Pineapple-Shrimp Stuffed Avocados are the perfect light dinner or brunch dish. The sweetness of the pineapple complements the shrimp perfectly, and the avocados add a creamy richness.
I love to make this dish when entertaining because it is always a hit with guests. Plus, it is so easy to prepare ahead of time. Simply stuff the avocados with the Pineapple-Shrimp mixture and refrigerate until you are ready to serve. Pineapple-Shrimp Stuffed Avocados are sure to be a new family favorite. Give them a try today!
What is so special about Pineapple-Shrimp Stuffed Avocados?
Pineapple-Shrimp Stuffed Avocados are just good. They're healthy, flavorful, and filling. What's not to love? The sweet pineapple pairs perfectly with the savory shrimp and the creamy avocado ties it all together. Plus, Pineapple-Shrimp Stuffed Avocados are a great source of protein and healthy fats. So go ahead and enjoy the goodness of Pineapple-Shrimp Stuffed Avocados! You deserve it.
This was inspired by my other recipe on this site, and pairs well with this amazing sidedish recipe
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Ingredients
- 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
3 T. fresh cilantro, stems removed and chopped
Instructions
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 the 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 them 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. Enjoy!
Substitutions
When making Pineapple-Shrimp Stuffed Avocados, there are a few substitutes you can use if you don't have all the ingredients on hand. For the shrimp, you can use chicken, beef, or tofu. If you don't have pineapple, you can use mango, papaya, or even canned peaches. As for the avocado, you can use any type of fruit that has a similar texture, such as pears or apples. So if you're in a pinch, don't worry - there are plenty of substitutes you can use to make Pineapple-Shrimp Stuffed Avocados!
Storage
Pineapple-Shrimp Stuffed Avocados is a great dish to bring to parties or potlucks. It's easy to make and can be served cold or at room temperature. But how long can you store Pineapple-Shrimp Stuffed Avocados in the fridge? The answer is up to four days. After that, the avocado begins to brown and the flavors start to change. So, if you're looking to make this dish ahead of time, it's best to do it no more than four days in advance. Beyond that, you're better off making it fresh. Pineapple-Shrimp Stuffed Avocados is a dish that's best enjoyed fresh. But if you need to make it ahead of time, just be sure to enjoy it within four days.
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Pineapple-Shrimp Stuffed Avocados
Ingredients
- 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
3 T. fresh cilantro, stems removed and chopped
Instructions
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 the 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 them 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. Enjoy!
Notes
Pineapple-Shrimp Stuffed Avocados are just good. They're healthy, flavorful, and filling. What's not to love? The sweet pineapple pairs perfectly with the savory shrimp and the creamy avocado ties it all together.
