Shrimp Avocado Salad Recipe

There's something irresistible about the combo of juicy shrimp, creamy avocado, and zesty citrus dressing. This Shrimp Avocado Salad is the kind of dish that tastes like summer in every bite—cool, crisp, and bursting with flavor.

I first whipped up this salad on a sweltering afternoon when cooking anything hot felt like a chore. One bite in, and I knew this would become a go-to. It’s quick, healthy, and feels fancy enough for guests, yet simple enough for your weekly lunch rotation.

Ready to level up your salad game? Let’s get into it.

Why You'll Love This Shrimp Avocado Salad

This vibrant salad isn’t just a treat for your taste buds—it’s also a lifesaver for busy days and health-conscious eating.

To start, it's incredibly fast to make. With pre-cooked shrimp or a quick sauté, you can go from prep to plate in under 20 minutes. Perfect for weeknights, meal prep, or even a no-fuss dinner party.

It also checks the box for healthy eating without sacrificing flavor. Packed with lean protein, heart-healthy fats, and lots of fresh veggies, it’s a balanced meal that leaves you satisfied—not sluggish.

Plus, it’s budget-friendly and flexible. You can use fresh or frozen shrimp, sub ingredients based on season or taste, and it still delivers every time. Great way to clear out your fridge produce drawer too!

And if you’re hosting or making lunch for two? It’s got that wow-factor presentation with vibrant colors and fresh herbs—no fancy plating needed.

Whether you’re meal prepping or craving something light and refreshing, this salad adapts to your life with ease.

Ingredients Notes

The beauty of this dish lies in its simple, fresh ingredients that come together to create something extraordinary. Here’s a closer look at what you’ll need:

Shrimp is the star here. I like using medium, peeled, and deveined shrimp, sautéed with a little olive oil, garlic, and lime juice. You can also use pre-cooked shrimp for a no-cook shortcut—just make sure they’re well-drained and patted dry.

Avocados bring creamy richness to balance the citrus and crunch. Choose ripe but firm avocados so they hold their shape in the salad without getting mushy.

Cherry tomatoes add bursts of juiciness and a pop of color. Halve them for a pretty presentation and better texture throughout the salad.

Red onion gives a mild bite and sharpness that contrasts beautifully with the smooth avocado and sweet shrimp. Slice it thin and soak in water for 10 minutes if you prefer a milder flavor.

For a citrusy lift, the lime dressing made with fresh lime juice, olive oil, garlic, and a touch of honey ties everything together. It’s tangy, bright, and perfectly balanced.

You won’t need anything fancy for equipment—just a good skillet if you’re cooking the shrimp yourself, a sharp knife for prep, and a large mixing bowl for tossing it all together.

How To Make This Shrimp Avocado Salad

Making this salad is as easy as it is rewarding. Here’s how to bring it all together:

Start by prepping your shrimp. If you’re cooking from raw, heat a skillet with a little olive oil over medium heat. Add shrimp with a sprinkle of salt and pepper, plus minced garlic and a squeeze of lime juice. Cook for 2–3 minutes per side, just until they’re pink and opaque. Set them aside to cool.

While the shrimp cool, dice your avocados, halve your cherry tomatoes, and thinly slice the red onion. I like to do this while the shrimp is cooking so everything comes together quickly.

Now it’s time to mix the dressing. In a small bowl or jar, whisk together fresh lime juice, olive oil, a bit of honey, minced garlic, salt, and pepper. Taste and adjust—you want a nice balance of tangy and sweet.

Combine all the chopped ingredients in a large bowl—shrimp, avocado, tomatoes, onion—and drizzle with the dressing. Gently toss with a spoon or rubber spatula to avoid mashing the avocado.

Serve immediately for the freshest experience, or chill for 15 minutes before serving if you prefer it extra cool and refreshing. From start to finish, the whole process takes about 20 minutes—yes, even with cooking the shrimp!

Storage Options

This salad is best eaten fresh, but it can hold up surprisingly well with a few tricks.

If you need to store leftovers, transfer to an airtight container and place a layer of plastic wrap directly against the surface to help minimize avocado browning. It’ll keep in the fridge for up to 2 days, though the texture is best on day one.

Avoid freezing—it’ll ruin the texture of both the shrimp and avocado.

When it comes time to reheat, don’t! This is a cold salad, so simply give it a gentle toss and enjoy. If you’re prepping ahead, keep the dressing separate and toss just before serving to preserve freshness.

Variations and Substitutions

This salad is wonderfully adaptable, so feel free to make it your own.

Swap out the shrimp for grilled chicken or flaky salmon for a different protein vibe. Both pair beautifully with the creamy avocado and zesty lime dressing.

Want more crunch? Add cucumbers or chopped romaine. They lighten it up and give extra texture.

No cherry tomatoes? Use diced regular tomatoes or even roasted red peppers for a smokier twist.

If you’re craving heat, toss in a few slices of jalapeño or a pinch of crushed red pepper flakes to wake things up.

And for a more filling option, serve it over quinoa, couscous, or mixed greens. It transforms this salad into a full-on bowl meal, perfect for lunch or dinner.

Don’t be afraid to experiment. That’s the beauty of a salad like this—it’s forgiving, flavorful, and always fresh.

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