Cajun Shrimp Stuffed Avocados

Ingredients

Main Ingredients

• 2 ripe Hass avocados
• 12 large shrimp, peeled and deveined
• 1 tablespoon olive oil

Cajun Marinade

• 1½ teaspoons Cajun seasoning
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper (optional for extra heat)
• 1 clove garlic, minced

Lime‑Yogurt Sauce & Garnish

• ¼ cup plain Greek yogurt
• 1 tablespoon fresh lime juice
• 1 tablespoon chopped fresh cilantro
• Salt and freshly ground black pepper, to taste

Instructions

Cooking the Cajun Shrimp

1. Season the shrimp. Toss the peeled shrimp with Cajun seasoning, smoked paprika, cayenne (if using), minced garlic, and a pinch of salt. Let them sit for 5 minutes so the spices adhere and begin to release flavor.
2. Heat the skillet. Place a large skillet over medium‑high heat and add olive oil. When the oil shimmers (about 30 seconds), it’s hot enough to sear without sticking.
3. Sear the shrimp. Add the seasoned shrimp in a single layer, making sure not to crowd the pan. Cook for 2 minutes on one side until they turn pink and develop a light crust, then flip and cook another 1‑2 minutes until opaque. Overcooking makes them rubbery, so watch closely.
4. Deglaze & finish. Reduce heat to medium, splash in the reserved avocado flesh, lime juice, and Greek yogurt. Stir quickly to create a creamy, slightly thick sauce that coats the shrimp. Season with pepper and adjust salt if needed.