Shrimp Avocado Sandwich
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.
For 4 servings
- 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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Chill the shrimp salad for 15 minutes before assembling for a cleaner, more cohesive texture.
- 2Use ripe but firm avocados so they hold their shape when sliced and layered.
- 3Rinse the cooked shrimp under cold water immediately to stop carryover cooking and keep them tender.
- 4Toast the bread until deep golden to create a firm base that won't get soggy from the creamy filling.
- 5Pat the chopped shrimp thoroughly dry with paper towels so the dressing clings without becoming watery.
- 6If making ahead, store the shrimp salad and avocado slices separately to prevent the avocado from turning brown.
Adapt it for your goals.
Spicy
Add 1/2 teaspoon of sriracha or a pinch of cayenne pepper to the dressing for a warm kick that complements the creamy avocado.
herb swapHerb swap
Replace fresh dill with equal amounts of fresh tarragon or basil for a different aromatic profile that still pairs beautifully with shrimp and lemon.
low carbLow-carb
Serve the shrimp avocado salad in crisp butter lettuce cups instead of bread for a light, gluten-free option that still delivers all the flavours.
protein boostProtein boost
Add a handful of cooked, crumbled bacon or a sliced hard-boiled egg to the assembly for extra richness and protein.
dairy freeDairy-free
Substitute the Greek yogurt and mayonnaise with a plant-based yogurt and vegan mayo for a fully dairy-free version that remains creamy and tangy.
Why this is on our healthy list.
Rich in Omega-3s
Shrimp provide a good source of omega-3 fatty acids, which support heart and brain health.
High in Vitamin E and Healthy Fats
Avocado delivers monounsaturated fats and vitamin E, promoting skin health and helping your body absorb fat-soluble nutrients.
Protein-Packed
With 500g of shrimp, this sandwich delivers a substantial amount of high-quality lean protein for muscle repair and satiety.
Good Source of Calcium and Probiotics
The Greek yogurt and celery add calcium and gut-friendly probiotics, plus fiber from the vegetables and avocado.
Frequently asked questions
Yes, thaw them fully in the refrigerator overnight, then pat very dry before boiling to avoid excess water in the dressing.
