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Shrimp Salad stuffed avocados

Shrimp salad stuffed avocados are the best grab-and-go summer lunch or dinner option.  Buttery avocados, shrimp, apple, and tarragon come together in perfect harmony. 
5 from 1 vote
Prep Time 30 mins
Cook Time 3 mins
Total Time 33 mins
Course Salad
Cuisine American
Servings 4 servings


Poaching Liquid

  • 1- gallon water
  • 1 celery rib
  • 1 carrot chopped
  • 1 tablespoon black peppercorns
  • 2 garlic cloves
  • 1 lemon juiced, sliced
  • 1 bundle parsley stems

Shrimp Salad

  • 1 pound 16/20 shrimp
  • ½ English cucumber peeled, seeded, diced
  • ½ apple peeled, diced
  • ½ cup red onion diced
  • ½ red bell pepper diced
  • 2 teaspoons tarragon chopped
  • 1 lime juiced
  • 2 tablespoons mayo
  • ½ teaspoon salt
  • 4 avocados halved


  • Make ice bath.  Fill a large bowl full of water and a lot of ice.
  • In a large saucepan, combine all the ingredients for the poaching liquid.  Bring to a simmer and add the shrimp.
  • Cook shrimp for 2-3 minutes or until pink.  Immediately transfer the shrimp to the ice bath to chill.
  • Once the shrimp are completely chilled, drain the water away from the shrimp in a colander. 
  • Cut the shrimp into bite-size pieces and set them aside.
  • In a large mixing bowl combine shrimp, cucumber, apple, red pepper, red onion, tarragon, mayo, lime juice, and salt.  Mix well.
  • Cut the avocado in half lengthwise and remove a little bit of the flesh with a spoon.  Stuff the shrimp salad into the avocado.  Enjoy!


Have an ice bath ready before poaching the shrimp to avoid over cooking
Keyword poached shrimp, shrimp salad, shrimp salad stuffed avocados, stuffed avocados
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