Description
A delicious and creamy shrimp salad served in ripe avocado halves, perfect for a light meal or appetizer.
Ingredients
Scale
- 2 ripe avocados
- 1 pound cooked shrimp, peeled and deveined
- 1/2 cup diced celery
- 1/4 cup diced red onion
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cut the avocados in half and remove the pits. Scoop out a little bit of the flesh to create a larger cavity for the shrimp salad. Set the avocado halves aside.
- In a large bowl, combine the cooked shrimp, diced celery, diced red onion, mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and pepper. Mix well until all ingredients are evenly coated.
- Spoon the shrimp salad mixture into each avocado half, filling them generously.
- Garnish with fresh parsley and serve immediately, or chill in the refrigerator for 30 minutes before serving for a refreshing touch.
Notes
- For a spicy kick, add a few dashes of hot sauce or some diced jalapeños to the shrimp salad mixture.
- Substitute the shrimp with canned tuna or chicken for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 avocado half with shrimp salad
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 150mg