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Elegant Orzo, Shrimp & Vegetable Salad Stuffed Avocados. - www.kudoskitchenbyrenee.com
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5 from 3 votes

Orzo and Shrimp Stuffed Avocados

Orzo, Shrimp & Vegetable Salad Stuffed Avocados is an elegant dish which can be served for a light lunch or dinner option. Since it's served cold, it's the perfect refreshing and refined dish to make and enjoy during the hot summer months.
Prep Time20 mins
refrigeration time2 hrs
Total Time2 hrs 20 mins
Course: Fish and Seafood, Main or Appetizer
Servings: 4 servings
Calories: 271kcal


For the orzo, shrimp vegetable filling:

  • 8 ounces orzo pasta, cooked just shy of the package directions, and drained.
  • 2 teaspoons olive oil
  • 1 cup diced zucchini, approximately ¼" dice
  • ¼ cup diced roasted red pepper approximately ¼" dice
  • 1 tablespoon minced shallot
  • ½ cup cooked shrimp, finely chopped deveined, shelled, and tails removed
  • 1 ripe avocado, mashed
  • 2 teaspoons fresh lime juice
  • 1 tablespoon honey
  • ¾ teaspoon coarse salt
  • ¼ teaspoon black pepper

For the avocado boats:

  • 2 ripe avocados, halved and pit removed
  • pinch salt
  • pinch pepper


To make the filling:

  • Cook the orzo just shy of the package directions. Drain and set aside to cool slightly.
  • In a large bowl, mash one avocado with lime juice, salt, and pepper. Add the cooked orzo to the mashed avocado and mix well. Set aside.
  • In a medium bowl, stir together the diced zucchini, red pepper, shallot, and shrimp. Season with a pinch of salt and pepper.
  • Stir the diced shrimp and vegetables into the orzo and avocado mash. Add the olive oil and honey and stir well to combine.
  • Chill, covered, at least 2 hours.

To stuff the avocados:

  • Cut the remaining avocados in half lengthwise and carefully remove and discard the pit. 
  • If preparing in advance, brush each cut avocado with lime juice.
  • Scoop approximately ½ cup (or more if you like) into each avocado half and top each mound of orzo salad with a cooked, chilled shrimp as a garnish if desired.
  • Serve chilled.


This salad may be made in advance and refrigerated overnight. 
To keep the cut avocados from browning, brush the cut sides (pit removed) with fresh lime juice if you need to prepare the avocados in advance, and wrap well with plastic wrap. Keep refrigerated.


Serving: 1serving | Calories: 271kcal | Carbohydrates: 49g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 40mg | Sodium: 687mg | Potassium: 252mg | Fiber: 2g | Sugar: 7g | Vitamin A: 111IU | Vitamin C: 11mg | Calcium: 46mg | Iron: 1mg