Shrimp Avocado Salad
This Shrimp Avocado Salad is fresh and light, and only takes 10 minutes to put together! It’s reminiscent of a citrusy ceviche, but without any raw fish. I regularly take this to potlucks and picnics, and I never come home with any leftovers because everyone devours it. The flavors are incredible!
This dish reminds me so much of a fresh shrimp ceviche, except without all the anxiety about food poisoning.
I know it’s not glamorous to talk about that, but the first time I ever tried fresh ceviche I got sick, so whenever I can have a substitute that’s cooked but similar in flavor, I’m a fan.
This Shrimp and Avocado Salad is from my friend Gina’s new cookbook, Skinnytaste Fast and Slow. This is her second cookbook following up her New York Times Best Seller from two years ago (you may remember the Buttermilk Oven Fried Chicken I posted from her last book), and this one is all about super fast recipes and slow cooker recipes. This avocado shrimp salad was the first recipe I tried. I saw the photo and had an instant craving.
Oh, and did I mention that this took me 10 minutes to make? It’s so fast!
This recipe has now become one of my go-to choices for bringing to events and parties. It’s suitable for many diets like low carb or the keto diet, and the ripe avocados are heavenly with the juicy shrimp and freshly squeezed lime juice.
Tips for Best Results
Use jumbo shrimp – While smaller shrimp are more economical, this dish tastes SO much better if you use larger shrimp. You want those big chunks here for the best eating experience. I’m able to get peeled and deveined jumbo shrimp for $15/lb at costco, which isn’t too much more than the smaller shrimp.
Use the freshest ingredients – Most people don’t realize how quickly fresh produce loses its flavor as it sits in the fridge. Since this recipe is all about the fresh factor, try to make your grocery trip pretty close to actually making this.
Don’t let it sit too long – Because of the acidity here from the fresh lime juice, if you leave this salad to sit for too long (over an hour or two), it will start to further “cook” the shrimp and make it noticeably tougher. The effect isn’t terrible, but because the shrimp is already cooked, you want to make this relatively close to eating time.
Step by Step Overview:
For the recipe, you need pre-cooked deveined shrimp and a cast of supporting freshness:
I bought a bag of pre-cooked shrimp from the grocery store and did a quick thaw by running it under cold water for about five minutes. You can also move the bag from the freezer to the fridge the night before, and then they’ll be perfectly thawed and ready to use the next day.
While you may also cook raw shrimp for this recipe, it’s a pain to cook it and then cool it down for the salad. Using pre-cooked shrimp is much easier and more convenient.
What size and type of shrimp?
I recommend splurging for the jumbo shrimp here, as the size of the shrimp does affect the deliciousness. If you use shrimp that are too small, you won’t get those meaty chunks that can stand up next to the pieces of creamy avocado.
It does not matter if you use wild or farmed shrimp. Use whichever you prefer. Wild varieties tend to have a stronger flavor, while farmed are generally more mild.
Combine the juice of 2 limes with extra virgin olive oil, red onion, salt, and pepper in a small bowl:
Let that sit for 5 minutes. This will soften the onion slightly, and also infuse the flavor into the dressing.
Dry the shrimp well with a kitchen towel or paper towels, to remove any excess moisture. Then cut into chunks and add to a large bowl, along with cut tomatoes, chopped fresh jalapeño, fresh cilantro, and chunks of avocado:
I like to use cherry tomatoes here, as the pieces hold together better than large tomatoes that have been cut.
Toss this all together to coat with the lime dressing:
Taste and make any necessary seasoning adjustments, then it’s ready to enjoy. You can either eat it at room temperature, or pop it into the fridge for 15-30 minutes to enjoy it cold.
How to Serve
The Shrimp Avocado Salad is best eaten within an hour or two of making it. After this, the shrimp can start to get tougher because of the acidity in the lime juice, and the avocado can start to brown.
I always eat this as is, with a spoon. However, you can also try spooning it over a corn tostada or putting it into a wrap (whether it’s a flour wrap or lettuce wraps). If you’re bringing it to a party, you can serve it next to a bag of tortilla chips, to make it really easy.
Because this dish has a good balance of protein and healthy fats, it can certainly serve as the main meal, and it is indeed a regular lunch for me. But you can also round it out with a starch like Asiago Black Pepper Bread or Cheddar Scallion Biscuits, or a potato dish like Crispy Smashed Potatoes or Roasted Sweet Potatoes.
For a similar flavor profile that’s also healthy and light, I recommend Seared Ahi Tuna, Tomato Burrata Salad, and Grilled Chicken Breast with Chimichurri. Happy cooking!
Additional Ingredient Ideas
The recipe doesn’t need it, but if you want to try some variations, here are some additional ingredients you can try.
Greens – Try adding chopped kale, arugula, or spinach.
Mango – Mango Salsa is one of my favorite dishes, and adding mango here sort of marries the two. Mango goes really well with all the flavors here.
Bacon – Bacon goes SO well with avocado and tomato, and it fits in perfectly here. See How to Cook Bacon in the Oven to make a big batch at once.
Beans – Try adding a can of black beans or white beans. White Bean Salad is another of my favorite potluck recipes, and the beans work nicely with the ingredients in this dish.
Corn – Cook and cut fresh corn right off the cob, or add canned corn.
Cucumber – Of all the fresh veggies you can add, cucumber is one of the best options. Cut small chunks of English cucumber and toss with the tangy dressing.
Recipe Tips and FAQ
I recommend not keeping it for more than 8 hours, because the shrimp starts to toughen from the acidity of the lime juice, and the avocado can start to brown. Store in an airtight container in the fridge.
Not recommended, as the raw ingredients here don’t freeze well.
You may mix all the ingredients together except the shrimp and avocado up to 1 day ahead of time, then add them right before serving.
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Shrimp Avocado Salad
Ingredients
- 1/4 cup chopped red onion
- Juice of 2 small limes
- 1 teaspoon olive oil
- 1/4 teaspoon kosher salt
- Freshly ground black pepper
- 1 pound peeled and cooked jumbo shrimp cut into bite-size pieces
- 1 medium Hass avocado (5 ounces, chopped)
- 1 medium tomato chopped
- 1 fresh jalapeno pepper seeded and finely chopped
- 1 tablespoon chopped fresh cilantro
Instructions
- In a small bowl, combine the onion, lime juice, olive oil, salt, and pepper to taste. Let sit for at least 5 minutes.
- In a large bowl, combine the shrimp, avocado, tomato, and jalapeno. Add the onion mixture and the cilantro, and toss gently. Season with pepper, if desired.
- Enjoy at room temperature, or place in the fridge for 15-30 minutes to chill it down, if you prefer the salad cold.
Notes
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
26 Comments on “Shrimp Avocado Salad”
I’ve made this dish its great 👍