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Shrimp and Avocado Salad Appetizer

Shrimp and Avocado
Jane Bruce

Shrimp and Avocado

One of the greatest tricks to a dinner party is finding menu items that look impressive without actually taking much work. This simple appetizer fits the bill — it only requires a few minutes of prep, but by showcasing it in the avocado shell you get a unique presentation that will wow any guests.

Check out Everything You Want to Know About Avocados.



If you are not sure about the freshness of your shrimp (or if your shrimp is previously frozen), you may boil the shrimp longer and simply toss the shrimp in the lemon juice before serving.



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  • 1/2 shrimp
  • 3 lemons
  • 1/2 tomatoes, diced
  • 1/2 frisée, chopped
  • 2 olive oil
  • 3 avocados
  • Pinch of salt
  • 1 balsamic vinegar


Boil shrimp in salted water for 2 minutes. Strain, cool, and then take 2 lemons and squeeze them over the shrimp. Let the shrimp sit in the lemon juice for 2-3 hours until the lemon has "cooked" the shrimp a bit more. Dice the shrimp.

Combine the shrimp, tomatoes, frisée, and olive oil in a bowl. Cut each avocado in half, carefully remove the meat, and then dice the avocado, careful to not rip the shell of the avocado. Mix the diced avocado with the other ingredients and then add the mixture back into the avocado shells. Squeeze the remaining lemon on top along with the salt and a drizzle of balsamic vinegar.