Air Fryer Shrimp-Stuffed Avocado Halves
Ripe avocado halves filled with a seasoned mixture of cooked shrimp, diced tomato, and fresh cilantro, then air-fried until golden and warm. Finished with a squeeze of lime and a drizzle of crema for a light, elegant appetizer or light lunch that comes together in minutes.
- Prep
- 12 min
- Cook
- 8 min
- Total
- 20 min
- Makes
- 4 stuffed halves (serves 4 as an appetizer or 2 as a light main)
Steps
Before you start
- Preheat air fryer to 350°F (175°C) for 3 minutes
- Have limes and cilantro at room temperature for maximum juice and flavor
- Choose avocados that are ripe but still firm enough to hold their shape during cooking
Prepare the shrimp filling
- In a small mixing bowl, combine the halved cooked shrimp, diced tomato, minced red onion, chopped cilantro, 2 tbsp (30 ml) lime juice, 1 tbsp (15 ml) olive oil, garlic powder, and ground cumin.
- Season with kosher salt and freshly ground black pepper to taste.
- Gently toss to combine without breaking up the shrimp.
- Let sit for 2 minutes so flavors meld.
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Ready when: Shrimp mixture is evenly combined and glistening
Tip: Don't overmix or you'll crush the shrimp pieces; fold gently instead
Stuff the avocado halves
- Place the halved avocados cut-side up on a cutting board.
- Using a spoon or small ice cream scoop, evenly divide the shrimp mixture among the four avocado halves, mounding it slightly in the center of each cavity.
- If the avocado halves seem to wobble, scoop out a thin layer of flesh from the bottom to create a flat base.
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Ready when: Avocados are evenly and generously filled
Tip: Divide the shrimp mixture by eye before spooning to ensure even portions
Air fry until warm and goldenOven 350°F / 175°C
- Carefully place the stuffed avocado halves, cut-side up, in a single layer in the preheated air fryer basket at 350°F (175°C).
- If they're tight, arrange them so they don't touch.
- Air fry for 8 minutes, until the avocado flesh is heated through and the shrimp filling is hot.
- The filling should be steaming when checked, and the avocado edges may show slight browning.
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Ready when: Avocado is hot to the touch at the thickest part; filling is steaming
Tip: Don't skip preheating—it ensures even, gentle heating that doesn't split the avocado
Finish and serve
- Remove the air fryer basket carefully.
- If using the crema, drizzle a small spoonful over each stuffed avocado.
- Sprinkle with a pinch of red pepper flakes if desired.
- Serve immediately while warm, with lime wedges on the side for extra brightness.
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Ready when: Avocados are plated and ready to serve
Tip: Serve right away—avocados soften further as they cool, so speed counts
Good to know
Tips
- If your shrimp wasn't cooked ahead, you can quickly pan-sear raw large shrimp (about 2 minutes per side over medium-high heat) just before assembly.
- Choose avocados that feel slightly firm—overripe ones may collapse or leak during air-frying; underripe ones will be harder to scoop and less creamy.
- Air fryers vary in size; if yours is small, you may need to cook the avocados in two batches to avoid crowding.
- For a no-dairy option, skip the crema and top with a drizzle of extra-virgin olive oil and a squeeze of fresh lime instead.
Make ahead
You can prepare the shrimp filling (through step 1) up to 4 hours ahead and refrigerate in an airtight container. Stuff the avocados and air-fry just before serving to prevent browning and maintain texture.
Storage & reheating
Best eaten fresh and warm. Leftovers can be refrigerated in an airtight container for up to 1 day, but the avocado texture will soften. Reheat gently in a 300°F (150°C) air fryer for 3–4 minutes. Do not freeze.
Substitutions
- Mexican crema or sour cream → Greek yogurt thinned with lime juice, or crème fraîche. Provides a tangy coolness that balances the warm avocado and shrimp
- fresh cilantro leaves → Fresh flat-leaf parsley or a mix of chives. If cilantro is unavailable or you dislike its taste; parsley offers a milder herbal note
- Roma tomato → Cherry tomatoes, seeded and diced, or diced fresh pineapple for sweetness. Cherry tomatoes add tenderness; pineapple shifts the flavor profile toward a ceviche-style dish
- ground cumin → Smoked paprika or a pinch of chili powder. Adds different spice notes while keeping the filling warm and savory
