Shrimp Cocktail in Avocado Bowl Recipe
This shrimp cocktail in avocado bowls recipe is a simple appetizer that can be prepped ahead and assembled right before serving.
Servings: 4 Servings
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
Serving: 1g | Calories: 365kcal | Carbohydrates: 12g | Protein: 25g | Fat: 24g | Saturated Fat: 3g | Cholesterol: 285mg | Sodium: 1037mg | Potassium: 623mg | Fiber: 7g | Sugar: 2g | Vitamin A: 190IU | Vitamin C: 23.1mg | Calcium: 180mg | Iron: 3.1mg
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