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Protein Rich Shrimp-Pineapple Stuffed Avocados

Protein Rich Shrimp-Pineapple Stuffed Avocados

Protein Rich Shrimp-Pineapple Stuffed AvocadosWant to serve a healthy lunch to your family and friends? These Protein Rich Shrimp-Pineapple Stuffed Avocados are a great meal filled with wonderful taste and great eye appeal.

Almost all of us have read about the health benefits we get from avocados. They are considered a great source of good fat that your body needs. Besides the great flavor, they are very healthy.

For the shrimp, you want to buy golf shrimp caught in the waters of the Gulf of Mexico. The other shrimp is imported and has been raised in fish farms. Stay away from those shrimp, please.

5.0 from 1 reviews
Protein Rich Shrimp-Pineapple Stuffed Avocados
Nutrition Information
  • Serves: 4 each
  • Serving size: ½ avocado
  • Calories: 316
  • Fat: 22g
  • Saturated fat: 3.1
  • Carbohydrates: 18g
  • Fiber: 8g
  • Protein: 16g
Recipe type: Lite Lunch
Cuisine: International
Prep time: 
Cook time: 
Total time: 
  • 2 T. extra virgin olive oil
  • 8 oz. Jumbo shrimp,(16-20 count) peeled and deveined
  • 2 t. ground cumin
  • Sea Salt and Freshly ground black pepper, to taste
  • ¼ c. fresh lime juice, divided
  • 2 large avocados
  • 1 c. fresh pineapple, diced
  • 1 T. fresh pineapple juice
  • 1 small red onion, diced
  • 3 T. fresh cilantro, stems removed and chopped
  1. Heat olive oil in a medium-sized skillet over medium heat. Pat the shrimp dry with paper towels and add to the hot skillet. Add ground cumin and season with salt and pepper, to taste.
  2. Cook shrimp for approximately 2-3 minutes, stirring frequently.uuntil they are cooked through, turning once. Remove pan from heat and add 2 tablespoons of fresh lime 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 seed 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 lime juice to prevent browning. Reserve avocado shells and set aside.
  4. Add avocado, pineapple, pineapple juice, onion, and cilantro to a large non-reactive bowl and stir gently to combine.
  5. Remove chilled shrimp from the refrigerator and chop into equal-size chunks. Fold shrimp into avocado-pineapple mixture. Season with sea salt and freshly ground black pepper, to taste.
  6. Spoon shrimp mixture into reserved avocado shells and serve immediately.

While many people use olive oil in their cooking, I have started replacing it with avocado oil for many of the recipes I make. The above is a case where I would be inclined to sauté the shrimp in avocado oil.

Serve these Protein Rich Shrimp-Pineapple Stuffed Avocados with some refreshing ice-cold Green tea with lemon for a great meal on the warmer days ahead.

Note that the Nutritional information is from Information is provided for entertainment purposes only.

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Bon Provecho


Maria and Bill 





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2 thoughts on “Protein Rich Shrimp-Pineapple Stuffed Avocados”

  • Thank you. I am sure you will enjoy it. We actual make this with local products here at our retirement home in Puerto Vallarta, Mexico. We have our own Avocado trees,(2) and we harvested pineapples that we planted about a year ago by taking the tops of store purchased pineapples, removing the lower green “leaves” and placing the top in a glass of water until it formed roots. We did this with 6 nice ripe pineapples and all six produced fresh pineapples for us this year. They are very sweet and juicy but they are about half the size of the pineapples found in the stores in the states. It has been a fun project and we are now working on the second generation of pineapple using the tops of our harvest pineapples. We’ll see how that goes next year. I like “Foodie Friday” sounds like I need to get over there and visit.

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