Avocado-Shrimp Salad
A creamy, refreshing avocado and shrimp salad with zesty chili sauce and herbs, perfect for a light lunch or appetizer that appeals to seafood lovers and health-conscious diners.
Ingredients
Instructions
- Cut avocados lengthwise into halves and remove the pits.
- Sprinkle the avocado halves with lemon juice to prevent browning.
- Boil the shrimp until cooked through, then drain and let cool.
- Cut the cooked shrimp into pieces and combine with chopped celery.
- In a bowl, mix mayonnaise, chili sauce, and parsley.
- Add the shrimp and celery mixture to the sauce and stir well.
- Fill the centers of the avocado halves with the shrimp salad.
- Serve on a bed of lettuce.
Tips & Substitutions
For a creamier texture, consider using Greek yogurt instead of mayonnaise. If fresh shrimp isn't available, canned or pre-cooked shrimp can be a quicker alternative. Adding diced bell peppers or red onions can enhance the flavor and add a pop of color. To make it heartier, serve it on toasted bread for an open-faced sandwich. This salad can be a refreshing addition to any summer gathering.
Serving Suggestions
This avocado-shrimp salad pairs beautifully with a light vinaigrette and is excellent served on a bed of lettuce. For a complete meal, consider adding a side of crusty bread or chips. It can also be a delightful appetizer or a light lunch option. For more seafood inspiration, try browsing easy American recipes to complement your meal.
Storage & Reheating
Store any leftover shrimp salad in an airtight container in the refrigerator for up to 2 days. Due to the avocados, it's best to keep the salad separate from the avocado halves until ready to serve to prevent browning. If you need to reheat the shrimp, do so gently on the stove or in the microwave, ensuring not to overcook.
Nutrition & Diet Analysis (per serving)
Each serving of Avocado-Shrimp Salad contains roughly 192 calories, with 9g protein, 13g carbohydrates, and 13g fat. It is an excellent source of vitamin C (63% of the Daily Value), iron (47% of the Daily Value), and potassium (29% of the Daily Value), and a good source of protein. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Absolutely! Just ensure to thaw the frozen shrimp completely before cooking. You can do this by placing them in the refrigerator overnight or running cold water over them for a quicker thaw. Frozen shrimp are often just as fresh as the raw ones you find at the store.
What can I substitute for mayonnaise?
If you're looking for a lighter option, Greek yogurt works wonderfully in place of mayonnaise, giving the salad a creamy texture while reducing calories. You could also use avocado puree for a double avocado flavor. Adjust the seasonings accordingly to maintain the flavor profile.
Is this salad suitable for meal prep?
Yes, this salad can be prepared in advance, but it's best to keep the avocado halves separate until serving to avoid browning. Prepare the shrimp salad and store it in the refrigerator. Assemble it right before serving for the freshest taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).