Packed full of veggies and healthy fat with a touch of protein, this shrimp stuffed avocado with slaw is perfect for a snack or a light lunch/dinner. Naturally gluten-free and dairy free.
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Last week I shared with you the recipe for this super-rich and flavorful beef birria (Mexican stew). This week I decided to shift the balance by sharing a recipe that is equally flavorful, but much lighter.
Due to its lightness and freshness this dish is ideal for spring and summer meals, whether it be lunch, dinner, or even a snack. It takes less than 30 minutes to prep, prepare, and plate. You can’t beat that!!!
It centers around the avocado which provides healthy fat, fiber, and antioxidants. They are not only nutritious but also downright delicious. There is really nothing quite like a good avocado.
The buttery creamy texture perfectly complements the crunchiness of the slaw which is limey and zesty and incorporates lots of healthy fresh produce like red bell pepper, green onion, and jalapeno.
Topping it all off is the succulent flavor-infused shrimp for a touch of protein. If you are a vegan or vegetarian you could easily skip the shrimp; it will be just as good! However, for those of you who don’t wish to skip the protein, the shrimp is an easy and tasty addition.
Ingredients (+ notes & substitutions)
- Small shrimp: The shrimp should be purchased uncooked with tails off and will need to be thawed, peeled, and deveined, if not already.
- Lime juice: I highly recommend fresh lime juice for this recipe. On average, one lime contains about two tablespoons of juice, thus you would need approximately one and a half limes for this recipe.
- Olive oil: For the slaw and frying up the shrimp.
- Cumin
- Kosher salt
- Garlic: One large clove or two small.
- Red cabbage
- Cilantro
- Green onions
- Jalapeno
- Red bell pepper
- Avocados: You’ll want to choose larger avocados that are firm with some give when squished.
How to make a Mexican slaw and shrimp stuffed avocado (+ tips)
Begin by preparing the marinade for the shrimp. In a small bowl, combine two teaspoons lime juice, one teaspoon olive oil, 1/8 teaspoon cumin, and 1/8 teaspoon salt.
Add the shrimp to a shallow dish or a Ziploc baggy, pour in the marinade, and refrigerate for 15 minutes. Make sure you do not allow shrimp to marinate for any more than 30 minutes or it will begin to cook due to the acidity of the lime juice.
Meanwhile, in a medium bowl, combine 2 tablespoons lime juice, 1 teaspoon olive oil, garlic, 1/8 teaspoon cumin, and 1/8 teaspoon salt.
Add cabbage, cilantro, green onion, jalapeno, and red bell pepper. Toss to combine.
Halve the avocados and remove the pits. Scoop out approximately 1/3 of the avocado to create a bowl for the slaw. Sprinkle avocados with salt to taste.
Heat a skillet to medium-high heat. Cook shrimp for approximately two minutes or until they are slightly browned, flip, and cook an additional one minute. Shrimp should be browned and opaque when done. Remove from heat.
Divide slaw between avocados, top with four shrimp each and serve immediately. **This dish is best served fresh and will not keep well once prepared thus I recommend only preparing as many stuffed avocados as you intend to consume in one sitting.
Storage
Refrigerate the shrimp and slaw separately in airtight containers. The slaw will keep for up to five days and the shrimp for up to four days.
Recommended Products
What to serve with this dish:
- Cilantro Lime Sweet Potato Salad: This fresh and zesty Mexican style cilantro lime sweet potato salad requires only a handful of ingredients, is super simple to make, and takes just 30-minutes. Naturally vegan and gluten-free.
- Cilantro Lime Spinach Rice: This healthy spinach rice with Mexican flavors like lime and cilantro is a simple and delicious way to get in an extra serving of greens. It works great as a side or served up in a burrito or wrap. Naturally vegan and gluten-free.
- Cilantro Lime Cucumber Salad: Don’t let a single bit of birria go to waste. Use up your leftovers to make this birria baked potato loaded with cheese, white onion, and cilantro. Naturally gluten-free and dairy-free adaptable.
If you make this Mexican slaw and shrimp stuffed avocado I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥
Mexican Slaw & Shrimp Stuffed Avocados
These avocados stuffed with limey Mexican coleslaw and shrimp are great for a quick and easy snack or a light lunch. Packed full of veggies, healthy fat, and a touch of protein. Naturally gluten-free.
Ingredients
- 16 small shrimp, peeled and deveined
- 8 teaspoons lime juice, divided
- 2 teaspoons olive oil, divided
- 1/4 teaspoon cumin, divided
- 1/4 teaspoon salt, divided
- 1 large clove garlic, minced
- 2 cups finely shredded red cabbage
- 2 tablespoons chopped cilantro
- 2 tablespoons finely sliced green onion
- 2 tablespoons minced jalapeno, approximately one small pepper
- 2 tablespoons finely diced red bell pepper
- 2 large ripe avocados
Instructions
- In a small bowl, combine two teaspoons lime juice, one teaspoon olive oil, 1/8 teaspoon cumin, and 1/8 teaspoon salt.
- Add shrimp to a shallow dish or Ziploc baggy, pour in marinade from step one. Refrigerate for 15 minutes. Make sure you do not allow shrimp to marinate for over 30 minutes or it will begin to cook.
- Meanwhile, in a medium bowl, combine 2 tablespoons of lime juice, 1 teaspoon olive oil, garlic, 1/8 teaspoon cumin, and 1/8 teaspoon salt.
- Add cabbage, cilantro, green onion, jalapeno, and red bell pepper. Toss to combine.
- Halve and remove pits from avocados. Scoop out approximately 1/3 of the avocado. Sprinkle avocados with salt to taste.
- Heat skillet to medium-high heat. Cook shrimp for approximately two minutes or until they are slightly browned, flip, and cook an additional one minute. Shrimp should be browned and opaque when done. Remove from heat.
- Divide slaw between avocados, top each one with four shrimp, and serve immediately.
Storage: This dish is best served fresh and will not keep well once prepared as the freshness of avocados quickly declines once cut. I recommend preparing only as many as you intend to eat right away. Coleslaw will keep for up to five days if refrigerated in an airtight container and shrimp for four days. Store elements separately and prepare avocados just prior to use.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 230Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 34mgSodium: 313mgCarbohydrates: 16gFiber: 9gSugar: 4gProtein: 7g
The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc
