If you’re craving something fresh, zesty, and utterly irresistible, Shrimp Avocado Salad is a guaranteed crowd-pleaser that checks every box. This vibrant salad is brimming with tender shrimp, creamy avocado, juicy cherry tomatoes, and the bright punch of lime and cilantro—all tied together with a quick homemade dressing. Whether it’s a warm summer night or you just want something healthy but indulgent, this dish delivers color, flavor, and pure joy in every bite.
Ingredients You’ll Need
The beauty of Shrimp Avocado Salad lies in its simplicity—every ingredient is thoughtfully chosen to add unique texture, bold color, or a pop of flavor. Gather these fresh items and you’ll have a dish that tastes like you ordered it at a dreamy seaside café.
- Cooked shrimp (1 lb, peeled and deveined): Juicy, succulent shrimp bring satisfying protein and a sweet seafood essence to every forkful.
- Ripe avocados (2, diced): Their creamy texture perfectly balances the salad, making every bite luxuriously smooth.
- Cherry tomatoes (1 cup, halved): Little bursts of sweetness that add color and freshness.
- Red onion (1/3 cup, finely sliced): For a pop of sharpness and crunch without overpowering the bowl.
- Fresh cilantro (1/4 cup, chopped): The herbal, citrusy zing is classic in any great Mexican-American salad.
- Olive oil (2 tablespoons): Adds healthy fat and rounds out the zingy dressing.
- Fresh lime juice (2 tablespoons): Lifts everything with brightness and helps keep the avocado from browning.
- Garlic (1 clove, minced): One clove is just enough for a flavorful punch—don’t skip it!
- Salt (1/4 teaspoon): Essential for bringing out the flavors and making every ingredient sing.
- Black pepper (1/4 teaspoon): A light tickle of heat that balances the tang and freshness.
How to Make Shrimp Avocado Salad
Step 1: Whisk Up the Dressing
In a small bowl, combine the olive oil, fresh lime juice, minced garlic, salt, and black pepper. Whisk until the mixture emulsifies and turns a little cloudy—those tiny garlic flecks really infuse the dressing with flavor. This punchy dressing will tie the whole Shrimp Avocado Salad together!
Step 2: Toss the Stars of the Salad
Grab a large mixing bowl and gently combine the cooked shrimp, diced avocado, halved cherry tomatoes, thinly sliced red onion, and chopped cilantro. Be gentle—especially with the avocado—so everything stays beautiful and intact while mingling together.
Step 3: Bring It All Together
Drizzle your freshly whisked dressing over the shrimp and veggies. Use a large spoon or spatula to gently toss everything until every piece gleams with dressing and the flavors are just starting to meld. If you like your Shrimp Avocado Salad extra cold, pop it in the fridge for 10–15 minutes before serving to let the flavors become even more vibrant.
Step 4: Serve and Savor
Spoon the salad onto plates or into bowls. You can scatter on a little extra cilantro if you like, or tuck in extra lime wedges for dramatic effect. This is the perfect moment to enjoy the colors, textures, and aromas before tasting your masterpiece!
How to Serve Shrimp Avocado Salad
Garnishes
Finish your Shrimp Avocado Salad with some extra chopped cilantro, thin slices of red chili if you love a touch of heat, or a sprinkle of flaky sea salt for crunch. A couple of lime wedges on the side are not just pretty—they give each bite a customizable burst of citrus.
Side Dishes
Turn this salad into a showstopping meal by serving beside a mound of fluffy white rice or a pillow of quinoa. For crunch, pile your Shrimp Avocado Salad onto crisp romaine leaves or serve alongside a handful of tortilla chips—either way, it’s a bite of pure summer.
Creative Ways to Present
Take things up a notch by stuffing the salad into avocado halves for an edible bowl, or scoop generous spoonfuls onto toasted baguette slices as festive crostini. You can also serve individual portions in clear glasses for a gorgeous appetizer that shows off all those colors.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Shrimp Avocado Salad (lucky you!), store it in an airtight container in the refrigerator. It will stay fresh for about a day; after that, the avocado may start to brown a bit, although the lime juice helps slow this process.
Freezing
Unfortunately, Shrimp Avocado Salad doesn’t freeze well—the avocado loses its color and texture, and the other veggies get a little limp. For best results, make only as much as you’ll enjoy within a day, and savor it freshly tossed.
Reheating
There’s no need to reheat this salad, since it’s meant to be served chilled or at room temperature. If the shrimp need a little pick-me-up, let the salad sit out for just a few minutes before serving so everything tastes bright and fresh.
FAQs
Can I use frozen shrimp for this salad?
Absolutely! Frozen, pre-cooked shrimp work beautifully in Shrimp Avocado Salad. Just thaw them thoroughly and pat dry before tossing so your salad isn’t watery.
How far in advance can I prep this salad?
It’s best made right before you plan to eat, but you can prep the shrimp, tomatoes, and onion up to a day ahead. Assemble with the avocado and dressing shortly before serving for the best texture and color.
What other herbs can I use instead of cilantro?
If cilantro isn’t your favorite, chopped fresh parsley or a tiny bit of fresh dill adds a fresh twist without overpowering the other flavors in your Shrimp Avocado Salad.
Can I add extra veggies or ingredients?
Of course! Try diced cucumber, corn kernels, or a sprinkle of feta cheese for extra crunch and creaminess—this salad is endlessly adaptable to what you have on hand.
Is this salad healthy?
Definitely! Shrimp Avocado Salad is loaded with lean protein, heart-healthy fats, and fiber-rich veggies, making it a wholesome meal that doesn’t sacrifice flavor for nutrition.
Final Thoughts
There’s something so special about a dish that feels both easy and a little bit luxurious, and Shrimp Avocado Salad nails it every time. Let yourself fall in love with the lively flavors, the satisfying textures, and the sheer beauty of this crowd favorite—your next lunch or dinner just got a serious upgrade!
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Shrimp Avocado Salad Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A refreshing and satisfying Shrimp Avocado Salad bursting with flavors of lime, garlic, and cilantro. This easy no-cook salad is perfect for a quick and healthy meal.
Ingredients
For the Salad:
- 1 lb cooked shrimp, peeled and deveined
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/3 cup red onion, finely sliced
- 1/4 cup chopped fresh cilantro
For the Dressing:
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Make the Dressing: In a small bowl, whisk together olive oil, lime juice, garlic, salt, and pepper.
- Prepare the Salad: In a large mixing bowl, combine shrimp, avocado, cherry tomatoes, red onion, and cilantro.
- Toss and Serve: Drizzle the dressing over the salad and gently toss to coat. Serve immediately or chill for 10–15 minutes for enhanced flavor.
Notes
- This salad is best served fresh.
- For added crunch, serve over a bed of romaine or with tortilla chips.
- You can also add corn or cucumber for extra texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 salad portion
- Calories: 290
- Sugar: 2g
- Sodium: 480mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 165mg
