Shrimp Avocado Salad – Fresh, Healthy & Easy Summer Recipe
This Shrimp Avocado Salad is a fresh, healthy, and easy summer recipe packed with juicy shrimp, creamy avocado, ripe tomatoes, and a zesty lime dressing. It’s light yet satisfying, comes together in just 20 minutes, and is perfect for lunch, dinner, or entertaining. A vibrant, protein-rich dish full of flavor and texture!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 4 (main dish) or 6 (side dish)
- Category: Salad, Main Course, Lunch
- Method: No-cook
- Cuisine: American, Latin-inspired
- Diet: Gluten Free
Ingredients
- 1 pound shrimp, peeled, deveined, and cooked (boiled or grilled)
- 2 ripe but firm avocados, diced
- 2 cups tomatoes, chopped (Roma or cherry)
- ⅓ cup red onion, finely chopped
- ⅓ cup fresh cilantro, chopped
- 3 tablespoons fresh lime juice
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon black pepper
- Optional: 1 small jalapeño, seeded and minced, or pinch of red pepper flakes
Instructions
- Cook the shrimp by boiling in salted water for 2–3 minutes until pink and opaque, or grill for a smoky flavor. Cool slightly.
- Dice the avocado and tomatoes, and finely chop red onion, cilantro, and jalapeño (if using).
- In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
- In a large bowl, combine shrimp, avocado, tomatoes, onion, and cilantro.
- Pour dressing over the salad and gently toss to combine without mashing the avocado.
- Taste and adjust seasoning. Serve immediately or chill for 10 minutes before serving.
Notes
- Use fresh shrimp or thawed frozen shrimp—just make sure they’re fully cooked.
- Wait to add avocado until just before serving if prepping ahead.
- For added crunch, include diced cucumber or bell pepper.
- Serve over greens or toss in quinoa for a complete meal.
- Customize the heat with jalapeño, red pepper flakes, or hot sauce.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 310
- Sugar: 2g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 5g
- Protein: 23g
- Cholesterol: 180mg
