Pineapple and Shrimp Stuffed Avocados Make a Great Light Lunch

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Astonishingly simple, yet oh so delicious! Pineapple and Shrimp Stuffed Avocados are an ideal option for a healthy lunch or light dinner and ready in just 25 minutes!

Pineapple and Shrimp Stuffed Avocados

The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading all the way through for any tips or substitute suggestions, to ensure that you have any specialized ingredients and equipment required and that you understand the steps and timings involved.

These delicious pineapple and shrimp stuffed avocados are perfect as a healthy lunch entrée or a light dinner – especially on those warm summer days when you don’t want to spend much time in the kitchen! 

Delicately and delightfully flavored with lemon juice, cumin, and fresh cilantro, they would also make a tasty appetizer before a meal at a dinner party.

I’ve got lots more Luau Party Food recipes for you to try out – right-click and open them in a new tab to read next!

Ingredients & Equipment Used In This Recipe

While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients (and equipment) needed for this recipe have been listed below and linked to Amazon or other stores if available online.

It does not include staple ingredients such as oil, salt, and pepper, as you’re likely to have those in your kitchen already. The complete list of ingredients with measurements is found in the recipe card.

• Protein – Jumbo Shrimp.
• Fresh Produce – Lemons, Avocado, Pineapple, Red Onion, Cilantro (Fresh Coriander).
• Ground Cumin

Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. Please note, you can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).

More Recipes Using Avocado

One of the hero ingredients in this dish is avocado, so here are some more recipes using the same:

• Cajun Salmon with Avocado Salsa
• Taco Stuffed Avocados – A Low Carb Tex-Mex Dinner Idea
• Mexican Chopped Salad with Creamy Avocado Dressing

More Light Meal Recipes

Looking for more light dishes to make? Check these recipes out next:

• Gluten-Free Gazpacho Recipe with Chickpea “Croutons”
• Raspberry Chicken Salad with Mixed Greens and Goat Cheese
• Grilled Chicken Brie Panini with Savory Peach Compote

How Do I Make Pineapple and Shrimp Stuffed Avocados?

Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.

Continue to Content

Pineapple & Shrimp Stuffed Avocados

Yield: 4

Prep Time: 20 minutes

Cook Time: 3 minutes

Total Time: 23 minutes

Astonishingly simple, yet oh so delicious! Pineapple and Shrimp Stuffed Avocados are an ideal option for a healthy lunch or light dinner and ready in just 25 minutes!

Print

Ingredients

• 2 Tbsp olive oil
• 8 oz (225g) Jumbo shrimp, peeled and deveined
• 2 tsp ground cumin
• Salt and pepper, to taste
• ¼ cup fresh lemon juice, divided
• 2 large avocados
• 1 cup fresh pineapple, diced
• 1 Tbsp fresh pineapple juice
• 1 small red onion, diced
• 3 Tbsp fresh cilantro, stems removed and chopped

Instructions

1. Heat olive oil in a medium-sized skillet over medium heat. Pat the shrimp dry with paper towels and add to the pan. Add ground cumin and season with salt and pepper, to taste.
2. Cook shrimp for approximately 2-3 minutes, stirring frequently. Remove pan from heat and add 2 tablespoons of fresh lemon juice. Stir to combine and transfer to a small bowl. Cover and place in the refrigerator to chill.
3. Cut avocados in half lengthwise. Remove the stones and score the flesh in evenly spaced rows lengthwise and crosswise to create equal-sized chunks. Scoop avocado out of shell and toss with remaining 2
   tablespoons of lemon juice to prevent browning. Reserve avocado shells and set aside.
4. Add avocado, pineapple, pineapple juice, onion, and cilantro to a large glass or another non-reactive bowl and stir gently to combine.
5. Remove the chilled shrimp from the refrigerator and chop into equal-size chunks. Fold shrimp into avocado-pineapple mixture. Season with salt and pepper, to taste.
6. Spoon shrimp mixture into reserved avocado shells and serve immediately. Enjoy!
   
   

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 356Total Fat: 23gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 120mgSodium: 657mgCarbohydrates: 26gFiber: 8gSugar: 13gProtein: 16g

This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.

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Make It A Full Meal

This dish could be served as a light main dish or as an appetizer/starter, but what about the rest of the courses?

Here are additional recipes to make a full meal for a dinner party or special occasion:

• Appetizer: Classic Caprese Skewers with Balsamic Glaze – An Easy Party Appetizer
• Soup: Vichyssoise Recipe- A Chilled Creamy Leek & Potato Soup
• Salad: Classic Caesar Salad with Homemade Dressing & Croutons
• Main Dish: Maple-Balsamic Pork Chops in 20 Minutes!
• Side Dish: Mediterranean Roasted Vegetables – An Easy, Delicious Side Dish
• Beverage: Sparkling Mexican Paloma Cocktail with Blanco Tequila & Grapefruit
• Dessert: Rustic Fresh Blueberry Crisp Served with Greek Yogurt (Gluten-Free)

There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.

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