If Avocado Shrimp Salad is your love language, welcome—because this one is bright, breezy, and borderline unfair how good it tastes for how little effort it takes. We’re talking juicy shrimp, creamy avocado, crunchy cucumber, and a zingy lime dressing that basically does a happy dance on your tongue.
This is the kind of recipe that saves you on those “I need dinner, but I also need peace” nights. It looks fancy enough for friends, but it’s easy enough for a Wednesday when your brain has clocked out at 4:12 p.m.
Table of Contents
Why You’ll Love This Avocado Shrimp Salad
- Fast: It’s ready in about 15–20 minutes (even faster if your shrimp is already cooked).
- Fresh + filling: Creamy avocado makes it satisfying without feeling heavy.
- No oven required: Your kitchen stays cool—your patience stays intact.
- Meal-prep friendly-ish: (More on keeping avocado happy below.)
Ingredients You’ll Need
Here’s what goes into this refreshing Avocado Shrimp Salad:
- 1 pound large shrimp, peeled, deveined, and cooked
- 2 ripe avocados, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup cucumber, diced
- 1/4 cup fresh cilantro or parsley, chopped
- 2 tablespoons lime juice or lemon juice
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon red pepper flakes (optional, for heat)
How to Make Avocado Shrimp Salad
1) Prepare the shrimp
If your shrimp isn’t cooked yet:
- Bring a pot of water to a boil.
- Add shrimp and cook 2–3 minutes, just until pink and opaque.
- Drain and toss into a bowl of ice water to cool quickly.
- Once cool, chop into bite-sized pieces.
Chef Omar tip: Shrimp cooks faster than your group chat replies—so don’t walk away.
2) Chop the veggies
In a large bowl, add:
- diced avocados
- halved cherry tomatoes
- chopped red onion
- diced cucumber
- cilantro or parsley
Try to keep the cuts similar in size so every scoop gets a bit of everything (the dream).
3) Whisk the dressing
In a small bowl, whisk together:
- lime (or lemon) juice
- olive oil
- salt + black pepper
- garlic powder (if using)
- red pepper flakes (if using)
Taste it. If it makes you raise your eyebrows a little? Perfect.
4) Combine gently
Add shrimp to the veggie bowl. Pour the dressing over everything and gently toss.
Be kind to the avocado here—think “fold,” not “wrestle.”
5) Serve
Serve immediately for peak freshness, or chill 30 minutes for extra flavor.
Chef Omar’s Tips (So Your Salad Doesn’t Get Moody)
- Pick ripe avocados: They should give slightly when pressed—like a good mattress, not a squishy banana.
- Keep it crisp: If your cucumber is watery, pat it dry after chopping.
- Love cilantro? Use it. Hate it? Parsley’s your safe bestie.
- Want extra wow? Add a handful of crumbled feta, corn kernels, or a pinch of Tajín.
- Heat lovers: Red pepper flakes are great, but a diced jalapeño is next-level.
And if your dressing looks a little rebellious at first (oil + citrus doing their own thing), keep whisking. It’ll cooperate.
A Quick Little Story From My Kitchen
This Avocado Shrimp Salad became one of my “emergency impress” recipes after a couple friends popped in unexpectedly—classic. I had shrimp in the fridge, avocados on the counter that were this close to going over the edge, and about ten minutes of energy left in my body.
I tossed everything together, served it with tortilla chips, and suddenly everyone acted like I’d been preparing for their visit for days. I did not correct them. I simply accepted the compliments like the professional I am.
FAQs About Avocado Shrimp Salad
Can I use frozen shrimp?
Absolutely. Thaw it in the fridge overnight, or run it under cold water until thawed. If you’re cooking it, just don’t overdo it—rubbery shrimp is nobody’s soulmate.
How long does Avocado Shrimp Salad last in the fridge?
Best the day it’s made. If you must store it, keep it up to 24 hours in an airtight container. The avocado may brown a bit (still safe, just less cute).
How do I stop the avocado from turning brown?
Citrus helps a lot. You can also press plastic wrap directly onto the surface of the salad before sealing the container to reduce air exposure.
Can I make it ahead for meal prep?
Sort of. Prep everything except the avocado, then dice and add avocado right before serving. That way it stays fresh and green.
What can I serve with it?
- Tortilla chips (scoop-and-crunch bliss)
- Lettuce cups (light and fun)
- Toasted sourdough (hello, fancy lunch)
- Over rice or quinoa (makes it hearty)
Make Tonight Feel Effortlessly Fresh
If you’ve been craving something light but still satisfying, Avocado Shrimp Salad is the answer. It’s crisp, creamy, zesty, and feels like a mini vacation in a bowl—no packing, no airport snacks, no drama.
Make it once, and don’t be surprised if it becomes your go-to “I want something healthy but I also want it to taste amazing” meal. Because this Avocado Shrimp Salad? She shows up.
Keep the Fresh Vibes Going: More Recipes You’ll Love
- If you’re craving another cool, creamy, avocado moment, try this Avocado Hummus (Creamy Delight With Love)—it’s basically your next snack obsession (and a dreamy dip for pita, veggies, or straight off the spoon).
- Want a protein-packed, lunch-prep cousin to this Avocado Shrimp Salad? Bookmark Healthy Tuna Garbanzo Chickpea Salad for those “I need something filling but not fussy” days.
- For the nights when you want fresh + zippy flavors with a homemade dressing, whip up Sun-Dried Tomato Vinaigrette—it’s a bold, tangy upgrade that makes any salad taste restaurant-level.
- And if you love salads with crunch, color, and big dinner energy, don’t miss Potsticker Salad Recipe—it’s playful, satisfying, and perfect when you want a “salad” that eats like a meal.
Now it’s your turn: If you made this Avocado Shrimp Salad, leave a quick review and tap your star rating ⭐⭐⭐⭐⭐—your feedback helps other readers find their new favorite recipe!
Avocado Shrimp Salad
- Total Time: 18 minutes
- Yield: 4 servings 1x
Description
This Avocado Shrimp Salad is fresh, creamy, and bursting with bright lime flavor. Made with juicy shrimp, ripe avocado, crisp vegetables, and a simple citrus dressing, it’s the perfect light lunch, healthy dinner, or summer side dish. Ready in minutes and packed with protein, this refreshing salad is as satisfying as it is easy.
Ingredients
1 pound large shrimp, peeled, deveined, and cooked
2 ripe avocados, diced
1/2 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1/4 cup cucumber, diced
1/4 cup fresh cilantro or parsley, chopped
2 tablespoons lime juice (or lemon juice)
1 tablespoon olive oil
Salt, to taste
Black pepper, to taste
1/4 teaspoon garlic powder (optional)
1/4 teaspoon red pepper flakes (optional)
Instructions
Cook the Shrimp (if needed):
Bring a pot of water to a boil. Add shrimp and cook for 2–3 minutes, until pink and opaque. Transfer to ice water to cool, then chop into bite-sized pieces.Prepare the Vegetables:
In a large mixing bowl, combine diced avocados, cherry tomatoes, red onion, cucumber, and fresh herbs.Make the Dressing:
In a small bowl, whisk together lime juice, olive oil, salt, pepper, garlic powder, and red pepper flakes.Combine:
Add chopped shrimp to the bowl. Pour dressing over the salad and gently toss to combine.Serve:
Serve immediately, or chill for 30 minutes before serving for enhanced flavor.
Notes
Use ripe but firm avocados to prevent mushiness.
Pat shrimp dry before mixing to avoid excess moisture.
For extra heat, add diced jalapeño.
Best enjoyed fresh; store up to 24 hours in an airtight container.
To meal prep, add avocado just before serving.
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Category: Salad
- Method: Mixing / Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 5 g
- Protein: 23 g
- Cholesterol: 170 mg