Mexican Shrimp Roll w/Avocado Mayo

This recipe is a twist on the concept of a classic New England 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

Mexican Shrimp Roll w/Avocado Mayo

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A twist on a traditional New England-Style Lobster Roll made with shrimp, avocado-cilantro mayonnaise, jalapeño pepper and scallions.


  • 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.
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