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This is a refreshing appetizer recipe that’s perfect in summer months or for when you just want a light starter that tastes fresh and full of flavor! It’s a simple recipe, but it definitely packs a punch (even more so if you add some red pepper flakes!) and presents delightfully when served in the actual avocado. You could use this recipe at a cookout, as a quick lunch, or at a cocktail party — and you won’t be pulling your hair out because of any complicated directions or ingredients. Make this and feel your stress melt away — now all you need is a hammock and a cocktail to really make this special. For now, this salad does a great job on its own!

Avocado Shrimp Salad Bowls

Serves 6


  • 1 pound cocktail shrimp, peeled, de-veined and cooked
  • 2 large, ripe mangoes, peeled and cubed
  • 3 large, ripe avocados, halved and pitted
  • 1 lemon
  • 1/3 cup cilantro, chopped
  • 1/4 cup mayonnaise
  • 1/4 cup freshly squeezed lime juice
  • kosher salt and freshly ground pepper, to taste


  1. Take your pitted avocados and scoop out a portion of the centers into a medium bowl, making sure to leave a 1/4-inch border of avocado meat for the salad to rest in.
  2. Drizzle lemon juice over the scooped out avocados so they don’t brown.
  3. Add cubed mango to the scooped out avocado.
  4. Dice cooked shrimp and set aside.
  5. In a small bowl, combine mayonnaise and lime juice and whisk together.
  6. Stir in cilantro and season with salt and pepper. Taste and adjust seasoning, if necessary.
  7. Pour dressing over avocado and mango mixture and toss together. Refrigerate 30 minutes.
  8. Serve by spooning chilled salad into avocadoes and topping with shrimp.

Recipe adapted from My Recipes

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