Shrimp avocado salad is a light, refreshing, and satisfying dish that’s bursting with flavor. Featuring tender shrimp, creamy avocado, and a zesty dressing, this salad is perfect for a quick lunch, a healthy dinner, or as a side dish at gatherings.
Why You’ll Love This Recipe
- Packed with flavor: A perfect balance of juicy shrimp, creamy avocado, and tangy citrus dressing.
- Healthy and nutritious: High in protein, healthy fats, and packed with fresh vegetables.
- Quick to make: Ready in under 20 minutes, making it ideal for busy days.
- Versatile: Great on its own or served with greens, crusty bread, or tortilla chips.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cooked shrimp, peeled and deveined
- Avocados, diced
- Cherry tomatoes, halved
- Cucumber, diced
- Red onion, thinly sliced
- Fresh cilantro or parsley, chopped
- Olive oil
- Lime juice
- Garlic, minced
- Salt and pepper
Directions
- Prepare the dressing: In a small bowl, whisk together olive oil, lime juice, minced garlic, salt, and pepper. Adjust seasoning to taste.
- Combine ingredients: In a large bowl, mix shrimp, avocado, cherry tomatoes, cucumber, red onion, and cilantro or parsley.
- Toss with dressing: Pour the dressing over the salad and gently toss to combine, being careful not to mash the avocado.
- Serve: Enjoy immediately or refrigerate for 15-20 minutes to let the flavors meld together.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 5 minutes (if using raw shrimp)
- Total Time: 15 minutes
Variations
- Spicy Kick: Add diced jalapeños or a dash of hot sauce to the dressing for extra heat.
- Tropical Twist: Mix in diced mango or pineapple for a sweet and savory flavor.
- Greek Style: Add crumbled feta cheese and kalamata olives for a Mediterranean twist.
- Grain Bowl: Serve over quinoa or brown rice for a heartier meal.
- Herb Swap: Use fresh basil or dill instead of cilantro for a different flavor profile.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 1 day. Avocado may brown slightly, but the flavor will remain delicious.
- Reheating: This salad is best served cold and does not require reheating.
FAQs
Can I use raw shrimp instead of cooked?
Yes, sauté raw shrimp in a skillet with olive oil, garlic, salt, and pepper for 2-3 minutes per side until pink and opaque.
What type of avocado works best?
Choose ripe but firm avocados to ensure they hold their shape in the salad.
How do I prevent the avocado from browning?
Toss the diced avocado in lime juice before adding it to the salad to slow browning.
Can I make this salad ahead of time?
You can prep the ingredients and dressing separately ahead of time, but combine them just before serving for the best texture.
Is this salad keto-friendly?
Yes, this recipe is low in carbs and perfect for a keto diet.
Can I add other vegetables?
Absolutely! Bell peppers, radishes, or zucchini would make great additions.
Can I use frozen shrimp?
Yes, thaw frozen shrimp thoroughly before using, and pat them dry to remove excess moisture.
What’s a good substitute for cilantro?
If you’re not a fan of cilantro, parsley or basil works as a great alternative.
Can I serve this salad warm?
Yes, use freshly cooked shrimp and serve the salad immediately for a warm version.
How do I make this dairy-free and gluten-free?
This recipe is naturally dairy-free and gluten-free as written.
Conclusion
Shrimp avocado salad is a refreshing, flavorful dish that’s perfect for any occasion. With its vibrant ingredients and tangy dressing, it’s a deliciously healthy option for quick meals or entertaining. Give this easy recipe a try and enjoy a burst of fresh flavors in every bite!
Print
Shrimp Avocado Salad
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salads
- Method: Tossing
- Cuisine: American
Description
This Shrimp Avocado Salad is light, refreshing, and bursting with flavor! Juicy shrimp, creamy avocado, and crisp vegetables are tossed in a tangy lime dressing for a healthy meal or side dish that’s ready in minutes. Perfect for summer gatherings or a quick lunch!
Ingredients
For the Salad:
- 1 lb large shrimp (peeled, deveined, and cooked)
- 2 medium avocados (diced)
- 1 cup cherry tomatoes (halved)
- 1/2 cup red onion (thinly sliced)
- 1 cucumber (diced)
- 1/4 cup fresh cilantro (chopped)
- 1 jalapeño (optional, finely chopped for a kick)
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons lime juice (freshly squeezed)
- 1 teaspoon honey (or agave for vegan)
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the dressing: In a small bowl, whisk together olive oil, lime juice, honey, garlic powder, salt, and black pepper until well combined. Set aside.
- Cook the shrimp (if needed): If using raw shrimp, cook in a skillet over medium heat with a drizzle of olive oil for 2–3 minutes per side, until pink and opaque. Allow to cool.
- Assemble the salad: In a large mixing bowl, combine cooked shrimp, avocado, cherry tomatoes, red onion, cucumber, cilantro, and jalapeño (if using).
- Toss with dressing: Pour the dressing over the salad and gently toss to combine, ensuring everything is evenly coated.
- Serve: Serve immediately as is or chill for 15 minutes before serving for extra flavor.
Notes
- Substitute shrimp with grilled chicken, tofu, or chickpeas for a different protein option.
- For added crunch, top with roasted sunflower seeds or croutons.
- Store leftovers in the fridge for up to 1 day, but note that the avocado may brown slightly.