Avocado Shrimp Salad

This Avocado Shrimp Salad is the ultimate combination of creamy, fresh, and zesty flavors, perfect for a light lunch or as a refreshing dinner option. The tender shrimp pairs beautifully with ripe avocados, crisp vegetables, and a tangy dressing that brings everything together. Whether you’re looking for a quick meal or something healthy to impress guests, this salad is a must-try.

Family Favorite: Why We Love Avocado Shrimp Salad

Every time I make this Avocado Shrimp Salad, my family devours it within minutes! My husband loves the burst of flavors from the cilantro and lime, and my kids enjoy the creamy avocado chunks with the juicy shrimp. It’s a healthy, feel-good recipe that’s become a weekly staple in our household. Whether it’s served on its own or as a side dish, it’s always a hit!

Why You’ll Love Avocado Shrimp Salad

• Healthy and Nutritious: Packed with lean protein from the shrimp and healthy fats from the avocado, this salad is as nourishing as it is delicious.
• Quick and Easy: Ready in just 15 minutes, this salad is perfect for busy weeknights or quick lunches.
• Fresh and Flavorful: The combination of lime, cilantro, and crunchy veggies makes every bite a refreshing burst of flavors.

Ingredients Notes For Avocado Shrimp Salad

• Shrimp: Use fresh or frozen shrimp, cooked until tender and juicy. You can grill, sauté, or boil them.
• Avocados: Ripe, creamy avocados add richness and texture to the salad.
• Cilantro and Lime: These two ingredients elevate the salad with a bright, zesty flavor.
• Red Onion: Adds a nice crunch and a bit of sharpness to balance the creaminess of the avocado.
• Cucumber: Crisp and refreshing, cucumber gives the salad extra crunch.

Recipe Steps for Avocado Shrimp Salad

1. Cook the Shrimp: Boil or sauté the shrimp in a little olive oil and garlic until pink and fully cooked. Season with salt and pepper, then set aside to cool.
2. Prep the Veggies: Dice the avocado, cucumber, red onion, and any other desired veggies (like tomatoes or bell peppers).
3. Mix the Dressing: In a small bowl, whisk together olive oil, lime juice, minced garlic, and a pinch of salt and pepper.
4. Assemble the Salad: In a large bowl, combine the shrimp, avocado, veggies, and chopped cilantro.
5. Toss with Dressing: Pour the dressing over the salad and gently toss everything together.
6. Serve and Enjoy: Serve immediately with extra lime wedges on the side.

Storage Options

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 1 day. Avocados may brown slightly, but the flavor will still be delicious.
• Prep Ahead: You can prepare the shrimp and dressing ahead of time, but wait to cut the avocado and assemble the salad until just before serving.

Variations & Substitutions

• Spice it Up: Add a kick of heat with diced jalapeños or a dash of hot sauce in the dressing.
• Grilled Shrimp: Try grilling the shrimp for a smoky flavor, perfect for a summer twist.
• Keto-Friendly: Skip any added sweeteners and keep it simple for a keto-friendly meal.
• Add Fruit: For a tropical touch, add diced mango or pineapple to the salad for a sweet contrast.

Avocado Shrimp Salad

Fresh, juicy shrimp tossed with creamy avocado, crisp veggies, and a zesty lime dressing for a light, refreshing meal!

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Course: Salad

Kitchen: American

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 and black pepper to taste
• ▢ 1/4 teaspoon garlic powder optional
• ▢ 1/4 teaspoon red pepper flakes optional, for a bit of heat

Instructions

• Prepare the Shrimp: If the shrimp are not cooked, bring a pot of water to a boil. Add the shrimp and cook for 2-3 minutes, or until they turn pink and opaque. Drain and transfer to a bowl of ice water to cool quickly. Once cooled, chop the shrimp into bite-sized pieces.
• Prepare the Vegetables: In a large mixing bowl, add the diced avocados, halved cherry tomatoes, finely chopped red onion, diced cucumber, and fresh cilantro or parsley.
• Make the Dressing: In a small bowl, whisk together the lime juice, olive oil, salt, black pepper, garlic powder (if using), and red pepper flakes (if using).
• Combine: Add the chopped shrimp to the vegetable mixture. Pour the dressing over the salad and gently toss everything together until well combined.
• Serve: Serve the avocado shrimp salad immediately as a light meal, or chill it in the refrigerator for 30 minutes before serving.