Shrimp Avocado Salad
A fresh, filling salad with juicy seared shrimp, creamy avocado, cucumber and tomatoes in a zesty chili lime dressing. Ready in about 20 minutes.
This shrimp avocado salad is bright, colorful and filling. Shrimp seasoned with chili powder and garlic sear in about 3 minutes, then go on top of crisp greens with avocado, cucumber, cherry tomatoes and red onion.
The chili lime dressing ties it all together with tang, a little sweetness and gentle warmth.
It is high in protein and healthy fats, and it makes a light lunch or an easy dinner on a busy night.
Why You’ll Love This Recipe
- Ready in about 20 minutes
- High protein, low carb
- Fresh, zesty flavors
- Great for warm days
Ingredient Notes
Shrimp: Use large shrimp (21 to 25 per pound), peeled and deveined. Thaw frozen shrimp completely and pat them very dry for a good sear.
Avocados: Ripe but still firm avocados hold their shape when tossed. Cut them last so they stay green.
See the recipe card below for full measurements.
How to Make Shrimp Avocado Salad
Season the shrimp
Pat the shrimp dry and toss with the oil, chili powder, garlic powder and salt.
Sear
Heat a large skillet over medium-high heat. Cook the shrimp in a single layer 1 to 2 minutes per side, until pink and opaque. Transfer to a plate.
Make the dressing
Whisk the olive oil, lime juice, honey, chili powder and salt.
Assemble
Arrange the greens, tomatoes, cucumber and red onion in a bowl. Add the avocado and shrimp, drizzle with dressing and sprinkle with cilantro. Serve right away.
Tips for the Best Results
- Do not crowd the pan; crowded shrimp steam instead of sear.
- Squeeze a little lime over the avocado to keep it from browning.
- Serve the shrimp warm or chilled; both are delicious.
- Add black beans or corn for a heartier Tex-Mex salad.
Common Mistakes to Avoid
| Mistake | How to fix it |
|---|---|
| Rubbery shrimp | Cook just until pink, 1 to 2 minutes per side. |
| Brown avocado | Cut it last and toss with lime juice. |
| Soggy salad | Dress right before serving. |
Substitutions
- Shrimp: Grilled chicken, salmon or chickpeas.
- Mixed greens: Shredded cabbage for more crunch.
- Honey: Maple syrup or a pinch of sugar.
What to Serve With It
- Watermelon agua fresca
- Tortilla chips
- Easy homemade guacamole
- Mango lassi
Storage and Reheating
Fridge: Store shrimp, vegetables and dressing separately for up to 2 days. Add avocado when serving.
Freezer: Not recommended.
Reheat: Serve cold or with the shrimp briefly warmed in a skillet.
Tools That Make This Easier
- 12-inch nonstick skilletSears a full pound of shrimp in one layer.Check price on Amazon
- Salad dressing shakerMixes and stores dressing.Check price on Amazon
- Avocado slicer toolPits and dices avocados quickly.Check price on Amazon
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Shrimp Avocado Salad
A fresh, filling salad with juicy seared shrimp, creamy avocado, cucumber and tomatoes in a zesty chili lime dressing. Ready in about 20 minutes.
Ingredients
Shrimp
Salad
Chili lime dressing
Instructions
- Pat the shrimp dry and toss with the oil, chili powder, garlic powder and salt.
- Heat a large skillet over medium-high heat. Cook the shrimp in a single layer 1 to 2 minutes per side, until pink and opaque. Transfer to a plate.
- Whisk the olive oil, lime juice, honey, chili powder and salt.
- Arrange the greens, tomatoes, cucumber and red onion in a bowl. Add the avocado and shrimp, drizzle with dressing and sprinkle with cilantro. Serve right away.
Nutrition (per serving)
- Calories
- 380 kcal
- Protein
- 26 g
- Carbohydrates
- 15 g
- Total Fat
- 25 g
- Saturated Fat
- 4 g
- Fiber
- 8 g
- Sugar
- 5 g
- Sodium
- 620 mg
Nutrition is an estimate per serving without optional sauces, calculated from standard USDA values. It will vary with brands and portion sizes.
Frequently Asked Questions
Can I use precooked shrimp?
Yes. Thaw it, pat dry and toss with the seasoning; skip the cooking or warm it for 1 minute in a skillet.
How do I keep avocado from turning brown?
Cut it just before serving and toss it with a little lime juice.
Is shrimp avocado salad healthy?
It is high in protein from shrimp and healthy fats from avocado and olive oil, and low in carbs.
Can I make it ahead?
Cook the shrimp and make the dressing up to 2 days ahead. Assemble with fresh avocado when ready to eat.
