Recipe courtesy of Food Network

Avocado Shrimp Rolls

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  • Level: Intermediate
  • Total: 40 min
  • Prep: 30 min
  • Cook: 10 min
  • Yield: 6 servings
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1 1/2 pounds Poached Shrimp, cut in 1/2 lengthwise, recipe follows

Tarragon Mayonnaise, recipe follows

1/4 cup finely diced fennel

6 rolls

1/4 cup butter, softened

1 avocado, sliced, see Cook's Note*

Preheat broiler.

Poached Shrimp:

1 1/2 pounds raw shrimp, peeled, deveined, tail removed

Kosher salt

6 black peppercorns, whole

Tarragon Mayonnaise:

2 egg yolks

1 tablespoon Dijon mustard

2 tablespoons lemon juice

1 cup vegetable oil

1 teaspoon kosher salt

1 teaspoon chopped fresh tarragon leaves


  1. Combine shrimp, mayonnaise, and fennel in a medium bowl.
  2. Cut a V-shaped opening in the top of a long roll. Butter each roll. Place the 6 rolls, buttered side up, on a baking sheet. Place under the broiler and cook until just golden.
  3. Place a layer of avocado on the rolls and top with shrimp salad. Serve immediately.

Poached Shrimp:

  1. Bring a large saucepot of water to just below a simmer. Season the water heavily with salt and drop in the peppercorns; the water should taste salty like seawater. Immerse the shrimp into the hot water. Simmer for 1 to 2 minutes or until the shrimp are opaque throughout. Remove from water and chill immediately until completely cool.

Tarragon Mayonnaise:

  1. Whisk the egg yolks, Dijon mustard, and lemon juice in a small stainless-steel bowl. Add the vegetable oil in a very, very slow stream, whisking to emulsify. Stir in the salt and tarragon.

Cook’s Note

Keep avocados from browning by keeping plastic wrap directly on the slices for up to 30 minutes before using