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Shrimp and Avocado Appetizer

This Shrimp and Avocado Appetizer is made using tiny canned shrimp and boiled eggs. It can be used could also be a lunch main dish served on a green salad.
 
Shrimp and Avocado recipe, Shrimp and Avocado Appetizer, Avocado stuffed with shrimp salad
 

This Shrimp and Avocado Appetizer is made using canned tiny shrimp.  It can probably be made with cooked fresh shrimp, that has been chopped but I have never tried that.  It’s just too easy to open one of those little cans and the shrimp is delicious.   These could also be served with the avocado chopped up and gently mixed with the shrimp salad and served topped on a bed of lettuce.  My youngest daughter just loves these Shrimp and Avocado appetizers, in fact, she says they taste like a little piece of heaven.

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How to  Make  Shrimp Salad Stuffed in Avocado

 

Shrimp and Avocado Appetizer, Avocado stuffed with shrimp salad
 
Start your avocado shrimp salad by gently mixing the drained shrimp,  chopped green onions, and eggs together. Add just enough mayonnaise to bind the ingredients together.  Place in the fridge for at least one hour for flavors to marry.   Slice avocados in half lengthwise and peel.  Sprinkle with lemon juice to prevent browning and spoon shrimp salad into avocado halves.
 
These appetizers are so easy they consist of tiny shrimp with chopped boiled eggs and sliced green onions with just enough mayonnaise to hold everything together in an avocado half.   We usually serve them as an appetizer or even as a side dish but they will make a great alternative choice in place of a salad.   Who could not love an avocado filled with our delicious homemade shrimp salad?
 

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Print Recipe
5 from 18 votes

Shrimp Salad Stuffed Avocado Halves

This Shrimp and Avocado Appetizer is made using tiny canned shrimp and boiled eggs. It can be used could also be a lunch main dish served on a green salad.
 
Prep Time15 mins
Fridge Resting Time1 hr
Total Time1 hr 15 mins
Course: Appetizer, Lunch
Cuisine: American
Keyword: Shrimp Avocado Salad
Servings: 4
Calories: 281kcal
Author: Evelyn

Ingredients

Instructions

  • Mix shrimp, green onions, and eggs gently. Adding enough mayonnaise to bind the ingredients together.
  • Place in the fridge for at least one hour for flavors to marry.
  • Slice avocados in half lengthwise and peel. Sprinkle with lemon juice to prevent browning.
  • Spoon shrimp salad into avocado halves.

Nutrition

Calories: 281kcal | Carbohydrates: 9g | Protein: 12g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 177mg | Sodium: 332mg | Potassium: 561mg | Fiber: 7g | Sugar: 1g | Vitamin A: 335IU | Vitamin C: 12.5mg | Calcium: 75mg | Iron: 1.6mg


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Recipe Rating




Michelle Nahom

Thursday 28th of May 2015

Those look delicious, Evelyn! I think I'll be making them for lunch one of these days soon!

SpicyPooja

Sunday 19th of May 2013

Oh my this looks so yummy!!! I'm going to try to make this sometime this week, and will definitely come back and give you feedback :). I'm very paleo though so I'll be tweaking it up some! I found your blog on the LetsGetSocial link up, and am so happy I did. I found a ton of foodblogs via that link up, and am looking forward to enhance my skills in cooking, ehehehe. Following you now.. do visit my blog when you have a chance :).

Heidi

Friday 6th of July 2012

This looks yummy. Thanks so much

Melinda

Monday 2nd of July 2012

My husband loves shrimp . . . and he loves avocado. I'll have to try these; they look very yummy!

Sissy

Thursday 28th of June 2012

YUM! These look amazing! Thanks for sharing this recipe with us!