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!

Shrimp Avocado Salad - In White Bowl with Spoon

This dish reminds me so much of a fresh 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 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. I have tried a handful of recipes from her book so far (the stuffed cabbage rolls and slow cooker chicken and dumpling soup are favorites too) but this salad was the first one 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!

Shrimp and Avocado Salad - in White Bowl with Tomatoes and Jalapeno

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 shrimp and a cast of supporting freshness:

Bowl of Shrimp on Wooden Board with Jalapeno, Lime, and Cilantro

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.

Combine the juice of 2 limes with extra virgin olive oil, red onion, salt, and pepper:

Lime Red Onion Dressing in Mixing Bowl

Let that sit for 5 minutes. This will soften the onion slightly, and also infuse the flavor into the dressing.

Add chunks of jumbo cooked shrimp, cut tomatoes, chopped fresh jalapeño, fresh cilantro, and chunks of avocado:

Shrimp, Avocado, Jalapeno, Herbs, and Tomatoes in Mixing Bowl

Toss it all together to coat:

Shrimp and Avocado in Bowl with Tomatoes in Bowl

Taste and make any necessary seasoning adjustments, then it’s ready to enjoy.

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.

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.

Shrimp Avocado Tomato Salad in Bowl with Spoon

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.

MangoMango 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 white beans. White Bean Salad is another of my favorite potluck recipes, and the beans work nicely with the ingredients in this dish.

Recipe Tips and FAQ

How do you store leftover Shrimp Avocado Salad?

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.

Can you freeze Shrimp Avocado Salad?

Not recommended, as the raw ingredients here don’t freeze well.

Can you make Shrimp Avocado Salad ahead of time?

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.

Did you enjoy the recipe? Please leave a 5-star rating in the recipe card below and/or a review in the comments section further down the page.

Shrimp Avocado Tomato Salad in Bowl with Spoon

Shrimp Avocado Salad

This fresh and light Shrimp Avocado Salad takes 10 minutes to put together and is reminiscent of a citrusy ceviche. A perfect appetizer from the Skinnytaste Fast and Slow Cookbook!

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  • 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


  • 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.


Storing leftovers: I recommend not keeping 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.
Freezing: Not recommended, as the raw ingredients don’t freeze well.
Make-ahead Instructions: 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.


Calories: 87kcal, Carbohydrates: 8g, Protein: 2g, Fat: 6g, Saturated Fat: 1g, Cholesterol: 3mg, Sodium: 136mg, Fiber: 4g, Sugar: 2g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.