Looking for a dish that’s light, flavorful, and packed with nutrients? This shrimp avocado salad is the perfect blend of succulent shrimp, creamy avocado, and zesty lime that will awaken your taste buds and leave you craving more. Ready to discover how easy it is to make this refreshing favorite at home? Keep reading!
| Servings: | 4 |
| Prep Time: | 10 minutes |
| Cook Time: | 15 minutes |
| Total Time: | 25 minutes |
| Serving Size: | 1 plate |
Ingredients
- 1 pound medium raw shrimp peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt to taste
- Black pepper to taste
- 1 large avocado diced
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1 small red onion thinly sliced
- 2 tablespoons fresh cilantro chopped
- Juice of 1 lime
- 1 tablespoon olive oil
- 1 teaspoon honey
- 1 clove garlic finely minced
- Fresh ground black pepper to taste
Equipment
- Large skillet
- Cutting board
- Chef’s knife
- Mixing bowls
- Wooden spoon or spatula
- Citrus juicer
- Measuring spoons
Instructions
- Pat and season the shrimp: Start by patting your shrimp really dry using paper towels. This step helps them sear rather than steam. Then toss them in a bowl with 1 tablespoon of olive oil, garlic powder, salt, and black pepper. Give them a gentle stir until evenly coated.
- Sear the shrimp: Heat a large skillet over medium-high heat. When it is nice and hot, lay the shrimp in a single layer. Cook for 2 to 3 minutes on each side until opaque and slightly golden. Transfer to a plate to cool slightly—don’t overcook or they will go rubbery.
- Make the dressing: In a small bowl, whisk together lime juice, 1 tablespoon olive oil, honey, minced garlic, and a pinch of black pepper. I like to taste and adjust right here—sometimes I sneak in a little extra lime for brightness.
- Mix the veggies: In a big bowl, gently combine diced avocado, halved cherry tomatoes, cucumber, red onion, and fresh cilantro. This is where all the fresh magic happens. Use ripe but firm avocado so it holds its shape.
- Add shrimp to the mix: Add your slightly cooled shrimp to the vegetable bowl. Toss everything gently. You want the salad to stay pretty and not turn to mush.
- Dress and finish: Drizzle your lime dressing over the salad. Mix it all very gently so the avocado holds up. Taste again and adjust seasonings if needed—maybe a pinch more salt or a tiny squeeze of lime.
- Serve: Plate it up immediately. You can enjoy this as-is or over a bed of crisp greens. It’s also lovely tucked into butter lettuce as fresh wraps.
Description
Shrimp avocado salad is like summer in a bowl—fresh, vibrant, and undeniably refreshing. With juicy shrimp seared to tender perfection and buttery avocado chunks nestled among crisp vegetables, every bite brings a contrast of textures and a harmony of bright flavors. The zingy lime dressing ties it all together, making it taste like a breezy day at the beach, even if you’re miles from the shore.
The creamy avocado plays the perfect partner to the shrimp, offering a mellow balance to the citrusy punch of the dressing. Sweet cherry tomatoes, crunchy cucumber, and thin red onion slices add layers of freshness, while cilantro adds an herbal lift that evokes the charm of sun-drenched coastal cuisine. Whether served as a light lunch or a dinner appetizer, this salad is the kind of dish that satisfies without weighing you down.
Why You’ll Love This Recipe
This shrimp avocado salad is quick, easy, and nourishing. It can be ready in just 20 minutes, making it ideal for busy lunches or weeknight dinners. The ingredients are simple and wholesome, yet the end result is sophisticated enough to impress guests or elevate your everyday menu.
Healthy fats from the avocado, lean protein from the shrimp, and a rainbow of vegetables make this a balanced, feel-good meal. Plus, it is versatile—you can enjoy it on its own, wrap it in lettuce leaves, or top it on mixed greens.
Serving and Storage Tips
This salad is best enjoyed fresh, right after preparing. If you plan to make it ahead, prepare all components except the avocado and dressing. Store the shrimp and vegetables separately in airtight containers in the refrigerator for up to 2 days. Add the chopped avocado and dressing just before serving to maintain freshness and texture.
This dish is not ideal for freezing, as the avocado can become watery and the shrimp can lose its tender bite. Leftovers can be stored in the fridge for up to 24 hours, though the avocado may brown slightly. If refrigerating, cover the salad tightly and squeeze a bit of lime juice on top to help preserve color and flavor.
Course, Cuisine, Keywords
Salad, American, shrimp salad, healthy lunch, keto salad, avocado shrimp, summer recipe, gluten free
Servings, Prep Time, Cook Time, Total Time, Serving Size
Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serving Size: 1.5 cups
Nutrition per serving
| Calories | 320 |
| Protein | 25g |
| Carbohydrates | 3g |
| Fat | 22g |
| Sugar | 0g |
| Fiber | 0g |
| Sodium | 580mg |
For extra flavor, use freshly grated Parmesan and do not skip the lemon zest. Leftovers keep well for 2 days in the fridge.
FAQ
Can I use frozen shrimp?
Yes, just make sure they are completely thawed and patted dry before cooking to avoid excess moisture.
What type of Parmesan works best?
Use real Parmigiano-Reggiano and grate it yourself. Pre-shredded cheese will not melt evenly and lacks flavor.
Can I make this dairy-free?
You can substitute the butter with olive oil and use nutritional yeast instead of Parmesan for a dairy-free version.
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Shrimp Avocado Salad
Ingredients
- 1 pound medium raw shrimp peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt to taste
- Black pepper to taste
- 1 large avocado diced
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1 small red onion thinly sliced
- 2 tablespoons fresh cilantro chopped
- Juice of 1 lime
- 1 tablespoon olive oil for dressing
- 1 teaspoon honey
- 1 clove garlic finely minced
- Fresh ground black pepper to taste
Instructions
- Pat the shrimp dry with paper towels and place in a bowl. Toss with 1 tablespoon olive oil, garlic powder, salt, and black pepper.
- Heat a large skillet over medium-high heat. Once hot, add shrimp in a single layer. Sear for 2 to 3 minutes on each side or until shrimp are pink and opaque. Remove from heat and let cool slightly.
- In a small bowl, whisk together lime juice, 1 tablespoon olive oil, honey, minced garlic, and a pinch of black pepper to create the dressing.
- In a large mixing bowl, combine the avocado, cherry tomatoes, cucumber, red onion, and cilantro.
- Add the cooked shrimp to the vegetables and gently toss to combine.
- Drizzle the dressing over the salad and mix gently to coat everything evenly.
- Taste and adjust salt or lime juice if needed. Serve immediately.
