Shrimp & Avocado Recipe

Prepare shrimp

If using precooked shrimp, rinse under cold water and pat dry. If raw, poach in simmering salted water for 2–3 minutes until opaque, then immediately transfer to an ice bath and drain. Trim tails if desired. Pat shrimp dry and set aside.

Make cocktail dressing

In a small bowl whisk together mayonnaise, ketchup, lemon juice, Worcestershire sauce, hot sauce (if using), salt and pepper until smooth. Taste and adjust seasoning — add more lemon for brightness or hot sauce for heat.

Toss 8 of the shrimp with about 2 tablespoons of the dressing to coat lightly; reserve remaining dressing for serving. Keep 4 whole or halved shrimp for garnish.

Prepare avocado

Halve the avocado, remove pit, and scoop flesh into a bowl. Add lime juice and sea salt. For a chunky salad-style, roughly mash with a fork leaving some texture. For a smoother mousse, mash until nearly smooth. Taste and adjust lime and salt.

Prepare cucumber

Peel if desired and cut the half cucumber into very thin matchsticks or small dice (about 1/4" pieces). Pat cucumber pieces dry on paper towel to remove excess moisture so they don’t water down the avocado.

Fold the cucumber into the mashed avocado gently so pieces stay distinct. If using sesame seeds, fold them in now or sprinkle on top at plating.

Prepare nori cups or strips

For nori cups: cut each nori sheet into 4 squares. Lightly toast each square over a low flame (or in a dry skillet) for 1–2 seconds per side to make them crisp. Immediately press each warm square into the cavity of a small muffin tin or ramekin to form a cup shape; let cool. For simple strips: cut nori into 1" wide strips for wrapping or lining a serving plate.

Assemble

Spoon a generous tablespoon of the avocado-cucumber mixture into each nori cup (or onto a small strip of nori if plating as a roll). Top with 2 lightly dressed shrimp per cup (reserve garnish shrimp for top). Drizzle a little of the reserved cocktail dressing over the shrimp (about 1/2 tsp per cup).

Garnish each portion with a halved or whole reserved shrimp, a sprinkle of toasted sesame seeds or microgreens, and a small squeeze of lemon or lime. Serve immediately so nori stays crisp. Provide extra dressing and lemon wedges at the side.