These keto-friendly Avocado and Shrimp Stacks are a delicious and impressive appetizer that’s perfect for entertaining or a special occasion — or just to please your eye and palate on a normal day.
The combination of juicy shrimp, creamy avocado, and zesty red onion creates a burst of flavor in every bite. Plus, it’s super easy to make! You and your guests will be impressed by the beautiful presentation and delicious taste of this unique appetizer or light lunch!
FAQ
What are the ingredients needed in this recipe?
You’ll need only five ingredients for this recipe: chopped cooked and peeled shrimp, diced ripe avocados, chopped red onion, chopped fresh basil or cilantro, and freshly squeezed lime juice. If you like, you can season the dish with salt and white pepper, but I don’t add them as the dish is tasty even without them.
Can I use frozen shrimp instead of fresh shrimp?
Sure, you can use frozen cooked shrimp for this recipe. Just make sure to thaw them completely and drain any excess liquid before chopping them. Here in Finland, frozen shrimp is the most common, and fresh shrimp is practically non-existent, so I always use frozen, thawed shrimp.
Can I use a different herb instead of basil or cilantro?
Yes, you can use any herb that you like or have on hand. Parsley, dill, chervil, oregano, summer savory, or tarragon would be good options. By the way, you’ll never see cilantro in my kitchen, but I added it to the recipe as some people adore cilantro. For me, it tastes like soap. It’s in genes.
How long can I keep the Avocado and Shrimp stacks in the fridge?
These Avocado and Shrimp Stacks are best served immediately after assembling. However, if you need to make them ahead of time, you can prepare the mixture and store it in an airtight container in the fridge for up to 24 hours. When ready to serve, simply press the mixture into the molds and remove them just before serving.
Just note that shrimp spoil super quickly, so I don’t recommend storing this dish any longer than you really need to.
Can I make these stacks without a ring mold or cookie cutter?
Yes, you can simply spoon the shrimp and avocado mixture onto a plate and shape it into a stack using a spoon or your (clean!) hands. It won’t be as perfectly round as using a mold, but it will still taste delicious!
Can I add other ingredients to the shrimp and avocado mixture?
Naturally, you can customize this recipe to your liking by adding other ingredients. Just make sure not to add too many ingredients, as the stacks may become unstable and difficult to assemble. More tips for variations are at the end of this post.
This dish needs quite some chopping; is there an easier way to prepare it?
Of course. You can avoid chopping completely by buying frozen diced avocado, tiny frozen salad shrimp, and frozen diced red onion. Just thaw the ingredients and mix with bottled organic lime juice and 1 tablespoon of dried basil. Super easy!
Step-by-Step Instructions on How to Make These Avocado and Shrimp Stacks
As this recipe is super simple — just mix and mold, let’s take a look at how to make this impressive-looking dish.
So, combine 1 lb (450 g) chopped cooked and peeled shrimp…
…2 diced ripe avocados…
…1/3 cup (80 ml) chopped red onion…
…1/3 cup (80 ml) chopped fresh basil or cilantro…
…and 2 tablespoons freshly squeezed lime juice. You can also add unrefined sea salt and freshly ground white pepper to taste, if you like.
Mix everything together until well combined.
Using a ring mold or large cookie cutter (diameter 3 inches = 7.5 cm)…
…spoon the shrimp and avocado mixture into the mold to create a stack on a plate.
Press tightly to the mold with the back of the spoon.
Carefully remove the mold…
…and voilà, you’ve got an impressive-looking dish!
Repeat until all the mixture is used up and enjoy.
Yum!
How I Came up with This Easy Keto Recipe
A couple of weeks ago, I was rummaging through my pantry when I stumbled upon two ripe avocados that were about to go bad.
Panicking at the thought of wasting perfectly good avocados, I decided to come up with a recipe on the spot. After some quick pondering, I thought I’d create a simple yet delicious appetizer with avocados and shrimp.
I grabbed some cooked shrimp and diced red onion from my freezer and bought fresh basil from the store after thinking of dozens of herbs that would go well with my appetizer.
As I was mixing the ingredients together, I realized that I only had four ingredients in the bowl. Determined to make it a five-ingredient recipe, I quickly squeezed some lime juice into the bowl and mixed it in. Lime juice sounded just the perfect tangy ingredient to complement the mild flavors of shrimp and avocado.
After tasting the mixture, I was surprised by how delicious it turned out. As I wanted to make the presentation as excellent as the taste was, I decided to shape the mixture into stacks using a ring mold and served it as an appetizer to my son.
My son (who usually doesn’t like avocado) raved about the Avocado and Shrimp Stacks and happily gulped down his serving. I was really feeling like an avocado shrimp stack master. And it all started with two leftover avocados and a little bit of creativity!
Here’s the recipe for you to enjoy:
Avocado and Shrimp Stacks
These keto-friendly Avocado Shrimp Stacks are a delicious and impressive appetizer that’s perfect for entertaining or a special occasion — or just to please your eye and palate on a normal day.
The combination of juicy shrimp, creamy avocado, and zesty red onion creates a burst of flavor in every bite. Plus, it’s super easy to make! You and your guests will be impressed by the beautiful presentation and delicious taste of this unique appetizer or light lunch!
Ingredients
- 1 lb = 450 g cooked and peeled shrimp, chopped
- 2 ripe avocados, peeled, pitted, and diced
- 1/3 cup = 80 ml chopped red onion
- 1/3 cup = 80 ml chopped fresh basil or cilantro
- 2 tablespoons freshly squeezed lime juice
- (unrefined sea salt and freshly ground white pepper to taste)
Instructions
- In a mixing bowl, combine the chopped shrimp, diced avocados, chopped red onion, chopped herb, and lime juice. Add salt and pepper if desired.
- Mix everything together until well combined.
- Using a ring mold or large cookie cutter (diameter 3 inches = 7.5 cm), press the shrimp and avocado mixture tightly into the mold to create a stack on a plate.
- Carefully remove the mold and repeat until all the mixture is used up.
- Serve the avocado shrimp stacks immediately and enjoy!
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| Nutrition information | In total | Per serving (makes 4 servings) |
| Protein | 15.8 g | 4.0 g |
| Fat | 47.2 g | 11.8 g |
| Net carbs | 6.3 g | 1.6 g |
| kcal | 545 kcal | 136 kcal |
Tips for Variations
Here are some variations on the basic Avocado and Shrimp Stack recipe for your enjoyment:
- Greek Avocado and Shrimp Stacks: Add 1/2 cup (120 ml) crumbled feta cheese, 1/4 cup (60 ml) diced tomatoes, and 1/4 cup (60 ml) chopped Kalamata olives to the shrimp, avocado, and red onion mixture. Omit the basil or replace it with oregano. Top with a dollop of tzatziki sauce and a sprinkle of fresh or dried oregano.
- Cajun Avocado and Shrimp Stacks: Add 1/3 cup (80 ml) diced celery and 1/4 cup (60 ml) finely diced green bell pepper to the shrimp, avocado, and red onion mixture. Omit the basil. Season with Cajun seasoning and top with a sprinkle of chopped green onions.
- Caprese Avocado and Shrimp Stacks: Add 1/3 cup (80 ml) diced tomatoes and 1/2 cup (120 ml) chopped fresh mozzarella to the shrimp, avocado, and basil mixture. Omit the red onion. Top with a drizzle of balsamic vinegar and a sprinkle of salt and black pepper.
- Bacon Avocado and Shrimp Stacks: Add 1/3 cup (80 ml) crumbled, cooked bacon and 1/3 cup (80 ml) diced tomatoes to the shrimp, avocado, red onion, and basil mixture. Top with a drizzle of homemade ranch dressing and a sprinkle of chopped chives.
- Cucumber and Shrimp Stacks: Replace the avocado with finely diced cucumber for a refreshing alternative. Be sure to squeeze out excess fluid before assembling the stack. Top with a dollop of sour cream and a sprinkle of chopped fresh dill.
- Spicy Avocado and Shrimp Stacks: Add 1/4 cup (60 ml) diced jalapeño peppers and a sprinkle of red pepper flakes to the dish for a spicy kick. Top with a drizzle of hot sauce and a sprinkle of chopped cilantro or basil.
These variations are just a few ideas to get you started. Feel free to mix and match ingredients to create your own unique flavor combinations!
General Prattling
I’m visiting my mother this weekend to celebrate my belated birthday as she wasn’t able to join us on my actual birthday. I made a keto cookie cake with dark chocolate and strawberries. It turned out nice, but the cookies were on a fragile side.
It’s also Father’s Day in Finland. Unfortunately, my father is not able to enjoy the cake, but he is in our loving memories and my mom lighted a candle on his grave on my behalf.
Thank you for another delicious, healthy and super-easy recipe.
PS. The photos look really great.
Thank you for your kind comment!