A refreshing and vibrant dish, Shrimp Avocado Salad brings together juicy shrimp, creamy avocado, and crisp vegetables in a zesty, tangy dressing. It’s the perfect light meal for warm days or a healthy option for a quick and satisfying lunch or dinner.

Why You’ll Love This Recipe

Quick and easy to prepare in under 20 minutes
Packed with lean protein and healthy fats
Naturally gluten-free and dairy-free
Great for meal prep and lunchboxes
Customizable with a variety of ingredient options

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

shrimp (medium to large, peeled and deveined)
ripe avocados
cherry tomatoes or diced fresh tomatoes
cucumber, diced
red or sweet onion, finely chopped
fresh cilantro or parsley
olive oil or avocado oil
lime or lemon juice
Dijon mustard (optional)
honey (optional)
salt and black pepper

directions

Cook the shrimp
- Heat a skillet over medium heat and add a bit of oil.
- Season the shrimp with salt, pepper, and garlic powder.
- Cook for 2–3 minutes per side until pink and fully opaque. Set aside to cool slightly.
Prepare the vegetables
- Dice the avocado, tomatoes, cucumber, and onion.
- Chop the cilantro or parsley.
Make the dressing
- In a small bowl, whisk together olive oil, lime or lemon juice, Dijon mustard (if using), honey (if using), salt, and pepper. Adjust seasoning to taste.
Assemble the salad
- In a large bowl, combine the shrimp and vegetables.
- Pour the dressing over and gently toss to coat.
- Serve immediately or chill briefly before serving.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 5–6 minutes
Total time: Approximately 16 minutes

Variations

Use grilled chicken or canned crab instead of shrimp
Add diced mango or pineapple for a tropical twist
Include crumbled feta or cotija cheese for added richness
Swap cilantro for dill, parsley, or tarragon
Serve over mixed greens or wrapped in lettuce for a low-carb option

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 1–2 days.
To keep the salad fresh, store dressing separately and toss just before serving.
Avocado may brown slightly; a squeeze of lime or lemon helps slow this process.
Not recommended for freezing or reheating—best enjoyed fresh or chilled.

FAQs

How do I know when the shrimp are fully cooked?

Shrimp are done when they turn pink and opaque, forming a gentle “C” shape. Avoid overcooking to prevent a rubbery texture.

Can I use frozen shrimp?

Yes, just make sure they are completely thawed and patted dry before cooking.

How can I prevent the avocado from browning?

Toss the avocado in lime or lemon juice and keep it tightly covered when storing.

Is this salad suitable for meal prep?

Yes, keep the dressing and avocado separate until ready to serve for the best texture.

Can I make this salad ahead of time?

Yes, all components can be prepped in advance and stored separately, then combined just before serving.

How long does the salad last in the fridge?

Up to 2 days when stored in an airtight container, though it is best fresh.

What type of dressing works best?

A citrus-based vinaigrette with olive oil and lime or lemon juice complements the shrimp and avocado well.

Can I add leafy greens to this salad?

Yes, it pairs wonderfully with arugula, spinach, or mixed greens.

Can I make it spicy?

Add diced jalapeños or a pinch of cayenne pepper for heat.

What other toppings can I include?

Corn, black beans, olives, chopped nuts, or seeds can add texture and flavor.

Conclusion

Shrimp Avocado Salad is a light, wholesome, and flavorful dish that’s as easy to make as it is enjoyable to eat. Its versatility and fresh ingredients make it a go-to recipe for any season. Whether served as a main course or a vibrant side, it’s sure to please.