Stuffed avocados with shrimp and mango are simple, quick, and crave-worthy, especially when topped with a spicy jalapeño aioli!
I’m having a really hard time writing this post because there aren’t any fixings for these stuffed avocados left, and I’m craving them so badly. They check all the boxes for my top practical considerations because they’re healthy, fast, easy, and filling. And they check all my flavor and texture boxes because they’re creamy, savory, spicy, and sweet with a little bit of crunch from the scallions. They’re pretty much all I’ve wanted for dinner ever since I first dreamed them up.
My fiancé Ben loves these, too. He’s not too hard to please with food because he’ll eat almost anything besides sweet potatoes or cooked apples (I know, right?), but it’s rare that he gets super excited about a food.
However, after the first time we had these stuffed avocados with shrimp and mango, he made a point of telling me twice that he really liked them. (And in case you don’t know Ben, “I really liked those” is Ben-speak for “Those are the best things I’ve ever tasted!”) He hasn’t said so many good things about one of my recipes since last time I made the millionaire’s shortbread from Paleo Planet.
The premise for this dish is simple: it’s an avocado boat stuffed with a shrimp and mango filling accented with scallions and topped with an easy jalapeño aioli. The aioli is creamy, heart-healthy and delicious thanks to its main ingredient: avocado oil mayo from Primal Kitchen, which I buy from Thrive Market (affiliate link–I earn from qualifying purchases). It has only a handful of wholesome ingredients: avocado oil, cage-free, organic eggs, organic vinegar, salt, and rosemary extract. No sugar or canola oil in sight!
It’s kind of weird for me to be whipping up a mayonnaise-based sauce because I’ve never been a fan of mayo, but this one is so good and unlocks so many epic paleo sauce possibilities. Since I try to limit my dairy intake and I’m allergic to coconut, there are so many creamy sauces out there that just don’t work for me.
I first used this avocado oil mayo last year in an awesome green goddess dressing, and I’ve been hooked ever since. This jalapeño aioli is even better because it’s nice and spicy, and in addition to being great with these stuffed avocados with shrimp it’s also epic with baked sweet potato fries.
I buy my avocado oil mayo from Thrive Market. If you’re not familiar with Thrive, let me give you a brief rundown: it’s an online membership store with all your favorite healthy pantry staples available at a significant discount. I save a bunch of money getting things like this mayo, almond and tapioca flour, fish sauce, almond butter, paleo chocolate, and a myriad of other things from Thrive.
Sign up for a membership here! Or if you’d like to learn more about what I buy from Thrive and how I use those ingredients, check out this post on stocking a paleo pantry.
I really hope you give these stuffed avocados with shrimp and mango a try–they’re so good that I can’t stop thinking about them. And since the hardest part of the whole process is buying avocados and mangos, it’s not too late to add these to your Cinco de mayo menu for tonight!
If you have any questions about this recipe, Thrive Market, or anything else, let me know in the comments!
Looking for more mango recipes? Try mango jerk chicken or mango curd ice cream.
Need more avocado in your life? Try mole-spiced hanger steak with strawberry-avocado salsa, Whole30 breakfast nachos, or grilled adobo chicken bowls with jicama guacamole.
Stuffed Avocados with Shrimp and Mango
Stuffed avocados with shrimp and mango are simple, quick, and craveworthy, especially when topped with a spicy jalapeño aioli!
For the jalapeño aioli:
- 1 jalapeño pepper, stemmed (deseeded for a milder sauce)
- 1/4 cup packed fresh cilantro leaves and tender stems
- 1/2 cup avocado oil mayo
- 1 tablespoon lime juice, or more to taste
- Sea salt, to taste
- 1/4 cup extra virgin olive oil
For the stuffed avocados:
- 1 tablespoon avocado oil or olive oil
- 1 large clove garlic, minced
- 1 pound small raw shrimp (40-50 count), peeled and deveined, tails removed
- 1 shallot, minced
- 1/2 teaspoon bittersweet smoked paprika
- Sea salt and freshly ground black pepper, to taste
- 3 champagne mangos, chopped*
- 3 scallions, trimmed and sliced
- Half a lime
- 4 Haas avocados, halved, pits removed
- Chopped cilantro, for serving
- To make the aioli, pulse the jalapeño, cilantro, mayo, and lime juice in a food processor until blended. With the food processor running, add the olive oil in a steady stream. Season with sea salt to taste. Set aside while you make the stuffed avocados.
- Heat a large skillet over medium heat and add the oil. When the pan is hot, add the shallot and cook, stirring occasionally, until beginning to brown, 2-3 minutes. Stir in the garlic and cook until fragrant (less than a minute). Raise the heat to medium-high and add the shrimp in a single layer. Sprinkle on the paprika and some salt and pepper. Allow the shrimp to cook for about 3 minutes, then flip over and cook for about 2 minutes on the second side, or until cooked through. Turn off the heat and stir thoroughly to incorporate the seasonings.
- Transfer the shrimp to a bowl and stir in the mango chunks, sliced scallions, and a squeeze of lime. Taste and add more salt, pepper, or lime juice if desired.
- Spoon the shrimp and mango filling into the avocado halves (if the avocado pits are small or you want to fit more filling in each one, you can use a spoon to scoop out some of the avocado flesh). Serve topped with chopped cilantro and the jalapeño aioli.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 8 Serving Size: 1/2 avocado
Amount Per Serving: Calories: 357Total Fat: 24gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 74mgSodium: 490mgCarbohydrates: 17gFiber: 6gSugar: 7gProtein: 11g
The nutrition label provided is an estimate for informational purposes only and may not be accurate. I am not a nutritionist or medical professional.
This post contains affiliate links. If you make a purchase from Thrive Market after clicking one of my links, I receive a small commission (the price you pay is not affected). Thank you so much for supporting my site!
Dawn Egan says
Wow! This looks so good. I’m definitely pinning this for later 🙂
Thanks so much, Dawn!
Not seeing any new comments.
I’m preparing this dish tonight and I’ll let you know how it turned out.
Kari Peters says
This looks so perfect for the warm weather we’re getting, and I can totally see why your fiancé is crazy about them. Pinned immediately for future reference!
Thank you so much, Kari!
Thalia @ butter and brioche says
Love the idea of stuffing an avo! Definitely something I have to try. And so perfect for the hotter weather.
Thank you so much, Thalia! You’re right–this is an ideal meal for hot days since you only have to have the stove on for a few minutes.
Mary // chattavore says
I am completely obsessed with avocados. This looks like about the best thing I could think to make. It would be so easy to take for lunch!
Thank you, Mary! This would be a great lunch! I am definitely with you in the avocado-obsessed club 🙂
Whitney @WhittyPaleo says
This recipe has all of my favourite things in it! Oh and I’m actually a fan of mayo but I have no idea if I can get this mayo brand in the UK. Still, I really want to make this so I might have to whip up a batch myself. Those pictures are totally making me drool! Btw, what are champagne mangoes? Thanks for the recipe!
Thanks so much, Whitney! I don’t think Thrive is in the UK yet, but Primal Kitchen mayo is on amazon.co.uk. Champagne mangos are the little yellow ones, also known as ataulfo mangos :). I’m sure this would work with other mango varieties, too, but I really like these!
Whitney @WhittyPaleo says
I always keep forgetting to come back and say how great the recipe is but I remembered this time! It was sooooo good! I ran out of ingredients to make it again but I will be once the groceries are in this week. Also, I couldn’t get my hands on the champagne mango but the one I found was still very yummy with the recipe. Thanks again Becky! 🙂
Yay!! So glad you gave it a try and that you enjoyed it. Thanks so much for coming back by to let me know! 🙂