Crisp, light, and refreshing, this shrimp and avocado salad is tossed in a cilantro lime dressing, and decorated with vibrant veggies for a delicious lunch. We love this avocado shrimp salad recipe for meal prep, but it’s gorgeous enough to serve guests. Let me show you how quick and easy it is to make.
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What’s in This Shrimp Avocado Salad?
This shrimp salad recipe is loaded with flavor, despite the minimal number of ingredients used. Here’s what you’ll need:
- The shrimp: I recommend wild caught shrimp. Tail on or off based on your preference, know that tail off is quicker to eat! Medium to large shrimp are the easiest to keep tender when seared. Peeled and deveined will save you loads of time.
- The veggies: Red onion, tomato, mixed green, and avocado.
- The dressing: A simple combination of lime juice, oil, cumin, paprika, and cilantro is the perfect complement to shrimp.
Substitutes + Additions
We absolutely love this shrimp and avocado salad recipe as is, but as with most salad recipes, you can tweak it however you wish. Consider:
- Swapping the protein: turn this into a salmon salad, ahi tuna salad, or make an avocado chicken salad instead.
- Add other veggies: Loads of vegetables work well with shrimp, and this shrimp salad recipe is a great excuse to toss them in! Consider adding diced bell peppers, cucumbers, radishes, green beans ala green bean salad, etc.
- Try another dressing: You can’t really go wrong here, consider ranch or your favorite vinaigrette.
- Cook shrimp another way: We’ll use any excuse to eat grilled shrimp. You can also boil, air fry, or bake them. Feel free to get creative with your shrimp marinade as well.
How to Make Shrimp Salad
This avocado shrimp salad comes together in no time at all. Here’s what’s ahead of you:
- Whisk salad ingredients together, then stir in the cilantro and set aside.
- Toss shrimp, oil, salt, pepper, and cumin together until the shrimp are evenly coated.
- Sear the shrimp in a large pan on both sides until cooked through.
- Assemble the shrimp avocado salad ingredients and dressing in a large bowl and toss to combine.
What Goes With This Shrimp Salad Recipe?
This shrimp salad with lettuce is the perfect light low carb/keto lunch–no side dishes necessary. You can serve it with a slice of buttered toast, or as a side dish to heartier mains if you want to bulk it up.
This shrimp and avocado salad makes for delicious meal prep all workweek. Here’s how to keep your veggies crisp and delicious for days to come:
- Store the salad and dressing separately, so the lettuce doesn’t get soggy.
- I like to store the diced tomatoes on the side, they’re full of liquid that will also make the lettuce soggy.
- Avocados are best sliced fresh, just before serving.
More Seafood Salads
Shrimp and Avocado SaladPrint Recipe Pin Recipe
- 1 pound shrimp deveined + peeled
- 2 teaspoons avocado or vegetable oil
- 1/2 teaspoon both salt + pepper
- 1/4 teaspoon cumin
- 5 tablespoons lime juice about 2 limes
- 3 tablespoons avocado or vegetable oil
- 1/2 teaspoon both salt and pepper
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 2 tablespoons cilantro chopped
- 1/4 cup red onion diced
- 1/2 cup tomato diced, about 1 small tomato
- 1 hass avocado sliced
- 5 ounces mixed greens
- In a large bowl, drizzle the shrimp with oil. Sprinkle with seasoning and toss to coat.
- Heat a pan over medium-high heat. Add the shrimp, and sear on each side until pink and cooked entirely through, about 2-3 minutes. Set cooked shrimp aside on a plate.
- Toss your lime, avocado oil, salt, pepper, cumin, and paprika in a small bowl and whisk to combine. Add the cilantro, and stir until incorporated.
- Toss the shrimp, lettuce, onion and tomatoes in the salad dressing. Plate salad with avocado, and enjoy!