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Avocado Shrimp Rolls (Yesss!)

Silvia Bianco
Written by Silvia Bianco

Recently I got back from vacation in Block Island, a small island off the coast of Rhode Island known for their lobster rolls. I craved one when I got home, but didn't have any lobster meat. I did, however, have jumbo shrimp in my freezer.

So I sautéed eight shrimp in a little extra-virgin olive oil and garlic, added some fresh lemon juice, lots of chopped parsley, half an avocado, celery, scallions and some sweet cherry tomatoes. Then I chilled the mix and seasoned with salt and pepper.

This result? Heaven in every bite … better than any lobster roll I ever had! The best part is that this recipe is easy and can be made in minutes.

Avocado Shrimp Rolls

Makes 2 rolls


  • 8 jumbo shrimp, peeled and deveined
  • 1/2 avocado, medium dice
  • 6 to 8 cherry tomatoes, quartered
  • 1 celery stalk, small dice
  • 1 scallion, thinly sliced
  • 2 to 3 Tbsp. extra-virgin olive oil
  • 1 clove garlic, finely chopped
  • 1 Tbsp. finely chopped Italian parsley, stems removed
  • Juice of half lemon
  • Salt and pepper to taste


Defrost, clean and devein shrimp.

Place a small skillet over medium heat, add oil and heat.

Add shrimp and cook until the underside turns pink. Flip and add the garlic to the pan (about a minute or less on each side).

Remove from heat and set aside.

In a small bowl, add all of the remaining ingredients.

Cut shrimp into small bite-sized pieces and add to the bowl. Toss and season to taste.

Chill in the fridge (at least 20 minutes until cold) and serve on rolls, alone, or over greens.

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