Say goodbye to creamy, mayo-based shrimp salads, and hello to a light, refreshing version with this shrimp and avocado salad. Perfect for warmer weather or year-round busy schedules, there’s minimal prep and cooking time. The salad is ready in a flash and is a nice appetizer, lunch, or light dinner.
Avocados have a habit of browning quickly after cutting. To combat this problem, the salad is tossed in a citrus dressing. The acid in the lemon and lime juices keeps the avocado bright and fresh-looking from the first bite to the very last.
We’re fans of anything make-ahead, so keep in mind that the shrimp for this salad can be prepped in advance. Sauté it in a skillet on the stovetop a few hours or up to two days ahead. Then store the shrimp in a covered container in the fridge and proceed with the recipe when you’re ready. Poached shrimp can also be used, and grilled shrimp adds a smoky, charred flavor to the overall salad. Need a time-saving shortcut? Buy peeled and deveined shrimp for faster prep, or opt for pre-cooked shrimp, making this a no-cook shrimp and avocado salad.
- For the Dressing:
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- 1 tablespoon lemon juice (freshly squeezed)
- 1 tablespoon lime juice (freshly squeezed)
- 1 pinch sugar
- Salt and freshly ground black pepper (to taste)
- For the Salad:
- 2 avocados (pitted and chopped)
- 1 pint cherry tomatoes (or grape tomatoes, quartered)
- 1 medium red onion (halved and thinly sliced)
- 1/4 cup cilantro (finely chopped)
- 1 tablespoon olive oil
- 1 1/4 pounds large shrimp (31/50 count, peeled, deveined and cut in 1/2-inch pieces)
Prepare the Dressing and Salad
Gather the ingredients.
In a large bowl, whisk the oil, vinegar, lemon juice, lime juice, and sugar until blended; season to taste with salt and pepper.
Add the avocado, tomatoes, onion, and cilantro. Toss to combine. Set aside while you cook the shrimp.
Prepare the Shrimp
Gather the ingredients.
Heat the 1 tablespoon oil in a medium skillet over medium-high heat. Add the shrimp and cook, stirring occasionally, until pink and cooked through, 2 to 3 minutes.
Add the cooked shrimp to the bowl with the dressing, avocados, tomatoes, onion, and cilantro. Toss to coat.
Serve warm or cover and store in the fridge until ready to serve.
Want to get creative? Here are some ideas to make this shrimp and avocado salad your own.
- Add a mix of herbs (dill, parsley, and basil are all good choices)
- Swap chopped shallots or scallions for the onion
- Use smaller shrimp (71/90 count) and leave them whole
- Swap in chopped heirloom tomatoes in a variety of colors
- Add a drizzle of sesame oil to the dressing to give it an Asian flavor
- Add fresh-cut corn, roasted peppers, or edamame