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Shrimp Avocado Salad

Featured in: Fresh and Vibrant Salads That Satisfy and Nourish

This Shrimp Avocado Salad brings together fresh, bold tastes with ease. Combining juicy shrimp, buttery avocado, crunchy lettuce, and sharp red onions, it’s tossed in a vibrant lime and olive oil dressing flavored with cumin. The dish is low-carb, gluten-free, and ready in just 10 minutes, making it ideal for a light meal or quick lunch. Store leftovers for up to 2 days (though avocados are best enjoyed fresh). For convenience, the dressing can be prepped in advance and refrigerated for up to 2 weeks.
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Updated on Sat, 08 Mar 2025 16:14:39 GMT
Shrimp Avocado Salad Pin it
Shrimp Avocado Salad | yummygusto.com

This bright and satisfying seafood salad combines tender shrimp with buttery avocado, brought together by a light citrus dressing. Each bite delivers a perfect balance of flavors - from the sweet, delicate shrimp to the rich, creamy avocado and zesty lime vinaigrette.

Found in a coastal cookbook collection, this recipe quickly earned its place as a regular in my summer meal rotation. The combination of fresh seafood and ripe avocados never fails to transport diners to a sunny beachside setting.

Key Ingredients

  • Shrimp (1 pound): Large shrimp (16-20 count), preferably wild-caught for best flavor
  • Avocados (2 medium): Ripe Hass avocados work best
  • Red Onion (1/2 medium): Fresh and crisp for proper texture
  • Olive Oil (1/4 cup): Use extra virgin for dressing
  • Limes (2 whole): Fresh juice only
  • Cilantro (1/2 cup): Fresh leaves, stems removed

Preparation Steps

Prepare Shrimp:
Clean shrimp thoroughly. Remove shells and devein while leaving tails intact if desired. Thaw completely if using frozen.
Cook Shrimp:
Bring salted water to gentle boil. Cook shrimp 3-4 minutes until just pink. Transfer to ice bath immediately.
Mix Dressing:
Whisk olive oil with fresh lime juice until well combined. Season with minced garlic, salt and pepper.
Prep Vegetables:
Slice onion thinly and soak in cold water. Cut avocados into even wedges just before serving.
Assemble:
Combine cooled shrimp with vegetables. Dress lightly and fold in avocado last.
Fresh Shrimp Avocado Salad Recipe Pin it
Fresh Shrimp Avocado Salad Recipe | yummygusto.com

The key to exceptional flavor lies in the avocados - letting them reach room temperature before slicing allows their natural buttery taste to fully develop.

Advance Preparation

Components can be prepared a day ahead. Store cooked shrimp and cut vegetables separately. Add avocado and dressing just before serving.

Serving Ideas

Serve over fresh greens or with crusty bread. Pairs well with chilled white wine or sparkling water with lime.

Storage Guidelines

Store undressed salad components separately for up to two days. Add avocado and dressing when ready to serve.

Recipe Variations

Try adding diced mango for sweetness or cucumber for extra crunch. Each variation maintains the fresh coastal essence.

Close-up Shrimp Avocado Salad Recipe Pin it
Close-up Shrimp Avocado Salad Recipe | yummygusto.com

This elegant seafood salad showcases the natural affinity between sweet shrimp and creamy avocado. The bright citrus dressing enhances the fresh flavors while maintaining the delicate balance of textures. Perfect for any occasion, from casual lunches to dinner parties.

Frequently Asked Questions

→ How long does this shrimp avocado salad stay fresh?
You can keep the salad fresh in an airtight container for up to 2 days, but it tastes best within the first 24 hours as the avocado stays fresher.
→ Can I use pre-cooked shrimp?
Sure! Pre-cooked shrimp works well if you want to cut down on prep time.
→ What can I substitute for red onions?
Green onions are a great swap for red onions, or you can just leave them out entirely.
→ Can I make the dressing ahead of time?
Of course! The lime dressing can be mixed up and stored in the fridge for about 2 weeks until you need it.
→ What can I use instead of cumin in the dressing?
You could switch out the cumin for a bit of paprika or coriander to tweak the flavor.

Tasty Shrimp Avocado Salad

Enjoy this vibrant Shrimp Avocado Salad, featuring tender shrimp, smooth avocado, and a refreshing citrus lime and olive oil dressing.

Prep Time
10 Minutes
Cook Time
~
Total Time
10 Minutes
By: Sandra

Category: Healthy Salads

Difficulty: Easy

Cuisine: American

Yield: 4 Servings

Dietary: Low-Carb, Gluten-Free, Dairy-Free

Ingredients

→ Main Ingredients

01 1 tablespoon of cilantro, finely chopped
02 1 pound of jumbo shrimp, defrosted
03 2 avocados, cut into slices
04 1/4 of a red onion, chopped small
05 2 cups of lettuce, shredded

→ Tangy Lime Dressing

06 1/2 teaspoon of fresh-cracked black pepper
07 3 tablespoons of lime juice, freshly squeezed
08 1 teaspoon of ground cumin
09 3 tablespoons of olive oil, extra virgin
10 1/2 teaspoon of salt

Instructions

Step 01

Fill up a large pot with water and let it come to a boil. Turn the heat down to medium. Add a steamer basket or a mesh strainer on top of the pot, toss in the shrimp, and cover with a lid. Let the shrimp steam until they curl up and turn a bright pink color—this'll take about 4 to 6 minutes. Once done, take them off the heat and let them cool down.

Step 02

Grab a bowl big enough for the salad. Whisk together the olive oil, lime juice, cumin, salt, and pepper until everything's mixed together nicely.

Step 03

Add the steamed shrimp to the bowl with the dressing. Throw in the shredded lettuce and red onions, and mix it all up. Neatly arrange the avocado slices around the shrimp, then sprinkle some cilantro on top for a fresh kick.

Step 04

You can serve this salad cold or at room temperature. Either way, it’s ready to enjoy!

Notes

  1. Leftovers should be kept in a container with a tight lid. They’ll stay good for up to two days, but try to eat them within 24 hours so the avocados don’t turn brown.
  2. The dressing can be made ahead of time, even two weeks early. To save time, pre-cooked shrimp is an option too.
  3. If red onions aren’t your thing, green onions work too. And if you’re out of cumin, swap it for either coriander or paprika!

Tools You'll Need

  • Cutting board
  • Knife set with block
  • Set of mixing bowls
  • A 5-piece cookware set

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 363
  • Total Fat: 26 g
  • Total Carbohydrate: 12 g
  • Protein: 25 g