Keto Seafood‑Stuffed Avocados (Quick, Fresh, Low‑Carb and Tasty)

I’m a sucker for easy meals that feel fancy but aren’t fussy. This one nails it. You mash a soft-cooked seafood mix with creamy avocado halves. That salty-sea flavor hits your tongue, then the rich avocado soaks it all in. And best bit? No bread or grains, just natural fats and low carbs. If you’re watching your keto count or just trying to eat cleaner, this checks the boxes with style.

Also, this dish looks amazing on a plate, perfect for a weekend brunch, a midweek pick‑me‑up, or even something light for dinner when you’ve had enough heavy food.

Why You’ll Love This keto Seafood-Stuffed Avocados

Last summer I had a small get‑together on my patio. I wanted something fresh but easy to pass around. I whipped up these stuffed avocados. My best friend grabbed one, closed her eyes and said, “Wow, this should be on a restaurant menu.” Whoa. I thought I was just tossing things together, but people loved it. So here it is, my relaxed‑style recipe for all of you.

What You Need

Seafood (about 1 lb total)

• Cooked shrimp (shelled, deveined) – about 8 oz
• Cooked crab meat (or imitation crab if needed) – about 8 oz

Veggies & Herbs

• 1 small cucumber (finely diced)
• 1 small red bell pepper (finely diced)
• 2 green onions (chopped)
• A handful of fresh cilantro or parsley (optional, chopped)

Sauce/Base

• 3 Tbsp mayonnaise (full fat)
• 2 tsp lemon juice (fresh)
• 1/2 tsp Dijon mustard or yellow mustard

Spices

• 1/4 tsp garlic powder
• Salt and pepper to taste
• A pinch of smoked paprika or chili powder (optional, for heat)

Avocados

• 3 ripe avocados (but firm enough to hold shape)

Extras (optional)

• A slice of lemon or lime on side
• Extra paprika or fresh herbs sprinkled on top

How To Make this Seafood Stuffed Avocados 

• Prep the Seafood

If you’re using frozen shrimp or crab, thaw first.
For shrimp, chop into bite-sized bits. For crab, check for shell bits and pick them out.

• Chop the Veggies

Dice cucumber and red pepper fine. Chop green onions. Add parsley or cilantro if you want herb brightness.

• Mix the Sauce

In a bowl, whisk together mayo, lemon juice, mustard, garlic powder, salt, pepper, and paprika. Taste to balance.

• Combine

Gently fold in shrimp, crab, and veggies. Stir carefully so you don’t break the seafood pieces too much.

• Prep Avocados

Cut each avocado in half lengthwise, remove the pit. If the hole is small, scoop a bit more avocado out to fill.

• Fill Them Up

Spoon generous mounds of the seafood mix into each avocado half. It’ll be full—that’s the fun part.

• Final Garnish

Sprinkle a tiny bit more smoked paprika or fresh herb. Add a wedge of lemon or lime on the side.

• Serve

This is best right away, but you can chill the seafood mix a bit before filling if needed.

Easy Swaps & Tips

• Seafood Choices
  • Swap crab or shrimp for canned tuna, salmon, or even leftover cooked fish.
  • Keep the seafood low-carb by avoiding sugary coatings or marinades.
• Greener Veg
  • Add celery, chopped radish, or chopped artichoke hearts.
  • Keep the crunch vibe so the seafood doesn’t get soggy.
• Sauce Tricks
  • Swap mayo for Greek yogurt if not strictly keto (slightly more carbs).
  • Go spicy with a dash of hot sauce, sriracha, or jalapeño.
  • Want a classic seafood twist? Stir in chopped dill pickle and a tsp of pickle juice—makes it taste like crab salad.
• Herbs
  • Parsley is gentle; cilantro brings a punch. A little goes a long way.
• Make‑Ahead
  • Mix the seafood part up to a day ahead. Keep it chilled in a lidded container. Slice avocados right before serving so they don’t brown.

Counting Carbs & Keto Notes

Three servings total (2 halves each) give roughly:

• Avocado (half): ~9g net carbs (mostly fiber)
• Seafood + sauce mix: ~2–4g net carbs
  So per half, you’re under 10g net carbs. Add more veggies and mayo, you’re still good. Always check your own ingredients for precise carb counts—brands differ, but the overall dish stays low-carb.

Why Seafood-Stuffed Avocados on Keto

High-fat from the avocado and mayo. Moderate protein from shrimp/crab. Low-carb veggies and no fillers. Every bite gives you healthy fats—but light and refreshing enough not to feel heavy.

Serving Ideas

• Brunch Party:
  Arrange on a tray, garnish with lemon wedges. Pair with a simple green salad or keto bread if you like. Guests can grab and go.
• Light Lunch:
  Eat one or two halves with a side of leafy greens dressed olive oil–vinegar.
• Romantic Dinner:
  Plate elegantly. Drizzle extra mayo‑lemon sauce over and dust with paprika. A glass of dry white wine or sparkling water with lemon completes it.
• Kid‑Friendly Hack:
  Skip the herbs, keep filling fun. Chop seafood small, kids can eat with a fork or hit the halves like bowls. They get protein and good fats—win.
• Meal Prep Tip:
  Mix seafood salad and store. Keep avocados whole in fridge; slice and fill when ready to eat. Texture stays better.

My Little Hacks

• I sometimes toss in a small scoop of caviar or tiny capers for rich flavor.
• If mayo feels heavy, I swap 50/50 with cream cheese—adds silky texture.
• Once I added cooked bacon bits and a drizzle of ranch dressing. More calories, but hey, Saturday morning cheat.

Leftover Fun

If you have extra seafood salad, eat it as a dip. Veggie sticks, cheese crisps, low-carb crackers—works beautifully. You can also layer it over zucchini noodles or romaine leaves for a quick seafood bowl.

Grocery Checklist

• 8 oz cooked shrimp (peeled, deveined)
• 8 oz crab meat
• 1 small cucumber
• 1 red bell pepper
• 2 green onions
• Small bunch cilantro or parsley
• 3 Tbsp mayo (check carbs)
• 2 tsp fresh lemon juice
• 1/2 tsp Dijon or yellow mustard
• 1/4 tsp garlic powder
• Smoked paprika or chili powder
• 2–3 ripe avocados

Optional: capers, caviar, hot sauce, pickles, cream cheese, bacon bits.

Getting the Perfect Avocado

Pick ones that are firm, with a little give. Too mushy and they won’t hold stuffing. If they’re rock-hard, let them ripen on the counter for a day. Cold avocados (from fridge) won’t ripen until they hit room temp.

How I Made It Last Weekend

Ok—Sunday afternoon. My partner and I decide on late brunch. I pull out shrimp and crab from freezer. Thaw. Chop vegs while coffee brews. Mash sauce in a mason jar (super quick). Mix it all, slice three ripe avocados, fill them up. We step outside with plates. Warm sun, birds chirping. He took a bite and said, “This is better than our brunch out place.” I laughed, he finished two halves. We had enough left for lunch too.

You might Ask?

• What if I don’t like crab?
  Swap it straight with more shrimp or canned salmon. Same mix, full flavor.
• No mayo?
  Use cream cheese or Greek yogurt; texture changes but still good.
• Want more crunch?
  Add finely chopped jicama, celery, radish.
• Too bland?
  Stir in hot sauce, horseradish, or extra lemon juice.
• Can I freeze leftovers?
  Don’t freeze avocados—they get mushy. Freeze just the seafood salad, then refill halved avocados fresh later.

Why this is a great Recipe?

• Bright colors – green avocado, red pepper, white seafood, little paprika pop
• Simple steps – even busy weeknight cooks can make it
• Customizable – add heat, herbs, swaps for what’s on hand
• Low-carb appeal – fits keto, paleo, whole30-ish diets
• Photo ready – looks great on plate or cutting board

A Few Lifestyle Notes

• On Keto? Eat two halves, pair with small salad—carbs low, fats moderate, protein good.
• Not on Keto? Still great. Maybe swirl in sour cream or add tortilla chips if you want.
• Kid-approved? Yes, mild flavors. Keep herbs optional. Fun hand‑held format.
• Budget friendly? Seafood costs more than chicken or tuna, but crab/shrimp go a long way. Stretch with extra cucumber or bell pepper.

Conclusion

This recipe brings flavor, ease, and those healthy fats you want on keto, all wrapped in half an avocado. It’s flexible: love it hot and spicy? Bring it. Want it mild and creamy? Done. Seafood not your thing? Swap in tuna. Make ahead or whip it together fast. It fills your plate and feels special, without any heavy carbs weighing you down. Plus, it’ll impress people who eat it.

Time to snatch up some shrimp, hit Pinterest for that perfect photo angle, and dig in.

Hope you love it as much as I do. Now save it somewhere handy, because picture this: you, chill Saturday morning, seafood‑stuffed avocado in hand, no worries at all.

Print