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Avocado/ Fish/ Lunch/ Summer Lovin'

Shrimp Stuffed Avocados with Mango Salsa

January 9, 2018 (Last Updated: January 9, 2020) by Chris Collins

The flavours in these Shrimp Stuffed Avocados are beyond delicious! Paired with an easy Mango Salsa, quick lunches don’t come more tasty than this!

side shot of stuffed avocados lined up on chopping board

Prawns vs Shrimp

First things first, let’s address the elephant in the room:

What is the difference between Prawns and Shrimp?

They have subtle differences, such as the size (shrimp tend to be smaller), their anatomies (differences in legs/claws etc) and the water they swim in (shrimp marine and prawns fresh water). In the UK ‘shrimp’ are usually tiny, but from my understanding they are larger in the US. So, if you’re in the UK buy ‘prawns’ and if you’re in the US get your regular ‘shrimp’. For all intents and purposes we will consider them both the same for this recipe.

For this recipe I recommend buying thawed shrimp that are ready to eat.  If they need cooking, just lightly fry each side in a splash of oil until opaque with a pearly pink colour (only need a few mins).

Then, grab sweet chilli sauce and let those babies marinate 😋

    overhead shot of soaking shrimp in sweet chilli sauce

Shrimp and Mango Salsa

So, shrimp/prawns are soaking in the sweet chilli sauce, let’s talk salsa. Mango salsa to be specific. Here’s what you’ll need:

Mango Salsa Ingredients

  • Mango
  • Red Onion
  • Red Chilli
  • Lime Juice
  • Coriander/Cilantro
  • Extra Virgin Olive Oil

PLUS, some of the leftover avocado you’ll be scooping out later.

The flavours of the salsa itself are balanced so beautifully. You’ve got the sweetness of the mango, balanced with the acidity of the lime and onion, paired with the heat from the chilli and fresh blasts of coriander. All wrapped up with the creaminess of the avocado. Can’t beat it.

Can I make Mango Salsa in advance?

You sure can! In fact it’ll actually be even more delicious as it’ll give time for the flavours to marry together. Just leave out the diced avocado until you scoop the avocados, or what’s left will go brown.

Can I sub the Chilli?

Yep, if you’re not good with spice just sub the chilli for red pepper/capsicum.

mango salsa ingredients

Shrimp Stuffed Avocados

Sure, you could serve up the salsa and prawns in bowls, but that means more washing up. Besides, they look so pretty in the avocado shells.

I tend to leave a little avocado in the shell firstly to help hold shape, but most importantly by the time you’ve finished eating the prawns and salsa, the juices sink to the bottom and coat the leftover avocado. By that point it’s time to just grab a spoon and don’t look back.

When to serve shrimp stuffed avocados?

I actually serve these mostly as a starter/appetizer, as you would a prawn cocktail. They’re also great for a healthy(ish) lunch!

Are shrimp stuffed avocados keto?

Because of the sweet chilli sauce and mango, they’re actually not. For a keto version you could simply fry the shrimp and leave out the mango (so just an ‘avocado salsa’).

Can I substitute the shrimp?

Salmon actually goes amazingly with both sweet chilli sauce mango salsa, so you could totally use that instead. You can also use small chicken strips.

Avocado shells for stuffing with shrimp

The BEST Stuffed Avocado Recipe

And there we have it! A unique and delicious stuffed avocado recipe that you’re absolutely going to fall in love with!

Hey, whilst you’re here why not check out my other recipes?

Fun Avocado Recipes

Okay, let’s tuck into the full recipe shall we?!

overhead shot of stuffed avocados lined up on chopping board garnished with cilantro/coriander

How to make Shrimp Stuffed Avocados with Mango Salsa (Full Recipe & Video)

side shot of stuffed avocados lined up on chopping board

Shrimp Stuffed Avocado with Mango Salsa

The flavours in these Shrimp Stuffed Avocados are beyond delicious! Paired with an easy Mango Salsa, quick lunches don't come more tasty than this!
5 from 4 votes
Print Pin Rate
Servings (click & slide): 4
Course: Brunch / Lunch / Salad / Side Dish
Cuisine: Low-carb / Original
Prep Time: 20 minutes
Total Time: 20 minutes
Calories per serving: 286kcal
Cost per serving: ยฃ2 / $2.50


  • Sharp Knife & Chopping Board
  • Medium Bowl (to make salsa)
  • Small Bowl (for shrimp)

Ingredients (check list):

  • 2 large Avocados, halved & de-stoned
  • 12 Shrimp/Prawns, cooked/thawed as necessary
  • 3-4 tbsp Sweet Chilli Sauce
  • 2 tbsp Fresh Coriander/Cilantro, finely diced
  • 1 Fresh Mango, de-stoned & finely diced
  • 1 Red Onion, finely diced
  • 1 Red Chilli, deseeded & finely diced
  • 1 Lime, juice only
  • good drizzle of Extra Virgin Olive Oil
  • Salt & Black Pepper, to taste


  • Combine 12 prawns/shrimp with 3-4 tbsp sweet chilli sauce in a bowl, coat well and leave to marinate whilst preparing the salsa.
  • Carefully scoop out most of the avocado from the pitted area (leave a thin layer attached). Finely dice and combine in a bowl with your mango, onion, chilli, coriander/cilantro, lime juice, olive oil and seasoning (to taste).
  • Season the avocado left in the skin with a pinch of salt and pepper.
  • Scoop back the salsa in to your Avocado skins and top with 3 shrimp/prawns per avocado half.

Quick 1 min demo!


a) Are Shrimp/Prawns the same -ย Small differences (discussed in blog post) but for all intents and purposes you can use either for this recipe.
b) Ripeness of Avocados/Mango - Aim to get slightly firmer avocados and mango than you usually would. This will help hold shape and ensure the salad doesn't turn mushy when combined.
c) Spice - If you like a little less heat to replace the red chilli with capsicum.
d) Leftover Mango Salsa -ย Depending on the size of your avocados/how much you scoop out, you might have a fair bit of leftover salsa. Any leftover mango salsa goes perfectly with hotdogs, burgers, salmon or simply as a dip with Tortilla Chips.
e) Calories - per avocado with all the salsa, based on using 1 tbsp extra virgin olive oil and 1 tbsp sweet chilli (approx how much will stick to the prawns/shrimp).

Your Private Notes:


Nutrition Facts
Shrimp Stuffed Avocado with Mango Salsa
Amount Per Serving
Calories 286 Calories from Fat 169
% Daily Value*
Fat 18.8g29%
Saturated Fat 2.783g14%
Trans Fat 0.007g
Polyunsaturated Fat 2.372g
Monounsaturated Fat 12.496g
Cholesterol 35mg12%
Sodium 183mg8%
Potassium 753mg22%
Carbohydrates 27.58g9%
Fiber 8.8g35%
Sugar 14.91g17%
Protein 7.04g14%
Vitamin A 1253IU25%
Vitamin C 62.6mg76%
Calcium 47mg5%
Iron 0.96mg5%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
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Recipe Rating


  • Reply
    February 1, 2022 at 4:09 am

    Prawns are both salt and fresh water crustaceans, and here in Australia, they are mainly netted and trawelled behind fishing boats. Have you met Nagi from Recipe Tin Eats? You should! I have a feeling both of you foodies will get along famously. Cheers, Heather ๐Ÿ˜€

    • Reply
      Chris Collins
      February 2, 2022 at 12:41 pm

      Ah that’s good to know! And yes, I love Nagi’s work!! ๐Ÿ™‚

  • Reply
    Albert Bevia
    January 11, 2018 at 10:18 pm

    I am not on a low-carb diet, but like you I like to enjoy meals like this, and this is truly heavenly! I am loving the combination of flavors you have added here…amazing recipe

    • Reply
      January 11, 2018 at 10:19 pm

      Thank you so much, Albert! ๐Ÿ™‚

  • Reply
    Shashi at SavorySpin
    January 11, 2018 at 4:46 pm

    I am so down with any recipe that calls for a skill of “simply trying not to eat all the ingredients before youโ€™ve constructed them” – these are indeed so pretty – but that mango salsa and chili sauce coated shrimp might not quite get to meet those avocado bowls if they were all in my kitchen! ๐Ÿ™‚

    • Reply
      January 11, 2018 at 4:51 pm

      Hahah honestly I’m the worst for eating all my ingredients before it’s done. That bowl of salsa is half the size it started…

  • Reply
    January 11, 2018 at 3:49 pm

    5 stars
    Oh, man, I could eat those all! Such a gorgeous dish and beautiful photos, as well!

    • Reply
      January 11, 2018 at 3:51 pm

      Thanks so much, Beth!! ๐Ÿ™‚

  • Reply
    Gloria @ Homemade & Yummy
    January 11, 2018 at 3:48 pm

    5 stars
    There are never too many ways to enjoy avocados. Hubby thinks I am nuts when I slice one open and just dig in with a spoon. Love the shrimp and mango combo here. Perfect for lunch.

    • Reply
      January 11, 2018 at 3:49 pm

      I’m so glad I’m not the only one you eats avocados that way!!

  • Reply
    Teri Stephens
    January 11, 2018 at 3:19 pm

    5 stars
    So I’m moving in. When you see some random chick at your table eating your shrimp and avocado,that’s me.

    • Reply
      January 11, 2018 at 3:22 pm

      Hahaha legit the best comment!!

  • Reply
    January 11, 2018 at 2:39 pm

    5 stars
    This recipe has all my favorite ingredients so you can imagine I am drooling here too ๐Ÿ™‚ Love the presentation!

    • Reply
      January 11, 2018 at 2:58 pm

      Thanks so much, Julia!! ๐Ÿ™‚

  • Reply
    May 20, 2017 at 1:36 am

    Just right for a warm summer day lunch or dinner.

    • Reply
      January 11, 2018 at 1:38 pm

      I totally agree! ๐Ÿ™‚