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+ servings
Avocado with shrimp salad

Shrimp stuffed avocado

Delicious recipe for shrimp stuffed avocado made with ripe avocado filled with shrimp, red onion, radish, bell pepper, celery and cilantro aioli salad.
Course Appetizer, Salad, Starter
Cuisine Ecuadorian, Latin American
Keyword Avocado, Shrimp, Shrimp stuffed avocado, Stuffed avocados
Prep Time 30 minutes
Total Time 30 minutes
Servings 8 -10 stuffed avocado halves


  • 4-5 firm ripe avocados
  • 1 lb medium sized cooked shrimp
  • ½ medium red onion diced finely
  • 2 radishes diced finely
  • ½ red bell pepper diced finely
  • 2 celery stalks diced finely
  • 2 hard-boiled eggs diced
  • 5 tbs cilantro aioli or regular mayonnaise with chopped cilantro
  • Lime juice from 1 lime
  • Salt/pepper to taste

Optional garnishes:

  • Chopped lettuce sliced tomatoes and chopped cilantro


  • Chop the cooked shrimp in half, if desired keep a few whole to garnish.
  • Combine diced onions, radishes, bell pepper, celery, eggs, shrimp, ½ of the lime juice and aioli or mayonnaise in a bowl, mix well. Can be kept refrigerated until ready to use.
  • Taste and salt/pepper if necessary.
  • Cut avocados in half, remove seed and peel carefully.
  • Drizzle remaining lime juice over avocados, this help keep them from darkening too quickly.
  • Use a spoon to stuff avocados with shrimp salad filling.
  • Add any garnishes and serve immediately.


Serve with aji or hot sauce if you want to spice it up. Also, if you’re serving it as a salad and have any extra cilantro aioli you can serve this on the side as additional salad dressing.