You know those days when you want something fresh, satisfying, and ready in minutes? This shrimp and avocado salad has been my go-to for years—it’s the perfect mix of creamy, tangy, and packed with protein. I first made it on a sweltering summer afternoon when turning on the stove sounded like torture, and now it’s my not-so-secret weapon for busy weeknights and last-minute lunches. The best part? It’s ridiculously simple—just toss juicy shrimp, buttery avocado, and crisp veggies with a bright lime dressing, and you’re done. Trust me, even my picky nephew licks the bowl clean when I make this.

Why You’ll Love This Shrimp and Avocado Salad

This salad is everything you want in a meal—quick, fresh, and packed with flavor. Here’s why it’s a winner:

• Ready in 10 minutes—no cooking required, just chop and toss!
• Nutrient powerhouse—loaded with protein from shrimp and healthy fats from avocado.
• Bursting with flavor—tangy lime, crisp veggies, and a hint of cilantro make every bite exciting.
• Perfect for hot days—cool, refreshing, and light, but still satisfying.

Seriously, it’s the kind of dish you’ll crave all summer long.

Ingredients for Shrimp and Avocado Salad

Here’s everything you’ll need to make this bright, flavorful salad—trust me, using the freshest ingredients makes all the difference. I’ve learned the hard way that skimping on quality here just isn’t worth it!

• 1 lb (450g) cooked shrimp, peeled and deveined (I like the 31/40 count size—perfect bite-sized pieces!)
• 2 ripe avocados, diced (look for slightly soft ones that yield to gentle pressure)
• 1 cup cherry tomatoes, halved (the little burst of sweetness is magic)
• 1/4 cup red onion, finely chopped (soak in cold water for 5 minutes if you want less bite)
• 2 tbsp fresh cilantro, chopped (or parsley if you’re one of those cilantro-haters)
• 1 lime, juiced (please, please use fresh—bottled just isn’t the same)
• 2 tbsp olive oil (the good stuff you’d drizzle on bread)
• 1/2 tsp salt (I use kosher salt for even seasoning)
• 1/4 tsp black pepper (freshly cracked if you’re feeling fancy)

That’s it! Simple, fresh, and ready to transform into something amazing in minutes.

How to Make Shrimp and Avocado Salad

Okay, here’s where the magic happens—and I promise, it’s so easy you’ll laugh. The key? Handle those gorgeous avocados with care (nobody wants guacamole masquerading as salad). Follow these simple steps, and you’ll have a restaurant-worthy dish in no time.

Step 1: Combine Ingredients

Grab your biggest, prettiest bowl—I use my grandmother’s old ceramic one because it makes me happy. Toss in the cooked shrimp (thawed if frozen, please!), those perfect avocado cubes, halved cherry tomatoes, and your finely chopped red onion. Pro tip: If you’re worried about the onion’s sharpness, give it a quick rinse under cold water first. This is where the color party starts—all those vibrant pinks, greens, and reds!

Step 2: Add Dressing

Now, drizzle everything with your fresh lime juice (none of that bottled stuff—it tastes like regret) and that golden olive oil. Sprinkle the salt, pepper, and chopped cilantro right on top. I like to let this sit for 30 seconds so the salt starts pulling out those flavors. Smell that? That’s happiness in a bowl.

Step 3: Toss and Serve

Here’s the delicate part: use two big spoons or your clean hands (I won’t judge) to gently fold everything together. You want every piece lightly coated, not smashed. Avocados are divas—they’ll turn to mush if you’re rough. Taste and add another squeeze of lime if needed. Serve it right away for the best texture, though 10 minutes in the fridge won’t hurt if you need to buy time. Watch how fast it disappears!

Tips for the Perfect Shrimp and Avocado Salad

After making this salad more times than I can count, I’ve picked up a few secrets that take it from good to “can I have the recipe?” amazing. First, always use fresh lime juice—bottled just tastes flat. My trick? Roll the lime firmly on the counter before cutting to get every last drop of juice out.

Second, don’t skip the chill time! Letting it sit for 10 minutes in the fridge lets the flavors marry beautifully—though any longer and the avocados start to lose their perfect texture.

Want some heat? Add a pinch of chili flakes or a dash of hot sauce when mixing. And here’s my favorite tip: if serving for guests, mix everything except the avocados first, then gently fold them in at the end so they stay picture-perfect.

Ingredient Substitutions and Variations

One of the best things about this salad? It’s crazy adaptable. Out of cherry tomatoes? Toss in diced mango for a tropical twist—the sweetness pairs perfectly with the lime. Not a cilantro fan? Flat-leaf parsley or even fresh basil work beautifully (my Italian grandma would approve). Need some crunch? Add diced cucumber or jicama.

For extra flair, try these mix-ins:

• Chili flakes or diced jalapeño for heat
• Crumbled feta or cotija cheese for saltiness
• Grilled corn cut off the cob in summer

Honestly? The only wrong way to make it is to not make it at all!

Serving Suggestions for Shrimp and Avocado Salad

This salad shines on its own, but I love pairing it with warm crusty bread for soaking up every last bit of that limey dressing. For crunch, serve with tortilla chips—it’s like deconstructed shrimp tacos! My lunchtime trick? Pile it over mixed greens to stretch it into a heartier meal. Honestly, it’s so good you could eat it straight from the bowl (no judgment here).

Storage and Reheating Instructions

Okay, real talk—this salad is best eaten fresh, but if you must store it, here’s how: press plastic wrap directly onto the surface (to slow avocado browning) and keep it in the fridge for up to 1 day. The avocados will darken a bit (totally safe, just less pretty), and the shrimp might get a tad softer. No freezing!—the textures turn into sad mush. My advice? Make it, enjoy it, and lick the bowl clean.

Shrimp and Avocado Salad Nutritional Information

Let’s talk numbers—but remember, these are estimates since your avocado size and shrimp count might vary slightly. One generous serving of this salad packs about 280 calories, with 22g protein from those plump shrimp and 18g healthy fats (mostly from the avocado’s good monounsaturated kind). You’re also getting a solid 6g fiber—not bad for a no-cook meal! The lime juice keeps it light on sugar (just 3g), while the olive oil adds those heart-friendly unsaturated fats. It’s the kind of meal that fuels you without weighing you down.

Frequently Asked Questions

Q1. Can I use frozen shrimp for this salad?
Absolutely! Frozen shrimp works great—just thaw them overnight in the fridge or place the sealed bag in cold water for 30 minutes. Pat them dry before using so your salad doesn’t get watery. I actually keep a bag of frozen cooked shrimp in my freezer for last-minute salads like this!

Q2. How do I know when avocados are perfectly ripe?
Give them a gentle squeeze near the stem—they should yield slightly like a ripe peach. Avoid rock-hard ones (they won’t soften properly) or mushy ones (overripe). Pro tip: If your avocados are too firm, store them in a paper bag with a banana overnight—the ethylene gas speeds up ripening!

Q3. Can I make shrimp and avocado salad ahead of time?
You can prep components ahead—chop veggies, cook shrimp, mix dressing—but combine everything last minute if possible. The avocados start browning after about 4 hours. If you must assemble early, toss the avocados with extra lime juice and store airtight with plastic wrap pressed directly on the surface.

Share Your Creation!

I’d love to see your shrimp and avocado salad masterpiece! Tag me on social media or leave a comment below—tell me how you made it your own. Nothing makes me happier than seeing my recipes in your kitchen!

10-Minute Shrimp & Avocado Salad Bursting with Flavor

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• Author: Christina R. Jones
• Total Time: 10 mins
• Yield: 4 servings 1x
• Diet: Low Calorie

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Description

A refreshing and healthy shrimp and avocado salad, perfect for a light lunch or dinner. Packed with protein and healthy fats, it’s quick to prepare and full of flavor.

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Ingredients

Scale 1x2x3x

• 1 lb (450g) cooked shrimp, peeled and deveined
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh cilantro, chopped
• 1 lime, juiced
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. In a large bowl, combine shrimp, avocados, cherry tomatoes, and red onion.
2. Add chopped cilantro, lime juice, olive oil, salt, and black pepper.
3. Toss gently until all ingredients are evenly coated.
4. Serve immediately or chill for 10 minutes before serving.

Notes

• Use fresh lime juice for the best flavor.
• Add a pinch of chili flakes for a spicy kick.
• Store leftovers in an airtight container in the fridge for up to 1 day.

• Prep Time: 10 mins
• Cook Time: 0 mins
• Category: Salad
• Method: No-Cook
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 280
• Sugar: 3g
• Sodium: 400mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 6g
• Protein: 22g
• Cholesterol: 180mg

Keywords: shrimp avocado salad, healthy salad, quick lunch, no-cook recipe