Directions
- Prepare the Salsa: In a small bowl, combine diced tomatoes, red onion, chopped cilantro or parsley, olive oil, lemon juice, and salt. Mix well and set aside to allow the flavors to meld.
- Season the Shrimp: Pat the shrimp dry with a paper towel. Toss them with paprika, garlic powder, salt, pepper, and lemon juice until evenly coated.
- Cook the Shrimp: Heat olive oil or butter in a skillet over medium-high heat. Sear shrimp for 1½–2 minutes per side until golden and just cooked through. Remove from heat and set aside.
- Prepare the Avocados: Scoop out a small portion of each avocado half to make room for the shrimp. Optionally, mash the scooped avocado flesh and mix it into the tomato salsa for extra creaminess.
- Assemble: Arrange avocado halves on a serving plate. Place 2–3 shrimp into each avocado cavity. Spoon the tomato salsa generously over the shrimp.
- Finish (Optional but Recommended): In a small bowl, mix melted butter with minced garlic and chili flakes, if using. Drizzle this garlic butter over the stuffed avocados and shrimp for extra richness and flavor.
Recipe Details
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 2–3
Difficulty: Easy
Variations & Substitutions
- Add crumbled feta or shaved Parmesan over the top for a cheesy twist.
- Swap shrimp for cooked crab meat or seared scallops for variety.
- Include diced cucumber or bell peppers in the salsa for extra crunch and color.
- Use lime juice instead of lemon for a slightly different citrus brightness.
Serving Suggestions
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