20-Minute Air Fryer Garlic Butter Shrimp Stuffed Avocados – Irresistible!

You know those nights when you want something fancy but don’t have the energy for fussy cooking? That’s exactly when my air fryer garlic butter shrimp stuffed avocados swoop in to save the day. I stumbled onto this combo when I had half a bag of shrimp and two perfectly ripe avocados staring me down—10 minutes in the air fryer later, and boom! Crispy, garlicky shrimp nestled in creamy avocado halves became my new go-to. It’s the kind of recipe that feels indulgent but comes together so fast, you’ll make it on repeat. Plus, that golden-buttery aroma? Absolute kitchen magic.

Why You’ll Love Air Fryer Garlic Butter Shrimp Stuffed Avocados

This recipe is my secret weapon for busy nights when I want something special without the hassle. Here’s why it’s become a favorite:

• Crazy fast: From fridge to table in 20 minutes flat—even faster than takeout!
• That perfect crunch: The air fryer gives the shrimp this irresistible crispy edge while keeping the avocado silky.
• Good-for-you fats: Avocados + shrimp = a protein-packed, low-carb meal that actually satisfies.
• Bold flavors: Garlic butter seeps into every nook—so much flavor for so little effort.
• Zero fancy skills needed: If you can mix stuff and press “start” on your air fryer, you’ve got this.

Ingredients for Air Fryer Garlic Butter Shrimp Stuffed Avocados

Here’s everything you’ll need to make this magic happen—I promise it’s all simple stuff you might already have:

• 2 large avocados – Look for ones that give slightly when pressed but aren’t mushy (trust me, firm ones hold up better!)
• 1/2 pound shrimp – Peeled and deveined, size doesn’t matter much but I like medium ones best
• 2 tbsp unsalted butter – Melted (salted works too, just ease up on the added salt later)
• 3 cloves garlic – Minced fine (or 1 tbsp pre-minced if you’re in a hurry)
• 1/2 tsp paprika – Smoked or regular, both rock here
• 1/4 tsp each salt & black pepper – Freshly cracked pepper makes all the difference
• 1 tbsp fresh parsley – Chopped (dried works in a pinch but fresh is brighter)
• 1 tbsp lemon juice – Bottled is okay, but squeeze half a lemon if you’ve got one

See? Nothing weird or hard-to-find. Now let’s make some deliciousness!

How to Make Air Fryer Garlic Butter Shrimp Stuffed Avocados

Okay, let’s get cooking! This recipe comes together so fast you’ll want to have everything ready before you start. I’ve burned myself rushing to prep mid-cook more times than I’d like to admit—learn from my mistakes!

Step 1: Prep the Shrimp and Avocados

First, grab that bowl and toss your shrimp with melted butter, garlic, paprika, salt, and pepper. Really get in there with your hands—it’s messy but the best way to coat every shrimp evenly. While that marinates for a minute (no need to wait long!), halve your avocados and remove the pits.

Here’s my trick: use a spoon to scoop out just a bit more flesh than the pit left behind—you want a nice little boat for all those shrimp. But don’t go overboard! Leave enough avocado so it doesn’t collapse when cooking. Toss the scooped bits with lemon juice and save for garnish if you’re fancy.

Step 2: Air Fry to Perfection

Preheat that air fryer to 375°F—it makes all the difference for getting crispy shrimp fast. Nestle your stuffed avocados in the basket (they might wobble, it’s okay). Cook for 8 minutes, then peek. Shrimp should be pink and firm, not rubbery. Need another minute? Go for it, but watch closely—overcooked shrimp are sad shrimp.

Careful when removing! Those avocado boats hold heat like little ceramic bowls. Let them cool for 60 seconds before sprinkling with parsley and that reserved lemon-y avocado bits. The contrast of hot, crispy shrimp against cool, creamy avocado? Absolute perfection.

Tips for Perfect Air Fryer Garlic Butter Shrimp Stuffed Avocados

After making these dozens of times (okay, maybe hundreds), here’s what I’ve learned:

• Avocado alert: Use avocados that are just ripe—too soft and they’ll turn to mush in the air fryer. Give them a gentle squeeze; they should yield slightly but still feel firm.
• Shrimp size matters: If using jumbo shrimp, add 1-2 extra minutes. Tiny shrimp? Check at 6 minutes to prevent overcooking.
• Garnish last-minute: That parsley and lemon juice? Add them right before serving to keep everything bright and fresh.
• Don’t crowd: Cook in batches if needed—overstuffed avocados won’t crisp up properly.

Follow these and you’ll get restaurant-worthy results every single time!

Ingredient Substitutions and Variations

Ran out of butter? No problem! This recipe is super flexible—here are my favorite twists:

• Butter swap: Ghee or olive oil work beautifully (but lose a bit of that rich flavor).
• Citrus switch: Lime juice adds a fun tropical kick instead of lemon.
• Spice it up: Add a pinch of chili flakes or cayenne to the butter mix if you like heat.
• Herb options: No parsley? Try cilantro or even thinly sliced green onions.

The best part? These all taste amazing, so play around!

Serving Suggestions for Air Fryer Shrimp Stuffed Avocados

These little avocado boats are crazy versatile! I love them as-is for a light lunch, but here’s how I dress them up for different occasions:

• Dinner party starter: Plate them on a bed of peppery arugula with lemon wedges—so fancy yet so easy.
• Weeknight meal: Pair with crusty bread to sop up all that garlic butter (trust me, you’ll want every drop).
• Summer vibes: Serve alongside a crisp cucumber salad for the perfect warm-weather combo.

Honestly? They disappear fast no matter how you serve them!

Storage and Reheating Instructions

These taste best fresh, but if you’ve got leftovers (rare in my house!), here’s how to handle them: Pop them in an airtight container in the fridge for up to 2 days. When reheating, skip the microwave—it makes the avocados weirdly soggy. Instead, air fry at 350°F for 3-4 minutes just to warm through. The shrimp won’t be quite as crispy, but that garlic butter flavor still shines!

Nutritional Information

Just a heads up—these numbers are estimates since avocado sizes and shrimp weights vary. But per stuffed avocado half, you’re looking at roughly:

• 220 calories
• 18g fat (5g saturated, 12g healthy unsaturated)
• 12g protein
• 8g carbs with 6g fiber (hello, avocado goodness!)

Not bad for something that tastes this indulgent, right? Your exact counts might shift based on your ingredients, but this gives you the ballpark.

Common Questions About Air Fryer Garlic Butter Shrimp Stuffed Avocados

I get asked about this recipe all the time—here are the answers to the most common questions:

• “Can I use frozen shrimp?” Absolutely! Just thaw them completely first (overnight in the fridge works best) and pat them super dry—wet shrimp won’t get that nice crisp.
• “How do I prevent browning?” The lemon juice in the recipe helps, but if prepping ahead, rub the avocado halves with extra lemon and store airtight until cooking.
• “Can I make these ahead?” You can prep the shrimp mixture and scoop the avocados 2-3 hours early, but stuff and cook right before serving for best texture.
• “What if my avocados are small?” No worries! Just reduce the shrimp per half by a few pieces—they should mound slightly but not overflow.

Now that you’re armed with all the tricks, give this recipe a whirl—I’d love to hear how yours turns out!

For more delicious recipes and cooking inspiration, check out my Pinterest page!

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