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Easy Shrimp Avocado Salad Boats Recipe

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4.4 from 3 reviews

A fresh and vibrant Easy Shrimp Avocado Salad Boats recipe that combines juicy shrimp, crisp vegetables, and zesty tomato-lime dressing served inside creamy avocado halves. Perfect for a light, healthy, and refreshing meal or appetizer.

Ingredients

Shrimp Salad

  • 1/2 lb Shrimp (Cooked, peeled, jumbo)
  • 1/2 cup Cucumber (peeled & seeded)
  • 1/2 cup Roma tomatoes (seeded, cubed)
  • 1/4 cup Red onion (finely chopped)
  • 1/4 cup Cilantro (finely chopped)

Dressing

  • 1/2 cup Vegetable juice, tomato based (like V-8)
  • 2 tablespoons Avocado oil or extra virgin olive oil
  • 3 whole Limes (Juice of 1 1/2 limes and zest of 1 lime; remainder for garnish)
  • 1/8 teaspoon Garlic powder
  • 1/8 teaspoon Onion powder
  • 1/4 teaspoon Paprika (sweet, not smoked)
  • 1/4 teaspoon Kosher salt
  • 1/8 teaspoon Black ground pepper
  • Hot sauce (optional)

Assembly

  • 2 whole Fresh avocados (halved, peeled, pits removed; plus extra pulp chopped for salad)

Instructions

  1. Prepare the shrimp salad: Chop the cooked jumbo shrimp into smaller, bite-sized pieces. Peel, seed, and cube the cucumber. Seed and cube the roma tomatoes. Finely chop the red onion and cilantro. Combine all the shrimp and chopped veggies in a large mixing bowl and set aside.
  2. Make the tomato-lime dressing: In a small bowl, add the tomato-based vegetable juice. Zest one lime and add it to the juice. Squeeze in the juice of 1 1/2 limes along with garlic powder, onion powder, sweet paprika, kosher salt, and ground black pepper. Optionally add a dash of hot sauce. Whisk all the dressing ingredients thoroughly until combined.
  3. Toss the salad: Pour the prepared dressing over the shrimp and vegetable mixture. Gently toss everything together to coat evenly. Cover and chill the salad mixture in the fridge for at least one hour to let the flavors meld.
  4. Prepare avocado boats: Cut the two avocados in half, remove the pits, and carefully peel off the outer skin. Arrange the avocado halves on a serving plate or platter.
  5. Assemble the shrimp avocado salad boats: Fill each avocado cavity generously with the chilled shrimp salad. If necessary, carve out a slightly larger cavity in the avocado halves to hold more salad. Chop up any extra avocado pulp and mix it into the shrimp salad for added creaminess.
  6. Garnish and serve: Garnish the stuffed avocado boats with additional chopped cilantro, lime wedges, and a drizzle of hot sauce if desired. Serve immediately for the best fresh taste.

Notes

  • Use cooked shrimp to save preparation time and ensure even cooking.
  • Removing seeds from cucumbers and tomatoes prevents excess moisture in the salad.
  • The salad should chill for at least an hour to allow the dressing flavors to develop.
  • Adjust hot sauce to taste for preferred spice level.
  • Extra avocado pulp in the salad adds creaminess and enhances texture.
  • This dish is best served fresh the same day for optimal avocado texture and freshness.

Find it online: https://lauracooks.com/easy-shrimp-avocado-salad-boats-recipe/