These Grilled Shrimp Salsa Stuffed Avocados are a perfect meal! Part cucumber Pico de Gallo, part shrimp salad, part grilled avocado you're going to LOVE this low-carb recipe!
The joy of discovering a new recipe that takes your taste buds on a tantalizing adventure! Prepare to embark on a flavor fiesta with these scrumptious grilled shrimp salsa stuffed avocados with a perfect balance of mild heat, zesty lime juice, and fresh flavors, all while being packed with delicious shrimp and ripe avocados.
This recipe is not only a crowd-pleaser but also a breeze to whip up. Perfect for a last-minute appetizer or a light, refreshing meal, these keto-stuffed shrimp will have your friends and family begging for more.
Pro tip: Use fresh, ripe avocados for the best results, and always remember to taste your salsa and adjust the seasoning as needed.
Not a fan of shrimp? You can easily swap it out for cooked chicken, crab, or even firm tofu for a vegetarian option. If you're not a cilantro enthusiast, try using fresh parsley or basil instead. For a milder salsa, opt for bell peppers in place of serrano or jalapeno peppers. The possibilities are as endless as your imagination!
Want to kick it up a notch? Try adding these extra ingredients to your salsa for an added flavor boost:
Remember, the key to a perfect salsa is finding the right balance of flavors and textures, so don't be afraid to experiment and make it your own.
Cooking tools required
Tools substitute options
No grill? No problem! If you don't have access to a grill or a grill pan, you can use a regular non-stick skillet or frying pan instead. Just remember to keep an eye on those shrimp not to overcook them.
How to make Grilled Shrimp Salsa Stuffed Avocados: step-by-step guide
- Gather all your ingredients and tools.
- Halve the avocados and remove the pits, then set them aside.
- Dice the tomato and cucumber, mince the red onion and cilantro, and thinly slice the serrano or jalapeno pepper.
- Peel and devein the shrimp (or buy them prepped to save time, no judgment here!).
Grilling the Shrimp
- Preheat your grill or grill pan to medium-high heat. Give those shrimp some sizzle!
- Toss the shrimp in avocado oil and season with a pinch of salt.
- Grill the shrimp for about 2-3 minutes per side or until they turn pink and opaque. Be careful not to overcook them, or they'll be as tough as your grandma's Sunday roast.
Assembling the Salsa
- Combine the diced tomato, cucumber, minced red onion, sliced serrano or jalapeno, cilantro, and lime juice in a mixing bowl.
- Add salt to taste, mix well, and let the salsa party in the bowl for a few minutes to allow the flavors to meld.
Stuffing the Avocados
- Spoon the salsa into the avocado halves, filling the cavity where the pit once lived.
- Top with grilled shrimp and garnish with extra cilantro, if desired.
How to make it healthier
Want to add some extra nutritional value to your stuffed avocados? Try these tips:
What can I prepare ahead of time
Storage and reheating instructions
While it's hard to imagine any of these shrimp avocado salsa being left uneaten, we've got some tips to keep the flavor party going with your leftovers:
- Separate components: Store the shrimp and salsa separately from the avocado halves to preserve their freshness and texture.
- Airtight containers: Place the shrimp and salsa in airtight containers to keep them fresh and flavorful.
- Refrigerate: Store the leftovers in the refrigerator for up to 2 days.
Leftover Reheating Methods and Best Practices
- Shrimp: Gently reheat the shrimp in a pan over low heat, making sure not to overcook them – nobody likes rubbery shrimp! Alternatively, you can use a microwave, but be cautious with the cooking time to prevent overcooking.
- Salsa: No need to reheat the salsa – it's ready for its close-up straight from the fridge! Just give it a quick stir to recombine the flavors.
- Avocado: As for the avocado halves, you have two options. Embrace their chilled, creamy nature straight from the fridge, or if you prefer a warmer base, place them cut-side-up in a preheated oven at 350°F for 5-10 minutes, just until they're warmed through.
Recipe wrap-up and conclusion
After savoring the delicious details of Cast Iron Keto's avocado shrimp salsa recipe, it's crystal clear that this scrumptious dish is a must-try for any food lover.
Combining the fresh, zesty flavors of homemade salsa with succulent grilled shrimp and creamy avocados, this recipe is not only a delightful flavor explosion but also a nutritious powerhouse.
Ideal for gatherings, BBQs, or simply indulging in a culinary adventure at home, these shrimp avocado salsa are a surefire way to impress your taste buds and leave everyone craving more! So fire up the grill, invite some friends over, and prepare to be the talk of the town with this show-stopping recipe.
Frequently asked questions
Looking for more Keto shrimp recipes? Check these out!
- Grilled Shrimp Bruschetta
- Keto Coconut Shrimp
- Shrimp Po' Boy Sliders
- Jalapeño Shrimp Hushpuppies
- Bacon and Shrimp Chowder
- Popcorn Shrimp
- Sun Dried Tomato Shrimp Skillet
Grilled Shrimp Salsa Stuffed Avocados
- 4 avocados halved
- 1 tablespoon avocado oil
- 6 ounces shrimp peeled and deveined
- ¼ cup diced tomato
- ¼ cup diced cucumber
- 2 tablespoons minced red onion
- 1 serrano or jalapeno thinly sliced
- 1 tablespoon cilantro minced
- 1 tablespoon lime juice
- Salt to taste
- Preheat your cast iron grill pan over medium-high heat. Drizzle with the oil and sear shrimp 2 minutes per side. Remove, chop into small pieces and place in a medium bowl.
- Cut the avocados in half and grill cut side down for 2-3 minutes until grill lines form.
- Add the tomato, cucumber, serrano, onion, cilantro, and lime juice to the shrimp. Toss to combine. Season with salt to taste. Stuff each avocado halve with the salsa and serve.