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Stuffed Grilled Avocados with Grilled Shrimp and Mango Salsa - a healthy paleo appetizer perfect for grilling season
Stuffed Grilled Avocados with Grilled Shrimp and Mango Salsa
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Course: Side Dish
Servings: 8 to 10
Author: Julia
For the Grilled Shrimp:
  • 1 pound raw shrimp peeled and deveined
  • 2 tablespoons avocado oil or olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon sea salt
For the Grilled Avocados:
  • 4 to 6 ripe but firm California Avocados halved, pits removed
  • avocado oil or olive oil for coating
  • sea salt
Mango Salsa:
  • 1 cup fresh mango diced
  • 1 fresno chili seeded and finely chopped
  • 1 jalapeno seeded and finely chopped
  • 2 tablespoons red onion finely chopped
  • 1 tablespoon fresh lime juice
  • 1 pinch sea salt to taste
Grill the Shrimp and Avocados:
  1. Preheat the grill (fire up the coals or turn on the grill) to a medium-high temperature. While the grill is preheating, add all ingredients for the shrimp to a sealable bag and shake well to combine. Coat the flesh side of the avocados with avocado oil or olive oil and sprinkle with sea salt.

  2. Place avocados on the grill cut-side down. Grill 2 minutes, flip, and grill another 2 minutes. Place grilled avocados on a plate and set aside. 

  3. Place shrimp on the grill and cook until grill marks appear, about 2 to 3 minutes. Flip and continue grilling another minute or two, until shrimp are cooked through. Transfer shrimp to a plate.

Make the Mango Salsa:
  1. Stir together all ingredients for the mango salsa in a bowl.

Stuff the avocados:
  1. Stuff each avocado half with mango salsa and top with 2 or 3 grilled shrimp. Serve and enjoy! Note: you will have leftover shrimp, which you can place in a bowl and serve to guests who want more.