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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.

A pretty puff pastry shell filled with avocado and shrimp

If you like shrimp salad, you will love these little gems, what the French call ‘vol au vents’. (pronounced VAWL-OH-VAWNTS). The pre-made puff pastry shells are filled with a creamy, blended avocado mixed with lime, chives and dill added.  They are then topped with a shrimp salad (using already cooked shrimp) with Dijon mustard and dill. 

Holding a shrimp and avocado puff pastry shell

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.

As mentioned above, all the components of this dish can be made ahead. The avocado can be made 1 day ahead as the addition of lime juice will prevent it from turning brown. The shrimp salad can also be made 1 day ahead and the puff pastry shells stay frozen up until baking. But you can even bake these 1 day ahead and refrigerate.

What are puff pastry shells?

Round, pre-made puff pastry where the center is cut ready to fill with your favorite filing. You will find these vol au vent shells in the freezer area of your grocery store.

An overhead view of shrimp salad and avocado filled puff pastry shells

Vol au vents (which translates to ‘flying in the wind’) are served at room temperature and, in my opinion, make for a very pretty presentation.

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:

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.

Yield: 6

Shrimp Salad Avocado Puff Pastry Shells

A shrimp vol au vent (puff pastry)

Pre-made puff pastry shells are filled with blended avocado and shrimp salad with delicious flavors and herbs.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 6 pre-made, frozen puff pastry shells
  • For the avocado:
  • 1 whole, plus 1 half avocado, peeled and pitted
  • 2 tablespoons mayonnaise
  • 1 teaspoon lime zest
  • 2 teaspoons lime juice
  • 2 tablespoon chives, chopped
  • 2 tablespoons fresh dill
  • 1/2 teaspoon salt
  • 1/4 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
  • 1/2 pound (227 grams) cooked shrimp, tails removed and chopped into bite-size pieces

Instructions

  1. Bake the shells according to package directions, set aside to cool completely.
  2. 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.
  3. 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.
  4. 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.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 377Total Fat 26gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 21gCholesterol 84mgSodium 785mgCarbohydrates 24gFiber 4gSugar 1gProtein 13g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

© Janette
Cuisine: French / Category: Appetizers

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