Shrimp Avocado Salad
I’ve always been a sucker for vibrant, no-fuss meals that feel like a mini vacation on a plate. The first time I tossed together a shrimp avocado salad, it was a hot summer afternoon, and I craved something light yet satisfying. The juicy shrimp, creamy avocado, and zesty lime dressing hit all the right spots, and it’s been a staple in my kitchen ever since. It’s one of those dishes that looks fancy but comes together in under 20 minutes—perfect for busy weeknights or impressing guests without breaking a sweat.
What I love most is how versatile this salad is. You can keep it simple or jazz it up with whatever’s in your fridge. Plus, it’s packed with protein and healthy fats, so it’s as nourishing as it is delicious. Whether you’re a seasoned cook or just starting out, this shrimp avocado salad is a crowd-pleaser that’s hard to mess up. Let’s dive into the recipe and get those flavors dancing!
Ingredients (Serves 4)
- 1 lb large shrimp, peeled and deveined
- 2 ripe avocados, diced
- 2 cups cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 2 cups mixed greens (arugula or spinach work great)
- 1/4 cup fresh cilantro, chopped
- 2 tbsp olive oil (for cooking shrimp)
- 1 tsp smoked paprika
- Salt and black pepper, to taste
For the Dressing:
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lime juice
- 1 tsp honey
- 1 garlic clove, minced
- Pinch of salt and pepper
Step-by-Step Instructions
- Cook the Shrimp: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season shrimp with smoked paprika, salt, and pepper. Add them to the skillet and cook for 2-3 minutes per side until pink and opaque. Set aside to cool slightly.
- Make the Dressing: In a small bowl, whisk together olive oil, lime juice, honey, minced garlic, salt, and pepper until smooth. Taste and adjust seasoning if needed.
- Prep the Veggies: In a large bowl, toss cherry tomatoes, red onion, mixed greens, and cilantro. Gently fold in diced avocados to avoid mashing them.
- Combine Everything: Add the cooled shrimp to the veggie mix. Drizzle the dressing over the salad and toss gently to coat evenly.
- Serve Immediately: Plate the salad and garnish with extra cilantro or a lime wedge for a pop of color.
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Pro Cooking Tips
- Perfect Shrimp: Don’t overcook the shrimp—they turn rubbery fast. Look for a pink, slightly curled shape as your cue to remove them from heat.
- Avocado Hack: To keep avocados from browning, toss them in a bit of lime juice before adding to the salad.
- Flavor Boost: Let the salad sit for 5 minutes after dressing to let the flavors meld, but don’t wait too long to avoid soggy greens.
Variations
- Spicy Kick: Add a pinch of chili flakes or diced jalapeño for heat.
- Grain Power: Toss in cooked quinoa or farro for a heartier meal.
- Tropical Twist: Swap cherry tomatoes for diced mango or pineapple for a sweet contrast.
Storage Suggestions
- Fridge: Store leftovers in an airtight container for up to 1 day. Keep avocado separate if possible to prevent browning.
- Pro Tip: If prepping ahead, store the dressing separately and toss just before serving to keep the greens crisp.
- Freezing: Not recommended, as avocados and greens lose texture when frozen.
How to Serve
Serve this salad chilled or at room temperature for the best flavor. It’s perfect as a light lunch, a side dish for grilled meats, or a refreshing appetizer at summer barbecues. Pair it with crusty bread or a chilled glass of white wine for a complete meal.
Nutrition Facts (Per Serving)
- Calories: 320 kcal
- Protein: 20g
- Fat: 22g (Saturated: 3g)
- Carbohydrates: 12g (Fiber: 6g, Sugar: 3g)
- Sodium: 480mg
Note: Values are approximate and may vary based on ingredient brands.
FAQs
Can I use frozen shrimp?
Yes! Thaw them overnight in the fridge or under cold water for 10 minutes before cooking.
How do I keep avocados from browning?
Coat diced avocados with lime or lemon juice and store in an airtight container.
Can I make this salad ahead?
Prep ingredients separately and combine with dressing just before serving for maximum freshness.
Is this salad gluten-free?
Absolutely, it’s naturally gluten-free as long as your ingredients are certified gluten-free.
Conclusion
This shrimp avocado salad is my go-to when I want something quick, healthy, and bursting with flavor. It’s a breeze to whip up, endlessly customizable, and always a hit with family and friends. Whether you’re meal-prepping for the week or hosting a summer get-together, this dish brings a little sunshine to every bite. Its fresh ingredients and zesty dressing make it feel like a treat, yet it’s so simple you’ll find yourself making it on repeat. Trust me, once you try it, you’ll be hooked—just like I was after that first bite on a sweltery summer day. So grab those shrimp, dice up some avocados, and enjoy a meal that’s as good for your body as it is for your soul!
