Shrimp Avocado Salad is the perfect light and healthy lunch. You will love this simple and filling recipe; the ingredients come together in the most delightful way.
Everything about this Shrimp and Avocado Salad recipe sings to me. It is made with fresh ingredients – some of my favorites in fact – and it is such a satisfying meal. With so many nutritious ingredients this will be a recipe that you come back to over and over again.
Shrimp Avocado Salad Ingredients
This fresh and filling avocado shrimp salad recipe comes together with a delicious medley of flavors, colors, and textures. For the full measurements and directions, see the recipe card below.
- Shrimp: While fresh shrimp that you could would work great for this, I find using frozen pre-cooked shrimp is a great time savor for this recipe.
- Tomatoes: A juicy and nutritious pop that tastes so fresh.
- Red onion: Adds a crunch and a burst of flavor.
- Jalapeño: See my tips for dicing jalapeño peppers to remove the heat below.
- Lime juice: Freshly squeezed is always preferred in recipes, but bottled lime juice will work if that is what you keep on hand and prefer for convenience. The acidity in this juice will help preserve some the other ingredients.
- Hot sauce: A couple of teaspoons of hot sauce adds a kick of flavor without making this salad too spicy.
- Honey: Adds the perfect amount of sweetness that complements the other ingredients beautifully.
- Extra Virgin Olive oil: This is a great addition to the dressing of this simple salad, balancing the acid and bringing more flavor. Whenever using olive oil as part of a dressing, I like to use extra virgin.
- Kosher salt: If using table salt, start with 1/4 teaspoon.
- Fresh cilantro: If you are someone who tastes soap when you eat cilantro, you can leave it out.
- Avocado: Helps to make this salad a filling dish and adds a creamy layer. Choose avocadoes that are dark green in color and soft without being overly squishy.
How to Make Avocado Shrimp Salad
Here is a brief overview of how this cold shrimp salad with avocado comes together. For the full recipe and ingredient measurements, see the recipe card at the bottom of the post.
- Combine the chunky ingredients. Add the chopped shrimp, tomatoes, onion, and jalapeño to a large bowl.
- Make the dressing. Whisk together the lime juice, hot sauce, honey, olive oil, and salt in a bowl.
- Put it all together. Mix the dressing into the shrimp mixture. Add the cilantro then fold in the avocado. Serve and enjoy!
Using Frozen Shrimp
If you live in an area where fresh seafood is readily available- lucky you! If, like me, you don’t, frozen shrimp is often the answer. Either fresh or frozen shrimp will work in this recipe, just make sure it is cooked and chopped into bite-sized pieces.
Tips for Slicing Japaleños
Most of the heat in jalapeño peppers lives in the seeds and ribbing, so I recommend removing these by following my simple tips. I also would advise wearing rubber gloves while slicing the peppers, as even a little bit of juice in your eye will ruin your whole day.
- Think of the jalapeño as a rectangle and cut off the sides. This will allow you to cut off four slices of the jalapeño while avoiding the ribbing and seeds.
- Cut the four pieces into thin strips. Continue by cutting those strips into small diced cubes.
Eating Shrimp Avocado Salad
I love eating this as a cold salad for lunch. I don’t think it needs anything else and makes for a filling and delicious meal. That being said, you can also use it like a salsa or a topping.
- Tostadas: This would be fantastic on top of tostada shells with a little cotija cheese. Read how to make easy tostada shells here: Tostada Recipe.
- As a Dip: This salad would be fantastic just eating it like a dip with tortilla chips.
- Taco Filling: This would be delightful as a taco filling.
- As a Lettuce Wrap: Add a little more nutrients to your meal and keep it low carb by adding this to some butter lettuce and eating this as a lettuce wrap.
Make Ahead
Because of the fresh ingredients in this salad, you don’t want to make it too far in advance. You could put this together the night before you want to eat it, as the lime juice will help keep the avocado from turning brown. Be sure to keep the shrimp salad in an airtight container in the fridge before serving.
Storing Leftovers
Put any leftovers in an airtight container in the fridge for up to three days. Because of the dressing, specifically the lime juice, the avocado doesn’t brown as quickly as it normally will. This recipe is best the first day you make it, but I love the leftovers as well. As always, use your best discretion with leftovers. I do not recommend freezing this recipe.
Other Summer Seafood Salads
If you make this recipe for shrimp salad with avocado, leave a comment. It makes my day to hear from you!
Shrimp Avocado Salad
Ingredients
- 1 pound cooked shrimp cut into 1 inch pieces
- 2 roma tomatoes chopped
- 1/2 small red onion chopped
- 1 small jalapeño diced
- 2 tablespoons lime juice
- 2 teaspoons hot sauce
- 1 teaspoon honey
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 cup fresh cilantro chopped fine
- 2 avocados diced
Instructions
- Add the chopped shrimp, tomatoes, onion, and jalapeño to a large bowl.1 pound cooked shrimp, 2 roma tomatoes, 1/2 small red onion, 1 small jalapeño
- Whisk together the lime juice, hot sauce, honey, olive oil, and salt. Mix into the shrimp mixture and then mix in the cilantro.2 tablespoons lime juice, 2 teaspoons hot sauce, 1 teaspoon honey, 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 cup fresh cilantro
- Gently fold in the avocado and serve.2 avocados
Kathi says
Can not wait to make this salad. Sounds great for a hot summer night. Only thing I will change is nix on the avocados. I was forced to eat them as a kid and still can not stand them, at age 75, today. Thanks for posting this salad.
I hope you enjoy it!
Mary Cate Parker says
Could I make this with chicken in place of the shrimp…my daughter is allergic. Would I need to adjust anything other than a swap of the protein?
The only thing I’m worried about is the cooked chicken absorbing the dressing. I would start with just swapping the chicken for shrimp, but consider that when it is done you might find that you need to make more dressing.