This easy creamy shrimp salad is super flavorful, put together in no time, great as is or in sandwiches, for appetizers, starters, backyard parties, etc.!
This shrimp salad is made with the tiny frozen Norwegian or Gulf shrimp, they are sold cooked and peeled, so handy! I mixed them with avocado, shallot and tomato, it is creamed with mayo.
♥ For a lighter version replace half the mayo amount with Greek yogurt.
You can serve this shrimp salad in nice glass cups for appetizers, as a starter when you’re entertaining or in sandwiches as I did here, my favorite way.
Check the recipe for my dinner rolls here , for burger buns follow the instructions and flatten the top of buns before the second rise.
1 pound (450 g.) cooked, peeled tiny Gulf shrimp
1 avocado, peeled and diced in small cubes
1 tomato, seeds removed, diced in small cubes
1 shallot, thinly chopped
1/2 cup mayo or to taste
3 tbsp. ketchup
2 tsp sriracha (optional)
Pepper to taste
Thaw the shrimp under cold water (about 15/20 minutes) or overnight, pat dry
Into a medium bowl, add the mayo, ketchup, sriracha and pepper, stir, taste and adjust seasoning if necessary
Add the shrimp, tomato, shallot and avocado, stir delicately to coat with the mayo mixture
Hello! All photos and content are my property. Please do not use my photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Shrimp Avocado Salad