Mexican Shrimp Roll w/Avocado Mayo

Mexican Shrimp Roll w/Avocado Mayo

This recipe is a twist on the concept of a classic New England-Style Lobster Roll. Using Mexican-inspired ingredients, we combined juicy, pan-seared, jumbo shrimp with avocado-cilantro mayonnaise, sliced jalapeño pepper and scallions and served it on a toasted hot dog bun with tortilla chips on the side.

Mexican Shrimp Roll w/Avocado Mayo

  • Ingredients:
  • 1 lb large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 2 teaspoons freshly squeezed lime juice
  • 1 clove garlic, very finely chopped
  • 1/2 teaspoon ground cumin
  • Salt and freshly ground black pepper
  • 1 jalapeño pepper, seeded and thinly sliced
  • 2 scallions, sliced
  • Cilantro leaves (optional)
  • 4 hot dog buns, lightly toasted
  • For the avocado-cilantro mayonnaise:
  • 1 ripe Hass avocado, mashed
  • 1 small clove garlic, very finely chopped
  • 1-1/2 tablespoons lime juice
  • 2 tablespoons mayonnaise
  • 2 tablespoons fresh cilantro, chopped

Combine the shrimp, olive oil, lime juice, garlic, cumin, a pinch of salt and a little black pepper in a bowl. Toss the mixture to coat the shrimp and set aside while you prepare the other ingredients.

Make the avocado-cilantro mayonnaise by combining the avocado, garlic, lime juice and mayonnaise in a bowl. Mash with a fork until the mixture is creamy and smooth. Season to taste with salt and pepper, then stir in the cilantro. Set aside.

Heat a heavy skillet over medium-high heat. Add the shrimp and cook until pink and opaque, about 1 minute per side. Transfer to a cutting board, allow to cool for 5 minutes, then chop into 3/4-inch pieces.

Spread a portion of the avocado mayo on each hot dog bun. Add shrimp, then top with scallions, jalapeño and a few cilantro leaves if desired.

Serve with tortilla chips on the side.

Makes 4 servings

comments & replies

Now this I could do! I love lobster rolls...or at least I remember loving them. Lobster in Denver is more precious than gold; shrimp is a great idea.

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