This Shrimp and Avocado Salad is a vibrant, refreshing dish that comes together in minutes. The combination of tender shrimp, creamy avocado, and zesty lime dressing is a match made in heaven. It’s perfect for a light lunch, dinner, or as a standout side.
Love Shrimp and Avocado Salad? So do we! If you're into Savory Combo Recipes or curious about Christmas Cookie, you'll find plenty of inspiration below.
Why You’ll Love This Shrimp and Avocado Salad
- Fresh & vibrant: Every bite bursts with bright, zesty flavors.
- Quick to make: Ready in under 20 minutes for an instant meal.
- Wonderfully versatile: Serve as a main, in lettuce cups, or as a taco filling.
- Texture magic: Tender shrimp, creamy avocado, and crisp veggies.
Ingredients & Tools
- 450 g large raw shrimp, peeled and deveined
- 2 ripe but firm avocados, diced
- 1 medium cucumber, diced
- 1 red bell pepper, finely chopped
- 1/4 red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2 tbsp fresh lime juice
- 3 tbsp extra virgin olive oil
- 1 garlic clove, minced
- 1/2 tsp honey or maple syrup
- 1/4 tsp chili flakes (optional)
- Salt and black pepper to taste
Tools: Medium skillet, mixing bowls, sharp knife, cutting board
Notes: Using fresh, high-quality ingredients really makes a difference here—especially with the shrimp and avocados.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 22 g |
| Fat: | 20 g |
| Carbs: | 14 g |
| Fiber: | 7 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 5 minutes | Total Time: 20 minutes
Before You Start: Tips & Ingredient Notes
- Pick the right shrimp. I recommend using raw, peeled, and deveined shrimp for the best texture and flavor. If using frozen, thaw them completely in the refrigerator overnight—this helps prevent them from becoming watery when cooked.
- Avocado timing is everything. Choose avocados that are ripe but still firm to the touch. If they’re too soft, they’ll turn to mush when mixed. If they’re not quite ripe, leave them in a paper bag with a banana for a day to speed things up.
- Don’t skip the acid. The lime juice not only adds zing to the dressing but also helps keep the avocado from browning too quickly. Freshly squeezed is always better than bottled—trust me on this one.
- Customize your crunch. Feel free to add or swap veggies based on what you have. Corn, cherry tomatoes, or even jicama would be lovely additions if you’re looking to mix things up.
How to Make Shrimp and Avocado Salad
Step 1: Start by prepping your shrimp. Pat them dry with a paper towel—this is key for getting a nice sear instead of steaming them. Season lightly with salt and pepper. Heat a skillet over medium-high heat and add a tablespoon of olive oil. Cook the shrimp for about 1–2 minutes per side, until they’re pink and opaque. You’ll notice a slight curl to them when they’re done. Transfer them to a plate and let them cool completely. This step ensures your salad stays fresh and doesn’t get watery from warm shrimp.
Step 2: While the shrimp are cooling, whisk together the dressing. In a small bowl, combine the remaining olive oil, fresh lime juice, minced garlic, honey, and chili flakes if using. Whisk until the mixture looks smooth and slightly emulsified. Taste it and adjust the seasoning—you might want a pinch more salt or an extra squeeze of lime depending on your preference. The dressing should be bright and tangy, with just a hint of sweetness to balance the acidity.
Step 3: Now, chop your veggies. Dice the cucumber and red bell pepper into small, bite-sized pieces. Thinly slice the red onion—soaking it in cold water for 5 minutes can take the sharp edge off if you’re sensitive to its bite. Chop the cilantro, but don’t go too fine; you want to keep some of those lovely leafy bits for texture. Add all these to a large mixing bowl.
Step 4: Carefully dice the avocados. I like to make the pieces a little chunkier so they hold their shape when tossed. Add them to the bowl with the other vegetables. By now, your shrimp should be cool—if they’re still warm, pop them in the fridge for a few minutes. Once cooled, you can leave them whole or chop them into smaller pieces if you prefer.
Step 5: Gently combine everything. Add the shrimp to the bowl with the veggies and avocado. Drizzle about two-thirds of the dressing over the top. Using a large spoon or your hands, toss everything together carefully—you don’t want to smash the avocado. The trick is to fold from the bottom up, coating everything evenly without overmixing.
Step 6: Let the salad rest for just a few minutes before serving. This allows the flavors to meld together beautifully. Give it a final taste and add the remaining dressing if you like it extra zesty. Serve immediately while the avocado is still perfectly creamy and the shrimp are tender. You’ll notice how the colors pop against each other—it’s as pretty as it is delicious.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 1 day; avocado will soften and darken slightly.
- Freezer: Not recommended—avocado and veggies become mushy upon thawing.
- Reviving: Add a fresh squeeze of lime juice and gently toss before serving to refresh flavors.
Serving Suggestions
Complementary Dishes
- Garlic bread or tortilla chips — The crisp, savory crunch is perfect for scooping up bites of the salad and adds a lovely textural contrast.
- Grilled corn on the cob — The smoky-sweet flavor of charred corn pairs wonderfully with the zesty lime and creamy avocado in the salad.
- Cilantro-lime rice — Serve the salad over a bed of this fragrant rice for a more substantial meal that still feels light and fresh.
Drinks
- Classic margarita — The citrus notes in the drink mirror the lime in the salad, creating a refreshing and harmonious pairing.
- Sparkling water with lime — A simple, bubbly beverage that cleanses the palate between bites without overpowering the delicate flavors.
- Light, crisp white wine — A Sauvignon Blanc or Pinot Grigio complements the salad’s brightness without overwhelming it.
Something Sweet
- Mango sorbet — The tropical sweetness of mango is a lovely follow-up to the savory, zesty notes of the shrimp and avocado.
- Key lime pie — Continuing the citrus theme, this dessert feels like a natural and delightful extension of the meal.
- Fresh berry salad with mint — A light, fruit-forward dessert that feels just as fresh and vibrant as the main course.
Top Mistakes to Avoid
- Using warm shrimp. If you mix warm shrimp with the avocado and other veggies, the heat will cause the avocado to break down and the salad to become soggy. Always let the shrimp cool completely first.
- Over-mixing the salad. Be gentle when tossing—avocado is delicate and can turn mushy if handled too roughly. Fold the ingredients together just until combined.
- Skipping the acid in the dressing. The lime juice isn’t just for flavor; it also helps prevent the avocado from browning too quickly. Without enough acid, your salad won’t stay as visually appealing.
- Choosing overripe avocados. If the avocados are too soft, they’ll disintegrate when mixed. Go for ones that yield slightly to gentle pressure but are still firm enough to hold their shape when diced.
Expert Tips
- Tip: For an extra flavor boost, marinate the shrimp. Before cooking, toss them with a little lime juice, garlic, and a pinch of cumin. Even 10 minutes of marinating will infuse them with more depth.
- Tip: If you’re making this ahead, prep the components separately. Keep the dressing, chopped veggies, and cooked shrimp in individual containers in the fridge. Combine everything just before serving to maintain the best texture.
- Tip: Add a creamy element without heaviness by stirring in a tablespoon of Greek yogurt or a drizzle of tahini into the dressing. It adds a subtle richness that complements the shrimp and avocado beautifully.
- Tip: Toast your own spices for the dressing. Lightly toasting whole cumin seeds or coriander seeds in a dry pan, then grinding them, will give your dressing an incredible aromatic quality that elevates the entire dish.
FAQs
Can I make this salad ahead of time?
You can prep the components ahead, but I don’t recommend mixing everything until you’re ready to serve. Cook and cool the shrimp, chop the veggies (except avocado), and make the dressing up to a day in advance. Store them separately in the fridge. Dice the avocado and combine everything just before eating to keep the textures perfect and prevent browning.
What’s the best way to store leftovers?
Leftovers will keep in an airtight container in the fridge for up to a day, but the avocado will soften and darken a bit. If you have leftover undressed salad, you can squeeze a little extra lime juice over the top to help slow the browning. It’ll still taste great, though the texture won’t be as pristine as when freshly made.
Can I use cooked shrimp instead of raw?
Absolutely! If you’re using pre-cooked shrimp, just make sure they’re thawed if frozen, and pat them dry before adding to the salad. You might want to reduce the salt in the dressing slightly, as cooked shrimp can sometimes be seasoned already. The salad will come together even faster this way.
Is there a substitute for cilantro?
If you’re not a fan of cilantro, fresh parsley or even chopped mint would work beautifully. Parsley will give a milder, grassy note, while mint will add a refreshing, cool twist that pairs wonderfully with the lime and shrimp.
Can I add fruit to this salad?
Yes, and it can be delicious! Diced mango or juicy orange segments would add a sweet contrast that works really well with the savory shrimp and creamy avocado. Just add them at the end so they don’t get bruised during mixing.
Shrimp And Avocado Salad
Make a fresh Shrimp and Avocado Salad in just 20 minutes! This easy recipe is perfect for a light lunch or dinner. Get the simple, delicious recipe here.
Ingredients
For the Salad
-
450 g large raw shrimp (peeled and deveined)
-
2 ripe but firm avocados (diced)
-
1 medium cucumber (diced)
-
1 red bell pepper (finely chopped)
-
1/4 red onion (thinly sliced)
-
1/4 cup fresh cilantro (chopped)
For the Dressing
-
2 tbsp fresh lime juice
-
3 tbsp extra virgin olive oil
-
1 garlic clove (minced)
-
1/2 tsp honey or maple syrup
-
1/4 tsp chili flakes (optional)
-
Salt and black pepper (to taste)
Instructions
-
Start by prepping your shrimp. Pat them dry with a paper towel—this is key for getting a nice sear instead of steaming them. Season lightly with salt and pepper. Heat a skillet over medium-high heat and add a tablespoon of olive oil. Cook the shrimp for about 1–2 minutes per side, until they’re pink and opaque. You’ll notice a slight curl to them when they’re done. Transfer them to a plate and let them cool completely. This step ensures your salad stays fresh and doesn’t get watery from warm shrimp.01
-
While the shrimp are cooling, whisk together the dressing. In a small bowl, combine the remaining olive oil, fresh lime juice, minced garlic, honey, and chili flakes if using. Whisk until the mixture looks smooth and slightly emulsified. Taste it and adjust the seasoning—you might want a pinch more salt or an extra squeeze of lime depending on your preference. The dressing should be bright and tangy, with just a hint of sweetness to balance the acidity.02
-
Now, chop your veggies. Dice the cucumber and red bell pepper into small, bite-sized pieces. Thinly slice the red onion—soaking it in cold water for 5 minutes can take the sharp edge off if you’re sensitive to its bite. Chop the cilantro, but don’t go too fine; you want to keep some of those lovely leafy bits for texture. Add all these to a large mixing bowl.03
-
Carefully dice the avocados. I like to make the pieces a little chunkier so they hold their shape when tossed. Add them to the bowl with the other vegetables. By now, your shrimp should be cool—if they’re still warm, pop them in the fridge for a few minutes. Once cooled, you can leave them whole or chop them into smaller pieces if you prefer.04
-
Gently combine everything. Add the shrimp to the bowl with the veggies and avocado. Drizzle about two-thirds of the dressing over the top. Using a large spoon or your hands, toss everything together carefully—you don’t want to smash the avocado. The trick is to fold from the bottom up, coating everything evenly without overmixing.05
-
Let the salad rest for just a few minutes before serving. This allows the flavors to meld together beautifully. Give it a final taste and add the remaining dressing if you like it extra zesty. Serve immediately while the avocado is still perfectly creamy and the shrimp are tender. You’ll notice how the colors pop against each other—it’s as pretty as it is delicious.06
Not what you're looking for?
