This post may contain affiliate links. Making a purchase through one of these links helps support this blog.
Lunch just got a whole lot tastier with this Pesto Shrimp and Tomato Stuffed Avocado! It’s a light, delicious dish that’s easy to make with prepared pesto, veggies, and shrimp!
Shrimp will always be my go-to seafood of choice (well, besides lobster, but let’s keep it budget-friendly). I’m not such a big fan of seafood anymore and I blame it entirely on my husband. We got to talking about seafood dishes not too long ago. He admitted that he’s steered me wrong once with seafood. Just once, but once was enough for me! That was the time he brought striped bass home for us to try. The smell and taste of that fish pretty much ruined me. It took me a while to try any sort of seafood dish again!
Since shrimp is my “safe place” in the seafood world, I’ve been keeping it in the freezer to make quick, easy meals and even some lunches. I’ve stuffed avocado with Caprese Salad before and even lobster! So I recently made myself a shrimp stuffed avocado for lunch. I had some prepared pesto from Trader Joe’s in the fridge, so I added that to the mix to make a tasty, Italian inspired lunch. This dish was another great way to use some of our garden grape tomatoes and onions, too!
I love stuffing avocados because the avocado peel is like a cute, little bowl! In previous recipes, I’ve scooped out just a little bit of the avocado flesh. This time, I decided to scoop out all of that avocado goodness, chop it up, combine it with my other ingredients, and then spoon it back into the avocado peel. It worked like a charm!
Just toss the ingredients today in a bowl and spoon it back into the avocado peel. That’s basically it! Then, you have a nice, light lunch in its own little bowl! Not a fan of shrimp? Sub in some grilled chicken instead or just add chopped lettuce for a tasty, little salad cup!
- 12 large shrimp, peeled and cleaned
- 1 tbsp. extra virgin olive oil
- 1/4 cup grape tomatoes, chopped
- 2 tbsp. red onion, chopped
- 1 avocado, halved and pitted
- 1 tsp. prepared pesto
- Salt and pepper, to taste
- Optional: fresh basil leaves
- Heat olive oil in a skillet over medium heat.
- Add the shrimp to the pan and cook about 4-6 minutes, or until pink and cooked through.
- Remove shrimp from pan.
- In a medium bowl, add the chopped tomatoes, onion, and shrimp.
- Halve the avocado, scoop out the flesh, and chop. Set aside the avocado peels and add the chopped avocado to the bowl.
- Mix in the prepared pesto.
- Divide the pesto shrimp mixture between both avocado peels.
- Season with salt and pepper and garnish with fresh basil leaves, if desired.
Just a few simple ingredients made this a fantastic and light lunch dish! It was so fresh and had just the right amount of pesto flavor. Want an even fresher take on this dish? Try it with my homemade kale pesto!
PIN FOR LATER