Introduction

Refreshing and vibrant, this Shrimp Avocado Salad is perfect for a light lunch or a quick dinner. Combining tender shrimp with creamy avocado and zesty lime dressing, it’s a delightful dish full of flavor and texture.

A colorful shrimp salad arranged on a white plate shows layers starting with fresh green arugula leaves as the base. On top, there are bright orange cooked shrimp scattered evenly, with chunks of creamy light green avocado placed around. Halved red cherry tomatoes add vibrant spots of color, and white crumbled cheese is sprinkled throughout, adding contrast. The ingredients appear fresh and slightly seasoned with visible black pepper. The plate is set on a white marbled surface, and small blurred bowls with sauces are seen in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound shrimp, peeled and deveined
2 ripe avocados, diced
2 cups cherry tomatoes, halved
1/2 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
1 lime, juiced
3 tablespoons olive oil
Salt, to taste
Pepper, to taste
1 jalapeño, finely chopped (optional for heat)

Instructions

Step 1: In a medium pot, bring water to a boil and add a pinch of salt.
Step 2: Once boiling, add the shrimp and cook for 3-5 minutes or until they turn pink and opaque. Drain the shrimp in a colander and let cool.
Step 3: In a large mixing bowl, combine diced avocados, cherry tomatoes, red onion, and cilantro.
Step 4: In a small bowl, whisk together lime juice, olive oil, salt, pepper, and jalapeño if using.
Step 5: Add the cooled shrimp to the bowl with the vegetables, then drizzle the dressing over the salad.
Step 6: Gently toss the ingredients to combine, being careful not to mash the avocado.
Step 7: Serve immediately or refrigerate for up to 30 minutes if you prefer it chilled.

Tips & Variations

Use fresh lime juice for the best flavor, and adjust seasoning to your taste.
For a smoky twist, try adding a pinch of smoked paprika to the dressing.
If you prefer less heat, omit the jalapeño or replace it with a mild pepper.
Add crisp cucumbers or radishes for extra crunch.

Storage

Store the salad in an airtight container in the refrigerator for up to one day. The avocado may brown slightly, so it’s best eaten fresh. If refrigerated, toss gently before serving. Reheating is not recommended; serve chilled or at room temperature.

How to Serve

A fresh shrimp salad is shown on a white plate with a thin brown edge, placed on a white marbled surface. The salad has multiple layers: at the bottom, there is a mix of green leafy vegetables and slices of ripe avocado with smooth, light green flesh. Bright red cherry tomato halves are spread throughout, adding color contrast. On top, there are plump, cooked shrimp with a light orange-pink shell and visible seasoning. Small pieces of crumbled white cheese and thinly sliced green herbs or peppers are scattered over the shrimp. The salad appears lightly dressed with a glossy coating, and a fork and spoon rest on the plate's edge in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp?

Yes, frozen shrimp works well. Thaw it completely before cooking to ensure even cooking and the best texture.

How do I keep the avocado from browning?

The lime juice in the dressing helps prevent browning. To minimize discoloration, prepare and mix the avocado just before serving.