These Southwest Shrimp Salad Stuffed Avocados are made with seasoned sauteed shrimp, fresh veggies, and a quick cilantro lime dressing. They’re healthy, and easy to whip up for lunch or dinner in just 15 minutes!
1/2 pound small shrimp, peeled and tails removed
2 tablespoons olive oil
salt, to taste
2 teaspoons taco seasoning
1 cup black beans
1 cup yellow corn
1 cup cherry tomatoes, halved
1/2 red or white onion, diced
4 avocados, sliced in half and pits removed see note
4 tablespoons olive oil
1/4 teapspoon salt
1/8 teaspoon black pepper
1/4 teaspoon garlic powder
2 tablespoons mayo
1/3 cup packed cilantro, roughly chopped
juice of 1/2 lime
Whisk together all dressing ingredients until smooth and creamy and set aside.
Drizzle a large pan with olive oil, add shrimp, and sprinkle with salt (to taste) and taco seasoning. Saute over medium-high heat 3-5 minutes until opaque and cooked through.
In a large bowl combine shrimp, black beans, corn, tomatoes, onions, and prepared dressing. Toss to combine.
Fill avocados with shrimp salad. Garnish with additional cilantro if desired, and serve immediately.