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Avocado Shrimp Salad
A fresh and light shrimp salad served in an avocado bowl. This shrimp avocado salad is a perfect for a lighter option for lunch.
Course
Salad
Cuisine
American
Keyword
avocado boat, avocado meal, shrimp lunch
Prep Time
30
minutes
minutes
Total Time
30
minutes
minutes
Servings
1
Calories
781
kcal
Author
Glitter and Graze
Ingredients
12
extra large shrimp
1
large avocado
1/4
cup
chopped celery
3
TBSP
mayo
1
TBSP
chopped red onion
1
TSP
red wine vinegar
1
TSP
lemon juice
1/2
TSP
old bay seasoning
1/4
TSP
dill
Pinch
of paprika
Sriracha Mayo
1
TBSP
mayo
1
TSP
Sriracha
Instructions
Defrost frozen shrimp
Set 2 whole shrimp aside and chop up the rest of the shrimp
Add all ingredients together and mix
Cover and put in refrigerator for 20 minutes
Cut avocado in half long ways, peel and remove pit
Mix together sriracha and mayo and put in the corner of a plastic sandwich bag
Fill avocado pits with your shrimp salad mix
Cut the corner of your baggy that your mayo is in and drizzle sauce on top
Notes
Serve on a bed of shredded lettuce for more of a salad taste
Nutrition
Serving:
1
g
|
Calories:
781
kcal
|
Carbohydrates:
20
g
|
Protein:
19
g
|
Fat:
71
g
|
Saturated Fat:
10
g
|
Cholesterol:
204
mg
|
Sodium:
1072
mg
|
Potassium:
1098
mg
|
Fiber:
13
g
|
Sugar:
3
g
|
Vitamin A:
405
IU
|
Vitamin C:
28.5
mg
|
Calcium:
139
mg
|
Iron:
2.9
mg