Reviewed: Sep. 12, 2009

This was a quick & easy refreshing, healthy lunch. I got bags of salad shrimp on sale at the grocery and they were pretty tiny which made the dressing amount seem like a little too much but the extra dressing worked well for the avocado & lettuce. I've been looking for easy small portion lunch meals like this since I've started working from home.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Rachel

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 8, 2009

Neither hubs nor I enjoyed this. Unlike the description of the salad, there IS no "combination" of flavors. The ingredients in the dressing never blended together to create a cohesive whole. The recipe calls for far too much Worcestershire and even after cutting it by more than half it was still way too much. The dressing itself tasted of basically nothing more than mayonnaise and chili sauce. In addition, there was so MUCH of the sauce that it was just a bunch of goosh that all but obliterated the taste of the shrimp, even after more than doubling the shrimp to compensate. While this was a pretty salad, it unfortunately wasn't to our liking. There is just too much wrong with this recipe, other than using a different dressing entirely, to offer any helpful suggestions to improve it.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 29, 2007

WOW...I can't say enough about this recipe. I followed the recipe exactly except I cut up the avocados into the salad and just piled the shrimp on the lettuce. The dressing was tasted delicious (we loved how spicy it was), but next time I will try half mayo/half sour cream. This is a good recipe if you want to impress people!!!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 4, 2007

Very yummy! I used salad shrimp and the fake crab meat. As other people have already stated I used the avocado in the salad. The presentation was very nice. I will be making this again.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

MICHBAILEY

Cooking Level: Expert

Home Town: Beaumont, Texas, USA

Living In: Dayton, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 23, 2007

I just tried this recipe and it is yummy! I too used only half of the worcestershire sauce. Since I love spicy food, I added more chili sauce and a little more lemon juice for more tang.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Dree

Cooking Level: Intermediate

Home Town: Kuala Lumpur, Kuala Lumpur, Malaysia

Living In: White Rock, British Columbia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 4, 2006

Loved it.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

POTARI

Home Town: San Jose, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 21, 2006

I put the paprika in the dressing...nice taste

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

kwigs

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 16, 2006

I was looking for a shrimp and avocado salad reminiscent of a salad i had in France, but this was the closest recipe to it, so i needed to get sold on something a little spicy. I looked at another recipe (Remoulade Sauce a la New Orleans) for the sauce on this site as well, and used this recipe + 1 Tbsp. Creole mustard and 1 Tbsp. lemon juice in in the sauce as the other recipe called for. The mustard and lemon juice added flavor and it was delicious, but possibly not thick enough. Try adding all the called for ingred. and then testing it with mustard and lemon juice. I also just sliced the avocados and placed the shrimp mixture on top of them for ease. Also, make sure you dry your shrimp very well.

Was this review helpful? [ YES ]
12 users found this review helpful

Reviewer:

SM

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 11, 2005

I love spicy stuff, but found this a little too spicy. Next time Ill stick to 1T chili sauce (I used the oriental chili sauce for the garlic and touch of heat)

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

NYPD K9 COP

Cooking Level: Expert

Living In: New York, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 22, 2005

not bad, but was expecting something a bit more exciting...

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Christina

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 21, 2005

Very nice recipe, similar to a shrimp/avocado salad I had in New Orleans with a few changes. Tossed the chopped lettuce leaves with a bit of lemon juice/spritz of oil and S&P. I halved the avocados and placed the lettuce inside. I squeezed some lemon on the shrimp and mixed with the dressing....but I cut the worcestershire sauce down to 3/4 tsp and added 3/4 tsp. of crystal hotsauce.(my favorite) but Franks or any other would work great and amount added could be to taste. Placed the shrimp mixture on top of the lettuce. Little spice/heat in each bite with the cool lettuce and avocado. It was delicious and thanks Inga for a great base recipe.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

ELEGANTKEY

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 15, 2005

I made this today along with a chicken salad for lunch after our Sunday morning worship. Everyone loved it and there was none left. I made a bed of romaine lettuce from my garden and sliced the avacado because my husband hates it, then I put dobbs of the salad between the slices! It looked beautiful and my man could avoid what he didn't like. The sauce was PERFECT, although I did have to add some large cooked shrimp to give it a "shrimp" taste. Frozen salad shrimp have NO taste at all. Anyway, it was gone and I didn't get to have any at all. I did,however, have my share when I made it so I knew it was good. I would make it again, but not use salad shrimp and not serve it to my husband because it would definitely be great served in the half of an avacado!!! A ladies only luncheon dish....

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

LWAGAR

Cooking Level: Expert

Home Town: Centerport, New York, USA

Living In: Springfield, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 11, 2005

I made this recipe for a salad entree at a dinner party last weekend. It was excellent. I used the suggestion from another review and doubled the shrimp while cutting back on the worcestershire. I will definitely make this again.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

BARBARA MORENUS

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 7, 2005

This was wonderfully easy and so tasty too! I did add a little horseradish to spice it up even more. And I happened to have some awesome garlic chives in my garden.

Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

FLAXIN1

Cooking Level: Expert

Living In: Simi Valley, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 24, 2005

Great recipe, easy to prepare with a very nice presentation. The sauce was really good, I still use it as a dipping sauce for other dishes.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

MrsAdams

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 15, 2004

Something was a little off... didn't taste bad but wasn't great either. I didn't care for the dressing, a store-bought Louie dressing is much better.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

JD

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 7, 2001

Everyone loved the salad and thought the presentation was beautiful. I halved the Worcestershir sauce and doubled the amount of shrimp, and was very pleased with the results!

Was this review helpful? [ YES ]
19 users found this review helpful

Reviewer:

cdagirl

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 24, 2000

I prepared this salad for a Mother's Day lunch. My brother, who is an outstanding cook and a real critic, replied to my question: "What do you think this recipe needs?". . ."Just make more of it," he replied. It's a snap to prepare and was enjoyed by everyone from ages three through 79.

Was this review helpful? [ YES ]
20 users found this review helpful

Reviewer:

WANDA VIRDEN

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Shrimp and Avocado Salad

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!