Shrimp Avocado Salad – Fresh, Healthy & Easy Summer Recipe

When I want something cool, vibrant, and satisfying without spending hours in the kitchen, I always turn to this Shrimp Avocado Salad. It’s the perfect summer dish—clean, refreshing, and bursting with flavor. With juicy shrimp, creamy avocado, ripe tomatoes, and a zesty lime dressing, this salad comes together in about 20 minutes and never fails to impress, whether I’m serving it for lunch, dinner, or a casual get-together.

Why You’ll Love This Recipe

I love how fast and fuss-free this salad is—it’s all about minimal prep and maximum flavor. The shrimp gives me lean, satisfying protein while the avocado adds a rich, buttery texture. A generous squeeze of lime keeps it fresh and tangy, and the cilantro brings a bright herbal note that makes every bite feel like summer. It’s filling but light, and easy enough to whip up anytime I want something wholesome and delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 pound shrimp, peeled, deveined, and cooked (boiled or grilled)
• 2 ripe but firm avocados, diced
• 2 cups tomatoes, chopped (Roma or cherry)
• 1/3 cup red onion, finely chopped
• 1/3 cup fresh cilantro, chopped
• 3 tablespoons fresh lime juice
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• Optional: 1 small jalapeño, seeded and minced, or a pinch of red pepper flakes

Directions

1. I start by cooking the shrimp. I bring a pot of salted water to a gentle boil, then add the shrimp and cook for 2–3 minutes until they turn pink and opaque. I drain them and set them aside to cool. Sometimes I grill the shrimp instead for a smoky twist.
2. While the shrimp cools, I dice the avocados and tomatoes, and finely chop the red onion and cilantro. If I’m using jalapeño, I mince it finely.
3. I make the dressing by whisking together the fresh lime juice, olive oil, salt, and pepper in a small bowl.
4. In a large mixing bowl, I combine the shrimp, avocado, tomatoes, onion, and cilantro. I pour the dressing over everything and gently toss, being careful not to mash the avocado.
5. I taste and adjust the seasoning if needed. It’s great served immediately, but I also like to let it chill for 10 minutes to meld the flavors.

Servings and timing

This salad serves about 4 people as a main dish or 6 as a side. It takes just 10 minutes to prep and about 10 more to cook the shrimp, so I can have it on the table in roughly 20 minutes.

Variations

When I want to change things up, I swap the shrimp for grilled chicken, flaked salmon, or even cubes of firm tofu for a vegetarian version. I sometimes add diced cucumber or bell pepper for extra crunch. If I’m feeling bold, I’ll drizzle a little hot sauce or add more jalapeño. To make it a full meal, I serve it over a bed of greens or toss in some cooked quinoa or brown rice.

storage/reheating

I like this salad best fresh, but if I have leftovers, I store them in an airtight container in the fridge for up to 24 hours. To keep it from getting mushy, I wait to add the avocado until just before serving. Reheating isn’t necessary—this salad is meant to be enjoyed chilled or at room temperature.

FAQs

Can I make this ahead of time?

Yes, I prep everything except the avocado and dressing ahead. I add the avocado and toss everything together just before serving to keep it looking and tasting fresh.

Can I use frozen shrimp?

Absolutely. I just thaw the shrimp completely, pat them dry, and cook them until they turn pink and opaque. They work just as well as fresh shrimp for this recipe.

How long does this salad keep?

It’s at its best right after it’s made, but leftovers can be stored in the fridge for up to 24 hours. I recommend adding fresh avocado if serving again.

What kind of tomatoes work best?

I like using Roma tomatoes for their firmness and flavor, but halved cherry or grape tomatoes are a great choice too—they add a nice pop of sweetness.

What other dressings can I try?

When I want a different flavor, I swap the lime vinaigrette for a honey-lime version or even a light tahini-lime dressing. Both go well with the shrimp and avocado.

Conclusion

This Shrimp Avocado Salad is everything I want in a summer recipe—easy, healthy, and packed with fresh, bold flavors. It comes together fast, doesn’t require any complicated techniques, and always leaves me feeling satisfied but not weighed down. Whether I’m entertaining guests or just throwing together a quick lunch, it’s a go-to I return to again and again.

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