Shrimp salad in avocado boats

Super-fast shrimp salad served inside halved avocado “boats”. Easy, healthy recipe that’s gluten-free and paleo.

At this time of year I start yearning for lighter food, which includes seafood. Choosing wild-caught shrimp that hasn’t been brined (like this frozen Argentinian shrimp from Trader Joe’s) means I can get my shrimp fix once in a while without getting too much sodium. I saw a similar salad photo and it inspired me to do my own quick take on shrimp salad. I had lunch on the table in 15 minutes, which for me is fast food! If you use homemade low-sodium mayo and chile pepper sauce this could still be low-sodium. Enjoy!

Suitable for:

paleo, pescatarian, gluten-free, celiac, Whole30® diets

Not recommended for:

vegan, vegetarian, low-sodium, migraine diets

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Chopped Thai shrimp salad with garlic-lime dressing from Pinch of Yum
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Shrimp salad in avocado boats

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Print Recipe

• CourseDinner, Lunch

Servings	Prep Time
2 servings	10 minutes

Servings Prep Time 2 servings 10 minutes

Shrimp salad in avocado boats Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CourseDinner, Lunch Servings Prep Time 2 servings 10 minutes Servings Prep Time 2 servings 10 minutes

Ingredients

• 1 tbsp extra virgin olive oil
• 8 ounces shrimp thawed, peeled, and deveined
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 3 tbsp mayonnaise divided use, organic, olive oil or avocado oil if possible
• 1 stalk celery finely chopped
• 1 handful fresh Italian flat-leaf parsley minced
• 1 sprig fresh dill or fennel tops, if available
• 1 avocado ripe, cut in half
• 1/2 limes juiced
• 1 tbsp chile pepper sauce

Servings: servings

Units:MetricUS Imperial

Instructions

1. Heat the olive oil in a large nonstick or cast iron skillet over medium heat until shimmering.
2. Add the shrimp and immediately sprinkle with the garlic powder and smoked paprika.
3. Sauté until golden and firm, about two minutes total. Remove from pan, reserving two-four shrimp for the garnish.
4. Chop the rest of the shrimp and mix with the celery, parsley, dill or fennel if using, and about 1 tbsp mayonnaise. Reserve a little of the herbs for garnish.
5. Fill each avocado half with the mixture, garnish with the reserved shrimp, lime wedges, and sprinkle with extra herbs.
6. Whisk together the remaining mayo, lime juice, and chile pepper sauce. Drizzle over the top. Serve immediately.