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