This refreshing shrimp avocado salad is as colorful as it is delicious.
Avocado shrimp salad features shrimp, tomatoes, cucumbers, and avocados tossed in a zesty lime cilantro vinaigrette for a spa-worthy summer salad that never fails to impress.
Holly’s Shrimp Avocado Salad Highlights
- Flavor: Citrusy, zesty, and tangy, this salad is loaded with tasty flavors.
- Difficulty: Ready-made shrimp and a little prep make this salad extra easy.
- Prep Note: Prep everything (except avocados) ahead and keep chilled until ready to toss.
- Serving Suggestions: Serve on its own, in a wrap, in lettuce cups, or scooped on top of keto crackers.
Simple Summer Ingredients
- Shrimp: Any size shrimp works since they’ll be chopped. If using fresh or frozen, 41/60 (pieces per pound) count is a good start. Remember to cook and cool them first. Leftover salmon can be used in place of shrimp.
- Avocado: Choose firm avocados that are free from bruises or tears on the outside. Dice them after the shrimp, tomato, and cucumbers to decrease browning.
- Veggies: Cherry or grape tomatoes come in various colors and add juicy sweetness to the shrimp avocado salad. English cucumbers and Persian cucumbers have fewer seeds than field cucumbers, so they’ll hold up better, but any cuke works.
- Dressing: Oil and lime juice work to marry the light flavors of the ingredients. Besides salt and pepper, use a little bit of homemade lemon pepper or a dash of smoked cayenne for a spicy twist.
- Variations: Add other crunchy veggies like diced bell peppers or chopped kale. Sliced black olives, chopped hard-boiled eggs, or sliced almonds will also add color and crunch to shrimp avocado salad.
How to Make Avocado Shrimp Salad
- Cut shrimp, tomatoes, and cucumbers into bite-sized pieces.
- Cut avocados in half and dice (full recipe below).
- Add all ingredients to a large bowl and toss with lime juice and oil.
- Let stand before serving.
Simple Salad Tips
- Ripen avocados quickly by placing them in a brown paper bag with a banana or apple.
- To make ahead, prep all the ingredients except the avocados and keep them chilled in the fridge. When you’re ready to serve, chop the avocados and toss everything together with the dressing for a fresh and easy dish.
Savor Your Leftovers
Keep leftover shrimp avocado salad in a covered container in the refrigerator for up to 3 days. Stir and drain the salad and adjust the seasonings to refresh the flavors before serving again.
Low Carb Summer Salads
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Shrimp Avocado Salad
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
- 1 ½ 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 5-10 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.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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