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Avocado and Prawn Stack

Avocado and Prawn Stack

Avocado and Prawn Stack

This super easy recipe for an avocado and prawn stack gives you a classic combination that always works well as a starter or even a main dish or snack.

I was inspired to add this recipe to my website after recently after visiting my late Dad’s wonderful Tandridge golf course for lunch. I was intrigued by the menu, and I ordered a shrimp stack there, wondering what it could possibly be.

It turned out to be really delicious and made a perfect lunchtime treat, whilst not being too expensive.

This was what it looked like in the restaurant of the golf club:

prawn stack

Basically some shrimp and avocado stacked on some rye bread with salad leaves. So simple, and yet so delicious. I loved the idea of the crisps (potato chips) on the side (and served with a good pint of ale of course)!

The only real difference in this recipe is that it is served on some sourdough bread fried in olive oil rather than the rye bread that was used at the golf course. This is not because I did not like the rye bread – to the contrary – I just cannot get it around here where we live.

prawn avocado stack
Avocado and Prawn Stack

This recipe is actually so tasty that we have eaten this a few times in the last week, and whilst writing this post I felt the need to go and make it again for my lunch!

Please note that I use the words ‘prawn’ and ‘shrimp’ interchangeably, as this could also be a shrimp avocado stack, depending on what you can get your hands on more easily.

Prawn Avocado Starter

Prawn and avocado always go well together. My Keto Shrimp Cocktail recipe is an example of this, and is in fact very similar to this recipe.

The difference here is the fried bread, which isn’t very Keto, the salad and the Balsamic reduction. The Marie Rose sauce is the same though.

avocado shrimp stack

You can also serve this as a single bite canapé (hor d’oeuvre or appetizer) if you cut the bread smaller and prepare the canapés individually. It makes for great finger food, if that is what you need for your game day or pre-dinner.

prawn avocado canape
Prawn and avocado stack served as a canapé
avocado prawn canape
Single bite canapés

The fried bread also adds a crunchy aspect to this recipe.

But also feel free to use some rye bread if you can get it – the taste adds another dimension.

shrimp stack
Just missing some caviar…..😃

I hope you enjoy trying this easy recipe. It can be made in less than 5 minutes and is a perfect lunchtime treat.

If you do try it please let me know how you get on in the comments section below!

How to make an Avocado and Prawn Stack

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avocado and prawn stack

Avocado and Prawn Stack

Yield: 2
Prep Time: 5 minutes
Total Time: 5 minutes

This easy recipe for an avocado and prawn stack on fried sourdough bread is perfect as a starter, hor d'oeuvres, or even as a main meal.


  • 1 avocado (ready to eat), seeded
  • 100g cooked frozen prawns (or shrimp)
  • 2 slices sourdough bread (or rye bread)
  • Olice oil
  • Baby leaf salad leaves

For the Marie Rose sauce

  • 1 tsp creamed horseradish
  • 1 tsp lemon juice
  • 2 tbsp Hellmann's Real Mayonaisse
  • 4 drops tabasco
  • 1 tsp Worcestershire Sauce
  • 1/2 tsp tomato puree (tomato paste)
  • Salt and Pepper to taste
  • Some paprika to sprinkle

To Garnish

  • Extra Virgin olive oil
  • Balsamic Glaze


  1. First, defrost the prawns or shrimp in some warm water. Sieve out and use some kitchen paper to squeeze all the water out of the shellfish so they are properly dry.
  2. Meanwhile, fry the sourdough on both sides in a skillet in some olive oil. Allow to cool.
  3. Mix the mayonnaise, horseradish, lemon juice, tabasco, Worcestershire sauce, tomato puree and salt and pepper to taste in a bowl.
  4. Then mix the prawns/shrimp into the seafood sauce and mix well.
  5. Cut the avocado in half and remove the seed (careful for your fingers!!)
  6. Place a slice of fried sourdough on a plate and cover with some salad leaves. Then put half the avocado on top and slice it, spreading it to cover the bread. Then add half of the prawn mixture on top. Repeat for the other slice of sourdough.
  7. Sprinkle with some paprika and garnish with some olive oil and balsamic glaze.


Serve up with a separate salad.

If wanting to make it a full meal then serve it together with some smoked salmon pieces.

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 696Total Fat: 47gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 38gCholesterol: 114mgSodium: 1452mgCarbohydrates: 51gFiber: 10gSugar: 10gProtein: 21g

This nutrition information was automatically calculated by Nutritionix, but may not be 100% accurate.

Did you make this recipe?

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