Shrimp & Avocado Salad Recipe

Dazzle the guests at your wedding shower or next gathering with this delicious and simple Shrimp & Avocado Salad.
  • Ready in: 25 minutes
  • Prep time: 20 minutes
  • Chill/Cook time: 5 minutes
  • By:
  • Servings: 12 (½ cup) servings

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  • 1 cup frozen corn, thawed and drained
  • ½ cup mayonnaise
  • ½ cup buttermilk
  • 2 (6 ounce) packages frozen cooked salad shrimp, thawed & drained
  • 2 ripe avocados, pitted, peeled and chopped
  • 2 medium tomatoes, seeded and chopped
  • ½ cup diced red onion
  • 4 slices bacon, cooked and crumbled
  • Fresh dill sprigs, optional

cooking methods

  • Stovetop


  1. Dry corn in clean paper towels. In large skillet over high heat, sautè corn until browned. Cool.
  2. In large bowl, combine Dill Pickle Dip Mix, mayonnaise and buttermilk; whisk until well combined and smooth.
  3. Add cooled corn, shrimp, avocado, tomato and red onion to dressing. Toss to combine well. Refrigerate until ready to serve, up to overnight.
  4. To serve, add bacon to salad and divide among mason jars. Garnish with fresh dill sprigs, if desired.
Makes 12 (#189; cup) servings.

Tip: Serve in 12 quarter-pint mason jars (4 ounce jelly jars).

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Rated 4 out of 5 by from Amazing Shrimp Salad Made this for a TS presentation, it was quick and easy and everyone raved about it!
Date published: 2016-05-18
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