This recipe brings a creative twist to the classic shrimp cocktail by pairing it with buttery avocado and serving it in its natural “bowl.” It’s light, flavorful, and rich in healthy fats and protein. With a zesty, tangy sauce and fresh ingredients, it’s a no-cook recipe that comes together quickly and looks beautiful on the plate. Plus, it’s low-carb, gluten-free, and dairy-free.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
large cooked shrimp, peeled and deveined ripe avocados, halved and pitted cherry tomatoes, quartered red onion, finely diced cucumber, diced fresh cilantro, chopped lime juice (freshly squeezed) cocktail sauce (or a mix of ketchup, horseradish, lime juice, and hot sauce) salt black pepper
Directions
In a medium bowl, combine shrimp, cherry tomatoes, red onion, cucumber, and cilantro.
Add cocktail sauce and lime juice to taste. Stir gently to coat the ingredients evenly.
Season with salt and pepper to your preference.
Cut the avocados in half and remove the pits. Scoop out a little extra flesh if needed to make room for the filling (optional).
Spoon the shrimp cocktail mixture into the avocado halves.
Serve immediately, garnished with extra cilantro or a lime wedge if desired.
Servings and timing
This recipe serves 4 (one avocado half per person). Prep time: 15 minutes Cook time: None Total time: 15 minutes
Variations
Spicy Kick: Add diced jalapeño or a splash of hot sauce to the shrimp mixture.
Tropical Twist: Include diced mango or pineapple for a fruity contrast.
Tex-Mex Style: Stir in black beans and corn for a more filling version.
Greek-Inspired: Replace cocktail sauce with a lemony vinaigrette and add diced olives and feta (if not keeping it dairy-free).
Mini Version: Scoop avocado into bite-sized pieces and serve shrimp mixture in small cups for individual appetizers.
Storage/Reheating
These avocado bowls are best enjoyed fresh, as avocado browns quickly after being cut. If prepping in advance, keep the shrimp mixture separate and prepare the avocados just before serving.
Store the shrimp cocktail mixture in an airtight container in the refrigerator for up to 2 days. Do not freeze. No reheating is needed—serve chilled.
FAQs
Can I make this dish ahead of time?
You can prepare the shrimp mixture ahead and refrigerate it. Cut and fill the avocados just before serving for best texture and appearance.
How do I keep avocados from browning?
Toss the avocado with lime juice or lemon juice after cutting. If prepping early, store tightly wrapped with plastic directly against the surface.
What kind of shrimp should I use?
Use medium or large cooked shrimp. Fresh or thawed frozen shrimp work equally well as long as they’re peeled and deveined.
Can I use store-bought cocktail sauce?
Yes, store-bought works well, or you can make your own with ketchup, horseradish, lime juice, and hot sauce.
Is this recipe spicy?
Not by default, but you can make it spicy by adding jalapeño or hot sauce to the shrimp mixture.
Can I chop the avocado and mix it in instead?
Yes, you can dice the avocado and toss it with the shrimp cocktail mixture to serve in bowls or cups instead of halves.
What goes well with shrimp cocktail avocado bowls?
Serve with tortilla chips, crackers, or on a bed of greens for a more filling meal.
Is this gluten-free?
Yes, all ingredients are naturally gluten-free. Just ensure any store-bought sauces are certified gluten-free if needed.
Can I use small shrimp?
Yes, chopped small shrimp work well and are easier to spoon into the avocado halves.
What can I do with leftover filling?
Use leftover shrimp cocktail mixture as a taco or wrap filling, or spoon over a salad.
Conclusion
Shrimp Cocktail in Avocado Bowls is a light, elegant, and flavorful dish that’s perfect for entertaining or enjoying as a refreshing meal. With minimal prep and maximum flavor, these avocado bowls offer a visually stunning and delicious way to enjoy a seafood favorite. Wholesome, quick, and versatile, this recipe is sure to impress.
Shrimp Cocktail in Avocado Bowls is a refreshing and elegant appetizer featuring chilled shrimp cocktail served inside creamy avocado halves. With zesty flavors and vibrant colors, this no-cook dish is perfect for summer meals, parties, or light starters.
Author:Catherine
Prep Time:15 minutes
Cook Time:0 minutes
Total Time:15 minutes
Yield:4 servings (1 avocado half per person)
Category:Appetizer
Method:No-Cook
Cuisine:American
Diet:Gluten Free
Ingredients
1 lb large cooked shrimp, peeled and deveined
2 ripe avocados, halved and pitted
1/2 cup cherry tomatoes, quartered
1/4 cup red onion, finely diced
1/3 cup cucumber, diced
2 tbsp fresh cilantro, chopped
3 tbsp lime juice (freshly squeezed)
1/3 cup cocktail sauce (or mix of ketchup, horseradish, lime juice, and hot sauce)
Salt, to taste
Black pepper, to taste
Instructions
In a medium bowl, combine shrimp, cherry tomatoes, red onion, cucumber, and cilantro.
Add cocktail sauce and lime juice. Stir gently to coat all ingredients evenly.
Season with salt and pepper to taste.
Cut avocados in half, remove pits, and scoop a bit of flesh if needed to make room.
Spoon the shrimp cocktail mixture into each avocado half.
Serve immediately, garnished with extra cilantro or lime wedges if desired.
Notes
Prepare shrimp mixture ahead, but fill avocados just before serving to avoid browning.Toss avocado with lime juice to slow browning if prepping slightly in advance.Customize the heat by adding jalapeño or hot sauce.Use chopped small shrimp for easier scooping and eating.Leftover filling can be used in tacos, wraps, or salads.
