Avocado Shrimp Salad Recipe

There's something undeniably refreshing about a chilled Avocado Shrimp Salad on a warm afternoon. With buttery chunks of ripe avocado, plump juicy shrimp, and a zesty lime dressing, this dish delivers a vibrant mix of flavors and textures that feels both indulgent and light.

this Recipe

I first made this salad on a whim during a summer beach trip, when we had fresh shrimp from the market and avocados ripening on the counter. It was meant to be a simple lunch, but it quickly turned into the star of the weekend. Not only is it quick, easy, and healthy, but it’s also perfect for everything from meal prep to last-minute entertaining.

Whether you serve it on a bed of greens, tucked into lettuce cups, or spooned onto crunchy toast, this Avocado Shrimp Salad is one of those recipes you’ll keep coming back to.

Why You’ll Love This Avocado Shrimp Salad

Get ready to meet your new favorite salad. This Avocado Shrimp Salad isn’t just packed with flavor—it’s got that perfect balance of creamy, citrusy, and savory that keeps you coming back for more.

First off, it's incredibly quick and easy to make. You can have this on the table in under 20 minutes, including prep and cook time. Whether you're short on time or just don't want to turn on the oven, this salad has your back.

It’s also super healthy and refreshing, loaded with lean protein from the shrimp and healthy fats from the avocado. With no heavy dressing or mayo, it's light enough for lunch but satisfying enough for dinner.

This recipe is wonderfully versatile, too. Serve it over greens for a low-carb option, stuff it in a tortilla for shrimp tacos, or pair it with tortilla chips for a fun party dip. It’s one of those dishes that fits any occasion.

And finally—let’s talk about the flavor. The shrimp is seasoned and sautéed just right, the avocado is creamy and cool, and the lime juice ties it all together with a bright, citrusy kick. Add a little cilantro and red onion? Chef’s kiss.

Once you’ve tried this, you’ll wonder how you ever lived without it.

Ingredients Notes

The beauty of this Avocado Shrimp Salad is how a handful of fresh, flavorful ingredients come together to create something truly crave-worthy. Here’s what makes this salad shine.

Shrimp are the star of the show here. I recommend using large shrimp (21–25 count per pound), peeled and deveined. Fresh or frozen both work—just make sure to thaw completely and pat dry before cooking. A quick sear in a hot skillet brings out their natural sweetness and gives them a slightly crispy edge.

Avocados bring that signature creamy texture. Go for ripe but firm avocados—ones that yield slightly when pressed. Too soft, and they’ll turn to mush; too hard, and they won’t mix well with the shrimp.

Red onion adds a sharp, slightly spicy crunch that balances the richness of the avocado. I like to slice it paper thin so it blends in without overpowering each bite. If you’re sensitive to raw onion, soak the slices in cold water for 10 minutes to mellow them out.

Fresh lime juice is essential for brightening up the dish. It adds just the right amount of tang and keeps the avocado from browning too quickly. Use freshly squeezed juice—it makes all the difference.

Cilantro, chopped and scattered through the salad, brings that fresh, herbaceous finish. If you're not a fan, you can leave it out or swap it for parsley. But if you love cilantro like I do, don’t be shy with it!

No special equipment is needed here—just a good knife, a skillet, and a large bowl for mixing. Simple tools, big flavor.

How To Make This Avocado Shrimp Salad

Making this Avocado Shrimp Salad is a breeze, and the payoff is huge. Let’s walk through it step by step.

Start by prepping your shrimp. If they’re not already peeled and deveined, take a few minutes to do that. Rinse them under cold water, then pat them dry with paper towels. Season with a pinch of salt, pepper, and a little garlic powder if you like.

Next, heat a drizzle of olive oil in a skillet over medium-high heat. Once the oil is hot and shimmering, add the shrimp in a single layer. Cook for 1–2 minutes per side until they’re pink, opaque, and slightly golden around the edges. Be careful not to overcook—they go fast! Transfer to a plate and let them cool slightly.

While the shrimp cool, prep your veggies. Dice the avocados into bite-sized cubes, slice the red onion thinly, and chop your cilantro. Add it all to a large mixing bowl.

Now for the dressing: squeeze fresh lime juice over the avocado and gently toss to coat. This not only adds flavor but also helps prevent browning. Add a drizzle of olive oil, a pinch of salt, and a few cracks of black pepper.

Once the shrimp have cooled a bit, add them to the bowl and toss everything together gently. You want to coat all the ingredients without mashing the avocado. Taste and adjust the seasoning if needed.

From start to finish, this salad takes about 20 minutes. It’s vibrant, refreshing, and ready to serve right away—though you can chill it for 10–15 minutes if you prefer it extra cold.

Storage Options

This Avocado Shrimp Salad is best enjoyed fresh, but you can store leftovers if needed. The key is to minimize browning and preserve texture.

Transfer any leftover salad to an airtight container. Press a piece of plastic wrap directly onto the surface of the salad before sealing to help limit oxygen exposure, which can cause the avocado to brown. It will stay fresh in the fridge for up to 24 hours.

If you want to prep ahead, cook and chill the shrimp, and chop the onion and cilantro in advance. Wait to cut the avocado and add the lime juice until right before serving to keep everything bright and fresh.

To reheat, I recommend only warming the shrimp separately in a skillet or microwave for 30–45 seconds. Then mix it back into freshly diced avocado and veggies for the best texture.

Variations and Substitutions

One of the things I love most about this salad is how flexible it is. You can easily tweak the ingredients to suit your tastes or what you have on hand.

Want to make it spicy? Add a finely diced jalapeño or a few dashes of hot sauce to the dressing. It gives the salad a bold, fiery kick that balances the creamy avocado beautifully.

For a tropical twist, toss in some diced mango or pineapple. The sweetness pairs wonderfully with the shrimp and adds a pop of bright color and flavor.

If you're avoiding shrimp or want a different protein, grilled chicken or canned tuna work well here too. Even chickpeas can be a great vegetarian alternative.

Craving something heartier? Spoon the salad over quinoa, rice, or greens for a more filling meal. You could even use it as a filling for shrimp tacos or lettuce wraps.

And if you’re out of lime, lemon juice is a solid substitute. Just be sure it’s fresh-squeezed to maintain that punchy acidity.

The beauty of this salad is that it’s hard to mess up. Once you’ve got the base down, feel free to make it your own and have fun experimenting with different flavors and textures.

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