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If you’re looking for a salad that’s both satisfying and full of flavor, this Shrimp Avocado Salad is it. With plump, juicy shrimp, creamy avocado, and a bright lime dressing, every bite is a burst of freshness. Ready in just 20 minutes, it’s your new go-to for a healthy, delicious meal!
I’ve always been a fan of quick, fresh meals that don’t skimp on flavor, and this Shrimp Avocado Salad checks all the boxes. The juicy shrimp, seasoned just right, pair beautifully with creamy avocado – they’re just meant to be together! Add in some crisp cucumber, sweet cherry tomatoes, and a bright, tangy lime dressing, and you’ve got a salad that’s light, refreshing, and irresistibly good.
Before You Start
- Cook the Shrimp Just Right: Shrimp cook in no time, so keep an eye on them. As soon as they turn pink and opaque, they’re done. Overcooking will make them rubbery.
- Choose the Right Avocados: Go for ripe but firm avocados. This helps them hold their shape and prevents them from becoming too mushy when you mix the salad.
- Prep Ahead, Dress Later: You can chop the veggies ahead of time, but for the best results, wait to toss everything together and add the dressing just before serving. This keeps the salad fresh and bright.
Ingredients You’ll Need
- Shrimp: We’re using large shrimp because they cook quickly and have a juicy, tender bite. If you can’t find large shrimp, medium will work too – just adjust the cooking time slightly.
- Olive Oil: A little olive oil helps the shrimp cook evenly and adds a subtle richness. You can substitute with avocado oil if you prefer. We also need a little bit for our dressing.
- Garlic Powder: Adds a mild garlic flavor without overpowering the dish. You can swap this with freshly minced garlic if you want a stronger garlic punch.
- Paprika: Brings a touch of warmth and color to the shrimp. Smoked paprika works great if you want a hint of smokiness.
- Salt and Pepper: Basic seasoning to bring out all the flavors. Always season to taste!
- Avocados: Creamy and rich, avocados are the perfect match for the shrimp. Make sure they’re ripe but firm to avoid them getting too mushy. If avocados aren’t your thing, diced mango adds a nice sweetness.
- Cherry Tomatoes: These add a burst of juicy sweetness. Grape tomatoes or even diced regular tomatoes will do the trick if that’s what you have on hand.
- Red Onion: For a little sharpness and crunch. If red onion is too strong for you, try soaking the slices in cold water for a few minutes, or substitute with green onions for a milder flavor.
- Cucumber: Adds freshness and a nice crunch. English cucumber is ideal because it’s seedless, but any cucumber will work – just remove the seeds if they’re too watery.
- Fresh Cilantro: Brings a burst of fresh, herbaceous flavor that ties everything together. If you’re not a cilantro fan, flat-leaf parsley makes a good substitute.
- Lime Juice: The key to our zesty dressing. Fresh lime juice is a must for that bright, tangy flavor. In a pinch, you can use lemon juice, but the flavor will be slightly different.
Start by heating 1 tablespoon of olive oil in a large skillet over medium heat. While the oil heats, season 1 pound of large shrimp with 1 teaspoon each of garlic powder and paprika, plus salt and pepper to taste.
Add the shrimp to the skillet and cook them for about 2-3 minutes per side, until they’re pink and opaque. Tip: Shrimp cook quickly, so keep an eye on them to avoid overcooking, which can make them rubbery. Once done, remove the shrimp from the heat and let them cool.
While the shrimp are cooling, grab a large bowl and combine 2 diced avocados, 1 cup halved cherry tomatoes, 1 finely chopped small red onion, 1 diced cucumber, and ¼ cup chopped fresh cilantro. Tip: To keep the avocado from getting too mushy, gently fold the ingredients together with a large spoon instead of stirring vigorously.
In a small bowl, whisk together 2 tablespoons of lime juice, 1 tablespoon of olive oil, and a pinch of salt and pepper. This dressing is simple but bright, bringing out the fresh flavors in the salad. Tip: If you like a bit more zing, feel free to add a little more lime juice to taste.
Once the shrimp have cooled, add them to the bowl with the salad ingredients. Pour the lime dressing over everything and gently toss to combine. Tip: If you have time, chill the salad in the refrigerator for 15-20 minutes before serving to let the flavors meld together. Serve immediately!
How To Serve
This Shrimp Avocado Salad is light, fresh, and perfect on its own, but I love pairing it with a few other dishes to round out the meal. Here are some of my favorite recipes to serve alongside:
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can prepare the salad ahead, but I recommend adding the avocado and dressing just before serving to keep everything fresh and prevent the avocado from browning.
How do I store leftovers?
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. To keep the avocado from browning, press a piece of plastic wrap directly onto the surface of the salad before sealing the container.
Can I freeze this salad?
Freezing isn’t ideal for this salad because the avocado and shrimp can become mushy after thawing. If you need to freeze it, I recommend only freezing the shrimp separately and adding fresh avocado and veggies when you’re ready to eat.
What if I don’t have lime juice?
No lime juice? No problem! You can use lemon juice instead. It will still give that nice tangy flavor, though it’ll be slightly different.
Can I use pre-cooked shrimp?
Absolutely! If you’re using pre-cooked shrimp, just toss them in the seasoning and quickly warm them in the skillet, or you can even serve them cold. This saves time and still tastes great!
More Delicious Shrimp Recipes
- Thai Coconut Shrimp Curry
- Jambalaya Recipe
- Asian Garlic Shrimp
- Sheet Pan Garlic Butter Shrimp
- Blackened Shrimp
Shrimp Avocado Salad
Ingredients
- 1 pound large shrimp peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- salt and pepper to taste
- 2 large avocados diced
- 1 cup cherry tomatoes halved
- 1 small red onion finely chopped
- 1 cucumber diced
- ¼ cup fresh cilantro chopped
Dressing
- 2 tablespoons lime juice
- 1 tablespoon olive oil for dressing
- salt and pepper to taste
Instructions
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Season the shrimp with garlic powder, paprika, salt, and pepper.
- Add the shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side. Remove from heat and set aside to cool.
- In a large bowl, combine the diced avocados, cherry tomatoes, red onion, cucumber, and chopped cilantro. Add the cooked shrimp to the bowl.
- In a small bowl, whisk together the lime juice, 1 tablespoon of olive oil, salt, and pepper.
- Pour the dressing over the salad and gently toss to combine.
- Serve immediately or chill in the refrigerator for 15-20 minutes before serving.
Tips & Notes:
- Use ripe but firm avocados to prevent them from becoming too mushy when mixed with the salad.
- If you prefer a bit more kick, add a pinch of red pepper flakes to the dressing.
- For a make-ahead option, prepare all the ingredients separately and combine just before serving to keep everything fresh.
- Store leftovers in an airtight container in the fridge for up to 2 days.
