Bella Palma Esthetics and Antiques Studio

Sheet Pan Stuffed Avocado Seafood Boats

Prep time: 10 minutes
Cook time: 12 minutes
Total time: 22 minutes
Servings: 4

🔥🔥🔥Ingredients:

The Handheld Boats & Seafood

4 ripe avocados, halved and pitted

1/2 lb large shrimp, peeled, deveined, and chopped

1/2 cup mozzarella cheese, shredded

2 tbsp cream cheese, softened

1 jalapeño, diced

1/2 tsp garlic powder

The Crunchy Slaw & Drip

2 cups shredded purple cabbage

1 tbsp fresh lime juice

Thick pale green avocado sauce

Fresh cilantro (for garnish)

🔥🔥🔥Instructions:

Prep the Filling: In a bowl, gently mix the chopped raw shrimp, shredded mozzarella, softened cream cheese, diced jalapeño, and garlic powder until it forms a rich, thick filling.

Stuff the Boats: Lay the avocado halves on a lined baking tray for an easy, low-friction sheet pan cleanup. Scoop the center slightly to make room, then heavily pack the cheesy shrimp filling into each avocado half.

Bake to Perfection: Preheat oven to 400°F (200°C). Roast the stuffed avocados for 10 to 12 minutes until the cheese is bubbling and the filling features beautifully cooked, juicy bright pink shrimp.

Make the Crunchy Slaw: Toss the shredded purple cabbage with lime juice to create that bright, vibrant crunch.

Assemble and Drip: Lay down a generous bed of the vibrant crunchy purple cabbage slaw. Top heavily with the hot, cheesy stuffed avocado boats. Flood every single bite and the crunchy slaw with a massive, heavy, scroll-stopping thick pale green avocado sauce drip! Serve immediately.

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