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Three shrimp avocado boats with diced avocado, tomato, red onion, and cilantro on a white plate.

Shrimp Avocado Boats

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Ingredients Method Notes

Ingredients
  

  • 2 ripe avocados halved and pitted
  • ½ cup avocado flesh scooped from the boats
  • 8 oz cooked shrimp peeled, deveined, and chopped
  • 1 small tomato finely diced
  • ¼ cup red onion finely chopped
  • 2 tbsp fresh cilantro chopped
  • 1 tbsp olive oil
  • 1 tbsp fresh lime juice
  • ½ tsp garlic powder
  • ½ tsp salt
  • ½ tsp black pepper
  • Lime wedges for serving

Method
 

  1. Cut the avocados in half and remove the pits. Scoop out a little flesh from each half to create room for the filling while keeping the shells intact.
  2. Chop the scooped avocado and place it in a bowl.
  3. Add the cooked shrimp, diced tomato, red onion, and fresh cilantro.
  4. Pour in the olive oil and lime juice, then add the garlic powder, salt, and black pepper.
  5. Toss gently so the avocado remains slightly chunky and the shrimp stay intact.
  6. Spoon the shrimp mixture generously back into the avocado halves, piling the filling slightly above the edges.
  7. Finish with a fresh squeeze of lime and serve immediately.

Notes

Mix the filling gently and only just before serving so the avocado stays chunky, fresh, and bright.