Fresh, vibrant, and packed with flavor, this Shrimp & Avocado Salad is the perfect light and satisfying meal. Juicy, tender shrimp, creamy avocado, crisp veggies, and a zesty dressing come together in every refreshing bite. Whether you’re looking for a quick lunch, a healthy dinner, or a side dish that steals the show, this one’s a winner.
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Trust me—once you taste the combination of succulent shrimp and buttery avocado, you’ll be making this on repeat. It’s light but filling, simple yet elegant, and takes just minutes to prepare.
Why You’ll Love Shrimp & Avocado Salad
Light yet Satisfying: Packed with protein and healthy fats, this salad keeps you full without feeling heavy.
Quick & Easy: Ready in under 20 minutes with minimal effort.
Fresh & Flavorful: Every bite is bursting with vibrant ingredients and a deliciously tangy dressing.
Customizable: Add extra veggies, swap out the dressing, or throw in some grilled chicken for variety.
Perfect for Any Occasion: Enjoy it as a refreshing lunch, a side dish, or even a light dinner.
Ingredients in Shrimp & Avocado Salad
The best part? It’s made with simple, wholesome ingredients that work beautifully together.
Shrimp: Tender, juicy, and perfectly seasoned for the best bite.
Avocado: Creamy, rich, and packed with healthy fats.
Cherry Tomatoes: Sweet and juicy, adding freshness to every forkful.
Cucumber: Crisp and refreshing for a lovely crunch.
Red Onion: Adds a pop of flavor without overpowering.
Cilantro: Brings a burst of fresh, herby goodness.
Lime Juice: Bright and tangy, tying all the flavors together.
Olive Oil: Adds richness and enhances the dressing.
Garlic: A little fresh garlic takes the dressing up a notch.
Salt & Pepper: Simple seasonings that bring out all the flavors.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s put this fresh, zesty salad together in no time:
Cook the Shrimp: Season the shrimp with salt and pepper, then sauté in olive oil for a few minutes until pink and opaque. Let them cool slightly.
Prep the Veggies: Chop the avocado, tomatoes, cucumber, red onion, and cilantro.
Make the Dressing: Whisk together lime juice, olive oil, minced garlic, salt, and pepper.
Assemble the Salad: Combine the shrimp and veggies in a large bowl. Drizzle with the dressing and toss gently to coat everything evenly.
Serve & Enjoy: Serve immediately as is, or with a side of toasted bread or tortilla chips for extra crunch.
How to Serve Shrimp & Avocado Salad
This salad is delicious on its own, but here are a few fun ways to enjoy it:
- Over Greens: Serve on a bed of mixed greens or spinach for extra volume.
- With Tortilla Chips: Scoop it up like a fresh shrimp salsa!
- In a Wrap: Stuff it into a lettuce wrap or tortilla for a handheld meal.
- With Quinoa or Rice: Make it heartier by adding grains.
- Topped with Cheese: A sprinkle of feta or cotija cheese takes it up a notch.
Additional Tips
Use Fresh Shrimp: If using frozen shrimp, thaw completely and pat dry before cooking.
Don’t Overcook the Shrimp: They cook quickly—about 2-3 minutes per side.
Make it Spicy: Add a pinch of red pepper flakes or a drizzle of hot sauce for heat.
Prep Ahead: Chop the veggies ahead of time, but add the avocado and dressing right before serving to keep everything fresh.
Storage Tips: This salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to a day.
FAQ Section
Q1: Can I use pre-cooked shrimp?
A1: Yes! Just rinse and pat them dry before tossing them in the salad.
Q2: What’s the best way to store leftovers?
A2: Keep leftovers in the fridge for up to a day, but add fresh avocado just before serving.
Q3: Can I add extra protein?
A3: Absolutely! Grilled chicken or salmon would work great.
Q4: Can I use a different dressing?
A4: Yes! A honey-lime vinaigrette or a simple balsamic dressing would be delicious.
Q5: How can I make this dairy-free?
A5: This recipe is naturally dairy-free, but be mindful of optional cheese toppings.
Q6: Can I use frozen shrimp?
A6: Yes, just thaw them completely and pat dry before cooking.
Q7: What other herbs can I use?
A7: If you’re not a fan of cilantro, try fresh parsley or basil instead.
Q8: How do I keep avocado from browning?
A8: Toss it with lime juice before adding it to the salad.
Q9: Can I make this salad in advance?
A9: You can prep the veggies and shrimp ahead of time, but add avocado and dressing just before serving.
Q10: Is this salad keto-friendly?
A10: Yes! It’s naturally low in carbs and packed with healthy fats.
Final Thoughts
This Shrimp & Avocado Salad is the perfect balance of light, fresh, and satisfying. Whether you’re making it for a quick meal, a side dish, or a party appetizer, it’s guaranteed to be a hit.
Print
Shrimp & Avocado Salad
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Description
This Shrimp & Avocado Salad is a light, refreshing, and creamy dish perfect for a quick lunch or healthy dinner. Made with tender shrimp, creamy avocado, fresh lime juice, and a touch of dill, it’s packed with flavor and ready in just 10 minutes! Serve it on its own, in lettuce cups, or as a filling for sandwiches and wraps.
Ingredients
- 1 lb cooked shrimp (peeled and deveined)
- 2 ripe avocados, diced
- 1/4 cup mayonnaise (or Greek yogurt for a lighter option)
- 1 tbsp lime juice
- 2 tbsp chopped dill (or cilantro)
- 1/4 tsp salt
- 1/4 tsp black pepper
- Optional: Thinly sliced red onion, a pinch of chili flakes
Instructions
Make the Dressing:
- In a small bowl, whisk together mayonnaise, lime juice, dill, salt, and black pepper.
- Taste and adjust seasoning as needed.
Prepare the Shrimp & Avocado:
- Pat shrimp dry if needed and dice avocados into bite-sized pieces.
Combine Everything:
- In a serving bowl, gently toss the shrimp and avocado together.
- Fold in the dressing until everything is evenly coated.
Serve & Enjoy:
- Garnish with red onion slices or chili flakes, if desired.
- Serve immediately, or chill for a refreshing cold salad.
Notes
- Make it spicy: Add a pinch of cayenne pepper or sriracha.
- Extra crunch: Toss in some diced cucumber or celery.
- Dairy-free option: Use olive oil instead of mayo/yogurt.
- Serving ideas: Enjoy it as a lettuce wrap, on toast, or over mixed greens.
Nutrition
- Serving Size: 1 portion
- Calories: 250 kcal
- Sugar: 1g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 180mg