Name: Shrimp Avocado Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 1 lb cooked shrimp (peeled and deveined); 2 ripe avocados (diced); 1 cup cherry tomatoes (halved); 1/2 small red onion (thinly sliced); 1/4 cup chopped fresh cilantro; 2 tablespoons olive oil; 1 tablespoon fresh lime juice; 1 tablespoon fresh lemon juice; 1 clove garlic (minced); salt and pepper to taste; optional: 1 jalapeño (seeded and finely chopped)

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This Shrimp Avocado Salad is everything you want in a spring or summer salad: fresh, zesty, creamy, and packed with big, bold flavors. Plump shrimp, buttery avocado, juicy cherry tomatoes, crisp red onion, and a pop of cilantro all mingle with a citrusy garlic dressing that pulls everything together in just 15 minutes. It’s refreshing enough for lunch, satisfying enough for dinner, and so easy you’ll want to make it on repeat. Unlock the secret to the ultimate Shrimp Avocado Salad—trust me, your taste buds will thank you!

Shrimp Avocado Salad Recipe - Recipe Image

Ingredients You’ll Need

The magic of Shrimp Avocado Salad lies in its simple, colorful ingredients—each one plays a starring role in flavor and texture. With just a handful of everyday essentials, you’ll create a dish that’s vibrant, creamy, and absolutely irresistible.

Shrimp: Tender, pre-cooked shrimp are the protein-packed base, making this salad filling and fast—use freshly cooked or thaw frozen for convenience.
Avocados: Perfectly ripe avocados add luscious creaminess—choose ones that give a little when pressed for ideal texture.
Cherry Tomatoes: These little gems bring juicy sweetness and lively color—halve them for a burst in every bite.
Red Onion: Thinly sliced for sharp crunch and a pop of vibrant purple.
Fresh Cilantro: Chopped leaves inject an herbal, citrusy lift—add more or less to taste.
Olive Oil: Good quality oil enriches the dressing, creating a silky finish.
Fresh Lime Juice: Tangy, bright, and essential for balancing the creamy avocado.
Fresh Lemon Juice: Mellow citrus depth rounds out the flavors and keeps ingredients vibrant.
Garlic: Just a touch, minced finely, for that warm, savory backbone.
Salt & Pepper: The finishing touch for balance—season generously and taste as you go.
Optional Jalapeño: Seeded and minced for a subtle spicy kick—level up the flavor if you love heat!

How to Make Shrimp Avocado Salad

Step 1: Prep the Ingredients

Start by getting all your produce ready: halve the cherry tomatoes, dice up those creamy avocados, thinly slice the red onion, and chop the fresh cilantro. For the shrimp, ensure they’re peeled, deveined, and pat them dry with a paper towel if needed. If you’re in the mood for a little fire, finely dice a fresh jalapeño (seeds out!) and set it aside.

Step 2: Mix the Salad Base

Grab a large mixing bowl and gently combine the shrimp, avocados, cherry tomatoes, sliced onion, and cilantro. Toss everything together with love—be gentle so the avocados stay in those gorgeous chunks, and nothing gets squished.

Step 3: Whisk the Citrus Dressing

In a small bowl, whisk together the olive oil, fresh lime juice, lemon juice, minced garlic, salt, and pepper. Taste the dressing—this is your moment to balance flavors! Add a little more citrus if you love it sour or another pinch of salt for brightness.

Step 4: Toss and Finish

Pour the freshly whisked dressing over the salad base. Gently toss to coat every ingredient with zesty goodness—the creamy avocado will soak up the dressing and tie everything together. If you like a bit of heat, this is the time to add the jalapeño. Give it a final gentle toss, then serve right away or chill for up to an hour to really let the flavors mingle.

How to Serve Shrimp Avocado Salad

Garnishes

For a truly show-stopping Shrimp Avocado Salad, a few simple garnishes go a long way. Top each serving with a few extra cilantro leaves and wedges of lime for squeezing. If you want elegance, a sprinkle of flaky sea salt or a crack of black pepper makes every plate look restaurant-worthy. For an extra zing, scatter a few thin slices of fresh jalapeño or a dusting of smoked paprika over the top.

Side Dishes

Shrimp Avocado Salad is fabulously complete on its own, but it also loves good company! Serve it alongside warm corn tortillas, pita chips, or crusty baguette for scooping up every last bite. For a heartier meal, pair it with fluffy quinoa, jasmine rice, or a crisp, leafy green salad. It’s equally at home as a starter or the star of a light lunch spread.

Creative Ways to Present

If you’re looking to wow your guests with presentation, there are plenty of playful options. Scoop the salad into crisp lettuce cups or halved avocados for personal, hand-held bites. Layer it neatly in mason jars for picnics or meal prep. For a festive party platter, serve it as a dip surrounded by tortilla chips and crunchy vegetables. However you serve it, the bright colors will make every table pop.

Make Ahead and Storage

Storing Leftovers

Leftover Shrimp Avocado Salad can be stored in an airtight container in the refrigerator for up to 24 hours. The citrus in the dressing slows down the browning of the avocado, but for best flavor and texture, aim to enjoy it soon after assembling. If you always want the freshest taste, add avocado just before serving.

Freezing

This salad doesn’t freeze well due to the delicate texture of avocado and shrimp. Freezing will make the avocado mushy and the shrimp rubbery. It’s best to whip up fresh batches, but you can prep and freeze cooked shrimp ahead to save time on busy days.

Reheating

Shrimp Avocado Salad is designed to be eaten cold or at room temperature. There’s no need to reheat—warming it can ruin the creamy avocado and the juicy shrimp. Simply give refrigerated leftovers a gentle toss and enjoy straight from the fridge.

FAQs

Can I use frozen shrimp for this Shrimp Avocado Salad?

Absolutely! Just make sure to thaw the frozen shrimp completely and pat them dry before using. Frozen pre-cooked shrimp are a real time-saver and work beautifully in this recipe.

How do I keep the avocado from turning brown?

The fresh lime and lemon juice in the dressing help slow down browning, but for the brightest color, cut and add avocado right before tossing and serving. You can press plastic wrap directly onto the surface of leftovers to minimize air exposure.

Is this salad keto or paleo-friendly?

Yes, Shrimp Avocado Salad is naturally low in carbs, gluten-free, dairy-free, and fits both paleo and keto diets. Just make sure to double-check labels on shrimp if you’re watching for any additives.

What other herbs could I use if I’m not a fan of cilantro?

If cilantro isn’t your favorite, try substituting with fresh parsley, basil, or even a scattering of dill. Each herb brings its own unique freshness to the salad without overpowering the main flavors.

Can I prepare Shrimp Avocado Salad ahead of time for entertaining?

You can prep all the ingredients and the dressing a few hours in advance, but store the avocado uncut until just before serving to ensure maximum freshness and the most appetizing presentation.

Final Thoughts

If you’re looking for a salad that’s refreshingly simple yet bursting with flavor, Shrimp Avocado Salad is about to become your new obsession. I hope you’ll give it a try and discover just how delicious, colorful, and satisfying this dish can be. Don’t be surprised if it becomes your go-to for every gathering—and even your regular weeknight dinners!

Shrimp Avocado Salad Recipe

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4.8 from 24 reviews

Author: admin
Total Time: 15 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Shrimp Avocado Salad is a refreshing and flavorful dish that’s perfect for a light lunch or dinner. The combination of tender shrimp, creamy avocado, juicy cherry tomatoes, and zesty dressing creates a delicious and satisfying meal.

Ingredients

Scale

Ingredients:

1 lb cooked shrimp (peeled and deveined)
2 ripe avocados (diced)
1 cup cherry tomatoes (halved)
1/2 small red onion (thinly sliced)
1/4 cup chopped fresh cilantro
2 tablespoons olive oil
1 tablespoon fresh lime juice
1 tablespoon fresh lemon juice
1 clove garlic (minced)
salt and pepper to taste
optional: 1 jalapeño (seeded and finely chopped)

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Instructions

In a large mixing bowl, combine the cooked shrimp, diced avocados, cherry tomatoes, red onion, and cilantro.
In a small bowl, whisk together the olive oil, lime juice, lemon juice, garlic, salt, and pepper until well blended.
Pour the dressing over the salad and gently toss to coat all ingredients evenly.
If using jalapeño, mix it in for a little kick.
Serve immediately or refrigerate for up to 1 hour before serving for enhanced flavor.

Notes

Use freshly cooked shrimp for the best flavor, or thaw pre-cooked frozen shrimp for convenience.
This salad is also great served over greens, in lettuce cups, or with tortilla chips for a refreshing appetizer.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: American, Latin-Inspired