Shrimp Avocado Salad Recipe

Introduction

This Shrimp Avocado Salad is a fresh and vibrant dish perfect for warm days or light meals. Combining tender shrimp, creamy avocado, and zesty lime dressing, it’s both nutritious and delicious. Ready in under 30 minutes, it’s a fantastic choice for a quick lunch or dinner.

Ingredients

• 1 pound shrimp, peeled and deveined
• 2 ripe avocados, diced
• 2 cups cherry tomatoes, halved
• 1/2 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• 3 tablespoons olive oil
• Salt, to taste
• Pepper, to taste
• 1 jalapeño, finely chopped (optional for heat)

Instructions

1. Step 1: In a medium pot, bring water to a boil and add a pinch of salt.
2. Step 2: Once boiling, add the shrimp and cook for 3-5 minutes or until the shrimp turn pink and opaque. Drain the shrimp in a colander and let cool.
3. Step 3: In a large mixing bowl, combine the diced avocados, cherry tomatoes, red onion, and cilantro.
4. Step 4: In a small bowl, whisk together the lime juice, olive oil, salt, pepper, and jalapeño if using.
5. Step 5: Add the cooled shrimp to the mixing bowl with the vegetables, then drizzle the dressing over the salad.
6. Step 6: Gently toss the ingredients together to combine, being careful not to mash the avocado.
7. Step 7: Serve immediately on a serving plate or refrigerate for up to 30 minutes before serving for a chilled option.

Tips & Variations

• For added crunch, sprinkle toasted nuts like pecans or walnuts on top before serving.
• Substitute lime juice with lemon juice for a slightly different citrus flavor.
• Use cooked shrimp from your local seafood counter to save time.
• Adjust the jalapeño amount or omit it altogether if you prefer a milder salad.

Storage

Store the salad covered in the refrigerator for up to 24 hours. It’s best enjoyed fresh to keep the avocado from browning. If refrigerating, gently toss the salad again before serving. Avoid keeping it longer as the texture and flavor of the avocado may degrade.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this salad?

Yes, frozen shrimp works well. Just thaw them completely and pat dry before cooking to ensure they don’t release excess water into the salad.

How do I prevent the avocado from turning brown?

Using fresh lime juice in the dressing helps slow browning. Also, prepare the salad close to serving time and store it covered in the fridge. Tossing gently before serving can refresh the colors.

Shrimp Avocado Salad Recipe

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★★★★★

4.8 from 65 reviews

A fresh and vibrant Shrimp Avocado Salad featuring tender boiled shrimp, creamy avocados, juicy cherry tomatoes, and a zesty lime dressing. This quick and easy recipe is perfect for a light lunch or a healthy appetizer, combining bright flavors with simple, wholesome ingredients.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Boiling
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Seafood

• 1 pound shrimp, peeled and deveined

Vegetables & Fruits

• 2 ripe avocados, diced
• 2 cups cherry tomatoes, halved
• 1/2 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• 1 jalapeño, finely chopped (optional for heat)

Dressing & Seasonings

• 3 tablespoons olive oil
• Salt, to taste
• Pepper, to taste

Instructions

1. Boil the shrimp: In a medium pot, bring water to a boil and add a pinch of salt. Once boiling, add the shrimp and cook for 3-5 minutes or until they turn pink and opaque. Drain the shrimp in a colander and let them cool completely.
2. Prepare the vegetables: In a large mixing bowl, combine the diced avocados, halved cherry tomatoes, finely chopped red onion, and chopped fresh cilantro, ensuring even distribution for flavor.
3. Make the dressing: In a small bowl, whisk together the fresh lime juice, olive oil, salt, pepper, and finely chopped jalapeño if you prefer some heat. Whisk until well combined to create a zesty dressing.
4. Combine salad components: Add the cooled shrimp to the mixing bowl with the prepared vegetables. Drizzle the dressing evenly over the salad ingredients.
5. Toss gently: Carefully toss all ingredients together to combine, taking care not to mash the avocado and keeping the shrimp intact for the best texture.
6. Serve or chill: Serve the salad immediately on a serving plate for a fresh taste, or refrigerate for up to 30 minutes if you prefer a chilled option before serving.

Notes

• Ensure shrimp is fully cooled before adding to the salad to prevent avocado from browning.
• Adjust the jalapeño quantity according to your spice preference or omit entirely if sensitive to heat.
• Serve this salad fresh for the best texture and flavor, as avocado can oxidize and darken if stored too long.
• This salad pairs well with crusty bread or tortilla chips for a satisfying meal.

Keywords: Shrimp Avocado Salad, seafood salad, healthy salad, lime dressing, easy shrimp recipe, gluten free salad