Shrimp Cocktail in Avocado Bowls
Updated Jan 31, 2026
An easy shrimp cocktail appetizer in an avocado bowl made with pre-cooked shrimp, homemade cocktail sauce, and ripe avocados.
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Try this shrimp cocktail appetizer!
I first started making this shrimp cocktail in avocado bowls recipe after watching my dad throw it together like it was no big deal. That’s kind of how he cooks in general: good food, not many ingredients, and no overthinking.
It’s still shrimp cocktail at its core, just spooned into avocado halves instead of a glass, and that’s what makes it feel a little special without turning it into a whole project. I’ll usually use pre-cooked shrimp and make the cocktail sauce ahead of time, then mix everything and fill the avocados right before serving. These shrimp cocktail avocado bowls are easy to prep, easy to serve, and somehow always feel right for holidays, date night, or anytime I want an appetizer that looks good without stressing me out.
Happy Cooking!
– Yumna
Shrimp Cocktail in Avocado Bowls Ingredients
- Cooked shrimp: I use smaller cooked shrimp, but you can use whatever size you have. If you use jumbo shrimp for the shrimp cocktail, you may need to cut it into smaller pieces so they fit inside the avocado. I recommend buying pre-cooked, peeled, and deveined shrimp with the tails off to save time. If you use raw shrimp, make sure you saute or boil it first.
- Avocados: Get the biggest avocados you can find so they can hold more shrimp cocktail mixture. And make sure they’re ripe and ready to eat! You’ll know an avocado is ripe if it has a slight give to it when you squeeze it. Also, a darker color indicates ripeness as well. Read my tips on how to cut an avocado and remove the pit.
- Lemon: The heavier the lemon, the juicier it is!
- For the dressing: You’ll need ketchup, mayonnaise, Worcestershire, sriracha, ground ginger, and salt.
How to Make Shrimp Cocktail in Avocado Bowls
Shrimp Cocktail in Avocado Bowl Recipe
Ingredients
- 2 avocados cut in half lengthwise and pitted
- ½ lemon
- ¼ cup ketchup
- ¼ cup mayonnaise
- 2 teaspoons Worcestershire
- 1 teaspoon sriracha
- 1 teaspoon ground ginger
- ¼ teaspoon salt
- 1 pound cooked small shrimp tails off
Instructions
- In a medium bowl, whisk together the ketchup, mayonnaise, Worcestershire, sriracha, ginger, and salt until fully combined.
- Add the cooked shrimp to the cocktail sauce, and toss to coat.
- Scoop out some of the flesh from each of the avocado halves and squeeze the lemon half onto the avocados to help keep them green. Use the scooped avocado for another use.
- Scoop the shrimp cocktail into the well of each avocado and serve immediately.
Notes
- My Top Tip: Chop up the shrimp. The avocado wells are pretty small, so it’s easier to eat if you cut the cooked shrimp into smaller pieces.
- Storage: Shrimp cocktail in avocado bowls look and taste best when they’re fresh, because the avocado will start to brown. If you plan to have leftovers, store the shrimp cocktail separately in an airtight container in the fridge for 1–2 days. Serve leftovers with fresh avocado halves.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Add chopped vegetables: Mix in some finely chopped red onion, celery, or red bell pepper to bulk up the shrimp cocktail mixture.
- Top them with sauce: Drizzle the avocado bowls with homemade spicy mayo, chili oil, more sriracha for an extra kick.
- Finish with flaky sea salt: It adds a nice contrast to the creaminess of the avocado.
Recipe Tips
- Chop up the shrimp. The avocado wells are pretty small, so it’s easier to eat if you cut the cooked shrimp into smaller pieces.
- Be generous with the lemon juice. It has two jobs: adding citrus flavor and keeping the avocado from browning.
- Make guac at the same time. When you scoop out some flesh from each avocado, don’t throw it away. Save it and make guacamole!
Serving Ideas
- Mains: Garlic Butter Steak Bites, Za’atar Chicken, Harissa Glazed Salmon
- Salads: Beet Orange Salad, Creamy Cucumber Salad, Bulgur Chickpea Salad
- Potatoes: Baked Potato Wedges, Roasted Sweet Potatoes, Potato Galette
FAQs
You can make the sauce a day or two in advance, but I recommend doing everything else right before serving so it’s as fresh as possible.
I like to leave the avocado skins on, so people can easily hold them, and I serve them with a spoon. You could also peel the avocados before adding the shrimp cocktail and serve with a knife and fork. It’s up to you!
Comments
Delicious and easy! sub’d with a tad of fresh grated ginger, spicy ketchup, and harissa.
You’re my go-to site when I need cooking ideas for my meats/protein
Shrimp cocktail in Avocado bowls. Nothing beats that as best appetizer.
More than meets the eyes as far as taste
This is simply mouthwatering!
Thanks Abdu!! ๐
Hi Yumna, I want to try the Shrimp Cocktail in Avocados. I cant find Veganaise in the supermarkets where i live. Can i prepare veganaise at home and how? if not, what can i use in replacement to veganaise? We don’t eat mayonnaise so i cant use mayo as a replacement. thanks
Hi Sherine – That’s no problem! You can try to use greek yogurt with some onion powder or you can also try some sour cream. I haven’t tried either one, so if you try it and it works out, please let me know! Thank you!