Shrimp Avocado Sandwiches Recipes

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SHRIMP AND AVOCADO SANDWICHES



Shrimp and Avocado Sandwiches image

Time 10m

Yield 2 servings

Number Of Ingredients 6

1 small to medium, ripe avocado
Salt, white pepper and lemon juice to taste
4 slices whole-wheat bread
100 grams hand-peeled shrimp
2 Tbsp. light mayonnaise
1/2 cup organic mixed salad greens

Steps:

  • Peel the avocado and place the flesh in a bowl. Using the back of a spoon, coarsely mash the flesh and season with salt, pepper, and lemon juice. Spread the mixture on one side of two of the bread slices. Top with shrimp and lettuce. Spread one side of the remaining two bread slices with the mayonnaise. Set those bread slices, mayonnaise side down, on top of the sandwich. Cut in half or quarters before serving.

AVOCADO AND SHRIMP SANDWICH TOAST



Avocado and Shrimp Sandwich Toast image

A healthy and delicious sandwich toast with a shrimp filling coupled with an avocado spread. I've also added more vegetables which makes this sandwich a healthy meal for lunch.

Provided by Pearl Ishizaki

Categories     Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 13

100 g shrimp
1 teaspoon cornstarch
1 teaspoon sake
1 avocado
1 tablespoon lemon juice
1 teaspoon extra virgin olive oil
1 pinch salt
1 pinch pepper
1/2 tomatoes
1 -2 green lettuce
4 slices bread
30 g cheese
1 tablespoon olive oil

Steps:

  • Put the shrimps in a microwave-safe bowl then add a pinch of salt and a pinch of pepper. Add a teaspoon of cornstarch and a teaspoon of sake then mix well. Cover the bowl or wrap it with a microwave-safe cling wrap then cook in the microwave for 2 minutes using 600W.
  • Put the avocado in a bowl then mash using a fork. Squeeze out the juice from half of a lemon or about 1 tablespoon of lemon juice onto the avocado to prevent it from browning. Add a teaspoon of extra virgin olive oil and then season it with a pinch of salt and pepper. Mix the ingredients well until well-combined.
  • Wash and then dry the green lettuce then tear it into smaller pieces about the size of the sliced bread.
  • Slice the tomato thinly then place on top of a paper towel. The kitchen paper will absorb the excess liquid from the tomatoes. Let the paper towel absorb the liquid for about 10 minutes.
  • Place the green lettuce on top of 2 slices of bread then add a slice of tomato. Spread the avocado mixture evenly on top of the tomato. Add some cheese on top. Arrange the shrimps evenly on top. Add some more cheese then sprinkle with a pinch of pepper.
  • Preheat your sandwich maker.
  • Toast it until it is brown and crispy which usually takes about 5 minutes.

Nutrition Facts : Calories 471.8, Fat 29.6, SaturatedFat 6.1, Cholesterol 72.6, Sodium 770.8, Carbohydrate 38.6, Fiber 8.4, Sugar 3.8, Protein 15.9

SHRIMP AND AVOCADO TZATZIKI POCKETS



Shrimp and Avocado Tzatziki Pockets image

Simple pita pockets or lettuce leaves, stuffed with a creamy, tangy, shrimp and avocado filling makes for a great meal!

Provided by A Day In the Kitchen

Categories     Seafood     Shellfish     Shrimp

Time 50m

Yield 4

Number Of Ingredients 14

12 cooked shrimp, chilled
1 ripe avocado, cut into small chunks
⅓ cup Greek yogurt
¼ cup finely chopped cucumber
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
2 teaspoons lemon juice
1 teaspoon lemon zest
½ teaspoon salt
¼ teaspoon chopped fresh dill
¼ teaspoon chopped fresh parsley
freshly ground black pepper to taste
4 pita bread rounds, halved
1 teaspoon sliced almonds

Steps:

  • Cut cooked shrimp into small pieces and mix with avocado in a bowl. Set aside in the refrigerator.
  • Combine yogurt, cucumber, oil, garlic, lemon juice, lemon zest, salt, dill, parsley, and pepper in a bowl and mix well. Chill for at least 30 minutes.
  • Mix shrimp and avocado in tzatziki dip gently. Divide mixture among pita pockets. Top with sliced almonds.

Nutrition Facts : Calories 321 calories, Carbohydrate 33.7 g, Cholesterol 33 mg, Fat 16.8 g, Fiber 4.7 g, Protein 9.9 g, SaturatedFat 3 g, Sodium 607 mg, Sugar 1.8 g

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