I picked up frozen precooked shrimp a couple of months ago and am finally getting around to trying some recipes. The first was fairly simple, it was the combination of ingredients that interested me. I love cucumbers, I eat them often. I also love avocado and shrimp. Combining them with a simple cocktail sauce sounded like a good way to start my personal shrimp fest!
I’d thawed the shrimp and pinched off the tails. I also removed a few bits of black vein they’d left behind. So nasty but fairy easy cleanup. I rinsed them again well and put them into a covered container in the fridge until dinner.
In the meantime I peeled and diced up half of a cucumber and placed it in another container.
Finally I peeled and diced half of an avocado and tossed it with some lime juice to keep it fresh. The other half of cucumber and the rest of the avocado went to my P.S. who was grilling burgers for dinner.
I mixed up some cocktail sauce and added half of the shrimp, the avocado and the cucumber to a bowl with half of the sauce. I mixed well and put it into a pretty glass bowl. It would be my side dish with a grilled burger for supper. My P.S. was eating some Bush’s chipotle baked beans and I wanted to skip that burn.
I mixed the other half of the cocktail sauce with the other half of the shrimp and put it into a covered container for the next day.
I liked this combination of flavors! The creaminess of the avocado and the crunchiness of the cucumbers went well with the shrimp and sauce. I could have eaten it as a meal in itself, actually. No burger was really necessary but I hadn’t eaten much all day so I did manage to snarf it down as well.
The next day I enjoyed the shrimp and cocktail sauce for lunch. I could have added avocado and cucumber again but I’d have half of each to get rid of because my P.S. wasn’t home for lunch. I’d eat avocado more often if I could eat the whole thing and not waste half!
Avocado and Shrimp Salad
Serve this tasty shrimp salad as an appetizer or part of a light meal. Makes 2 large servings or 4 smaller ones.
- 1 lb frozen cooked shrimp; 41 to 50 count size
- 1 cup cucumber; diced
- 1 tablespoon lime juice
- 1 avocado; diced
- 1 cup ketchup
- 1/4 cup chili sauce (I used bottled this time)
- 1 teaspoon ground horseradish (not the cream sauce kind)
- 1 teaspoon lemon juice
- 1 teaspoon Worcestershire sauce
In a small container stir avocado and lime juice together.
In a separate bowl stir cocktail sauce ingredients until well mixed. Add to shrimp and stir to coat evenly.
Add avocado and cucumber to bowl with shrimp and stir well. Store in fridge until ready to serve. Will last 2-3 days in refrigerator.