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This Shrimp Avocado Salad is a vibrant, fresh dish that comes together in minutes but tastes luxurious. Plump shrimp mingle with creamy avocado, crisp vegetables, and a zesty lime dressing for a satisfying meal. It’s perfect for a quick lunch, dinner, or summer gathering.

Why You’ll Love This Shrimp Avocado Salad

Fresh & vibrant: Each bite feels like a burst of sunshine.
Quick to make: Ready in under 20 minutes.
Versatile serving: Enjoy as a main, side, or in lettuce wraps.
Perfect textures: Tender shrimp, creamy avocado, and crisp veggies.

Ingredients & Tools

450 g large raw shrimp, peeled and deveined
2 large ripe but firm avocados
1 medium English cucumber
1/2 small red onion
1/4 cup fresh cilantro, chopped
3 tbsp fresh lime juice (about 2 limes)
2 tbsp extra virgin olive oil
1 small jalapeño, finely minced (optional)
1 tsp honey or maple syrup
1/2 tsp chili powder
1/2 tsp garlic powder
1/4 tsp sea salt, plus more to taste
1/4 tsp freshly cracked black pepper

Tools: A large mixing bowl, a medium skillet, a sharp knife, and a small bowl for the dressing.

Notes: Use fresh shrimp and just-ripe avocados for best results. The honey balances the lime’s acidity perfectly.

Nutrition (per serving)

Calories:	320 kcal
Protein:	22 g
Fat:	20 g
Carbs:	14 g
Fiber:	7 g

Serves: 4 | Prep Time: 15 minutes | Cook Time: 5 minutes | Total Time: 20 minutes

Before You Start: Tips & Ingredient Notes

Get your shrimp right. I highly recommend using raw, peeled, and deveined shrimp for the best texture and flavor. If they’re frozen, just thaw them overnight in the fridge or under cold running water. Pat them very dry before cooking—this is key for a nice sear.
Avocado timing is everything. You want your avocados to be ripe but still firm. If they’re too soft, they’ll turn to mush when you mix the salad. A little resistance when you slice into them is perfect. If they’re not quite ready, you can speed things up by placing them in a paper bag with a banana for a day.
Don’t skip the resting step for the onion. Soaking the thinly sliced red onion in the lime juice for a few minutes while you prep other ingredients does two things: it tames the onion’s sharp bite and it infuses the dressing with a lovely, mellow flavor.
Taste your dressing before adding it. Give the dressing a quick taste and adjust it to your liking. Maybe you want a bit more lime for tang, a pinch more salt, or another tiny drizzle of honey if your limes are particularly sharp. This little habit makes all the difference.

How to Make Shrimp Avocado Salad

Step 1: Start by prepping your shrimp. Make sure they are thoroughly patted dry with paper towels—this is the secret to getting a nice, light sear instead of them steaming in the pan. Season them evenly with the chili powder, garlic powder, salt, and black pepper. Let them sit for a minute while you heat your skillet over medium-high heat.

Step 2: Cook the shrimp. Add one tablespoon of the olive oil to the hot skillet. Carefully place the shrimp in a single layer, making sure not to overcrowd the pan. You’ll hear a satisfying sizzle. Cook for about 1-2 minutes per side, until they turn pink and opaque with a slight golden curl. Don’t overcook them, or they’ll become rubbery. Transfer them to a plate to cool completely.

Step 3: Make the quick-pickled onions and dressing. In your large mixing bowl, combine the fresh lime juice and the thinly sliced red onion. Let this sit for 5-7 minutes. You’ll notice the onion will start to soften and turn a beautiful pink color. This step mellows its flavor beautifully. Then, whisk in the remaining tablespoon of olive oil, the honey, and a pinch of salt and pepper into the same bowl.

Step 4: Chop your vegetables. While the onion is pickling and the shrimp is cooling, dice the cucumber and avocados. For the avocado, I like to make medium-sized cubes so they hold their shape when tossed. Add the cucumber and avocado directly to the bowl with the dressing. The acid in the lime juice will help prevent the avocado from browning too quickly.

Step 5: Combine everything. Once the shrimp have cooled down to room temperature (this is important so they don’t cook the avocado!), add them to the bowl along with the chopped cilantro and minced jalapeño, if using. Using a large, gentle folding motion with a spatula, mix everything together until it’s evenly coated in the dressing. Be careful not to be too rough—you want to keep those lovely avocado cubes intact.

Step 6: Final taste and serve. Do a final taste test. Does it need another pinch of salt? A squeeze more lime? Adjust accordingly. And that’s it! Your stunning Shrimp Avocado Salad is ready to be devoured. I recommend serving it immediately for the best texture and temperature contrast.

Storage & Freshness Guide

Fridge: Store in an airtight container up to 1 day; best eaten fresh.
Freezer: Not recommended; avocado and cucumber will become mushy.
Reviving: Refresh with a squeeze of lime and fresh cilantro before serving.

Serving Suggestions

Complementary Dishes

Chilled corn and tomato salad — The sweet pops of corn and juicy tomatoes provide a fantastic flavor and color contrast that makes the whole meal feel like a summer feast.
Cilantro-lime rice — Fluffy rice infused with fresh lime zest and chopped cilantro makes a wonderful, absorbent base that soaks up any extra dressing beautifully.
Grilled garlic bread — A few slices of crusty, charred bread rubbed with garlic are perfect for scooping up every last bit of shrimp and avocado from your plate.

Drinks

A crisp Sauvignon Blanc — Its citrusy and herbal notes mirror the flavors in the salad, creating a really harmonious pairing that cleanses the palate.
Sparkling water with lime — For a non-alcoholic option, the effervescence and citrus cut through the richness of the avocado and make each bite feel fresh again.
Classic margarita on the rocks — The tangy lime and subtle saltiness are a match made in heaven with the chili-spiced shrimp and creamy avocado.

Something Sweet

Mango sorbet — A few scoops of bright, tropical sorbet feel light and refreshing after the salad, continuing the citrus theme in a sweet, cooling way.
Key lime pie bars — These offer a creamy, tangy finish that complements the meal without being too heavy, keeping the lime vibe going right to the end.
Fresh berry salad with mint — A simple mix of ripe berries with a hint of mint provides a juicy, antioxidant-rich endnote that feels clean and satisfying.

Top Mistakes to Avoid

Mistake: Using warm shrimp. If you add the shrimp to the salad while they’re still hot from the pan, they will wilt the other ingredients and start to cook the delicate avocado, turning it mushy and warm. Always let them cool completely first.
Mistake: Over-mixing the salad. Be gentle when you combine everything. Aggressive stirring will break down the avocado into a guacamole-like consistency. A few gentle folds are all you need to coat everything in the dressing.
Mistake: Skipping the drying step for the shrimp. If the shrimp are wet when they hit the hot pan, they’ll steam instead of sear. You’ll miss out on that lovely, slightly caramelized flavor and firm texture.
Mistake: Using overripe avocados. An avocado that’s too soft will disintegrate when mixed, making the salad look messy and affecting the overall mouthfeel. A firm-but-ripe avocado holds its shape and provides that perfect creamy bite.

Expert Tips

Tip: Make it ahead. You can prep all the components separately a few hours in advance. Keep the dressing and chopped veggies (including avocado, tossed with a little extra lime juice) in the fridge, and cook and cool the shrimp. Combine everything just before serving for the absolute best texture.
Tip: Boost the umami. For an extra layer of savory depth, add a tablespoon of finely grated Parmesan or Pecorino Romano cheese to the dressing. It melts in and adds a wonderful, subtle saltiness that really elevates the shrimp.
Tip: Get a better sear on the shrimp. For restaurant-quality color and flavor, make sure your skillet is genuinely hot before adding the oil and shrimp. You should hear an immediate, assertive sizzle when they hit the surface.
Tip: Turn it into a main course salad. Serve this over a bed of butter lettuce or romaine hearts for a more substantial meal. The crisp greens add volume and make it feel even more like a complete, satisfying dish.

FAQs

Can I make this Shrimp Avocado Salad ahead of time?
You can prep the components ahead, but I don’t recommend mixing it more than an hour before serving. The avocados will start to brown and soften, and the cucumber can release water, making the salad watery. Your best bet is to have everything chopped, the dressing made, and the shrimp cooked and cooled. Store them separately in the fridge, then give it one quick, gentle toss right before you sit down to eat. It makes for a stunning, fresh presentation.

What’s the best way to tell if an avocado is ripe?
Gently press the stem end (the narrower tip) of the avocado. If it yields to firm, gentle pressure, it’s ready. If it feels rock hard, it needs a few days. If it feels mushy everywhere, it’s overripe. Another trick is to pop off the small dried stem nub—if it’s green underneath, it’s good to go. If it’s brown, it’s likely past its prime.

Can I use cooked, pre-packaged shrimp?
You can, for a super quick shortcut, but the flavor and texture won’t be quite as good. Pre-cooked shrimp are often overcooked and can be a bit rubbery. If you do use them, make sure to thaw them completely if frozen and give them a quick rinse and pat dry. You’ll miss the flavor from searing the shrimp with the spices, but it’ll still be a tasty salad.

How can I make this spicier?
Easy! Leave the seeds in the jalapeño when you mince it for more heat. You could also add a pinch of cayenne pepper or red pepper flakes to the dressing, or even serve it with a few dashes of your favorite hot sauce on the side for people to add to their own portions. A little goes a long way, so start small and taste as you go.

Is there a substitute for cilantro?
Absolutely. If you’re one of those people for whom cilantro tastes like soap, fresh parsley is a fantastic, bright substitute. You could also use fresh dill or even a combination of fresh mint and basil for a completely different but equally delicious herbal profile.

Shrimp Avocado Salad

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine Californian, mexican

Servings 4

Total Time 20 minutes

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Ingredients

For the Salad

450 g large raw shrimp (peeled and deveined)
2 large ripe but firm avocados
1 medium English cucumber
1/2 small red onion
1/4 cup fresh cilantro (chopped)
1 small jalapeño (finely minced (optional))

For the Dressing

3 tbsp fresh lime juice (about 2 limes)
2 tbsp extra virgin olive oil
1 tsp honey or maple syrup
1/2 tsp chili powder
1/2 tsp garlic powder
1/4 tsp sea salt (plus more to taste)
1/4 tsp freshly cracked black pepper

Instructions

01
Start by prepping your shrimp. Make sure they are thoroughly patted dry with paper towels—this is the secret to getting a nice, light sear instead of them steaming in the pan. Season them evenly with the chili powder, garlic powder, salt, and black pepper. Let them sit for a minute while you heat your skillet over medium-high heat.
02
Cook the shrimp. Add one tablespoon of the olive oil to the hot skillet. Carefully place the shrimp in a single layer, making sure not to overcrowd the pan. You’ll hear a satisfying sizzle. Cook for about 1-2 minutes per side, until they turn pink and opaque with a slight golden curl. Don’t overcook them, or they’ll become rubbery. Transfer them to a plate to cool completely.
03
Make the quick-pickled onions and dressing. In your large mixing bowl, combine the fresh lime juice and the thinly sliced red onion. Let this sit for 5-7 minutes. You’ll notice the onion will start to soften and turn a beautiful pink color. This step mellows its flavor beautifully. Then, whisk in the remaining tablespoon of olive oil, the honey, and a pinch of salt and pepper into the same bowl.
04
Chop your vegetables. While the onion is pickling and the shrimp is cooling, dice the cucumber and avocados. For the avocado, I like to make medium-sized cubes so they hold their shape when tossed. Add the cucumber and avocado directly to the bowl with the dressing. The acid in the lime juice will help prevent the avocado from browning too quickly.
05
Combine everything. Once the shrimp have cooled down to room temperature (this is important so they don’t cook the avocado!), add them to the bowl along with the chopped cilantro and minced jalapeño, if using. Using a large, gentle folding motion with a spatula, mix everything together until it’s evenly coated in the dressing. Be careful not to be too rough—you want to keep those lovely avocado cubes intact.
06
Final taste and serve. Do a final taste test. Does it need another pinch of salt? A squeeze more lime? Adjust accordingly. And that’s it! Your stunning Shrimp Avocado Salad is ready to be devoured. I recommend serving it immediately for the best texture and temperature contrast.