By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 4
633 cal · 25 min
Shrimp Remoulade on Avocado Shells
Recipe GLPRaf16acc6a28ba7
A elegant, chilled seafood appetizer or light main course featuring cooked shrimp tossed in a zesty remoulade sauce—a creamy, tangy blend of mayonnaise, Dijon mustard, fresh garlic, and horseradish with bright lemon and vinegar notes. The shrimp mixture is served nestled in creamy avocado halves for a sophisticated, protein-rich dish that's naturally gluten-free and pescatarian.
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Ingredients
1 cup mayonnaise
1/2 cup Dijon mustard
1 shallot, finely diced
2 garlic cloves, minced
1 teaspoon white wine vinegar
1 tablespoon fresh lemon juice
1/4 teaspoon Tabasco sauce, or to taste
1/2 teaspoon sweet paprika
2 tablespoons prepared horseradish, or to taste
2 teaspoons fresh minced parsley
1.25 pounds cooked salad shrimp, deveined
2 ripe avocados, halved and pitted
Directions
In a medium bowl, combine the mayonnaise and Dijon mustard, stirring until well blended.
Fold in the diced shallot, minced garlic, white wine vinegar, fresh lemon juice, Tabasco sauce (add gradually to your preferred heat level), sweet paprika, prepared horseradish, and fresh minced parsley. Stir gently until all ingredients are evenly incorporated.
Add the cooked shrimp to the remoulade sauce and toss gently to coat each piece evenly. Taste and adjust seasonings as needed, adding more horseradish, lemon juice, or Tabasco to your preference.
Cut each avocado in half lengthwise, remove the pit, and carefully scoop out a small amount of flesh to create a shallow well in each half if desired, or simply use the natural cavity.
Divide the shrimp remoulade evenly among the four avocado halves, mounding it gently in each shell. Serve immediately and eat with a spoon, scooping the avocado and shrimp mixture together.
Comments
This hits the regional sweet spot for a Charlotte reader: fresh Gulf shrimp is reliably stocked at Publix, Food Lion, and Harris Teeter year-round, and avocados are a staple everywhere. All pantry ingredients (mayo, mustard, vinegar, hot sauce, paprika) are cheap and standard. The real driver here is ingredient discipline—nothing exotic, nothing that forces a second stop. At roughly $3.50 to $4 per serving, it's restaurant-adjacent pricing but justified for shrimp and avocado. The stated 25 minutes assumes shrimp is thawed and peeled; realistically add 8–10 minutes if starting from frozen or whole shrimp, and another 5 if mincing shallot and garlic by hand. It's a same-night dish—remoulade doesn't reheat well, and avocado oxidizes—so plan to serve it fresh. For a weeknight appetizer or light dinner for two, it works beautifully; feeding four requires confidence with knife work and timing under pressure.
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