A combination of the tartness of lime juice and the heat of the taco seasoning makes these Shrimp Stuffed Avocado Shells a true winners. Filling, fresh, and full of flavor, they make a great appetizer, lunch, or even a light summer dinner!
I have been quite MIA lately and there is a reason for that. We have gone for a lengthy vacation to Tenerife (3 months, yay!) so first I spent lots of time packings things up and then unpacking and getting back to my normal routine with a baby and the blog here on the island. It’s not that easy when every single day is sunny and when the ocean is 5 minutes away from your living place! Oh and when I eventually managed to get back on track, my baby boy fell ill. And then my hubby got sick. And then it was my turn. All good now, though!
So glad we came here because our last vacation was so long ago that I almost forgot how does it feel. I still can’t believe we did it because our parents and friends were rolling their eyes at our idea to travel with a small kid. Luckily, we rarely listen to what others say if we both are confident in our decision. We are grown-ups so we can figure out what’s best for us without any help from the side. Nothing personal, just business, ha!
I finally believed that we are here only when my mom sent me the pics of snow on Easter while here, in Tenerife, it was like 90 °F (32 °C) degrees in the shade! So surreal. If you are wondering how the hell we can afford laying on the beach for 3 freaking months… The secret is… Well, there is no secret, actually. My hubby works online so he can work from anywhere in the world. So it’s not a real vacation for him after all. Life is not that easy. Somebody’s gotta work.
Let’s get back to the food, though. I won’t expatiate much because I already did but let me just say that the abundance of fruit and veggies here is impressive. Ripe, full of flavor, straight from a tree or a bush. All grown here. A paradise! One of the things I can’t get enough of is avocados. Super ripe ones. In Lithuania, I have to plan avocado recipes like 3-4 days in advance because they are hard as a freaking rock and need time to ripen. Here – just take and eat them. As many as you want to. Just don’t forget to pay. You still have to do it here 🙂
There is also an abundance of seafood here. Not a surprise at all keeping in mind that the island is surrounded by the ocean. Today I came up with the idea of combining these two and making Shrimp Stuffed Avocado Shells. Oh boy, I’m glad such a great idea came to my overheated head!
After a few minutes of browsing, I bumped into a great recipe by Peace, Love, and Low Carb which uses a chili-lime marinade for shrimp and combines them with tomato, artichoke, onion, and capers before stuffing avocados. Sounds delish, isn’t it?
I wanted to say that it’s a perfect summer appetizer but we had these for lunch and got really full. My hubby said that it’s a best meal we had in last two weeks we are here. I won’t argue! Fresh, with the tartness of freshly squeezed lime juice, and with a kick of the taco seasoning. Such a great combo. If it’s not an ideal summer dish, I don’t know what is!
These shrimp stuffed avocado skins are also super healthy and nutritious. You get protein from shrimp, good fats and fiber from avocado, and a bunch of vitamins from other ingredients. I told ya they are awesome!
To wrap it up, if I were you I would definitely try these shrimp stuffed avocados. With summer approaching, such light dishes will make your life better. I am sure we’ll make these many times in the next few months!
Chili-Lime Shrimp Stuffed Avocado Shells recipe video:
Combining the tartness of lime juice and the heat of the taco seasoning, these Shrimp Stuffed Avocado Shells make a perfect summer meal!
- 1 lb (450g) shrimp , peeled, deveined
- 1 lime (for juice)
- 3 cloves garlic , minced
- 1 tablespoon (10g) Taco or any other spicy seasoning mix
- 2 large avocados halved, pitted, cubed, skins saved
- 1 tomato , diced
- 1/2 cup (85g) canned artichoke hearts , roughly chopped
- 1/3 cup (50g) red onion , chopped
- 1/4 cup (35g) capers
- 2 tablespoons olive oil
- salt and pepper , to taste
Add the shrimp, lime juice, garlic, and taco seasoning in a bowl. Stir until the shrimp are coated. Let sit for about 15 minutes or so.
In a frying pan, add the shrimp with all the marinade and cook until pink and cooked through. The cooking time depends on the size of shrimp but usually 3-5 minutes is enough. Transfer to a plate and chop roughly if shrimp are big. Set aside.
In a bowl, combine the rest of the ingredients. Now add the cooked shrimp and mix well.
Fill the reserved avocado skins with the shrimp and avocado mixture. Enjoy!
- Roll the lime against the counter before squeezing it. This way you'll get way more juice out of it!
Recipe adapted from The Primal Low-Carb Kitchen by Kyndra Holley
* This post contains affiliate links, thank you for the support in keeping Yummy Addiction up and running!