Shrimp Salad Avocado Puff Pastry Shells
With virtually no cooking involved, these Shrimp Salad and Avocado Puff Pastry Shells come together so quickly. All you have to do is bake the pastry! This is one of those perfect dishes that you can make ahead for summer entertaining.
If you like shrimp salad, you will love these little gems, what the French call ‘vol au vents’. (pronounced VAWL-OH-VAWNTS). Fill the pre-made puff pastry shells with creamy, blended avocado mixed with lime, chives, and dill. Then top them with a shrimp salad made from cooked shrimp, Dijon mustard, and dill.
What are vol-au-vents?
Vol-au-vents are small, hollow puff pastry shells that you fill with savory or sweet ingredients. They get their name from the French phrase meaning “flying in the wind,” thanks to their light, flaky texture. You usually serve them as appetizers or elegant hors d’oeuvres.
One last thing regarding the blended avocado… It’s so good on its own with the perfect blend of citrus, dill and chives, you could even serve this as a stand alone dip! Like an avocado hummus if you will.
Make ahead appetizer
As mentioned above, you can make all the components of this dish ahead of time. Make the avocado mixture 1 day ahead—lime juice prevents it from turning brown. Prepare the shrimp salad 1 day ahead as well. Keep the puff pastry shells frozen until baking, or bake them 1 day ahead and refrigerate.
Round, pre-made puff pastry with the center cut out and ready to fill with your favorite filling. You can find these vol-au-vent shells in the freezer section of your grocery store.
Puff pastry
Remember too that frozen puff pastry is a great way to get easy help with making hors d’oeuvres and even breakfast and desserts. Here are a few more recipes:
- Baked Ham and Brie in Puff Pastry
- Cheese, Chive and Rosemary Puffs
- Bacon, Egg and Tomato Breakfast Tarts
- Easy Apricot Tart
- Fresh Fig and Ricotta Dessert Tart
If you’ve made these Shrimp Salad and Avocado Puff Pastry Shells, leave a comment (or question) below. I love to hear from my readers.
Shrimp Salad Avocado Puff Pastry Shells
Video
Ingredients
- 6 pre-made frozen puff pastry shells
For the avocado:
- 1 ½ avocados, peeled and pitted
- 2 tablespoons mayonnaise
- 1 teaspoon lime zest
- 2 teaspoons lime juice
- 2 tablespoon chives, chopped
- 2 tablespoons fresh dill
- ½ teaspoon salt
- ¼ teaspoon pepper
For the shrimp salad:
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon lime juice
- 1 tablespoon fresh dill, chopped
- 1 tablespoon chives, chopped
- Salt and pepper
- ½ pound (227 grams) cooked shrimp, tails removed and chopped into bite-size pieces
Instructions
- Bake the shells according to package directions, set aside to cool completely.
Make the avocado:
- To a blender, add the avocado, mayonnaise, lime zest and juice, chives, dill, salt and pepper. Blend until smooth, taste for seasoning. Transfer to a piping bag or ziptop bag and refrigerate.
Make the shrimp salad:
- To a large bowl add the mayonnaise, mustard, lime juice, dill, chives, salt and pepper. Mix well. Add the shrimp and stir until well coated.
- Remove the cut top/center of the cooled shells, Fill each shell halfway full with the avocado mix. Top with 2 tablespoons of shrimp salad.
Are these to be refrigerated? and is it a cold dish?
Hello Nadine. I made the recipe with the idea of serving them for entertaining and are best at room temperature. They can be refrigerated until they are served. I hope this helps.
What absolutely gorgeous and rich-looking savory pastries! Pinning this unique recipe, for sure! From one ginger to another. I’m digging your wonderful blog!
–G
Thank you so much for stopping by Ginger 🙂
These little shrimp bites are beautiful and would be a perfect appetizer for New Years Eve. Or “football” munchies. YUM
WOWZA! These look absolutely delicious! Definitely great for parties!