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If you’re looking for a new idea to serve shrimp as an appetizer, you have to try this shrimp cocktail served in avocado bowls! This is the perfect appetizer to make for your guests during the holidays or for date night in. You can use pre-cooked shrimp, make the cocktail sauce in advance and just mix and spoon into avocado bowls when ready.
I learned how to make this shrimp cocktail in avocado bowls recipe from my dad. He is amazing in the kitchen and whips up the most delicious recipes, most of the time with little ingredients. It’s one of my favorite ways to make a delicious shrimp cocktail appetizer.
why you’ll love this Easy shrimp cocktail
- No cooking required!
- Ready in less than 10 minutes of time.
- Full of fresh ingredients and flavors that really stand out.
ingredients to make the shrimp cocktail
- Cooked shrimp: I typically use smaller cooked shrimp but you can use what you have or cut up larger pieces of shrimp to make them fit inside the avocado.
- Avocados: Make sure that the avocados are ripe and larger in size to be able to hold the cocktail mixture.
- Lemon: This adds the perfect pop of citrus with every bite.
- Dressing: The dressing is made up of ketchup, mayonnaise, Worcestershire, sriracha, ground ginger and salt. It’s a perfect blend of sweetness, creaminess and heat for the perfect shrimp cocktail flavor.
how to make shrimp cocktail in avocado
- Add all the ingredients (minus the shrimp, lime, and avocado) into a mixing bowl.
- Stir until combined well.
- Add the cooked shrimp into the mixture.
- Carefully toss and coat until the shrimp are covered entirely.
- Cut the avocado in half and scoop out a small section in the center.
- Add in a squeeze of lemon juice before filling with shrimp.
Tips for making This shrimp avocado bowl
- Chop up the shrimp: Because the avocado crevice is pretty small, it’s easier to eat if you chop up large sizes of the cooked shrimp, unless you use the mini shrimp.
- Make sure the avocoado is ripe: Having a ripe avocado is key! You’ll know it’s ripe if it has a slight give to it when you’re squeezing it. Also, a darker color indicates that the avacado is ripe as well.
- Be generous with the lemon juice: The lemon juice actually has two jobs in this recipe. The first is that it helps the avocado to not turn brown once it’s cut open. (This is common as the air changes the color) The second is that it adds an awesome citrus contrast to the creaminess of the shrimp and avocado.
- Assemble before eating. While you can make the sauce in advance, it’s best that you cut the avocado right before you’re ready to eat and then scoop the shrimp cocktail immediately afterwards.
popular substitutions & additions
- Add hot sauce or sriracha: Adding a little heat when serving these bowls perfectly complements them.
- Add chopped vegetables: You can add some finely chopped red onions, celery or red peppers to bulk up the shrimp cocktail if you’d like.
- Substitute the mayonnaise: For an egg free version, try vegenaise or any other plant-based version you may like.
how to store shrimp cocktail appetizer
best way to store shrimp cocktail with avocado
If you’re fortunate enough to have any left or need to keep it nice and cool for a few hours before serving, store the shrimp cocktail in an airtight container in the fridge. If you’re making this for later, I highly recommend that you wait until you’re serving it to cut and fill the avocadoes so that they stay bright green.
how long will leftover shrimp last in the fridge?
Leftover shrimp don’t have a super long shelf life. You’ll want to eat this cooked shrimp appetizer within 1-2 days of making it.
Frequently asked questions
Yes, the shrimp that is added to the avocados are fully cooked. If you use raw shrimp, make sure that you saute it first or boil it, whatever method you prefer. I use cooked shrimp as it’s already peeled, deveined, and ready.
For this simple shrimp cocktail recipe, pairing it with the avocado is perfect. There are other recipes that pair shrimp cocktails with crackers, chips, and more.
Since most people use shrimp cocktails as starters to their meals, it means that dinner will be following shortly. Steak, salads, chicken, and pork dishes are all great options to follow after eating a shrimp cocktail.
This is really up to your preference but remember that you want to keep the bites manageable. Even you want to make a jumbo shrimp cocktail, just chop up the shrimp before adding them in. Smaller cooked shrimp should be fine, but you’ll have to be the judge of that once you make the hole in the avocado and start adding in the shrimp.
When it comes to a fast shrimp appetizer that requires minimal prep and effort, you can’t go wrong with this one. Pairing the texture of the avocado with the simple flavor of the shrimp creates a perfect match that will leave everyone wanting more.
More appetizer recipes:
- Buffalo Cauliflower Bites
- Shrimp Lettuce Wraps
- Shrimp Avocado Salad
- Cucumber Sushi
- Crispy Quinoa Patties
If you try this healthy-ish feel good Shrimp Cocktail & Avocado recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
This Shrimp Cocktail & Avocado recipe was originally published on December 18, 2017. The recipe has not been modified, but the post now includes new step-by-step photos for how to make the avocado bowls.
Shrimp Cocktail in Avocado Bowls
- In a medium bowl, whisk together the ketchup, mayonnaise, worcestershire, sriracha, ginger and salt until it’s fully blended.
- 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 crevice of the avocados and serve immediately.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.