on those warm summer days when you don’t want to spend much time in the kitchen!

Plus, who doesn’t want another way to enjoy avocados? I love avocados so any new way I can find to enjoy them I’m giving it a try. Hopefully for those who live in the south you find avocados a lot cheaper than we do in the upper Midwest.



Prep time: 20 minutes
Cooking time: 2-3 minutes
Serves: 4

Pineapple-Shrimp Stuffed Avocados Recipe Ingredients

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

Pineapple-Shrimp Stuffed Avocados Recipe Directions

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, 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 seed and score the flesh 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.


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