Shrimp Avocado Salad a light and refreshing salad that brings together juicy shrimp, creamy avocado, crisp veggies, and a tangy citrus dressing. I find it perfect for a healthy lunch, light dinner, or even as a show-stopping appetizer for guests. This salad feels vibrant, fresh, and satisfying without being heavy.
Why You’ll Love This Recipe
I love this recipe because it’s quick, wholesome, and packed with flavor. The combination of shrimp and avocado gives it a wonderful contrast—succulent seafood meets rich, buttery texture. It’s also incredibly versatile, easy to throw together in just over 15 minutes, and doesn’t require any complicated techniques. The zesty lime dressing brightens everything up, making each bite refreshing and delicious.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb shrimp, peeled and deveined
1 tablespoon olive oil
Salt and pepper to taste
1 teaspoon garlic powder
2 ripe avocados, diced
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1/2 cucumber, sliced
1 tablespoon fresh cilantro, chopped
For the dressing:
2 tablespoons olive oil
1 tablespoon lime juice
1 teaspoon honey
Salt and pepper to taste
1 teaspoon Dijon mustard
Directions
I start by heating olive oil in a skillet over medium heat.
I season the shrimp with garlic powder, salt, and pepper, then cook them for 2 to 3 minutes per side, just until they turn pink and are cooked through.
In a large bowl, I combine the cooked shrimp, diced avocado, cherry tomatoes, red onion, cucumber, and chopped cilantro.
For the dressing, I whisk together olive oil, lime juice, honey, Dijon mustard, salt, and pepper in a small bowl.
I pour the dressing over the salad and gently toss everything together until well mixed.
I like to serve it immediately, sometimes garnished with a little extra cilantro on top.
Servings and Timing
Servings: 4
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes
Calories: Approximately 320 kcal per serving
Variations
I sometimes swap the shrimp for grilled chicken if I’m out of seafood, and it works just as well. For a low-carb version, I leave out the tomatoes and add more cucumber. If I want more greens, I toss in some arugula or spinach. A touch of feta or cotija cheese can add a salty kick, too. I’ve even added mango or pineapple chunks on occasion for a tropical twist.
Storage/Reheating
Since avocado tends to brown, I like to enjoy this salad fresh. However, if I do have leftovers, I store them in an airtight container in the refrigerator for up to 1 day. To help preserve freshness, I squeeze a bit of lime juice over the salad before sealing it up. I don’t recommend reheating since the shrimp and avocado are best cold or at room temperature.
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FAQs
How do I know when the shrimp are cooked?
I look for a pink color with opaque flesh and a slight curl in the shape of the letter “C.” Overcooked shrimp become rubbery, so I keep a close eye and remove them from the pan as soon as they’re done.
Can I make this salad ahead of time?
I like to prep the veggies and dressing ahead, but I wait to cook the shrimp and cut the avocado until just before serving. That keeps everything fresh and vibrant.
What kind of shrimp should I use?
I usually go for medium to large shrimp, peeled and deveined. Fresh or frozen both work—if I’m using frozen, I just make sure they’re fully thawed and patted dry before cooking.
What can I use instead of cilantro?
If I’m not a fan of cilantro or just don’t have any, fresh parsley or even a little dill can give a different, but still delicious, flavor.
Is this salad gluten-free?
Yes, this recipe is naturally gluten-free, which makes it great for those avoiding gluten. I always double-check labels on mustard and seasonings to be sure, though.
Conclusion
This Shrimp Avocado Salad has become a go-to for me when I want something light, fresh, and full of flavor without spending a lot of time in the kitchen. Whether I’m making a quick solo lunch or serving it at a gathering, it never disappoints. It’s colorful, nourishing, and a total flavor bomb—definitely worth keeping in rotation.
📖 Recipe:
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Shrimp Avocado Salad
- Total Time: 16 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
A refreshing Shrimp Avocado Salad packed with juicy shrimp, creamy avocado, crisp veggies, and a tangy lime dressing. Perfect for a healthy lunch or light dinner, this vibrant, gluten-free salad comes together in just 15 minutes and delivers bold, satisfying flavor with every bite.
Ingredients
For the Salad:
1 lb shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon garlic powder
Salt and pepper, to taste
2 ripe avocados, diced
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1/2 cucumber, sliced
1 tablespoon fresh cilantro, chopped
For the Dressing:
2 tablespoons olive oil
1 tablespoon lime juice
1 teaspoon honey
1 teaspoon Dijon mustard
Salt and pepper, to taste
Instructions
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Heat 1 tablespoon of olive oil in a skillet over medium heat.
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Season shrimp with garlic powder, salt, and pepper.
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Cook shrimp for 2–3 minutes per side, until pink and opaque. Remove from heat.
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In a large bowl, combine cooked shrimp, diced avocado, cherry tomatoes, red onion, cucumber, and chopped cilantro.
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In a small bowl, whisk together dressing ingredients: olive oil, lime juice, honey, Dijon mustard, salt, and pepper.
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Pour dressing over salad and toss gently to combine.
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Serve immediately, optionally garnished with extra cilantro.
Notes
Substitute shrimp with grilled chicken for variety.
For a low-carb version, omit cherry tomatoes and add more cucumber.
Add arugula, spinach, feta, or cotija for extra flavor.
Mango or pineapple chunks bring a fun tropical twist.
Best enjoyed fresh due to avocado; store leftovers in an airtight container for up to 1 day with a splash of lime juice to reduce browning.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American / Fusion
Nutrition
- Serving Size: 4 servings
- Calories: 320 kcal
