If you are searching for a refreshing, vibrant, and utterly satisfying dish, this Shrimp Avocado Salad Recipe is exactly what you need. Bursting with bright flavors and a delightful mix of textures, this salad combines tender, garlicky shrimp with creamy avocado, juicy cherry tomatoes, crisp cucumber, and zesty lime dressing. It’s wonderfully light yet filling, perfect for a quick lunch, a summer dinner, or impressing guests with minimal fuss. Trust me, once you try this Shrimp Avocado Salad Recipe, it will quickly become one of your go-to favorites.

Shrimp Avocado Salad Recipe - Recipe Image

Ingredients You’ll Need

Simple ingredients make the magic happen here, each playing a key role in balancing taste, texture, and color. The freshness of the veggies contrasts beautifully with the sweetness of the shrimp and the creaminess of ripe avocados, while the dressing ties everything together with a hint of tang and sweetness.

1 lb shrimp, peeled and deveined: The star protein providing a sweet, tender bite that cooks quickly.
1 tablespoon olive oil: Used for sautéing the shrimp, adding a subtle richness.
1 teaspoon garlic powder: Adds depth and a gentle kick to the shrimp seasoning.
Salt and pepper, to taste: Essential basics that enhance every ingredient’s natural flavor.
2 ripe avocados, diced: Creamy texture that complements the crisp vegetables and tender shrimp.
1 cup cherry tomatoes, halved: Their juicy sweetness and vibrant red color brighten the salad.
1/2 red onion, thinly sliced: Provides a mild sharpness and lovely crunch.
1/2 cucumber, sliced: Adds refreshing coolness and crisp texture.
1 tablespoon fresh cilantro, chopped: Brings a fresh, citrusy herbal note to the dish.
2 tablespoons olive oil: Base for the dressing, giving a smooth mouthfeel.
1 tablespoon lime juice: Offers bright acidity that lifts all the flavors.
1 teaspoon honey: Balances acidity with a hint of gentle sweetness.
1 teaspoon Dijon mustard: Adds subtle tang and complexity to the dressing.
Salt and pepper, to taste (for dressing): To fine-tune the flavor harmony in the dressing.

How to Make Shrimp Avocado Salad Recipe

Step 1: Prepare the Shrimp

Start by heating 1 tablespoon of olive oil in a skillet over medium heat. This gentle heat ensures the shrimp cooks evenly without drying out.

Step 2: Season the Shrimp

Sprinkle garlic powder, salt, and pepper evenly over the peeled and deveined shrimp. This simple seasoning enhances their natural sweetness and adds just the right touch of flavor.

Step 3: Cook the Shrimp

Place the shrimp in the hot skillet and cook for 2 to 3 minutes on each side, until they turn pink and opaque. This quick cooking preserves their juicy tenderness. Once done, remove them from heat and set aside to cool slightly.

Step 4: Combine the Salad Ingredients

In a large mixing bowl, gently toss together the cooked shrimp, diced avocado, halved cherry tomatoes, thinly sliced red onion, sliced cucumber, and freshly chopped cilantro. This combination creates a wonderful balance of creamy, crisp, and tangy flavors.

Step 5: Whisk the Dressing

In a small bowl, whisk together 2 tablespoons of olive oil, lime juice, honey, Dijon mustard, and a pinch of salt and pepper. This zesty dressing will beautifully tie together all the vibrant ingredients in the salad.

Step 6: Dress the Salad

Pour the dressing over the salad mixture and toss everything gently to coat evenly without mashing the avocados. The dressing adds brightness and a hint of sweetness that enhances every bite.

Step 7: Serve and Enjoy

Your Shrimp Avocado Salad Recipe is now ready to be devoured! Serve immediately to enjoy the freshest textures and flavors. Optionally, garnish with extra cilantro for a pop of color and freshness.

How to Serve Shrimp Avocado Salad Recipe

Garnishes

Fresh herbs like additional cilantro or finely chopped parsley really elevate the look and taste. You might also sprinkle some toasted pumpkin seeds or crushed red pepper flakes for an added crunch or gentle heat.

Side Dishes

This salad pairs beautifully with a chilled glass of white wine, crusty artisan bread, or your favorite tortilla chips for scooping. It also complements grilled meats or fish, making it a versatile addition to any meal.

Creative Ways to Present

Consider serving the salad in halved avocados for an eye-catching presentation, or use it as a colorful filling for lettuce wraps. You could also layer it in a clear glass bowl to show off the vibrant layers of shrimp, veggies, and dressing.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days. Keep in mind that avocado may brown slightly, so it’s best enjoyed fresh or within a short time after preparation.

Freezing

This Shrimp Avocado Salad Recipe is not well-suited to freezing due to the creamy avocado and fresh vegetables. They lose texture and flavor when thawed, so it’s recommended to prepare fresh when possible.

Reheating

Reheating this salad is not necessary or recommended since it’s best served cold or at room temperature. If you prefer warm shrimp, you can quickly reheat the shrimp separately before combining with the fresh salad ingredients.

FAQs

Can I use frozen shrimp for this recipe?

Absolutely! Just be sure to thaw the shrimp fully and pat them dry before cooking. This helps achieve the perfect sear and prevents excess moisture in the salad.

What type of avocado is best?

Look for ripe Hass avocados, which are creamy, have a beautiful buttery texture, and a slightly nutty flavor—perfect for this salad.

Can I make this salad vegan or vegetarian?

Yes! Simply substitute the shrimp with grilled tofu, chickpeas, or roasted vegetables to keep it fresh and flavorful.

Is this salad spicy?

This Shrimp Avocado Salad Recipe is mild and refreshing, but you can easily add a touch of heat with chili flakes, jalapeño slices, or a dash of hot sauce.

How can I make the dressing creamier?

Adding a spoonful of Greek yogurt or mashed avocado to the dressing will create a creamy texture that complements the salad beautifully.

Final Thoughts

This Shrimp Avocado Salad Recipe is a shining example of how simple ingredients can come together to create something truly special. It’s fresh, tasty, and effortless—a perfect way to brighten any day or meal. I can’t wait for you to try it and see how it quickly becomes a staple in your kitchen.

Shrimp Avocado Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 70 reviews

Author: admin
Total Time: 16 minutes
Yield: 4 servings 1x
Diet: Low Fat

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Description

A fresh and vibrant Shrimp Avocado Salad combining perfectly cooked shrimp with creamy avocado, juicy cherry tomatoes, crisp cucumber, and a zesty homemade dressing. This light and flavorful salad is perfect for a quick lunch or dinner and serves 4.

Ingredients

Scale

Shrimp

1 lb shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon garlic powder
Salt and pepper, to taste

Salad

2 ripe avocados, diced
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1/2 cucumber, sliced
1 tablespoon fresh cilantro, chopped

Dressing

2 tablespoons olive oil
1 tablespoon lime juice
1 teaspoon honey
1 teaspoon Dijon mustard
Salt and pepper, to taste

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Instructions

Heat the oil: Heat 1 tablespoon of olive oil in a skillet over medium heat to prepare for cooking the shrimp.
Season shrimp: Season the peeled and deveined shrimp with garlic powder, salt, and pepper evenly to enhance flavor.
Cook shrimp: Add the seasoned shrimp to the hot skillet and cook for 2–3 minutes on each side until they turn pink and opaque. Remove the shrimp from the heat to prevent overcooking.
Mix salad ingredients: In a large bowl, combine the cooked shrimp with diced avocado, halved cherry tomatoes, thinly sliced red onion, sliced cucumber, and chopped fresh cilantro for a colorful base.
Prepare dressing: In a small bowl, whisk together olive oil, lime juice, honey, Dijon mustard, and salt and pepper until well combined to create a tangy, slightly sweet dressing.
Toss salad: Pour the dressing over the salad mixture and gently toss to coat all ingredients evenly without mashing the avocado.
Serve: Serve the salad immediately, optionally garnished with extra cilantro for freshness and presentation.