Outdoor living should feel effortless—an extension of how you relax, gather, and enjoy good food under the open sky. That’s why Stuffed Grilled Avocados with Shrimp and Mango Salsa hits the sweet spot between fresh flavor and laid-back style. It’s the kind of dish that turns casual backyard meals into something you’ll want to serve again and again.
Grilling avocados brings out their richness, adding a hint of smoke that pairs beautifully with citrusy shrimp and vibrant mango. The result? A warm, charred base topped with chilled, zesty filling—balanced, satisfying, and anything but ordinary. Whether feeding a few friends or prepping appetizers for an outdoor dinner, this recipe keeps things light without sacrificing taste.
At Alfresco Backyard Living, we believe outdoor cooking should fit your rhythm. This dish delivers color, contrast, and convenience—no fuss, just bold flavor layered with texture and heat. It’s perfect for poolside bites, weekend grilling sessions, or pairing with crisp drinks on the patio.
As you plan your next gathering, keep dishes like this in mind: simple to prepare, fun to serve, and made to be enjoyed outside. Let the grill do the work. You bring the appetite.
Serves 3-4
Stuffed Grilled Avocados with Shrimp and Mango Salsa Ingredients
For the Grilled Shrimp
- 1 pound raw shrimp peeled and deveined
- 2 tablespoons avocado oil or olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon sea salt
For the Grilled Avocados
- 4 to 6 ripe but firm California Avocados halved, pits removed
- avocado oil or olive oil for coating
- sea salt
Mango Salsa
- 1 cup fresh mango diced
- 1 fresno chili seeded and finely chopped
- 1 jalapeno seeded and finely chopped
- 2 tablespoons red onion finely chopped
- 1 tablespoon fresh lime juice
- 1 pinch of sea salt to taste
Stuffed Grilled Avocados with Shrimp and Mango Salsa Directions
Grill the Shrimp and Avocados
- Preheat the grill (fire up the coals or turn on the grill) to a medium-high temperature. While the grill is preheating, add all ingredients for the shrimp to a sealable bag and shake well to combine. Coat the flesh side of the avocados with avocado oil or olive oil and sprinkle with sea salt.
- Place avocados on the grill cut-side down. Grill for two minutes, flip, and grill for another two minutes. Place grilled avocados on a plate and set aside.
- Place shrimp on the grill and cook until grill marks appear, about 2 to 3 minutes. Flip and continue grilling for another minute or two until the shrimp are cooked through. Transfer the shrimp to a plate.
Make the Mango Salsa
- Stir together all ingredients for the mango salsa in a bowl.
Stuff the Avocados
- Stuff each avocado half with mango salsa and top with 2 or 3 grilled shrimp. Serve and enjoy!
Note: You will have leftover shrimp, which you can place in a bowl and serve to guests who want more.
Taken from theroastedroot.net