The Ultimate Low-Carb Delight: Grilled Shrimp Stuffed Avocados
A masterclass in texture and flavor, combining creamy healthy fats with smoky, citrus-infused protein.
If you are looking for a dish that screams “gourmet” without requiring hours in the kitchen, you have found it. These Grilled Shrimp Stuffed Avocados are the perfect balance of hearty healthy fats and lean protein. Imagine the buttery richness of a perfectly ripe avocado meeting the smoky, spicy snap of charred blackened shrimp. Topped with a refreshing pico de gallo and a drizzle of cilantro-lime vinaigrette, every bite is a refreshing explosion of summer flavors.
This recipe is a favorite for Keto-friendly diets, Low-Carb lifestyles, or anyone simply wanting a nutritious appetizer that looks like it came from a five-star coastal bistro. Whether you are hosting a garden party or looking for a quick healthy lunch, this dish is designed to impress and nourish.
Ingredients Spotlight: What You’ll Need
| Ingredient | The Role it Plays |
|---|---|
| Large Shrimp | Provides high-quality lean protein and a satisfying snap. |
| Ripe Avocados | The “edible bowl” loaded with monounsaturated fats and fiber. |
| Smoked Paprika & Cumin | Creates a savory flavor profile with earthy depth. |
| Fresh Lime Juice | Essential acidity that brightens the seafood and prevents browning. |
| Extra Virgin Olive Oil | The healthy fat base for searing and dressing. |
| Roma Tomatoes & Onion | Adds a fresh salsa crunch and natural sweetness. |
Step-by-Step Preparation Guide
- Marinate the Shrimp: In a medium bowl, toss your cleaned shrimp with olive oil, smoked paprika, cumin, garlic powder, and sea salt. Let them sit for 10 minutes for maximum flavor infusion.
- Prepare the Avocado Bases: Slice your avocados in half and remove the pit. Pro tip: slice a tiny sliver off the bottom of the skin so they sit flat on the plate. Brush with lime juice immediately.
- Sear to Perfection: Heat a cast-iron skillet over medium-high heat. Add the shrimp and cook for 2 minutes per side until they have a beautiful charred exterior.
- Assemble: Place 3-4 grilled shrimp into each avocado hollow. Spoon over the pico de gallo and garnish with fresh cilantro and a final drizzle of oil.
Serving Suggestions
- Pair with a chilled Sauvignon Blanc to complement the citrus notes.
- Serve alongside a quinoa salad for a more filling, high-fiber meal.
- Add a dollop of spicy chipotle aioli for an extra kick of heat.