Shrimp & Avocado Salad Recipe

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Shrimp & Avocado Salad Recipe

This Shrimp & Avocado Salad Recipe is one of my favorite cold salad recipes ever.  It’s really easy to make and everyone who tries it must have the recipe!

This salad is served cold so it makes a really good appetizer idea for you gatherings and parties!  It’s so filling that I actually have it as a whole meal.  Serve it with Corn Chips or Pita Chips and you have a real treat.

This would make a nice recipe for left over shrimp (boy, that never happens in my house).  Or you can purchase the shrimp already cooked and peeled in the freezer section of your local grocery store.  We ended up using the tomatoes, green onions, cilantro and jalapenos from our Raised Garden bed we told you about earlier.  Ah, fresh ingredients is absolutely delicious!

I normally don’t have cocktail sauce on hand and usually just whip some up when I need some.  The cocktail sauce I make consists of Ketchup, Horseradish and a squeeze of fresh lemon.  If you want to try and make your own just add a little bit of horseradish at a time until you get the taste you want.  Some like it spicier than others.

Here’s a really good tip for dicing an avocado.  Start by cutting the avocado in half and remove the seed.  Then use a knife to dice the avocado while it’s still in the peel.  (see photo below)  Then use a spoon to remove the diced avocado.  Works great every time!

Here’s the Printable Shrimp & Avocado Salad Recipe:

Shrimp & Avocado Salad Recipe

This Shrimp & Avocado Salad recipe is served cold. It will only last about 1 day in the refrigerator because of the avocado. If you need to make this in advance just add the avocado in the day you plan to serve it.

5 from 2 votes

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings 1 or 2

Ingredients

  

1x2x3x

• 1 Cup of Cooked and Peeled Shrimp small size
• Fresh squeezed Lemon Juice
• 1 Avocado diced
• 1/2 cup of Cocktail Sauce
• 1 Diced Jalapeno without the seeds if you like it mild or with the seeds if you prefer the heat
• 1/4 cup diced Tomatoes
• 1/8 cup diced Red Onions
• 1/8 cup diced Green Onions Scallions
• 1/8 cup Chopped Cilantro
• Corn Chips

Instructions

 

• First, I start by dicing all of my vegetable ingredients.
• There is a trick to dicing the Avocado. Slice it in half and remove the seed. Use a knife and diced it while it's still in the peel. Then use a spoon to scoop it out. (see ingredients photo)
• Use small shrimp that has already been cooked and peeled. (they sell shrimp this way too)
• Combine all the ingredients in a bowl and stir.
• Note: I like to make my own cocktail sauce by using ketchup, horseradish sauce and a squeeze of lemon. Use the horseradish sauce to taste. Some like it spicier than others.
• Serve cold with Corn or Pita Chips and enjoy!

Nutrition facts are provided as a courtesy.

Tried this recipe? Mention @ISaveA2Z or tag #KetoFriendlyRecipes!