Dinner

Keto Cajun Shrimp Stuffed Avocado Boat Recipe

Name: Keto Cajun Shrimp Stuffed Avocado Boat Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Cajun
Ingredients: 1 lb shrimp (raw, thawed, peeled and deveined, tails removed); 1/2 tbsp Cajun seasoning; 1/8 tsp salt; Black pepper, to taste; 1 tablespoon olive oil; 2 tbsp mayonnaise; 2 tbsp sour cream (full fat or low fat); 1 tablespoon cilantro leaves, chopped; 1/2 teaspoon lime juice; A pinch of salt and black pepper; 2 Hass avocados; Optional garnish: chopped scallions or cilantro; Optional lime wedges for serving

ByAiden Wells December 11, 2025December 11, 2025

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Introduction

This Keto Cajun Shrimp Stuffed Avocado Boat is a flavorful and satisfying dish perfect for a low-carb meal. With spicy Cajun shrimp mixed in a creamy dressing, nestled inside ripe avocados, it’s both fresh and indulgent. Ready in minutes, it’s ideal for lunch, dinner, or a light snack.

A close-up of a halved avocado filled with a creamy orange shrimp mixture that looks slightly chunky, topped with small green chopped herbs, all resting on a white marbled surface. Next to the avocado is a half lime showing its light green inside, and a silver spoon is partially visible on the side. The avocado’s green outer skin and lighter green flesh contrast with the creamy shrimp mixture inside. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb shrimp (raw, thawed, peeled and deveined, tails removed)
1/2 tbsp Cajun seasoning
1/8 tsp salt, black pepper (to taste)
1 tablespoon olive oil
2 tbsp mayonnaise
2 tbsp sour cream (full fat or low fat)
1 tablespoon cilantro leaves (chopped)
1/2 teaspoon lime juice
2 Hass avocados
Optional garnish: chopped scallions or cilantro

Instructions

Step 1: Heat the olive oil in a pan over high heat. Add the shrimp and immediately season with Cajun seasoning and salt. Cook for 3-4 minutes, stirring frequently, until shrimp is cooked through. Remove from the pan and set aside.
Step 2: Allow the shrimp to cool slightly, then cut each shrimp into 4-5 small pieces.
Step 3: In a large bowl, combine mayonnaise, sour cream, chopped cilantro, lime juice, and a pinch of salt and black pepper. Stir well to create a creamy dressing.
Step 4: Add the chopped shrimp to the creamy mixture and stir gently to combine.
Step 5: Cut the avocados in half and remove the pits. Spoon the shrimp salad evenly into each avocado half.
Step 6: Garnish with chopped cilantro or scallions if desired, and serve immediately or chill in the fridge for 5 minutes before serving.

Tips & Variations

For extra heat, add a dash of hot sauce or cayenne pepper to the shrimp mixture.
Swap mayonnaise with Greek yogurt for a lighter option.
Use fresh lime juice for the best flavor instead of bottled.
You can add diced tomatoes or bell peppers for added crunch.

Storage

Store leftover shrimp salad in an airtight container in the refrigerator for up to 2 days. Avocados are best eaten fresh but if you need to store stuffed avocados, cover tightly with plastic wrap to prevent browning and consume within a few hours. Reheat the shrimp separately if desired, but serving chilled is also delicious.