Shrimp and Avocado Salad: An Amazing Ultimate Recipe
Introduction
Close your eyes: the bright, citrus-kissed aroma of lime, the cool creaminess of ripe avocado, and the gentle ocean sweetness of perfectly cooked shrimp. Each forkful offers a contrast of textures — silky avocado, snappy cucumber, juicy cherry tomatoes, and the tender, slightly springy bite of shrimp — finished with a whisper of cilantro and a crack of black pepper. This Shrimp and Avocado Salad feels like sunshine on a plate and has an effortless charm that calms the busy parts of your day.
It’s a recipe that works for quick weeknight dinners, light lunch gatherings, backyard brunches, or elegant starter courses when you want to impress without fuss. If you love straightforward cooking with big, fresh flavors, you’ll find this salad becomes a go-to. For more ideas on easy, crowd-pleasing meals, you might also enjoy this faithful take on classic moist banana bread, a simple treat for when dessert is needed.
Dish Snapshot
- Prep Time: 15 minutes
- Cook Time: 5–7 minutes (for shrimp)
- Total Time: 20–25 minutes
- Servings: 4
- Difficulty Level: Easy — perfect for cooks of any skill level
Nutrition Highlights
Estimated nutrition per serving (serves 4). Values are approximate and calculated using USDA FoodData Central entries for the main ingredients and general nutrition references from health authorities (USDA / Mayo Clinic for portion guidance).
- Calories: ~310 kcal
- Protein: ~29.5 g
- Total Fat: ~18.1 g
- Saturated fat: ~2.5 g
- Total Carbohydrates: ~10.3 g
- Dietary Fiber: ~5.8 g
- Sugars: ~3–4 g (naturally occurring from vegetables)
- Sodium: ~580–600 mg (includes 1 tsp table salt in the recipe; adjust to taste)
- Vitamin & mineral highlights: good source of potassium and vitamin C (from avocado, tomatoes, lime), vitamin B12 and selenium (from shrimp), and healthy monounsaturated fats (from olive oil and avocado).
Notes and verification: these are estimates based on typical ingredient sizes and USDA FoodData Central nutrition profiles. If you need precise numbers for medical or therapeutic purposes, use a kitchen scale and a nutrition calculator that references FoodData Central or consult a registered dietitian. (Sources: USDA FoodData Central; Mayo Clinic dietary guidance.)
Why You’ll Love It
This salad shines because it combines several winning qualities:
- Speed and ease — your protein is ready in minutes, and there’s no oven fuss.
- Contrast of textures — creamy avocado against springy shrimp and crisp vegetables keeps every bite interesting.
- Crowd-pleasing flavor — bright lime and cilantro lift the dish so it feels fresh and celebratory.
- Healthful balance — high protein, healthy fats from avocado and olive oil, and plenty of fiber from the vegetables make it a satisfying, nutrient-dense meal.
- Versatility — serve it as a light entrée, a side, stuffed in tacos, or spooned onto crisp greens for different occasions.
Preparation Guide
Ingredients
- 1 pound (about 450 g) large shrimp, peeled and deveined
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced (English or Persian cucumber preferred)
- 1/2 small red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lime juice (about 1 lime)
- 1 teaspoon fine sea salt (adjust to taste)
- 1/2 teaspoon freshly ground black pepper
- Optional: 1 jalapeño pepper, seeded and finely diced (for heat)
Optional ingredients & substitutions
- Substitute cooked shrimp with cooked, peeled prawns or canned wild-caught shrimp (drained).
- Dairy-free & vegan swap: replace shrimp with roasted chickpeas or hearts of palm.
- For a creamier dressing, stir in 1–2 tablespoons of plain Greek yogurt or 1 tablespoon of mayonnaise (will change nutrition profile).
- Swap cilantro for parsley if you prefer a milder herb.
Step-by-step instructions
- Prepare shrimp: Pat shrimp dry with paper towels. Season lightly with a pinch of salt and pepper.
- Cook shrimp: Heat a skillet over medium-high heat with 1 teaspoon of olive oil. Add shrimp in one layer and cook 2 minutes per side (depending on size) until opaque, firm to the touch, and curled slightly. Remove from heat and let cool a few minutes.
- Prep vegetables and herbs: While the shrimp cook, dice avocados, halve tomatoes, dice cucumber, thinly slice the red onion, and chop cilantro. If using jalapeño, seed and dice finely.
- Make the dressing: In a small bowl whisk together remaining 1 2/3 tablespoons olive oil, lime juice, salt, and black pepper.
- Combine: In a large bowl gently toss shrimp, avocado, cherry tomatoes, cucumber, red onion, and cilantro with the dressing. Taste and adjust salt, pepper, or lime juice.
- Rest briefly: Let the salad sit 5–10 minutes at room temperature so flavors meld. Serve immediately.
Practical tips
- Avoid overmixing once the avocado is added—gently fold to keep avocado pieces intact.
- Check shrimp doneness by texture: they should be firm but not rubbery and fully opaque.
- If shrimp are frozen, thaw safely in the refrigerator overnight, or for a quicker method, place sealed shrimp in a bowl of cold water for 20–30 minutes.
Serving Suggestions
- As a light entrée: Serve the salad on a bed of baby greens or butter lettuce leaves for a composed plate.
- In tacos or wraps: Spoon into warm corn tortillas or a whole-wheat wrap with a drizzle of extra lime.
- Appetizer idea: Spoon onto toasted baguette slices for a bright bruschetta-style starter.
- Complementary sides: Pair with grilled corn, quinoa salad, or a chilled soup for a complete summer menu.
- Snack or packed lunch: Layer the salad over mixed greens with dressing kept separate until ready to eat to preserve texture.
For more portable lunch ideas, you might also like this simple turkey and cheese wrap that’s great for packed meals.
Keeping it Fresh
- Room temperature: Do not leave this salad at room temperature for more than 2 hours (1 hour if ambient temperature is above 90°F / 32°C) because shrimp is perishable and avocado oxidizes quickly.
- Refrigeration: Store in an airtight container in the refrigerator for up to 3 days. Note: avocado will darken over time; a squeeze of extra lime and gentle mixing can refresh appearance.
- Freezer: Assembled salad should not be frozen (avocado texture degrades and tomatoes and cucumbers become waterlogged). You may freeze cooked shrimp separately (up to 3 months) and thaw in the refrigerator when ready to use.
Chef’s Advice
- Shrimp selection: Use wild-caught or sustainably farmed shrimp if available, and buy fresh or properly frozen shrimp with no added preservatives or excessive salt.
- Don’t overcook shrimp: remove them from heat when they’re just opaque—carryover heat will finish them. Overcooked shrimp become rubbery.
- Avocado ripeness: choose avocados that yield slightly to gentle pressure but aren’t mushy. If using firmer avocados, let them ripen at room temperature a day or two with a banana nearby to speed enzymatic ripening.
- Dressing balance: taste for acidity. If the salad tastes flat, add a little more lime; if too tart, a tiny pinch of sugar or a drizzle of honey can round flavors.
- Texture harmony: drain watery vegetables (like seeded cucumber or very juicy tomatoes) on paper towels if you plan to keep leftovers longer.
Creative Twists
- Mediterranean Shrimp & Avocado: Add crumbled feta, chopped kalamata olives, and a sprinkle of oregano. Swap cilantro for parsley and use lemon instead of lime.
- Spicy Mango-Jalapeño: Fold in diced mango and keep the jalapeño for a sweet-heat contrast. Add a teaspoon of honey to the dressing for balance.
- Vegan Shrimp Alternative: Replace shrimp with roasted chickpeas (tossed in smoked paprika and olive oil) or slices of marinated hearts of palm to mimic a seafood-like texture.
- Grain Bowl Upgrade: Serve over warm quinoa or farro and top with toasted pepitas for crunch to make it a hearty lunch bowl.
Frequently Asked Questions
Q: Can I use frozen shrimp?
A: Yes — thaw frozen shrimp in the refrigerator overnight or under cold running water in a sealed bag. Pat dry before cooking.
Q: How do I prevent avocado from browning?
A: Use lime juice in the dressing and store tightly covered; gently toss again before serving. Browning is cosmetic and won’t affect safety.
Q: Is this salad healthy for weight loss?
A: It’s nutrient-dense and high in protein and healthy fats, which can promote satiety. Portion control and overall daily calories matter for weight goals—consult a registered dietitian for personalized advice.
Q: Can I make this ahead?
A: Partially — cook and chill the shrimp ahead, and prepare the veggies, but combine avocado with dressing just before serving to maintain texture.
Q: What if my salad is watery?
A: Drain diced cucumbers and tomatoes on paper towels for a few minutes before adding; use a slotted spoon to remove excess liquid.
Conclusion
I hope this Shrimp and Avocado Salad inspires you to plate something bright, simple, and truly satisfying — whether it’s for a solo lunch, a weeknight family meal, or a sunny gathering. If you want a slightly different take with citrus emphasis and quick prep, check out this well-loved 20-Minute Citrus Shrimp and Avocado Salad for another fresh approach. For a stripped-back, pantry-friendly version focused on just a few ingredients, this Avocado Shrimp Salad (7 Ingredients) from The Kitchn is a great reference and source of inspiration.
If you make this recipe, please share your photos, tweaks, and favorite pairings — I love hearing how recipes find new life in your kitchen.
Print
Shrimp and Avocado Salad
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
A bright and refreshing salad combining succulent shrimp, creamy avocado, and crisp vegetables, ideal for any occasion.
Ingredients
- 1 pound (about 450 g) large shrimp, peeled and deveined
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced (English or Persian cucumber preferred)
- 1/2 small red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lime juice (about 1 lime)
- 1 teaspoon fine sea salt (adjust to taste)
- 1/2 teaspoon freshly ground black pepper
- Optional: 1 jalapeño pepper, seeded and finely diced (for heat)
Instructions
- Pat shrimp dry with paper towels and season lightly with a pinch of salt and pepper.
- Heat a skillet over medium-high heat with 1 teaspoon of olive oil. Add shrimp in one layer and cook for 2 minutes per side until opaque and firm. Remove from heat and let cool.
- While shrimp cook, prepare vegetables: dice avocados, halve tomatoes, dice cucumber, thinly slice the red onion, and chop cilantro.
- In a small bowl, whisk together 1 2/3 tablespoons olive oil, lime juice, salt, and black pepper for the dressing.
- In a large bowl, gently toss shrimp, avocado, cherry tomatoes, cucumber, red onion, and cilantro with the dressing. Taste and adjust seasoning.
- Let the salad sit for 5–10 minutes at room temperature for flavors to meld. Serve immediately.
Notes
To prevent the avocado from browning, use lime juice in the dressing and store tightly covered. For best texture, avoid overmixing the salad.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10.3g
- Fiber: 5.8g
- Protein: 29.5g
- Cholesterol: 150mg
