Shrimp Salad in Avocado Halves

Shrimp Salad in Avocado Halves

  • Prep: 20 min
  • Cook Time: 10 min
  • Total: 30 min
  • Serving: 4

Shrimp Salad in Avocado Halves is a festive way to usher in Spring.


  • 2 hard boiled eggs, shells removed
  • 1 pound medium shrimp, peeled and deveined
  • salt
  • 1 large stalk celery, diced
  • 1/2 cup mayonaise
  • 1 tablespoon milk
  • 1 tablespoon lemon juice
  • 1/2 teaspoon paprika
  • lettuce leaves
  • 2 medium avocados
  • 1 medium tomato, cut into 8 wedges


  1. In 2 quart saucepan over high heat, heat 2 inches water and 1 teaspoon salt to boiling. Add shrimp; heat to boiling. Reduce heat to low; cook shrimp 1 minute or until tender; drain. Place shrimp in large bowl.
  2. Dice eggs; place in large bowl with shrimp. With rubber spatula, gently stir in celery, mayonaise, milk, lemon juice, paprika and 3/4 teaspoon salt until blended.
  3. Line four chilled salad plates with lettuce leaves. Cut each avocado lengthwise in half; remove seed and peel. Place one avocado half on each plate. Spoon shrimp salad into avocado halves. Arrange 2 tomato wedges alongside each serving of avocado.


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