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Mark Anthony

Shrimp Avocado Salad

Looking for a healthy, refreshing, and protein-packed meal? This Shrimp Avocado Salad is bursting with flavor from sautéed shrimp, creamy avocado, crisp cucumbers, juicy tomatoes, and a citrusy lime dressing. It’s naturally gluten-free, low in carbs, and takes just 25 minutes from start to finish — ideal for meal prep, beach lunches, or light dinners.
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Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Servings: 4
Course: Appetizer, Dinner, Lunch
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

Core Ingredients
  • 1 lb raw shrimp peeled and deveined
  • 1 ripe avocado diced
  • 1 cup cherry tomatoes halved
  • 1/2 English cucumber diced
  • 1/4 red onion thinly sliced
  • 1 tablespoon olive oil for cooking shrimp
  • Salt and pepper to taste
  • 1/2 teaspoon smoked paprika or chili powder optional
For the Dressing
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • 1 teaspoon honey or maple syrup
  • 1 clove garlic minced
  • 1 tablespoon chopped fresh cilantro
  • Salt and black pepper to taste

Method
 

Cook the Shrimp
  1. Heat olive oil in a skillet over medium heat. Season shrimp with salt, pepper, and paprika. Cook 2–3 minutes per side until pink and opaque. Set aside to cool slightly.
Make the Dressing
  1. In a small bowl, whisk together lime juice, olive oil, garlic, honey, cilantro, salt, and pepper.
Assemble the Salad
  1. In a large bowl, toss together the shrimp, avocado, tomatoes, cucumber, and red onion.
Drizzle & Serve
  1. Pour the dressing over the salad and gently toss. Taste and adjust seasoning. Serve immediately or chill for 10 minutes for more flavor.

Notes

Shrimp Avocado Salad – Helpful Tips

Cooking Tips & Techniques
Use medium or large shrimp—peeled, deveined, and either grilled, sautéed, or quickly boiled with lemon and garlic.
Let cooked shrimp cool slightly before tossing to keep the avocado from becoming mushy.
Use ripe avocados—firm but slightly soft to the touch. Dice just before serving to maintain color and texture.
Toss the salad gently to preserve the delicate texture of the avocado and shrimp.
Whisk together a fresh lime vinaigrette with olive oil, lime juice, honey or agave, garlic, and a pinch of cumin for zesty balance.
Serving Suggestions
Serve chilled on its own or over a bed of greens like arugula, spinach, or romaine.
Spoon it into lettuce cups, wrap in tortillas, or serve with tortilla chips for a more playful option.
Great for light lunches, summer dinners, or meal prep when you want something fresh and satisfying.
Garnish with cilantro, lime wedges, or a sprinkle of chili flakes for color and kick.
Pairs beautifully with sparkling water, citrus tea, or a crisp Sauvignon Blanc.
Make-Ahead & Storage
Make-Ahead: Cook shrimp and prepare dressing ahead—assemble salad just before serving for best texture.
Refrigerator: Store leftovers (without avocado) in an airtight container for up to 2 days. Add fresh avocado when ready to eat.
Freezer: Not recommended—avocado and shrimp lose texture after freezing and thawing.
Quick Fix: To slow avocado browning, toss with lime juice and store tightly covered with plastic wrap pressed against the surface.
Tasty Variations to Try
Tropical Twist: Add diced mango or pineapple for sweetness and extra brightness.
Spicy Kick: Mix in diced jalapeños or a splash of hot sauce for bold flavor.
Creamy Version: Add a spoonful of Greek yogurt or a creamy cilantro-lime dressing for richness.
Low-Carb Taco Bowls: Serve the salad in low-carb tortilla bowls or lettuce wraps for a keto-friendly twist.
Mexican-Inspired: Add black beans, corn, red onion, and cotija cheese for a hearty southwest version.