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Shrimp Avocado Salad Recipe

Shrimp Avocado Salad

This Shrimp Avocado Salad is a light, protein-packed meal featuring juicy shrimp, creamy avocado, crisp greens, and a zesty lime dressing. It’s quick to prepare, incredibly satisfying, and perfect for a healthy lunch or dinner. Loaded with nutrients and flavor, this salad is low-carb, gluten-free, and bursting with freshness in every bite.
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings: 4 Servings
Course: Main Course, Salad
Cuisine: American, Mediterranean-inspired
Calories: 320

Ingredients
  

  • 1 lb large shrimp peeled and deveined (tail-on or off)
  • 2 ripe avocados diced
  • 4 cups mixed greens arugula, spinach, or romaine
  • 1 cup cherry tomatoes halved
  • ½ red onion thinly sliced
  • 1 cucumber chopped or sliced
  • ¼ cup fresh cilantro chopped (optional)
  • 2 tbsp olive oil
  • 1 tbsp fresh lime juice
  • 1 tsp honey or maple syrup optional
  • 1 garlic clove finely grated
  • Salt and pepper to taste
  • ½ tsp red chili flakes optional

Method
 

  1. Pat dry and season raw shrimp with salt, pepper, and chili flakes. Sauté in olive oil over medium heat for 2–3 minutes per side until cooked. Let cool slightly.
  2. Whisk lime juice, olive oil, honey (if using), grated garlic, salt, and pepper. Adjust acidity or sweetness to taste.
  3. Combine greens, cherry tomatoes, red onion, cucumber, and cilantro in a large bowl or on a platter.
  4. Fold diced avocado gently into the salad. Top with shrimp, warm or cooled.
  5. Pour dressing over the salad and gently toss to combine without mashing the avocado.
  6. For best flavor and texture, serve right after tossing. Keep dressing separate if making ahead.

Notes

Grill shrimp for extra smoky flavor instead of sautéing. Keep dressing and avocado separate until ready to serve. Add more chili flakes or a dash of hot sauce if desired. Swap lime for lemon or use Greek yogurt-based dressing.