Go Back
Chef Ava

Shrimp Avocado Salad

This shrimp avocado salad is fresh, light, and incredibly satisfying. Made with tender shrimp, creamy avocado, crisp vegetables, and a bright lime dressing, it’s a healthy and flavorful meal ready in just 20 minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb cooked shrimp, peeled and deveined
  • 2 ripe avocados, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup cucumber, diced
  • 1/4 cup red onion, thinly sliced
  • 2 tbsp olive oil
  • 1 tbsp fresh lime or lemon juice
  • salt and black pepper to taste
  • 2 tbsp fresh cilantro or parsley, chopped

Equipment

  • mixing bowl
  • knife
  • cutting board
  • skillet (optional)

Method
 

  1. If shrimp are not cooked, sauté in a skillet over medium heat for 2–3 minutes per side until pink and opaque. Let cool slightly.
  2. In a large bowl, combine shrimp, diced avocado, cherry tomatoes, cucumber, and red onion.
  3. Drizzle olive oil and lime or lemon juice over the salad.
  4. Season with salt and black pepper to taste.
  5. Gently toss to combine, keeping avocado pieces intact.
  6. Sprinkle with fresh herbs and serve immediately.

Notes

Use ripe but firm avocados to keep their shape. Let shrimp cool before mixing to avoid softening the vegetables. Toss gently to prevent mashing the avocado. Best served immediately for optimal freshness.