Description
This Shrimp Cocktail in Avocado Bowl is a fresh and vibrant appetizer combining creamy avocado halves with a flavorful shrimp cocktail sauce. Ready in just 8 minutes, it’s perfect for a quick and elegant dish that balances tangy, spicy, and savory flavors with the natural buttery texture of avocado.
Ingredients
Avocado Bowl
- 2 avocados (cut in half lengthwise and pitted)
- ½ lemon
Shrimp Cocktail Sauce and Mix
- ¼ cup ketchup
- ¼ cup mayonnaise
- 2 teaspoons soy sauce
- 1 teaspoon sriracha
- 1 teaspoon ground ginger
- ¼ teaspoon salt
- 1 pound cooked small shrimp (tails off)
Instructions
- Prepare the Sauce: In a medium bowl, whisk together the ketchup, mayonnaise, soy sauce, sriracha, ground ginger, and salt until the sauce is smooth and fully combined.
- Toss Shrimp with Sauce: Add the cooked shrimp to the cocktail sauce bowl, gently tossing to ensure each shrimp is evenly coated with the flavorful mixture.
- Prepare Avocado Bowl: Carefully scoop out a small portion of the flesh from each avocado half to enlarge the cavity, reserving the scooped avocado for another use. Squeeze the juice of half a lemon over the avocado halves to prevent browning and add a bright flavor.
- Assemble and Serve: Spoon the shrimp cocktail mixture into the hollowed centers of the avocado halves, filling them generously. Serve immediately to enjoy the freshness and contrasting textures.
Notes
- To keep avocados from browning longer, squeeze fresh lemon juice and serve promptly.
- Use cooked and peeled small shrimp for the best texture and ease of eating.
- Adjust sriracha quantity to control the spice level according to taste.
- The scooped avocado can be used for guacamole, salads, or smoothies to avoid waste.
- This recipe is best served chilled or at room temperature, not heated.
