Shrimp Avocado Sandwich

Name: Shrimp Avocado Sandwich
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: american
Ingredients: 500 g shrimp (medium, peeled and deveined, tails removed); 2 pcs avocado (medium, ripe, sliced); 8 slices bread (sourdough or whole wheat, toasted); 0.25 cup yogurt (Greek-style, plain); 2 tbsp mayonnaise; 1 tbsp lemon juice (freshly squeezed); 1 pcs celery (stalk, finely diced); 0.25 cup red onion (finely minced); 2 tbsp fresh dill (chopped); 1 pinch salt (for boiling water); 1 pinch black pepper (freshly ground); 4 pcs lettuce (large butter lettuce or romaine leaves); 4 cup water (for boiling shrimp)

RATING

4.6/5(98)

TASTE SCORE

8/10

Plump, juicy shrimp tossed in a zesty, creamy dressing and piled onto toasted bread with creamy avocado slices. This fresh and satisfying sandwich comes together in minutes for a quick lunch or light dinner that feels both indulgent and refreshing.

PREP

10m

COOK

SERVES

1 PIECE

442 cal

SERVINGS

METHOD · 4 STEPS

boil · ~5 min
Boil the shrimp.
1.In a saucepan, bring 4 cups of water and a pinch of salt to a rolling boil.
2.Add the peeled shrimp and cook until pink and opaque, about 2-3 minutes.
3.Drain immediately in a colander and rinse briefly with cold water to stop the cooking.
4.Pat the shrimp dry with paper towels. Chop roughly into bite-sized pieces.
TIPDon't overcook the shrimp — they should just curl into a 'C' shape. If they curl into a tight 'O', they are overdone.
mix · ~5 min
Make the creamy shrimp salad.
1.In a medium mixing bowl, combine the Greek yogurt, mayonnaise, and lemon juice.
2.Stir in the finely diced celery, minced red onion, and chopped fresh dill.
3.Season with a pinch of salt and a pinch of black pepper. Mix until well combined.
4.Fold the chopped shrimp into the dressing. Stir gently to coat evenly.
prep · ~3 min
Toast the bread and slice the avocado.
1.Toast the bread slices until golden and crisp.
2.Cut the avocado in half, remove the pit, and slice thinly. Fan the slices gently.
TIPA squeeze of extra lemon juice brushed over the avocado slices keeps them from browning before you assemble.
assemble · ~2 min
Assemble the sandwiches.
1.Lay 4 slices of toasted bread on a clean surface. Place a lettuce leaf on each.
2.Spoon the shrimp salad generously over the lettuce.
3.Fan the avocado slices on top of the shrimp salad.
4.Top with the remaining bread slices. Press down gently, cut in half, and serve immediately.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Chill the shrimp salad for 15 minutes before assembling for a cleaner, more cohesive texture.
2
Use ripe but firm avocados so they hold their shape when sliced and layered.
3
Rinse the cooked shrimp under cold water immediately to stop carryover cooking and keep them tender.
4
Toast the bread until deep golden to create a firm base that won't get soggy from the creamy filling.
5
Pat the chopped shrimp thoroughly dry with paper towels so the dressing clings without becoming watery.
6
If making ahead, store the shrimp salad and avocado slices separately to prevent the avocado from turning brown.

RECIPE VARIATIONS