Shrimp Avocado Salad Recipe

There's something so refreshing about a Shrimp Avocado Salad on a warm day. The crisp vegetables, creamy avocado, and tender shrimp come together with a zesty lime dressing that’s both light and satisfying.

I first whipped this up on a whim during a beach vacation when I needed something quick, fresh, and filling without turning on the stove. Ever since, it’s been my go-to for a no-fuss lunch or an easy weeknight dinner. Whether you're meal prepping or hosting brunch, this salad fits the bill beautifully.

Let’s dive into why this simple salad is about to become your new favorite.

Why You’ll Love This Shrimp Avocado Salad

Get ready to fall head over heels for this bright and flavorful dish. This Shrimp Avocado Salad checks all the boxes for a winning recipe – quick, healthy, and bursting with texture and flavor.

It’s ready in under 30 minutes. This recipe is perfect for busy weeknights or lazy weekends when you want something nourishing without the hassle. Most of the prep can be done while the shrimp are cooking, making it lightning-fast.

It's fresh, healthy, and low-carb. Packed with lean protein, healthy fats, and crunchy veggies, this salad leaves you feeling satisfied—not sluggish. It's naturally gluten-free and keto-friendly, making it ideal for various dietary needs.

So much flavor with minimal effort. A squeeze of fresh lime juice, a little garlic, and a dash of cumin take this salad from simple to spectacular. The ingredients shine without needing a complicated dressing.

It’s meal-prep and picnic friendly. This salad keeps surprisingly well and tastes even better after the flavors have a chance to mingle. It’s a fantastic make-ahead option for lunchboxes or potlucks.

Whether you're looking for a crowd-pleaser or a solo meal, this Shrimp Avocado Salad delivers every time.

Let’s take a closer look at what goes into it.

Ingredients Notes

The secret to this salad lies in its fresh, vibrant ingredients. Each one brings something special to the bowl, creating a perfectly balanced dish that’s both hearty and refreshing.

Shrimp are the protein star of the show here. I like to use medium or large peeled and deveined shrimp for convenience. They cook up in just minutes and take on flavor beautifully. If you're using frozen shrimp, just be sure to thaw and pat them dry before cooking to get a nice sear.

Avocados add a rich, creamy texture that contrasts perfectly with the crisp veggies. You’ll want ripe but firm avocados so they hold their shape in the salad without turning mushy. Dice them just before tossing the salad to keep them fresh and green.

Cherry tomatoes offer a burst of sweetness and a juicy bite. I like halving them for even distribution, and they bring such a pretty pop of color to the mix. You can also use grape tomatoes or diced roma tomatoes if that’s what you have on hand.

Cucumber adds the perfect crunch. I typically go with English cucumber because of its thin skin and few seeds, which means no peeling or scooping necessary. Just slice and toss it in!

The dressing is a simple blend of olive oil, lime juice, garlic, and a pinch of ground cumin. It’s light, zippy, and brings everything together without overpowering the natural flavors of the salad. Don’t skip the cumin—it adds a subtle smoky note that takes the flavor up a notch.

You'll also need a large salad bowl, a sharp knife for prepping, and a skillet or grill pan to cook the shrimp quickly and evenly.

How To Make This Shrimp Avocado Salad

Making this salad is straightforward and satisfying. Once you’ve prepped your ingredients, it all comes together in one big, colorful bowl.

Start by preparing your shrimp. If they're not already peeled and deveined, take a few minutes to do that now. Then, season them with salt, pepper, a dash of cumin, and a drizzle of olive oil. Heat a skillet over medium-high heat and cook the shrimp for about 2 minutes per side until pink and opaque. Set them aside to cool slightly.

While the shrimp are cooling, prep your veggies. Halve the cherry tomatoes, dice the cucumbers, chop the red onion, and cube your avocados. Place everything in a large bowl, but hold off on the avocado if you're prepping ahead—you’ll want to add that right before serving to keep it fresh.

Now it’s time to whisk up the dressing. In a small bowl, combine olive oil, fresh lime juice, minced garlic, a pinch of cumin, and a bit of salt and pepper. Taste and adjust as needed—it should be bright, citrusy, and a little garlicky.

Once the shrimp are cool enough to handle, add them to the salad bowl along with the chopped cilantro. Pour the dressing over everything and gently toss to combine, being careful not to mash the avocado.

This salad is best served immediately, but you can also chill it for 10–15 minutes before serving for an extra refreshing bite. From start to finish, you’ll be done in about 25 minutes!

Storage Options

This Shrimp Avocado Salad is best enjoyed fresh, but it does store well with a few adjustments.

If you're planning ahead, store the dressing separately and add the avocado just before serving. This helps prevent the salad from getting soggy or discolored.

Leftovers can be kept in an airtight container in the fridge for up to 2 days. The lime juice helps slow down the browning of the avocado, but after a day or so, you may notice some softening.

If you want to prep components in advance, store the cooked shrimp, chopped veggies (except avocado), and dressing separately. Then toss everything together when you're ready to eat.

To reheat the shrimp for a warm salad version, simply sauté them in a pan for a minute or microwave for 30 seconds. Or enjoy them cold—they’re just as tasty straight from the fridge.

Variations and Substitutions

One of the best things about this salad is how easy it is to customize. You can swap ingredients based on what you have or what you're craving.

Try switching out shrimp for grilled chicken, salmon, or even tofu if you’re looking for a vegetarian version. Each adds its own unique flavor and texture while keeping the salad filling.

Not a fan of avocado? Diced mango or pineapple make a sweet, tropical substitution that plays beautifully with the shrimp and lime. They add a juicy burst that’s perfect for summer.

Add greens like arugula, spinach, or romaine to make it more of a leafy green salad. This gives it a bit more volume and makes it a great main dish salad option.

For extra crunch, toss in toasted pepitas, sliced almonds, or even crushed tortilla chips just before serving. They add texture and take the flavor to the next level.

Feel free to play around with the spices in the dressing too—add a touch of chili powder or hot sauce if you want a kick of heat. This recipe is flexible and forgiving, so don't be afraid to make it your own.

Now that you’ve got the rundown, you’re just one bowl away from your new favorite salad. Whether you’re meal prepping, cooking for company, or just feeding yourself something fresh and nourishing, this Shrimp Avocado Salad delivers every single time.

Print