Avocado Filled With Shrimp And Pineapple
Creamy avocado halves filled with a savory shrimp, pineapple, and celery salad, topped with Swiss cheese. A fresh, elegant appetizer perfect for summer gatherings or light lunches.
Ingredients
Instructions
- Peel avocados and halve lengthwise.
- Remove pits.
- Rub avocado halves with lemon juice to preserve color.
- Cut cooked shrimp into 1/4-inch pieces.
- Toss shrimp with sliced celery and drained crushed pineapple.
- Mix in sour cream, onion salt, and salt until well combined.
- Pile the salad mixture into the avocado halves.
- Sprinkle each filled avocado with 1 tablespoon shredded Swiss cheese.
- Chill for 30 minutes before serving.
Tips & Substitutions
For optimal flavor, use fresh shrimp; however, frozen shrimp works well too—just ensure it's thawed and drained properly. You can substitute Greek yogurt for sour cream for a lighter option. To enhance the dish, consider adding diced jalapeños or a sprinkle of cayenne for heat. If you want a unique twist, try adding diced mango alongside the pineapple for a tropical vibe.
Serving Suggestions
Serve these avocado halves on a bed of mixed greens or alongside tortilla chips for a crunchy contrast. They pair beautifully with Seafood Chowder Base or a light citrus salad. For a complete meal, consider serving with a side of grilled vegetables or a refreshing cucumber salad to balance the richness of the avocado.
Storage & Reheating
To store leftovers, cover the filled avocado halves tightly with plastic wrap or place them in an airtight container. They are best consumed within a day due to the avocado browning. To refresh the flavor, squeeze a little more lemon juice over the salad mixture before serving again. Avoid reheating as it may alter the texture of the shrimp and avocado.
Nutrition & Diet Analysis (per serving)
Each serving of Avocado Filled With Shrimp And Pineapple contains roughly 272 calories, with 14g protein, 15g carbohydrates, and 18g fat. It is an excellent source of calcium (35% of the Daily Value) and protein (28% of the Daily Value), and a good source of vitamin A and dietary fiber. Note that it is relatively high in sodium, at 2108mg per serving (92% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish a day in advance?
While you can prepare the shrimp salad mixture ahead of time, it's best to fill the avocado halves just before serving to prevent browning. Store the salad in an airtight container in the refrigerator and fill the avocados shortly before your meal for the best presentation.
What can I substitute for shrimp?
If you're looking for a substitute, cooked crab meat or diced cooked chicken can work well in this recipe. For a vegetarian option, consider using chickpeas or diced tofu mixed with the pineapple and celery for a refreshing alternative.
How can I make this dish spicier?
To add some heat, consider mixing in diced jalapeños or a few dashes of hot sauce into the shrimp salad mixture. You can also sprinkle some red pepper flakes on top before serving for an extra kick that complements the sweetness of the pineapple.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).