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. 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 free trial 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!
- 1 jalapeño pepper, stemmed (deseeded for a milder sauce)
- ¼ cup packed fresh cilantro leaves and tender stems
- ½ cup avocado oil mayo
- 1 tablespoon lime juice, or more to taste
- ¼ cup extra virgin olive oil
- Sea salt, to taste
- 1 tablespoon avocado oil or olive oil
- 1 shallot, minced
- 1 large clove garlic, minced
- 1 pound small raw shrimp (40-50 count), peeled and deveined, tails removed
- ½ 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.
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