Shrimp Salad in Avocado Boats | Recipe Renovator | Gluten-free, paleo, grain-free, nut-free

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

Shrimp Salad in Avocado Boats | Recipe Renovator | Gluten-free, paleo, grain-free, nut-free

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Shrimp Salad in Avocado Boats | Recipe Renovator | Gluten-free, paleo, grain-free, nut-free

Shrimp salad in avocado boats

5 from 1 vote
Prep Time 10 mins
Total Time 10 mins
Course Dinner, Lunch
Cuisine American
Servings 2 servings

Ingredients
  

  • 1 tbsp olive oil (extra virgin)
  • 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 Italian flat-leaf parsley (fresh) minced
  • 1 sprig dill (fresh) or fennel tops, if available
  • 1 avocado ripe, cut in half
  • 1/2 limes juiced
  • 1 tbsp chili pepper sauce

Instructions
 

  • Heat the olive oil in a large nonstick or cast iron skillet over medium heat until shimmering.
  • Add the shrimp and immediately sprinkle with the garlic powder and smoked paprika.
  • Sauté until golden and firm, about two minutes total. Remove from pan, reserving two-four shrimp for the garnish.
  • 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.
  • Fill each avocado half with the mixture, garnish with the reserved shrimp, lime wedges, and sprinkle with extra herbs.
  • Whisk together the remaining mayo, lime juice, and chile pepper sauce. Drizzle over the top. Serve immediately.