Shrimp avocado salad is light, bright, and refreshing!
Plump shrimp, juicy tomatoes, crispy cukes, and fresh avocado are tossed in a citrusy lime vinaigrette.
You’ll Be Making This Shrimp Salad On Repeat Because…
- Shrimp and avocado salad is full of light, zesty, and refreshing flavors.
- Cucumbers give it a slight crunch while the avocados make it creamy, rich, and buttery.
- This is perfect for a light lunch or a side salad.
- Loaded with low-carb ingredients, avocado shrimp salad is a keto lover’s dream.
Ingredients
Shrimp: Fresh, frozen (and thawed) medium shrimp (41-60 per lb) are good for this recipe, but any size can work since they will be chopped. Bay shrimp are an excellent choice, adding extra visual appeal to this dish. Remember to buy pre-cooked shrimp, if by chance you purchase raw shrimp, sautee the shrimp until it is cooked.
Avocado: Creamy, buttery avocados are available year-round. Choose ones a little on the firmer side so they hold up better. Prep the avocado last to avoid browning.
Tomatoes: Cherry tomatoes and grape tomatoes come in a rainbow of colors and add pops of brightness to this salad.
Cucumbers: Persian and English cucumbers are preferable to field cukes because they are dense and stay crispy longer.
Dressing: The citrus in the lime juice will help keep the avocado from browning and add a bright flavor to the salad. If preferred, you can use a homemade vinaigrette. Extra virgin olive oil and the first cold-pressed oil are delicious options for a salad dressing.
Variations
Bump up the protein by adding some chopped hard-boiled eggs. Chopped celery, red, yellow, or green bell peppers, garlic, green onions, and sliced black olives will add extra crunch and color to shrimp avocado salad.
How to Make Shrimp Avocado Salad
- Prep ingredients (recipe below) and place in a large bowl with cilantro.
- Drizzle with the homemade dressing and season before tossing to combine.
Let stand about 10-15 minutes before serving to allow the flavors to meld.
Holly’s Tips for Success
- Are avocados not ripe yet? Speed up the process by placing them in a paper bag with an apple or a banana overnight to ripen.
- Prep the ingredients in advance and keep them chilled in the refrigerator until ready to use. Toss with the dressing just before serving.
Serving and Storing Leftovers
Enjoy the shrimp mixture as a wrap in romaine lettuce or butter lettuce. Or serve it on a bed of spinach or arugula. Have it as an open-face sandwich using a slice of cloud bread.
Store leftover shrimp salad in a covered container in the refrigerator for up to 3 days. Stir and add a little extra lime juice and fresh cilantro before serving.
More 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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