These Paleo Pineapple-Shrimp Stuffed Avocados are a delicious Whole30 lunch or light dinner with AIP and keto options. Perfect on those warm weather days when you don’t want to spend much time in the kitchen!
Heat olive oil in a medium-sized skillet over medium heat. Pat the shrimp dry with paper towels and add to the hot skillet. Add ground cumin (or turmeric for AIP), then season with salt to taste.
Cook shrimp for approximately 2-3 minutes, stirring frequently. Remove pan from heat and add 2 tablespoons of fresh lemon juice. Stir to combine and transfer to a small bowl. Cover and place in the refrigerator to chill.
Cut avocados in half lengthwise. Remove seed and score the flesh in evenly spaced rows lengthwise and crosswise to create equal-sized chunks. Scoop avocado out of shell and toss with remaining 2 tablespoons of lemon juice to prevent browning. Reserve avocado shells and set aside.
Add avocado, pineapple (or radish for keto), pineapple juice (or vinegar for keto), onion, and cilantro to a large non-reactive bowl and stir gently to combine.
Remove chilled shrimp from the refrigerator and chop into equal-size chunks. Fold shrimp into avocado-pineapple mixture. Season with salt, to taste.
Spoon shrimp mixture into reserved avocado shells and serve immediately. Enjoy!