In this salad, avocado, shrimp, and a Louis-style dressing are blended.
| Prep Time: | 20 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 cup cooked salad shrimp
- 2 tablespoons chopped fresh chives
- ⅓ cup mayonnaise
- 1 tablespoon Worcestershire sauce
- 2 tablespoons chili sauce
- salt to taste
- 2 avocados, halved lengthwise and pitted
- 1 tablespoon lemon juice
- Bibb lettuce leaves
- 1 teaspoon paprika
- sliced pimento peppers, for garnish
Instructions
- In a bowl, mix the shrimp, chives, mayonnaise, Worcestershire sauce, and chili sauce. Season with salt.
- Mound the shrimp mixture into avocado halves, and sprinkle with lemon juice. Place avocado halves on Bibb lettuce leaves that have been dusted with paprika. Garnish with strips of pimento to serve.
Nutrition Facts
| Calories | 341 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 69 mg |
| Dietary Fiber | 8 g |
| Protein | 10 g |
| Saturated Fat | 4 g |
| Sodium | 268 mg |
| Sugars | 2 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious, light and easy summer dinner. We grilled large shrimp instead of using frozen salad shrimp. I scooped out the avocado and chopped it, mixing it into to the sauce. This way I could control the amount of sauce. I also did a 50/50 split of mayonnaise and plain yogurt. We also added chopped kalamata olives. Will definitely make it again!
I followed the advice of some of the other reviewers, doubled the shrimp, used half the Worcestershire sauce, sliced the avocado and placed it on lettuce leaves with the shrimp mixture mounded on top. Everyone loved it!
Fantastic! I made it up to the lemon juice as lack of ingredients, but will follow as written next time. First bite was exactly like a shrimp Louie on the Oregon coast!
This was a pretty and tasty salad. I did add lemon juice, horseradish to the dressing and snipped chives.
I was looking for a shrimp salad recipe and this worked! The dressing was tasty , and the salad ingredients were flexible enough for me to use what I had on hand.
I made this after having a similar salad in Costa Rica. I also sliced the avocado and added lightly steamed asparagus cut into bite-sized pieces. It was great!
Had this last night with our Valentine’s day dinner and it was a great hit. I have to say next time will just go a little lighter on covering the shrimp with cocktail sauce. This is a keeper for summer time too.
blah
This was delicious added some hot peppers to spice it a little but it was really good and my husband wants it again tonight!
Loved this. Boiled shrimp and cubed avocado over lettuce with the dressing drizzled on top was the perfect, simple dinner.
This shrimp avocado salad has a wonderful taste. Imagine how much better it would’ve been if I had chives, chili sauce & pimentos! It didn’t look like the picture, but it could be because I didn’t have all the ingredients, as well as not measuring out the ingredients and used more mayonnaise than I had shrimp.
Receives lots of compliments
Neither hubs nor I enjoyed this. Unlike the description of the salad, there IS no “combination” of flavors. The ingredients in the dressing never blended together to create a cohesive whole. The recipe calls for far too much Worcestershire and even after cutting it by more than half it was still way too much. The dressing itself tasted of basically nothing more than mayonnaise and chili sauce. In addition, there was so MUCH of the sauce that it was just a bunch of goosh that all but obliterated the taste of the shrimp, even after more than doubling the shrimp to compensate. While this was a pretty salad, it unfortunately wasn’t to our liking. There is just too much wrong with this recipe, other than using a different dressing entirely, to offer any helpful suggestions to improve it.
My husband loved it!
Perfect, beautiful, tasty wonderful salad, when made with large shrimp and chopped. My Dr. that I work for loved it, and I have to agreee
I give 4 stars because I made quite a few modifications. I diced the avocado and mixed it all together with the shrimp. I also added a roma tomato. Then I put it all together into lettuce wraps with iceburg lettuce. It was fantastic!! I will definitely be making this paleo-friendly meal again!
I thought this salad was delicious, I made a few changes though. I added cubed cucumber and orange bell pepper to the shrimp (about half a cucumber and a full pepper). I also served it over white rice and added the avacado diced on top. This made it a really good full meal and helped to cut the spiciness of the sauce. It was super easy and I will definiately make it again
Agreeing that coarsely chopped medium shrimp is a much better choice than tasteless salad shrimp. Other than that, this was a HIT at my house!
This was a quick & easy refreshing, healthy lunch. I got bags of salad shrimp on sale at the grocery and they were pretty tiny which made the dressing amount seem like a little too much but the extra dressing worked well for the avocado & lettuce. I’ve been looking for easy small portion lunch meals like this since I’ve started working from home.
WOW…I can’t say enough about this recipe. I followed the recipe exactly except I cut up the avocados into the salad and just piled the shrimp on the lettuce. The dressing was tasted delicious (we loved how spicy it was), but next time I will try half mayo/half sour cream. This is a good recipe if you want to impress people!!!
Very yummy! I used salad shrimp and the fake crab meat. As other people have already stated I used the avocado in the salad. The presentation was very nice. I will be making this again.