Light and zesty salad with plump shrimp and creamy avocado
Shrimp Avocado Salad
Shrimp Avocado Salad
20 minEasy
Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Servings
4
4 cups
Difficulty
Easy
Cost
Moderate
$$
Shrimp Avocado Salad
Light and zesty salad with plump shrimp and creamy avocado
A fresh, light salad with seasoned shrimp, creamy avocado, cherry tomatoes, and a zesty cilantro-lime dressing.
15m
Prep Time
5m
Cook Time
20m
Total Time
4
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Shrimp avocado salad is proof that healthy eating can be completely satisfying. Plump, seasoned shrimp and creamy avocado cubes sit atop a bed of greens with juicy cherry tomatoes and a bright cilantro-lime dressing.
It is light enough for a summer lunch but packed with enough protein to keep you fueled all afternoon. The dressing comes together in seconds and doubles as a fantastic dip.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 avocados, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 2 limes, juiced
- 3 tbsp extra-virgin olive oil
PrepDaily Use
Test Kitchen Pick
Chef Knife
Helpful Tool
Why a sharp knife helps here
When the recipe is mostly prep, the tool that matters most is the one doing the cutting. A sharp chef’s knife makes the whole process faster and cleaner.
This recipe is won or lost in prep speed and cleaner cuts.
- Speeds up chopping and slicing
- Makes prep more consistent and less frustrating
A good chef’s knife is still the single most useful kitchen upgrade for prep-heavy cooking.
Shop chef knife options for this recipeInstructions
- 1
Season shrimp with salt, pepper, and a pinch of cumin. Cook in a hot skillet with oil for 2 minutes per side until pink and curled.
- 2
Let shrimp cool slightly, then arrange over mixed greens or in a large bowl.
- 3
Add diced avocado, halved cherry tomatoes, and thinly sliced red onion.
- 4
Whisk together olive oil, lime juice, minced garlic, and chopped cilantro for the dressing.
- 5
Drizzle dressing over the salad and serve immediately.
Serving Suggestions
Ways to Serve This Dish
Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
Serve as a light main course or alongside grilled protein
Substitutions
ShrimpGrilled chicken or crab
Both pair beautifully with avocado.
CilantroFlat-leaf parsley
For those who find cilantro soapy.
Cherry tomatoesMango or corn
Both add a sweet contrast.
Tips & Storage
Pro Tips
Do not overcook the shrimp — they should be just pink and slightly translucent in the center.
Dice the avocado right before serving to prevent browning.
Add mango for a tropical twist.
Storage
Best served immediately. Store shrimp separately from avocado and greens for up to 1 day.
Reheating
Not applicable — serve cold or at room temperature.
Nutrition Facts
Per serving (1.5 cups) · 4 servings
Calories340
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein22g
Carbohydrates14g
Fat8g
Fiber6g
Sugar24g
Sodium460mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use frozen shrimp?
- Yes. Thaw in cold water, pat dry, then cook as directed.
- Can I make it ahead?
- Prep the shrimp and dressing ahead. Assemble with avocado just before serving.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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