A delicious low-carb starter of avocado boats stuffed with spicy grilled Cajun shrimp or prawns, served with a dollop of avocado cream. A quick and easy Keto garlic shrimp and avocado appetizer!
Keto Cajun Shrimp Stuffed Avocados! They're easy enough for a casual happy hour snack but elegant enough for a dinner party starter! With no one to invite over for dinner during this pandemic, I made these stuffed avocados with local prawns for the two of us.
And we loved them!
One of our favourite starters is this recipe for Chili Lime Shrimp with Fresh Salsa. It's spicy and creamy and oh-so-delicious, all in a few delicious bites. But Cajun flavours won today and these Keto low-carb stuffed avocados are just as tasty, and they're fun to eat.
Spicy Cajun-flavoured prawns (or large shrimp) beautifully contrast with buttery avocado flesh in this simple starter. Adding a dollop of avocado cream, a few sliced cherry tomatoes and cilantro leaves adds another layer of flavour and a pop of colour.
So whether you're making these for a date night, a happy hour snack for two, or you're serving a group of friends, here's what you'll need to make these shrimp or prawn-stuffed avocado boats.
large shrimp or prawns: fresh or frozen, peeled and deveined
avocados: ripe, but firm
Cajun seasoning: use my homemade Cajun seasoning mix or combine smoked paprika, cayenne pepper, dried oregano, dried thyme, onion powder, salt and pepper
lime: for zest and for serving
cherry tomatoes: these add lots of flavour and a bright pop of colour
cilantro leaves: for garnish
avocado cream: you'll create a slightly larger cavity in each of the avocado halves to hold the shrimp filling. Use this extra avocado flesh as a base for the avocado cream and add a little white wine vinegar, olive oil, lime juice, salt and pepper
Here's a brief overview of what you'll do. Complete instructions are in the recipe card below.
Start by seasoning the shrimp or prawns. Pat them dry so the Cajun seasoning will adhere to them, then toss them with the spices and lime zest.
Next, scoop out a little avocado flesh from each half to make the natural cavity large enough to hold three or four prawns.
Save the avocado flesh to make the avocado cream to serve alongside.
Quickly cook the shrimp in a hot skillet or grill pan. Remove and stuff three or four shrimp into each avocado half. Garnish with halved cherry tomatoes and chopped cilantro and serve with avocado cream on the side.
Expect rave reviews.
Can I make this Shrimp and Avocado Appetizer ahead of time?
These shrimp stuffed avocados are best served fresh, but they can be served cold, if you'd like. Make sure to brush or drizzle the cut surfaces of the avocados with lime or lemon juice to prevent browning. Tightly wrap leftovers and refrigerate promptly.
What to serve with stuffed avocados
You might also like these recipes that feature tasty shrimp and avocado:
Cajun Shrimp Stuffed Avocado
- 1 lb large shrimp or prawns, peeled and deveined
- 3 medium avocados
- 2 cloves garlic, minced
- 1 tsp smoked paprika, or regular paprika
- ½ tsp cayenne pepper
- 1 tsp each dried oregano and dried thyme
- ½ tsp sea salt
- ½ tsp black pepper, freshly ground
- 1 tsp lime zest
- 1 tbsp olive oil, extra virgin
- 18 cherry tomatoes, halved or sliced
- 1 medium lime, cut into ⅛ths
- cilantro leaves, for garnish
For the avocado cream
- 1 tsp white wine vinegar
- 1 tsp olive oil, extra virgin
- reserved avocado flesh from creating a larger cavity
- squeeze of lime juice
- salt and pepper, to taste
- Peel and devein the prawns (or shrimp) and pat dry so that the Cajun seasoning will adhere to the shrimp.
- Mince the garlic cloves and zest one half of the lime, saving the other for serving as a garnish.
- Combine the minced garlic, smoked paprika, cayenne pepper, oregano, thyme, lime zest and salt and pepper in a small bowl. Add the shrimp and toss until well coated. Set aside.
- Slice the avocados in half and remove the pit. Using a small teaspoon, remove a small amount of avocado flesh from each half to create a larger cavity. Squeeze a little lime juice over each half to prevent browning.
- Combine this scooped avocado flesh with a teaspoon of olive oil, a teaspoon of white wine vinegar, salt and pepper. Mash with a fork until very smooth.
- Heat a skillet over medium heat. Add 1 tablespoon olive oil. When hot, add the seasoned shrimp. Cook on one side for 2 minutes, then turn with tongs and cook on the other side, just until no longer translucent. Remove from heat promptly. Avoid overcooking or shrimp will become rubbery.
- Add 3 or 4 cooked shrimp to each avocado half. Garnish with cherry tomato slices and freshly chopped cilantro. Serve with avocado cream on the side.
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