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avocado shrimp salad
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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
Total Time 30 minutes
Servings 1
Calories 781kcal

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: 1g | Calories: 781kcal | Carbohydrates: 20g | Protein: 19g | Fat: 71g | Saturated Fat: 10g | Cholesterol: 204mg | Sodium: 1072mg | Potassium: 1098mg | Fiber: 13g | Sugar: 3g | Vitamin A: 405IU | Vitamin C: 28.5mg | Calcium: 139mg | Iron: 2.9mg