This recipe for baked shrimp stuffed avocados has been a late-summer favorite in my kitchen ever since I first paired sweet shrimp with buttery avocados during a casual dinner party. I discovered the combination while trying to create something light yet satisfying, and the result surprised everyone at the table. The contrast of warm, slightly crisped cheese and the cool, creamy avocado creates a small plate that feels both indulgent and fresh. It is one of those recipes that makes guests feel pampered without requiring a full evening of work. I remember the first time I served these at a family gathering. My aunt, who usually prefers traditional comfort foods, reached for a second half before I could clear the platter. The texture is what keeps people coming back: tender shrimp with a whisper of lemon and garlic wrapped in a smooth avocado shell, finished with a gentle smoky note from paprika. Because it comes together quickly and uses pantry staples and a few fresh items, this dish has become my go-to when I want something pretty on the plate without fuss.

Ingredients

• Avocados: Use 3 large ripe avocados, halved and pitted. Look for avocados that yield slightly to gentle pressure without feeling mushy. Hass avocados work best for their creamy texture and rich flavor.
• Cooked shrimp: 1/2 pound, roughly chopped. Pre-cooked shrimp saves time; choose medium-sized, peeled and deveined shrimp for easy chopping and even texture.
• Mayonnaise: 2 tablespoons light mayonnaise. This binds the filling and adds creaminess. If you prefer, use plain Greek yogurt for a tangier profile.
• Mashed avocado: 1/4 cup scooped from the avocado centers. This helps blend the filling into the avocado shell and prevents watery separation.
• Garlic powder and lemon juice: 1/4 teaspoon garlic powder and 2 teaspoons lemon juice. These bring brightness and a subtle savory backbone to the filling.
• Black pepper: Freshly ground to taste. I usually add a generous twist to balance the richness.
• Shredded white cheddar: 1/4 cup. Choose a good melting cheese like white cheddar or Monterey Jack for a smooth, golden finish when baked.
• Smoked paprika and parsley: A pinch of smoked paprika for color and smoke, and 1/2 teaspoon finely chopped parsley for freshness at the end.

Before you begin, preheat the oven and make sure your avocado halves are stable on a lined baking sheet. If an avocado half is wobbly, remove a thin slice from the bottom so it sits flat. This small step prevents spills while baking.

Instructions

Preheat and prepare: Preheat the oven to 350 degrees Fahrenheit. Line a large baking sheet with foil or parchment paper to catch any drips. Make sure the avocados are halved lengthwise and pitted. If the avocado surface is uneven, carefully trim a thin slice from the bottom so each half sits flat on the sheet. This step prevents rolling and ensures even baking. Make the filling: In a medium bowl, combine the roughly chopped cooked shrimp, 2 tablespoons light mayonnaise, 1/4 cup mashed avocado, 1/4 teaspoon garlic powder, and 2 teaspoons lemon juice. Stir until thoroughly combined. The mashed avocado smooths the texture while the mayonnaise adds a slight tang and helps the filling hold together. Season with freshly ground black pepper to taste. Stuff the avocados: Spoon the shrimp mixture into the center cavities of each avocado half, packing lightly so the filling sits slightly above the rim. Divide the mixture evenly across 6 halves. Sprinkle about 1/4 cup shredded white cheddar across the stuffed halves so each piece gets a thin layer of cheese that will melt and brown slightly in the oven. Bake briefly: Place the prepared baking sheet in the preheated oven and bake for 8 to 10 minutes, just until the cheese has melted and the filling is warmed through. The goal is gentle heat rather than prolonged baking so the avocado maintains its creamy texture. If you prefer a lightly browned top, switch to broil for 30 to 60 seconds while watching closely to avoid burning. Garnish and serve: Remove from the oven and immediately dust with a pinch of smoked paprika and sprinkle the 1/2 teaspoon finely chopped parsley on top. Serve warm, either as a light main course or as an elegant appetizer. Each stuffed half makes a satisfying single serving.

Storage Tips

To store leftovers, place stuffed halves in an airtight container and refrigerate for up to 24 hours. The avocado flesh will darken slightly due to oxidation; to minimize browning, brush a tiny amount of lemon juice on exposed avocado before storing. For longer storage of the filling only, place the shrimp mixture in a sealed container for up to 2 days. When reheating, use a preheated oven at 300 degrees Fahrenheit for 6 to 8 minutes to warm the filling without overcooking the avocado. Avoid freezing assembled halves as the avocado texture will degrade.

Ingredient Substitutions

If you prefer to avoid mayonnaise, swap for plain Greek yogurt to add protein and a tangy note; use the same amount. For dairy free versions, replace shredded cheddar with a melting plant-based cheese or omit the cheese and finish with a light broil of panko crumbs mixed with olive oil for crunch. If shrimp is not available, small chunks of cooked crab or flaked canned tuna work well; adjust salt and lemon to taste. For a spicy kick, add 1/4 teaspoon cayenne or a few drops of hot sauce to the filling.

Serving Suggestions

Serve these stuffed halves with a crisp green salad tossed in lemon vinaigrette and a side of roasted corn salad for summer dinners. For brunch, pair with poached eggs or a light grain like quinoa with herbs. Garnish with additional lemon wedges, microgreens, or a drizzle of flavored oil for elegant presentation. They also make a welcome starter for holiday buffets when you want to offer something lighter before the main course.

Cultural Background

While stuffed avocados are a modern fusion of flavors, the combination of seafood and avocado is rooted in coastal cuisines where fresh seafood is abundant. Avocado itself has long been prized in Central and South American cooking for its rich texture and ability to carry flavors. Combining warm, seasoned seafood with avocado highlights contrasts of temperature and texture, echoing traditions of pairing rich fruits with savory proteins in many regional culinary practices.

Seasonal Adaptations

In summer, boost the fresh element with diced ripe tomatoes and sweet corn in the filling. For winter, use citrus segments like blood orange for brightness and swap fresh herbs for a touch of roasted red pepper. Holiday versions can include chopped roasted chestnuts for texture and a subtle sweetness. The basic method adapts well to seasonal produce while keeping the preparation quick and accessible.

Meal Prep Tips

Prepare the shrimp mixture up to 24 hours ahead and refrigerate. Scoop and mash the extra avocado for the filling just before assembly to maintain color and texture. If transporting to a picnic, keep components chilled separately and assemble on site, then place on a cool tray to keep avocados firm. Use a small squeeze bottle of lemon to finish the dish at the table for fresh brightness.

These baked shrimp stuffed avocados are one of those dishes that cheer up a weeknight and impress on a weekend. They show how a few thoughtful ingredients and quick steps deliver something greater than the sum of its parts. Try them during avocado season for the best results and feel free to make the filling your own.