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Mexican Slaw & Shrimp Stuffed Avocados

Mexican slaw & shrimp stuffed avocados are perfect for a snack or a light lunch/dinner. They are packed full of veggies and healthy fat with a touch of protein. Naturally gluten-free.

Mexican slaw & shrimp stuffed avocados on baking sheet with spoon of slaw shot from above

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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.

If you’re like me and these longer, warmer days have you craving something on the lighter side, these avocados are sure to hit the spot. Need some ideas for other light(ish) dishes than look no further:

  • Green goddess enchiladas: Get your daily dose of greens from these green goddess enchiladas. Spinach, cheese, and onion enchiladas smothered in verde sauce made from scratch, and heaped with sautéed broccoli and zucchini. Naturally gluten-free and vegetarian.
  • Spring roll bowls w/ shrimp & ginger garlic-lime sauce: Fresh and vibrant spring roll bowls featuring rice noodles, shrimp, and veggies tossed in a ginger garlic lime sauce. Simple and nutritious lunch or dinner. Gluten and dairy-free.

So what do you need to make these stuffed avocados?

  • Small shrimp: Shrimp should be purchased uncooked and will need to be thawed, peeled, and deveined.
  • Lime juice: I highly recommend fresh lime juice for this recipe. On average, one lime contains two tablespoons, thus you would need approximately one and a half limes for this recipe.
  • Olive oil
  • Cumin
  • Salt
  • Garlic: One large clove or two small.
  • Red cabbage
  • Cilantro
  • Green onions
  • Jalapeno
  • Red bell pepper
  • Avocados

How do you make Mexican slaw & shrimp stuffed avocados? (+ 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.

four pitted and scooped out avocado halves on a grey surface shot from above

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.

large bowl of Mexican slaw, plate of shrimp, lime, juicer, avocados, and jar of salt on distressed wood surface shot from above

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.

four Mexican slaw & shrimp stuffed avocados on a baking sheet with a spoon of slaw

How to store

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.

close up Mexican slaw & shrimp stuffed avocado with spoon of slaw shot from above
close up side shot of Mexican slaw & shrimp stuffed avocado

If you make these Mexican slaw & shrimp stuffed avocados 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 Instragram @taoofspiceblog. Love, light and happy cooking ya’ll ♥

Mexican slaw & shrimp stuffed avocados on baking sheet with spoon of slaw shot from above

Mexican Slaw & Shrimp Stuffed Avocados

Yield: 4
Prep Time: 10 minutes
Cook Time: 3 minutes
Additional Time: 15 minutes
Total Time: 28 minutes

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

  1. In a small bowl, combine two teaspoons lime juice, one teaspoon olive oil, 1/8 teaspoon cumin, and 1/8 teaspoon salt.
  2. 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.
  3. 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.
  4. Add cabbage, cilantro, green onion, jalapeno, and red bell pepper. Toss to combine.
  5. Halve and remove pits from avocados. Scoop out approximately 1/3 of the avocado. Sprinkle avocados with salt to taste.
  6. 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.
  7. 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: 1
Amount 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

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