Bayou Shrimp Salad with Avocado

This post is sponsored by Bolner’s Fiesta Brand.

Lately, I have been trying to meal prep a few more weekly lunch options.  I have been noticing that Maddie and the Cowboy often skip breakfast so when they come in for lunch they are just ravenous!  Well, sandwiches and lettuce wraps only go so far around here and it’s great to have ready to go options in the fridge.  This week Bayou Shrimp Salad is it!  Tender, sweet shrimp in a spicy, Cajun style sauce served up in an avocado boat…it’s the perfect mix of textures and a new, cool option for these warm days leading into Fall!  One bite and your won’t be able to stop!

Bayou Shrimp Salad

Back in my days of working for a nonprofit, I had a friend and consultant named Jeep.  He was a retired fundraiser in his late 70’s who volunteered to spend time with me, lending his expertise to the organization where we needed it.  He was full of colorful stories and we quickly became good friends.  He would often invite me over to the house to sit in the driveway with him and shoot the breeze while he a glass of his newest craft beer…usually after he mowed the grass.  He was a character!

Late in the summer, a few years ago, he invited me over to the house for lunch meeting because our offices were under construction.  Needless to say, I was a little leery about what we were going to be eating…I thought maybe he picked up some take out or his wife had cooked up a meal.  Nope, it was all Jeep.  He prepared lunch himself and I was pleasantly surprised when he served up a delicious and simple shrimp salad.  I could have eaten my weight in that stuff!  That evening when I went home, I was still talking about that shrimp salad and inspired to create my own version!

Bayou Shrimp Salad

I often think about Jeep and that lunch he made me.  Everything was simple and just full of flavor…a lot like him!

Bayou Shrimp Salad, thanks to Bolner’s Fiesta Brand Cajun All Seasoning, is full of the spicy flavors of Louisiana! Gluten and MSG free, it’s a versatile seasoning blend to have on hand and it has a ton of uses from seafood and steak to veggies!  When your looking to spice things up in the food department…this it exactly what you need!  Check to see if its available at your local grocery or your can order it online here!

Served up in an avocado boat if you’re feeling fancy or entertaining, wrapped in crisp cool lettuce leaves or served up with cucumber slices as dippers you just can’t go wrong with this shrimp salad!  The avocado adds amazing texture to the salad so if you don’t have time for an avocado boat just cube it up and mix it in before serving or spoon the salad over the peeled avocado half…no boat making necessary!

Bayou Shrimp Salad

Bayou Shrimp Salad is the perfect thing to refuel after a morning of hard work out on the ranch.  So simple and quick to put together, it’s great for meal prep!  Pack it in your lunch for work or serve it up as a quick dinner after a busy day at work!  Hosting a luncheon or shower…this shrimp salad would be the talk of the event!  Super easy to prep in advance!

Bayou Shrimp Salad  

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Bayou Shrimp Salad with Avocado

Tender, sweet shrimp in a spicy, Cajun style sauce served up with avocado…it’s the perfect mix of textures and a new cool option for these warm days leading into Fall!  Low carb, keto and gluten free!
Prep Time15 minutes
Course: Main Course, Salad, Snack
Keyword: avocado, cajun, gluten free, keto, LCHF, low carb, shrimp, shrimp salad
Servings: 4
Calories: 493kcal


  • 1 lb. shrimp (21/25) fresh or thawed**
  • 3 Tbsp. Fiesta Cajun All Seasoning
  • 1 lemon
  • 8 cups water
  • 1/2 cup celery, finely diced
  • 2 scallions, thinly sliced
  • 2 avocados halved for boats** or diced

For the Sauce

  • 1/2 cup mayonnaise your favorite
  • 1 tsp. hot sauce, Louisiana or Tabasco
  • 2 1/2 tsp. brown mustard
  • 1/2 tsp. Worcestershire sauce, gluten free
  • 1/2 tsp. Fiesta Cajun All Seasoning
  • 1 tbsp. fresh lemon juice
  • 1/8 tsp. granulated garlic


For the Sauce

  • Combine mayonnaise and next 6 sauce ingredients to a small bowl and stir to combine.  Cover and place mixture in fridge till your ready to use.

To Boil the Shrimp

  • In a 3.5 qt. sauce pan combine 8 cups water and 3 Tbsp seasoning.  Juice the whole lemon into the water and add the lemons as well.  Bring this mixture to a boil over medium heat and let it boil for 5 minutes.  Add the shrimp and simmer for 2 -3 minutes or just until shrimp are pink and done...don't over cook. Drain the shrimp and transfer to a bowl of ice to cool them down and stop the cooking.  Once cool, peel the shrimp removing the tails and devein.**  you can leave the shrimp whole or cut in half...I left the small ones whole and halved the others.

To Assemble the Salad

  • In a medium bowl, combine boiled, cooled shrimp, celery, scallion and sauce.  If not serving on avocado boats, add diced avocado here.  Toss gently to combine and serve on lettuce leaves or just eat straight up!  If preparing in advance, don't add avocado until ready to serve.
    If serving on avocado halves or boats, spoon salad over the avocado half or pile up in the avocado boat and serve with a lemon wedge!  Need to know how to make an avocado boat...see the recipe notes!


**Fresh shrimp are nowhere to be found up here in the middle of nowhere, so I used frozen wild caught shrimp with the peel on that were deviened, which was really convenient.  I like boiling shrimp with the shell on, but if its more convenient you can peel and devien the shrimp before boiling...Just be sure not to overcook!
Making avocado boats is so simple, but you need ripe and firm avocados which can be hard to find.  Not worried about presentation or is your avocado too ripe, just spoon the salad over the peeled avocado half!
**To make avocado boats, cut the whole avocados in half lengthwise.  Remove the seed.  Carefully remove the skin from the avocado half.  The avocado is easier to handle and peel if firm and ripe.  Turn the peeled half over and slice off a little of rounded portion, just enough for it to sit flat on a plate.  Turn the half back over and starting with the area where the seed was, using a teaspoon scoop out some of the avocado to make room for the much you remove will depend on the size of your avocado.  I typically remove 2-3 teaspoons worth but you just want a small indention.  Place the avocado boat on a plate seed side up and just pile the shrimp salad up over the avocado half!  


Calories: 493kcal | Carbohydrates: 13g | Protein: 26g | Fat: 38g | Sodium: 1141mg | Potassium: 687mg | Fiber: 8g | Sugar: 2g | Calcium: 216mg | Iron: 3.6mg

Nutrition facts are approximate and will vary depending on the ingredients used. Carbs from sugar alcohols have been excluded since they have shown to have no impact on blood sugar.

Tried this recipe?Take a photo, post and mention @texasgranolagirl or tag #texasgranolagirl!

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