This Shrimp Avocado Salad is the ultimate celebration of fresh flavors and lively textures, coming together in a dish that’s both satisfying and incredibly refreshing. Juicy steamed shrimp, creamy avocado, crunchy lettuce, and zippy lime dressing make this salad a go-to favorite for light lunches, lazy picnics, or even elegant starters for a special meal.
Why You’ll Love This Recipe
- Quick and Easy: This Shrimp Avocado Salad comes together in just 10 minutes, perfect for busy weeknights or spontaneous gatherings.
- Bursting with Freshness: Every bite combines juicy shrimp, creamy avocado, and crisp veggies wrapped in a lively lime dressing.
- Light Yet Filling: Protein-packed shrimp and hearty avocado keep you satisfied without weighing you down.
- Naturally Gluten-Free: This recipe is naturally gluten-free and easy to adapt for other dietary needs!
Ingredients You’ll Need
What makes this Shrimp Avocado Salad so craveable is its lineup of simple, vibrant ingredients—each one purposefully chosen to hit all the right notes in taste, texture, and color. Grab these staples and let each one shine in your bowl!
- Large Shrimp (1 pound, thawed): Fresh or frozen both work—just be sure they’re peeled and deveined for easy eating and quick cooking.
- Shredded Lettuce (2 cups): This creates a crisp, cool base for the salad. Romaine or iceberg both add fantastic crunch.
- Red Onion (¼, diced): Provides a peppery bite, beautiful color, and just the right amount of sharpness.
- Avocados (2, sliced): The creamy, buttery star ingredient that pairs deliciously with shrimp.
- Chopped Fresh Cilantro (1 tablespoon): Sprinkled on top for a pop of herbal freshness and color.
- Extra-Virgin Olive Oil (3 tablespoons): Forms the rich, velvety base of the flavorful dressing.
- Lime Juice (3 tablespoons): Adds brightness, zest, and a hint of tang that wakes up all the flavors.
- Ground Cumin (1 teaspoon): A surprising note of warmth and earthiness that balances the salad.
- Kosher Salt (½ teaspoon): Seasons every layer and brings ingredients together.
- Fresh Cracked Black Pepper (½ teaspoon): Lends just enough gentle heat without overpowering.
Variations
The beauty of Shrimp Avocado Salad is how easy it is to put your own spin on it. Whether you have specific cravings, dietary needs, or simply want to mix things up, these variations let you create a new experience every time.
- Swap the Greens: Use baby spinach, arugula, or even kale instead of lettuce for a different texture and extra nutrition.
- Spice it Up: Add finely chopped jalapeño or a pinch of chili flakes to the dressing for a gentle kick.
- Fruit Forward: Toss in diced mango or pineapple for a sweet counterpoint to the savory shrimp and creamy avocado.
- Dairy Option: Crumble in some feta or cotija cheese for a touch of tangy richness.
- Low-Carb Twist: Skip the onions and use extra avocado for a bite that’s friendly for keto or low-carb diets.
How to Make Shrimp Avocado Salad
Step 1: Steam the Shrimp
Start by bringing a large pot of water to a boil, then reduce the heat to medium. Place your thawed shrimp into a steamer insert or mesh strainer set on top of the pot (making sure the shrimp aren’t submerged), and cover with a lid. Steam until the shrimp curl and turn an irresistible pink, about 4–6 minutes. Remove the shrimp to a plate and let them cool—you want them juicy and tender, not hot!
Step 2: Whisk Together the Dressing
Grab a large bowl (big enough for tossing your salad later) and whisk up your dressing: combine extra-virgin olive oil, fresh lime juice, ground cumin, a generous pinch of salt, and freshly cracked black pepper. Give it a good whisk so it looks glossy and emulsified—this citrusy, savory blend is the secret to every crave-worthy bite.
Step 3: Assemble the Salad
Transfer the steamed shrimp on top of the dressing in your bowl, followed by the shredded lettuce and diced red onion. Toss gently to evenly coat everything in that tangy, fragrant dressing, ensuring every piece gets a little flavor love.
Step 4: Add Avocado and Finish
To keep your avocados looking and tasting beautiful, gently tuck the slices around the shrimp, rather than mixing them in roughly. Sprinkle the salad with fresh chopped cilantro for a fresh finish, and serve it up at room temperature or chilled according to your mood. Your Shrimp Avocado Salad is ready and oh-so-inviting!
Pro Tips for Making Shrimp Avocado Salad
- Shrimp Perfection: Don’t overcook! Remove shrimp from heat as soon as they curl and turn pink—overcooking makes them rubbery, and no one wants that.
- Avocado Handling: Slice your avocados just before assembling the salad to prevent browning and keep your slices picture-perfect.
- Chill Factor: For an even more refreshing bite, chill your bowl and salad ingredients in advance before tossing everything together.
- Dressing Control: Always toss the veggies and shrimp in the dressing before adding avocado—this prevents mushiness and keeps the salad looking gorgeous!
How to Serve Shrimp Avocado Salad
Garnishes
A flourish of extra cilantro, a sprinkle of flaky sea salt, or a squeeze of fresh lime can elevate the look and flavor of your Shrimp Avocado Salad in seconds. For a fun crunch, try adding toasted pumpkin seeds or a few crushed tortilla chips just before serving.
Side Dishes
This salad stands beautifully on its own, but it’s also wonderful alongside a basket of warm crusty bread, a simple gazpacho, or light corn on the cob. For a full meal, pair with grilled veggies or a sparkling citrus drink for that effortless fresh vibe.
Creative Ways to Present
Give your Shrimp Avocado Salad a showstopping look by serving it in avocado halves, lettuce cups, or even small glass jars for parties and lunches on-the-go. You can also layer the ingredients in a trifle bowl or arrange them beautifully on a platter for family-style dining.
Make Ahead and Storage
Storing Leftovers
For best results, keep any leftover Shrimp Avocado Salad in an airtight container in the fridge and enjoy within 1 day—the avocado will stay freshest and green this way. After day two, the flavor is still lovely but the avocado may show signs of browning.
Freezing
This salad isn’t a great candidate for freezing since avocados tend to change texture and the shrimp can lose their lush juiciness. For a make-ahead shortcut, freeze just the shrimp and assemble the rest fresh when you’re ready to serve.
Reheating
No need to reheat—Shrimp Avocado Salad is at its best cold or at room temperature. If you want to refresh the salad, simply toss with a little extra lime juice and olive oil, then enjoy straight from the fridge!
FAQs
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Can I use pre-cooked shrimp in this Shrimp Avocado Salad?
Absolutely! Just rinse them under cool water, pat dry, and toss directly into your dressing and salad. This keeps things super fast and still delicious.
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How do I keep the avocado from browning too quickly?
Slice the avocados just before serving and toss them gently with a bit of the lime dressing—this prevents oxidation and keeps them vibrantly green.
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Can I make the dressing ahead of time?
Yes! The dressing keeps really well in the fridge for up to 2 weeks, so feel free to shake it up in advance and drizzle it on whenever you’re ready to eat.
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Is this Shrimp Avocado Salad good for meal prep?
This salad is best made fresh, but you can prep the shrimp and dressing a day ahead. Assemble with avocado just before serving for the prettiest presentation.
Final Thoughts
If you’re longing for something fresh, flavorful, and a little bit showy without any fuss, give this Shrimp Avocado Salad a try. It’s the kind of dish that always draws compliments, brightens any table, and truly tastes like a celebration of simple ingredients—happy cooking!
Print
Shrimp Avocado Salad Recipe
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Steam, Toss
- Cuisine: International
- Diet: Gluten Free
Description
This Shrimp Avocado Salad is a refreshing and flavorful dish that combines succulent shrimp, creamy avocado, and zesty lime dressing. Perfect for a light lunch or dinner.
Ingredients
Salad:
- 1 pound large shrimp, thawed
- 2 cups shredded lettuce
- 1/4 red onion, diced
- 2 avocados, sliced
- 1 tablespoon chopped cilantro
Dressing:
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons lime juice
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon fresh cracked pepper
Instructions
- Steam Shrimp: Bring a large pot of water to a boil. Steam shrimp until they curl and turn pink, about 4-6 minutes. Set aside to cool.
- Make Dressing: In a large bowl, whisk together olive oil, lime juice, cumin, salt, and pepper until emulsified.
- Combine Ingredients: Add shrimp, lettuce, and red onions to the dressing. Toss to combine. Arrange avocado slices around the shrimp and garnish with cilantro.
- Serve: Enjoy the salad at room temperature or chilled.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Best consumed within 24 hours to prevent browning of avocados.
- Make Ahead Tips: Prepare the dressing up to 2 weeks ahead. Pre-cooked shrimp can also be used instead of cooking fresh.
- Substitutes: Try green onions instead of red onions. Paprika or coriander can be used in place of cumin in the dressing.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 7g
- Protein: 22g
- Cholesterol: 190mg
