Shrimp in marie rose sauce with avocado and romaine salad


by: Walter

Who doesn’t love the taste of sweet slightly salty shrimp with rich tangy marie roase sauce? Well it is even better when the shrimp are breaded in a delicious seasoned crumb and the sauce is homemade.


Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 4

12 oz (350 g) peeled, large cooked shrimp


1 quantity Mayonnaise (made with 1 cup (225 ml) sunflower oil)

5 tablespoons ketchup

1/4 cup thick, plain yogurt

Salt and freshly ground white pepper


1 romaine heart

2 ripe, but firm avocados

Nutrition Facts
Shrimp in marie rose sauce with avocado and romaine salad

Servings Per Recipe: 4

Amount per Serving

Calories: 683

  • Total Fat: 61.6 g
  •     Saturated Fat: 9.3 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 240.1 mg
  • Sodium: 1244.7 mg
  • Total Carbs: 15.5 g
  •     Dietary Fiber: 6.1 g
  •     Sugars: 6.8 g
  • Protein: 21 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  For the Marie Rose sauce, put the mayonnaise into a bowl and stir in the ketchup and yogurt. Season to taste with a little white pepper.

2.  Dry the shrimp on paper towels, then stir them into the sauce. Spoon this into a serving bowl and set to one side.

3.  For the salad, cut the lettuce across into strips 1 inch (2.5 cm) wide. Toss with a little salt and pepper, then divide among four serving plates.

4.  Cut each avocado in half and remove the pit. Peel off the skin, then cut the halves across into semi-circular slices. Arrange these among the strips of lettuce.

5.  To serve, take the plates of salad and the bowl of shrimp to the table separately and let everyone help themselves to the shrimp.

Cooks' note:
This salad would also taste great made with cooked and peeled small or medium shrimp.

related recipes