If you’re craving a lightning-fast yet showstopping meal, Shrimp Avocado Salad will steal your heart in just one bite. Imagine juicy shrimp tossed with creamy avocado, bursts of cherry tomatoes, crisp cucumber, and vibrant red onion, all enveloped in a lively lime-honey dressing. This dish is pure joy in a bowl—refreshing, filling, naturally gluten and dairy free, and absolutely bursting with Mexican-inspired flavor. It’s the kind of recipe you’ll want to come back to all summer (or anytime you need a hit of sunshine).
Ingredients You’ll Need
Every component in this Shrimp Avocado Salad has a starring role: some add creaminess, others bring crunch, tang, or vibrant color. These easy-to-find ingredients quickly come together for a salad that’s surprisingly sophisticated without any fuss.
- Shrimp (1 lb, cooked, peeled and deveined): Fast and protein-rich, shrimp makes this salad hearty and satisfying—just be sure they’re chilled for max freshness.
- Avocados (2 ripe, diced): Their buttery texture binds everything together and delivers a dose of healthy fats.
- Cherry tomatoes (1 cup, halved): Sweet, juicy tomatoes lend pops of color and tangy flavor throughout.
- Cucumber (½, sliced): Cucumber adds a cool crunch that keeps every forkful refreshing.
- Red onion (¼, thinly sliced): With a mild bite and gorgeous color, this ingredient wakes up the salad’s flavors.
- Fresh cilantro (2 tablespoons, chopped): Herby brightness makes every bite taste sun-kissed and lively.
- Olive oil (2 tablespoons): A silky base for the dressing that ties everything together.
- Lime juice (1 tablespoon): Freshly squeezed for a citrusy zing that brightens all the salad’s flavors.
- Honey (1 teaspoon): A touch of natural sweetness to balance the lime and round out the dressing.
- Salt (½ teaspoon): A little seasoning makes all the ingredients sing.
- Black pepper (¼ teaspoon): Adds gentle heat and depth to the final dish.
How to Make Shrimp Avocado Salad
Step 1: Prep Your Ingredients
Before you assemble your Shrimp Avocado Salad, have everything washed, sliced, and diced. Cut the avocados just before assembling to keep them bright and green, and halve those cherry tomatoes for a juicy bite. Keeping your ingredients similar in size ensures every forkful is perfectly balanced.
Step 2: Mix the Veggies and Shrimp
In a spacious mixing bowl, gently combine the cooked shrimp, diced avocados, halved cherry tomatoes, sliced cucumber, slivers of red onion, and a sprinkle of chopped fresh cilantro. Use a broad spoon or rubber spatula and toss oh-so-gently to avoid mashing the avocados.
Step 3: Whisk Up the Lime-Honey Dressing
In a small bowl, whisk together the olive oil, fresh lime juice, sweet honey, salt, and black pepper. This simple dressing comes together in seconds, and you’ll notice the aroma of lime and honey is immediately uplifting!
Step 4: Toss Everything Together
Pour the zippy dressing over your shrimp and veggies. Use a gentle hand to toss, coating every piece in that irresistible blend. The avocado should hold its shape, making the salad look as good as it tastes.
Step 5: Chill and Serve
You can serve Shrimp Avocado Salad right away or pop it in the fridge for 15 to 20 minutes. Chilling gives the flavors a little extra time to mingle, making each bite even brighter and more cohesive.
How to Serve Shrimp Avocado Salad
Garnishes
A sprinkle of toasted pepitas or crushed tortilla chips takes this salad over the top, adding a savory crunch that complements the creamy avocado and juicy shrimp. For a vibrant finishing touch, a little more fresh cilantro scattered over the bowl is always welcome.
Side Dishes
Shrimp Avocado Salad holds its own as a main, but it’s even better paired with fluffy white rice or quinoa for a heartier meal. For something lighter, serve it alongside crisp lettuce cups or simple grilled corn for a refreshing summery spread.
Creative Ways to Present
Turn this salad into party-worthy appetizers by spooning portions into small glasses for elegant shrimp cocktail shooters. Or, fill sturdy butter lettuce leaves with the salad for a fun, hands-on wrap. Layer it in a mason jar for the ultimate colorful, portable lunch.
Make Ahead and Storage
Storing Leftovers
To keep your Shrimp Avocado Salad tasting its best, store any leftovers in an airtight container in the refrigerator for up to 24 hours. The avocado may darken slightly, but a squeeze of extra lime before sealing will help preserve its vivid color and fresh flavor.
Freezing
This salad doesn’t freeze well, as avocados and fresh veggies can become watery and mushy after thawing. It’s best to stick to enjoying this dish freshly made or within a day of making it.
Reheating
Shrimp Avocado Salad is designed to be served cold or at room temperature, so no reheating is necessary. If you’ve made it in advance, just remove it from the fridge for a few minutes before serving to take the chill off.
FAQs
Can I use frozen shrimp instead of fresh?
Absolutely! Just thaw your frozen shrimp according to package directions, pat them dry, and then proceed with the recipe. Using pre-cooked frozen shrimp makes Shrimp Avocado Salad even more convenient.
How do I keep the avocados from browning?
As soon as you cut your avocados, toss them with a touch of lime juice. The natural antioxidants in lime help slow oxidation. You can also press plastic wrap directly against the surface of the salad if storing it to minimize air contact.
Is it possible to make this salad ahead of time?
You can prep most ingredients ahead of time (shrimp, veggies, dressing). For maximum freshness, wait to dice the avocado and toss everything together until just before serving. That way, your Shrimp Avocado Salad keeps its bold color and creamy texture.
What proteins work as substitutes for shrimp?
Grilled chicken, lump crab, or even canned tuna can step in for shrimp while keeping the salad’s vibrant spirit. Adjust seasoning to taste and you’ll have a new twist on the classic.
I’m not a fan of cilantro. What can I use instead?
No problem! Swap in fresh parsley or even chives for a milder, just-as-fresh herby note. The salad is super flexible and will still be delicious without cilantro.
Final Thoughts
There’s just something magical about the simplicity and vibrancy of Shrimp Avocado Salad—it hits all the marks for quick, healthy, and celebration-worthy eating. Give it a try soon; your tastebuds (and everyone around your table) will thank you!
Print
Shrimp Avocado Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican-Inspired
- Diet: Non-Vegetarian
Description
This Shrimp Avocado Salad is a refreshing and flavorful dish that comes together quickly with a zesty lime dressing. Packed with protein and healthy fats, it’s perfect for a light lunch or dinner.
Ingredients
Salad:
- 1 lb cooked shrimp (peeled and deveined)
- 2 ripe avocados (diced)
- 1 cup cherry tomatoes (halved)
- ½ cucumber (sliced)
- ¼ red onion (thinly sliced)
- 2 tablespoons fresh cilantro (chopped)
Dressing:
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon honey
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In a large bowl, combine the cooked shrimp, diced avocados, cherry tomatoes, cucumber, red onion, and cilantro.
- In a small bowl, whisk together the olive oil, lime juice, honey, salt, and pepper until well combined.
- Pour the dressing over the salad and gently toss to coat.
- Serve immediately, or chill for 15–20 minutes for extra flavor.
Notes
- For added crunch, top with toasted pepitas or crushed tortilla chips.
- This salad pairs well with a side of rice or in lettuce cups for a low-carb wrap.
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