Shrimp Salad in Avocado Bowls

Name: Shrimp Salad in Avocado Bowls
Total time: 20 min
Ingredients: 1 pound frozen, cooked medium shrimp (41 to 50 per pound); thawed, peeled, and tails removed; ¼ cup mayonnaise; ¼ cup sour cream; 1 stalk celery, finely diced, about ½ cup; 1 small shallot, finely diced, about 2 tablespoons; juice of ½ fresh lemon, about 2 tablespoons; 1 tablespoon chopped fresh dill; 1 tablespoon chopped fresh parsley; 1 teaspoon kosher salt; ½ teaspoon coarse black pepper; 2 ripe avocados

The Garden & Saucier

Shrimp Salad in Avocado Bowls

Print Recipe

The Strategy:

A refined seafood salad relies on delicate balance. By cutting the heavy mayonnaise with tangy sour cream and the sharp acidity of fresh lemon juice, you create a bright, herbaceous dressing that elevates the sweet, delicate shrimp rather than burying it. Serving this vibrant salad inside a perfectly ripe, buttery avocado half not only eliminates the need for bread but creates a stunning, naturally portioned presentation.

Serves: 4 | Total Time: 20 minutes till it’s ready

Ingredients

Shrimp and Salad Base

1 pound frozen, cooked medium shrimp (41 to 50 per pound); thawed, peeled, and tails removed
¼ cup mayonnaise
¼ cup sour cream
1 stalk celery, finely diced, about ½ cup
1 small shallot, finely diced, about 2 tablespoons
juice of ½ fresh lemon, about 2 tablespoons

Herbs, Seasonings and Avocado Bowls

1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
1 teaspoon kosher salt
½ teaspoon coarse black pepper
2 ripe avocados

Overhead prep shot of shrimp, mayonnaise, sour cream, celery, shallot, lemon, dill, parsley, salt, pepper, and avocados

Instructions

Place the thawed, cooked shrimp into a bowl.
In a separate bowl, whisk together the mayo and sour cream. Stir in the celery, shallot, lemon juice, dill, and parsley. Season with salt and pepper.
Pour the dressing over the shrimp and toss to coat.
Cut the avocados in half and remove the pits. Drizzle the cut side of the avocado with more lemon juice, salt, and pepper.
Scoop the shrimp salad into the holes left by the pits in the avocado.
Garnish with more fresh herbs.

Extreme close-up action shot scooping creamy shrimp salad into a halved avocado

Thing to Note:

I use small shrimp in my shrimp salad, but you can choose whichever size you like, or you can also choose to chop the shrimp into small pieces. Every THING works!

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The Heart of the Table

Serving an elegant, beautifully composed dish for a midday gathering instantly turns a standard lunch into a restorative retreat. It’s a purposeful pause in the day, inviting your friends to sit down, let go of their schedules, and reconnect over a meal that feels as thoughtful and nourishing as the company itself.

An elegant, formal luncheon table setting featuring Shrimp Salad in an Avocado Bowl, with a luncheon in the background

Neighborly Grace

THE PRESENTATION: Serve the filled avocado halves on individual, chilled dark ceramic plates. Ensure the avocado skin is pristine. Garnish the plate with a final scattering of fresh dill and a very thin, elegant wedge of lemon for a pop of bright yellow color against the dark plate.
THE POUR: A crisp, mineral-driven white wine, such as a Sancerre or a high-quality Pinot Grigio. The bright acidity and subtle minerality will cut perfectly through the rich avocado and creamy dressing while complementing the delicate seafood.
THE VIBE: Coastal and sophisticated. This is the ideal dish for a bright, breezy summer luncheon served on the patio, bringing an effortless, country-club elegance to your table.

Chef’s Recommendations

The Fish Course After: Sea Bass Provençale
The Crisp Glass: French 75
A Light Bread Companion: Focaccia Bread
Dill and Acid in Both: Pretty Pickles

The Estate Table

Build tonight’s menu around this dish.

✦ Set the Table

Shrimp Salad in Avocado Bowls

Shrimp Salad in Avocado Bowls

The full recipe lives in the Vault

The Heart of the Table

Neighborly Grace

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