Zesty chilled Shrimp Avocado Salad, with creamy avocado, juicy shrimp, and lime is summer fresh and can be ready in just 20 minutes.
Holly’s Recipe Highlights
- Flavor: Every bite is bright and refreshing, with shrimp, creamy avocado, and crisp vegetables. The zesty lime dressing ties all the flavors together in this delicious dish.
- Why Make It: Ready-to-eat shrimp keeps prep fast, while creamy avocado adds rich texture and flavor without the need for mayonnaise.
- Make Ahead: Prep everything (except avocados) ahead and keep chilled until ready to toss.
- Serving Suggestions: I love serving this shrimp avocado salad in crisp lettuce cups, over romaine or arugula for a light meal, or alongside grilled chicken for an easy, protein-packed dinner.
Ingredient Notes
- Shrimp: Cooked, peeled, and chilled shrimp make this salad quick and easy to prepare. While medium shrimp work well, any size can be used since they’re chopped into bite-sized pieces.
- Cherry Tomatoes: Cherry or grape tomatoes add juicy sweetness and vibrant color to the salad. Halve them so they’re evenly distributed and easy to enjoy in every bite.
- Persian Cucumbers: Persian cucumbers are crisp, thin-skinned, and low in seeds, making them perfect for salads without peeling. An English cucumber makes a great substitute.
- Avocado: Choose a ripe but firm avocado so it stays creamy without becoming mushy. Dice it just before tossing the salad to help minimize browning.
- Fresh Cilantro: Cilantro adds a bright, fresh flavor that pairs perfectly with the lime dressing. For a milder taste, fresh parsley makes an excellent substitute.
Variations
- Swap the shrimp with other protein sources like chilled cooked chicken, leftover salmon, or hard-boiled eggs.
- Kick up the heat a bit by adding finely minced jalapeño.
- For a bit more crunch add diced bell peppers, chopped kale, or sliced almonds.
- A small sprinkle of feta or some sliced black olives adds salty tang.
- For a creamier version, add a spoonful of sour cream or Greek yogurt to the lime dressing.
How To Make Shrimp Avocado Salad
- Chop the shrimp and prep the vegetables.
- Toss everything together. Drizzle with lime juice and olive oil, then season with salt and pepper.
- Let the salad rest for 5 to 10 minutes before serving.
Salad Success Tips
- Allow Shrimp to Chill: Use shrimp that are fully chilled before tossing so the avocado stays firm and fresh.
- Pat Shrimp Dry: If shrimp seem watery, pat dry, especially if it was thawed from frozen.
- Dice Avocado Last: This reduces browning and keep the salad looking bright.
- Toss Gently: Toss with a wide spoon or spatula so the avocado does not mash into the dressing.
- Let the Salad Rest: Let it sit for 5 to 10 minutes so the lime juice can absorb into the shrimp and vegetables.
Save Every Bite
- Keep leftovers in an airtight container in the refrigerator for up to 2 days and serve cold. Do not freeze.
- Stir gently before serving and add a fresh squeeze of lime to brighten leftovers.
Fresh Low Carb Lunches
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Shrimp Avocado Salad
This shrimp avocado salad is fresh, zesty, and full of crisp vegetables, creamy avocado, and chilled shrimp tossed in a simple lime dressing. It is a quick low carb lunch or light dinner ready in 20 minutes.
Equipment
Ingredients
- 8 ounces cooked medium shrimp peeled and chilled
- 1 cup cherry tomatoes halved
- 2 Persian cucumbers sliced
- 1 avocado pitted and diced
- 2 tablespoons red onion finely diced
- 1 tablespoon fresh cilantro or parsley, finely chopped
- 1½ tablespoons fresh lime juice
- 2 tablespoons olive oil
- ¼ teaspoon salt or to taste
- ⅛ teaspoon pepper or to taste
Instructions
- Chop shrimp into bite-sized pieces. Slice the tomatoes and cucumbers. Cut avocados in half, remove pits and dice.
- In a large bowl combine chopped shrimp, tomatoes, cucumbers, avocado, red onion and cilantro.
- Drizzle lime juice and olive oil over the salad. Season with salt and pepper. Gently toss to combine.
- Let stand 5 to 10 minutes before serving.
Notes
- Ripen avocados quickly by placing them in a paper bag with an apple or a banana overnight.
- To make ahead, prep the ingredients in advance (except avocados) and keep them chilled in the refrigerator. Then just chop the avocados and toss everything with the dressing just before serving.
- Keep leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition Information
Calories: 205kcal | Carbohydrates: 8g | Protein: 13g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.003g | Cholesterol: 91mg | Sodium: 222mg | Potassium: 531mg | Fiber: 4g | Sugar: 2g | Vitamin A: 295IU | Vitamin C: 16mg | Calcium: 53mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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