A shrimp avocado salad is a lovely appetiser - it's the type of seafood starter that you can make in advance and pop into the refrigerator, allowing you to concentrate on the main and dessert courses.
Shrimp cocktail is a popular starter in the UK - except we call it prawn cocktail - and this is a variation of the same shrimp mixture, but piled onto avocado instead of over shredded lettuce.
For serving, you could also slice the avocado and fan over the plate, then arrange the shrimp mixture over the top or at the side.
Serve it with brown bread and butter cut into triangles or points.
Make this super simple shrimp avocado salad.
You will need per person:-
So - defrosted shrimp into a bowl and add your ingredients, starting with mayonnaise.
You can use shop bought or homemade - your choice.
Add half a tablespoon per portion to your defrosted shrimp.
I use tomato puree in a tube, which I keep in the refrigerator once it's opened. Prior to opening, it's shelf stable.
Add a teaspoon per serving of tomato puree
so 1/2 T mayo, 1/2 t puree and so on.
Mix it all together thoroughly so that the sauce is uniformly pink - it's easy to see when this salad sauce is ready.
Halve your avocado and remove the stone.
You can grow these in water if you like - I can't resist! I've yet to grow them past the first shoot though - I don't know how many years it would take to actually fruit.
Pile the shrimp mixture on top and garnish with some salad, lemon and parsley.
Serve with brown bread and butter.
I love this as a starter but quite often, I'll serve a whole avocado and double up on the shrimp - it makes a lovely light lunch in the summer, really luxurious.
I would serve more salad with it and either stick with the brown bread and butter, add some boiled new potatoes or have crusty bread.
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By Liz Alderson, Mar 27, 2017
Such an easy recipe to prepare, but this shrimp avocado salad will be a popular appetizer or salad.
Prep Time: 10 minutes
Cook time: 0 minutes
Main Ingredient: shrimp, avocado, mayonnaise, tomato puree