Cajun Grilled Avocados Stuffed with Shrimp Salad

I’ll never forget the first time I grilled an avocado—it was a total game-changer. The smoky flavor, creamy texture, and golden grill marks were everything I didn’t know I was missing.

These Cajun Grilled Avocados Stuffed with Shrimp Salad are one of my favorite summer grilling ideas: spicy, bright, and served in their natural bowl.

They’re light yet filling, fiery but refreshing—basically, everything I want to eat on a hot afternoon with a cold drink in hand.

Perfect for a summer barbecue or a light dinner, these stuffed avocados are easy to prepare and can be customized with your favorite toppings, such as hot sauce and sour cream.

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Recipe Highlights

This recipe is all about flavor and fun presentation. Grilling the avocados brings out their richness while softening them slightly, creating the perfect “boat” for a punchy Cajun shrimp salad loaded with sweet corn, lime, and herbs.

It’s a showstopper appetizer or light entrée, perfect for BBQs, brunches, or low-carb meals with a bold personality.

Here’s why you’ll love it:

• Smoky, charred avocado flavor meets creamy texture
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• Juicy shrimp tossed in Cajun spices = flavor bomb
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• Fresh corn adds sweetness and crunch
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• Eye-catching and ready in under 30 minutes
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• Naturally gluten-free and low-carb

Ingredient Notes

• Avocados
  Choose ripe but firm avocados so they hold their shape on the grill.
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• Shrimp (small or medium)
  Quick-cooking and perfect for absorbing spicy Cajun seasoning.
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• Corn Kernels (fresh or frozen)
  Adds sweetness and texture—char if using fresh off the cob!
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• Cajun Seasoning
  Provides heat and depth. You can adjust the spice level to suit your taste.
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• Lime Juice
  Brightens the salad and balances the richness of the avocado.
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• Red Onion and Cilantro
  Adds crunch and herbal zing to the shrimp salad.
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• Olive Oil
  Used to brush the avocados and help them grill evenly.

How to Make This Recipe

1. Prep the Avocados
   Halve avocados and remove pits. Brush the cut sides with olive oil and a sprinkle of salt.
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2. Grill the Avocados
   Place face-down on a hot grill for 3–4 minutes until grill marks appear. Remove and set aside.
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3. Cook the Shrimp
   Toss shrimp with olive oil and Cajun seasoning. Grill or pan-sear for 2–3 minutes per side until pink and firm. Let cool slightly.
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4. Make the Shrimp Salad
   In a bowl, combine cooked shrimp, corn, red onion, cilantro, lime juice, and a pinch of salt. Toss well.
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5. Stuff the Avocados
   Spoon the shrimp salad into the grilled avocado halves. Serve immediately with extra lime wedges if desired.

Grilled Avocados: A Summer Delight

Grilled avocados present a unique way to enjoy this creamy fruit, especially when filled with a vibrant shrimp salad.

The combination of ripe avocados, brushed with olive oil, creates a delightful base for a filling that is both refreshing and satisfying.

The shrimp salad features peeled and deveined cooked shrimp, seasoned with Cajun spices, which adds a kick to the dish.

Mixed with sweet corn kernels, diced red onion, and chopped fresh cilantro, this salad is bursting with flavor.

A splash of lime juice enhances the freshness, making it a perfect choice for warm summer days.

Preparation and Grilling Techniques

To achieve the perfect grilled avocados, start by preheating the grill to medium heat. Halve the avocados and remove the pits, then brush the cut sides with olive oil.

Seasoning with salt and pepper ensures that the avocados are flavorful.

Grill the avocados cut-side down for about 3-4 minutes. This step is crucial for achieving those beautiful grill marks while slightly softening the fruit.

The result is a charred exterior that complements the creamy interior.

Creating the Shrimp Salad

While the avocados are grilling, prepare the shrimp salad. In a bowl, combine the chopped shrimp with Cajun seasoning to infuse it with flavor.

Adding corn kernels, diced red onion, and chopped cilantro creates a colorful and appetizing mixture.

Finish the salad with a generous squeeze of lime juice, which not only adds acidity but also ties all the flavors together.

Season with salt and pepper to taste for an extra layer of seasoning.

Stuffing the Avocados

Once the avocados are grilled to perfection, carefully flip them over and spoon the shrimp salad into each half.

The vibrant colors of the filling contrast beautifully with the green of the avocado, making for an appealing presentation.

For an added kick, consider drizzling hot sauce over the stuffed avocados. Serve them alongside lime wedges for an extra burst of citrus, and a dollop of sour cream can provide a creamy balance to the dish.

Serving Suggestions

These grilled avocados make for an excellent appetizer or a light main course. Their presentation on a rustic plate, accompanied by lime wedges and a drizzle of hot sauce, enhances the outdoor dining experience.

Perfect for summer gatherings, this dish is not only visually appealing but also packed with nutrients.

Each serving is a delightful combination of healthy fats from the avocados, protein from the shrimp, and vitamins from the fresh vegetables.

• Serve as an appetizer platter or low-carb entrée
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• Pairs beautifully with grilled veggies, crusty bread, or a cold beer
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• Add a side of tropical fruit salad or mango salsa for brightness

Tips for the Best Cajun Grilled Avocados Stuffed with Shrimp Salad

Be sure your avocados are ripe but not overly soft—they need to hold their shape while grilling. Grill avocados quickly over high heat to get marks without overcooking.

If you’re making the shrimp salad ahead of time, add lime juice just before serving to keep it fresh and zesty.

Storage and Warming of Leftovers

Store leftover shrimp salad in an airtight container for up to 2 days. Keep avocados unstuffed if storing separately to avoid browning.

Avocados can be gently reheated in a skillet, but are best eaten fresh.