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–+ servings

Crispy Stuffed Avocado with Shrimp Pico

This crispy stuffed avocado recipe delivers a beautiful combination of textures and flavors. A ripe avocado half is coated in a savory almond and sesame crust, air fried until golden, and filled with a vibrant shrimp pico made with tomatoes, cucumber, red onion, and lime. The result is a satisfying low carb meal that feels indulgent yet supports metabolic and brain health.
This dish works beautifully as a light lunch, appetizer, or elegant starter. The creamy avocado, crispy coating, and fresh citrus shrimp topping create a balanced bite that is both refreshing and deeply satisfying.
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Prep Time 12 minutes
Cook Time 8 minutes
Total Time 20 minutes
Course Dinner, Lunch, Main Course
Servings 2
Calories 285 kcal

Equipment

Ingredients
  

Ingredients

  • 1 large avocado
  • 2 tablespoons plain yogurt Greek or dairy free

Crispy Coating

  • ½ cup almond flour
  • 2 tablespoons nutritional yeast
  • 1 tablespoon sesame seeds
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper

Shrimp Pico Filling

  • 1 cup cooked shrimp chopped
  • 1 cup diced ripe tomatoes
  • ½ cup diced cucumber
  • ¼ cup finely diced red onion
  • 2 tablespoons chopped cilantro
  • 1 tablespoon fresh lime juice
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • Optional: 1 small jalapeño finely diced

Instructions
 

Instructions

    Step 1: Prepare the shrimp pico

    • In a bowl combine:
    • tomatoes
    • cucumber
    • red onion
    • cilantro
    • lime juice
    • salt
    • pepper
    • chopped shrimp

    Mix gently and let sit for about 5 minutes so the flavors blend.

      Step 2: Prepare the crispy coating

      • In a shallow bowl combine:
      • almond flour
      • nutritional yeast
      • sesame seeds
      • garlic powder
      • onion powder
      • salt
      • pepper
      • Mix well.

      Step 3: Coat the avocado

      • Cut the avocado in half and remove the pit.
      • Brush the cut side with yogurt.
      • Press the avocado halves into the almond mixture until evenly coated.

      Step 4: Air fry

      • Place avocado halves in the air fryer basket.
      • Cook at 375°F for 7 to 9 minutes until the coating becomes golden and crisp.

      Step 5: Assemble

      • Transfer the crispy avocado halves to a serving plate.
      • Fill the center with the shrimp pico mixture.
      • Serve immediately while warm and crisp.

      Notes

      Grocery List

      • Avocado
      • Shrimp
      • Tomatoes
      • Cucumber
      • Red onion
      • Cilantro
      • Lime
      • Almond flour
      • Nutritional yeast
      • Sesame seeds
      • Garlic powder
      • Onion powder
      • Sea salt
      • Black pepper
      • Plain yogurt

      Why This Recipe Works for WellFlex

      This recipe focuses on whole foods that support steady energy and metabolic health.
      Avocado provides healthy fats that help fuel the brain and promote satiety.
      Shrimp adds lean protein without excess carbohydrates.
      Almond flour replaces refined breadcrumbs to keep the dish lower in carbs while adding nutrients like magnesium and vitamin E.
      The fresh pico topping brings brightness and hydration, making the dish feel light and vibrant.

      Serving Ideas

      Serve with a simple citrus salad.
      Pair with grilled vegetables or cauliflower rice.
      Add extra shrimp on top for a higher protein meal.
       

      Nutrition

      Calories: 285kcalCarbohydrates: 10gProtein: 17gFat: 19gFiber: 6g
      Keyword crispy avocado recipe stuffed avocado recipe shrimp avocado recipe low carb avocado recipe healthy shrimp appetizer WellFlex recipes low carb shrimp recipe
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