Love avocados and shrimp? These Avocado Shrimp Tapas are bursting with flavour, super simple to make, and guaranteed to be a hit at your next gathering—plus, they’re packed with nutrients too.This dish has become one of our go-to appetizers, especially in the summer when we want something fresh, vibrant, and satisfying. The creamy avocado paired with the smoky, garlicky shrimp is a match made in heaven—and it always disappears fast when we serve it to guests!

Avocado Shrimp Tapas
Avocado Shrimp Tapas

Ingredients

For the avocado base:

2 ripe avocados

1 Roma or plum tomato, diced

1–2 cloves crushed garlic

½ tsp salt (or more to taste)

Juice from 1 lime

Handful of chopped coriander

Fresh coriander, lime, or basil for garnish

For the shrimp:

3 cloves garlic, chopped

½ tsp cumin

½ tsp salt

1 tsp chili powder

2 tbsp olive oil

½ pound fresh or frozen shrimp (shelled, thawed, and deveined)

UNSTICK Frying Pan Liner

Steps

  1. Place the shrimp in a medium bowl. Add chopped garlic, cumin, salt, chili powder, and olive oil. Mix well and set aside to marinate.
  2. To prepare the avocados, run a sharp knife lengthwise around each avocado down to the pit. Twist the halves in opposite directions to separate. To remove the pit, carefully spear it with the knife, twist, and lift. Discard the pit.
  3. With the cut side facing up, gently score the avocado flesh into small cubes without piercing the skin. Scoop out the cubes with a spoon and place them into a mixing bowl. Set the empty avocado skins aside.
  4. Add the diced tomato, crushed garlic, lime juice, salt, and chopped coriander to the bowl with the avocado. Stir until just combined—don’t overmix or the avocado will become mushy.
  5. Line a frying pan with your UNSTICK Frying Pan Liner and place over medium-high heat. Once hot, add the marinated shrimp, making sure to include all of the garlic and oil from the bowl. Cook until the shrimp sizzles and turns pink and opaque, flipping to cook both sides evenly. Remove from heat.
  6. To assemble the tapas, spoon the avocado mixture back into the reserved avocado skins, filling them generously. Top each one with a few pieces of the cooked shrimp. Garnish with fresh lime wedges, coriander, or basil.
  7. Serve immediately and enjoy!

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