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Pineapple Shrimp Stuffed Avocados Recipe

Pineapple-Shrimp Stuffed Avocados

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  • Total Time: 0 hours


  • 2 T. extra virgin olive oil
  • 8 oz. Jumbo shrimp, peeled and deveined
  • 2 t. ground cumin
  • Salt and black 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


  1. 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 black pepper, to taste.
  2. 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.
  3. Cut avocados in half lengthwise. Remove pit and score the flesh in evenly spaced rows lengthwise and crosswise to create equal-sized chunks. Carefully scoop avocado chunks out of shell and toss with remaining 2 tablespoons of lemon juice to prevent browning. Reserve avocado shells and set aside.
  4. Add avocado, pineapple, pineapple juice, red onion, and cilantro to a large non-reactive bowl and stir gently to combine.
  5. Remove chilled shrimp from the refrigerator and chop into equal-size chunks. Fold shrimp into avocado-pineapple mixture. Season with salt and black pepper, to taste.
  6. Spoon shrimp mixture into reserved avocado shells and serve immediately. Enjoy!
  • Author: Marty Marsh
  • Prep Time: 20 minutes
  • Cook Time: 2-3 minutes
  • Category: Side
  • Method: Sauté


  • Serving Size: 1/2 Avocado
  • Calories: 392
  • Sugar: 29.1
  • Sodium: 671.4
  • Fat: 20.7
  • Carbohydrates: 42.4
  • Fiber: 9.2
  • Protein: 15
  • Cholesterol: 91.2