Shrimp Avocado Salad

By
Jennifer Perillo
Jennifer Perillo
Jennifer Perillo
Jennifer Perillo is an experienced recipe developer, cookbook author, and blogger behind In Jennie's Kitchen.
Learn about The Spruce Eats' Editorial Process
Updated on 02/12/23
Shrimp Avocado Salad

The Spruce Eats / Jennifer Perillo
Prep: 15 mins
Cook: 3 mins
Total: 18 mins
Servings: 4 servings
Nutrition Facts (per serving)
597 Calories
42g Fat
23g Carbs
37g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 597
% Daily Value*
Total Fat 42g 53%
Saturated Fat 6g 32%
Cholesterol 299mg 100%
Sodium 1507mg 66%
Total Carbohydrate 23g 8%
Dietary Fiber 12g 43%
Total Sugars 5g
Protein 37g
Vitamin C 34mg 169%
Calcium 169mg 13%
Iron 2mg 10%
Potassium 1313mg 28%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

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

  • Freshly ground black pepper, to taste

  • Salt, 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

Steps to Make It

Prepare the Dressing and Salad

  1. Gather the ingredients.

    dressing ingredients for shrimp avocado salad
    The Spruce Eats / Jennifer Perillo

  2. In a large bowl, whisk the oil, vinegar, lemon juice, lime juice, and sugar until blended; season to taste with salt and pepper.

    Whisk together dressing for shrimp avocado salad
    The Spruce Eats / Jennifer Perillo

  3. Add the avocado, tomatoes, onion, and cilantro. Toss to combine. Set aside while you cook the shrimp.

    toss together the vegetables for shrimp avocado salad
    The Spruce Eats / Jennifer Perillo

Prepare the Shrimp

  1. Gather the ingredients.

    shrimp that has been deveined and cut into pieces
    The Spruce Eats / Jennifer Perillo

  2. 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.

    Cook the shrimp for shrimp avocado salad
    The Spruce Eats / Jennifer Perillo

  3. Add the cooked shrimp to the bowl with the dressing, avocados, tomatoes, onion, and cilantro. Toss to coat.

  4. Serve warm or cover and store in the fridge until ready to serve.

    Shrimp Avocado Salad
    The Spruce Eats / Jennifer Perillo

Recipe Variations

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