Shrimp Stuffed Avocados with Mango Salsa

The flavours in these Shrimp Stuffed Avocados are beyond delicious! Paired with an easy Mango Salsa, quick lunches don’t come more tasty than this!

Prawns vs Shrimp

First things first, let’s address the elephant in the room:

What is the difference between Prawns and Shrimp?

They have subtle differences, such as the size (shrimp tend to be smaller), their anatomies (differences in legs/claws etc) and the water they swim in (shrimp marine and prawns fresh water). In the UK ‘shrimp’ are usually tiny, but from my understanding they are larger in the US. So, if you’re in the UK buy ‘prawns’ and if you’re in the US get your regular ‘shrimp’. For all intents and purposes we will consider them both the same for this recipe.

For this recipe I recommend buying thawed shrimp that are ready to eat.  If they need cooking, just lightly fry each side in a splash of oil until opaque with a pearly pink colour (only need a few mins).

Then, grab sweet chilli sauce and let those babies marinate 😋

Shrimp and Mango Salsa

So, shrimp/prawns are soaking in the sweet chilli sauce, let’s talk salsa. Mango salsa to be specific. Here’s what you’ll need:

Mango Salsa Ingredients

• Mango
• Red Onion
• Red Chilli
• Lime Juice
• Coriander/Cilantro
• Extra Virgin Olive Oil

PLUS, some of the leftover avocado you’ll be scooping out later.

The flavours of the salsa itself are balanced so beautifully. You’ve got the sweetness of the mango, balanced with the acidity of the lime and onion, paired with the heat from the chilli and fresh blasts of coriander. All wrapped up with the creaminess of the avocado. Can’t beat it.

Can I make Mango Salsa in advance?

You sure can! In fact it’ll actually be even more delicious as it’ll give time for the flavours to marry together. Just leave out the diced avocado until you scoop the avocados, or what’s left will go brown.

Can I sub the Chilli?

Yep, if you’re not good with spice just sub the chilli for red pepper/capsicum.

Shrimp Stuffed Avocados

Sure, you could serve up the salsa and prawns in bowls, but that means more washing up. Besides, they look so pretty in the avocado shells.

I tend to leave a little avocado in the shell firstly to help hold shape, but most importantly by the time you’ve finished eating the prawns and salsa, the juices sink to the bottom and coat the leftover avocado. By that point it’s time to just grab a spoon and don’t look back.

When to serve shrimp stuffed avocados?

I actually serve these mostly as a starter/appetizer, as you would a prawn cocktail. They’re also great for a healthy(ish) lunch!

Are shrimp stuffed avocados keto?

Because of the sweet chilli sauce and mango, they’re actually not. For a keto version you could simply fry the shrimp and leave out the mango (so just an ‘avocado salsa’).

Can I substitute the shrimp?

Salmon actually goes amazingly with both sweet chilli sauce mango salsa, so you could totally use that instead. You can also use small chicken strips.

The BEST Stuffed Avocado Recipe

And there we have it! A unique and delicious stuffed avocado recipe that you’re absolutely going to fall in love with!

Hey, whilst you’re here why not check out my other recipes?

Fun Avocado Recipes

• Avocado Tuna Melts
• Egg in a Hole Breakfast Bagel
• Baked Avocado Fries
• Cafe Style Smashed Avocado on Toast

Okay, let’s tuck into the full recipe shall we?!

How to make Shrimp Stuffed Avocados with Mango Salsa (Full Recipe & Video)

5 from 4 votes

Shrimp Stuffed Avocado with Mango Salsa

By: Chris Collins

The flavours in these Shrimp Stuffed Avocados are beyond delicious! Paired with an easy Mango Salsa, quick lunches don't come more tasty than this!

Prep: 20 minutes mins

Total: 20 minutes mins

Servings: 4

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Equipment

• Sharp Knife & Chopping Board
• Medium Bowl (to make salsa)
• Small Bowl (for shrimp)

Ingredients 

1x2x3x

• ▢ 2 large Avocados, halved & de-stoned
• ▢ 12 Shrimp/Prawns, cooked/thawed as necessary
• ▢ 3-4 tbsp Sweet Chilli Sauce
• ▢ 2 tbsp Fresh Coriander/Cilantro, finely diced
• ▢ 1 Fresh Mango, de-stoned & finely diced
• ▢ 1 Red Onion, finely diced
• ▢ 1 Red Chilli, deseeded & finely diced
• ▢ 1 Lime, juice only
• ▢ good drizzle of Extra Virgin Olive Oil
• ▢ Salt & Black Pepper, to taste

Cook ModePrevent your screen from going dark

Instructions 

• Combine 12 prawns/shrimp with 3-4 tbsp sweet chilli sauce in a bowl, coat well and leave to marinate whilst preparing the salsa.
• Carefully scoop out most of the avocado from the pitted area (leave a thin layer attached). Finely dice and combine in a bowl with your mango, onion, chilli, coriander/cilantro, lime juice, olive oil and seasoning (to taste).
• Season the avocado left in the skin with a pinch of salt and pepper.
• Scoop back the salsa in to your Avocado skins and top with 3 shrimp/prawns per avocado half.

Video

Notes

a) Are Shrimp/Prawns the same - Small differences (discussed in blog post) but for all intents and purposes you can use either for this recipe.

b) Ripeness of Avocados/Mango - Aim to get slightly firmer avocados and mango than you usually would. This will help hold shape and ensure the salad doesn't turn mushy when combined.

c) Spice - If you like a little less heat to replace the red chilli with capsicum.

d) Leftover Mango Salsa - Depending on the size of your avocados/how much you scoop out, you might have a fair bit of leftover salsa. Any leftover mango salsa goes perfectly with hotdogs, burgers, salmon or simply as a dip with Tortilla Chips.

e) Calories - per avocado with all the salsa, based on using 1 tbsp extra virgin olive oil and 1 tbsp sweet chilli (approx how much will stick to the prawns/shrimp).

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Nutrition

Calories: 286kcal | Carbohydrates: 27.58g | Protein: 7.04g | Fat: 18.8g | Saturated Fat: 2.783g | Polyunsaturated Fat: 2.372g | Monounsaturated Fat: 12.496g | Trans Fat: 0.007g | Cholesterol: 35mg | Sodium: 183mg | Potassium: 753mg | Fiber: 8.8g | Sugar: 14.91g | Vitamin A: 1253IU | Vitamin C: 62.6mg | Calcium: 47mg | Iron: 0.96mg

Looking for more?

You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’

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