1. Home
  2. Recipes
  3. Shrimp Avocado Bowl

Tasty Shrimp Avocado Salad

Featured in: Seafood Recipes for Fresh Flavor

This Shrimp Avocado Salad brings together amazing tastes and simple ingredients. You'll find tender steamed shrimp mixed with buttery avocados, crunchy lettuce, and red onions, all covered in a tangy lime and olive oil dressing with a hint of cumin. It takes just 10 minutes to throw together, making it perfect for a fast lunch or dinner option. The salad fits gluten-free and low-carb eating plans too. You can keep it for up to 2 days, but it's really best eaten within a day so the avocados stay nice. If you want, you can mix the dressing ahead and keep it for up to 2 weeks in the fridge.
Pin it Share it Send it Print it Jump To Recipe
A woman with blonde hair and a white shirt smiles at the camera.
Updated on Wed, 16 Apr 2025 16:43:47 GMT
Shrimp Avocado Salad Pin it
Shrimp Avocado Salad | tastefullyrecipe.com

Juicy shrimp mixed with buttery avocado makes for a cool, refreshing salad that brings together ocean-fresh seafood and garden produce. The tangy lime coating brightens everything up while highlighting the shrimp's natural sweetness, giving you a perfect mix of flavors and textures in every bite.

I first tried this at a backyard party last summer and it's now my favorite for everything from quick lunches to dinner get-togethers. Everyone always wants to know how I make it, especially the lime dressing that ties everything together so nicely.

Key Ingredients

  • Shrimp (1 pound): Go for big, pink ones (16-20 count) for the best look and bite. The wild-caught ones taste much sweeter.
  • Avocados (2 medium): Grab Hass avocados that feel slightly soft when you press them gently – they'll be just right for cutting.
  • Red Onions (1/2 medium): Pick firm, fresh onions with snappy layers for that nice sharp kick without going overboard.
  • Extra Virgin Olive Oil (1/4 cup): Use the good stuff, cold-pressed is best for making your dressing taste amazing.
  • Fresh Lime Juice (2 limes): Skip the bottled stuff – fresh-squeezed makes all the difference.
  • Fresh Cilantro (1/2 cup): Look for bright green bunches with no droopy leaves.

Step-by-Step Process

Get Your Shrimp Ready:
Rinse the shrimp well under cold water. If they're frozen, let them thaw in your fridge overnight or run cold water over them. Take off the shells and clean out the veins, but you can leave the tails on if you want it to look fancy.
Boil Your Shrimp:
Get some water going at a gentle boil. Toss in some salt and maybe a lemon slice or bay leaf. Drop in your shrimp and cook just until they turn pink, around 3-4 minutes tops. Then quickly move them to ice water so they don't keep cooking and get tough.
Mix Up the Dressing:
In a bowl, mix your olive oil and fresh lime juice until they're combined. Add some finely chopped garlic, a bit of sea salt, and some black pepper. Give it a taste and add more of whatever it needs.
Fix the Veggies:
Slice your red onions super thin with a sharp knife. Soak them in cold water for 10 minutes to calm down their bite. Cut your avocados in half, take out the pit, and slice them into even pieces right before you put everything together.
Put It All Together:
In a big bowl, carefully mix your cooled shrimp with the prepped veggies. Pour your dressing over everything and toss it gently to coat it all. Add the avocado last and fold it in very carefully so it doesn't get mushy.
Fresh Shrimp Avocado Salad Recipe Pin it
Fresh Shrimp Avocado Salad Recipe | tastefullyrecipe.com

The avocado really steals the show in this salad. I've made this countless times, and I've learned that letting avocados sit out for half an hour before cutting them really brings out their smooth texture and rich taste.

Plan Ahead Tips

You can get everything ready up to a day before. Just keep the shrimp and veggies in different containers, then mix them with freshly cut avocado and the dressing right before you serve it.

How To Serve It

Try putting this salad on some mixed greens or butter lettuce for extra color and nutrients. If you want something more filling, serve it with toasted sourdough or a side of quinoa.

Keeping Leftovers Fresh

Any leftover salad (without the avocado) can go in an airtight container in the fridge for up to two days. Just add fresh avocado when you're ready to eat it again.

Tasty Twists To Try

Throw in some cherry tomatoes, cucumber chunks, or mango pieces to change things up. Each one brings something new while keeping the dish fresh and exciting.

Close-up Shrimp Avocado Salad Recipe Pin it
Close-up Shrimp Avocado Salad Recipe | tastefullyrecipe.com

This shrimp and avocado combo has become my go-to dish when the weather warms up. The mix of tender shrimp, creamy avocado, and that zingy lime dressing makes for a meal that's both light and totally satisfying. It works great as a quick lunch or a starter for dinner parties, showing how simple ingredients can come together to make something really special.

Frequently Asked Questions

→ How long will this shrimp avocado salad keep?
The salad will keep for up to 2 days in a sealed container, but it's tastiest when eaten within 24 hours before the avocados turn brown.
→ Can I use already cooked shrimp?
Absolutely, ready-cooked shrimp works great if you're in a hurry and want to skip the steaming step.
→ What's a good swap for red onions?
Scallions work well instead of red onions, or you can just leave them out if you don't like onions.
→ Can I prepare the dressing early?
Sure thing, you can mix up the dressing as far as 2 weeks ahead and keep it until you need it.
→ What can replace cumin in the dressing?
Try using paprika or coriander instead of cumin in the dressing for a completely different taste.

Shrimp Avocado Bowl

This bright and cool Shrimp Avocado Salad mixes tender steamed shrimp with buttery avocados and a tangy lime oil dressing.

Prep Time
10 Minutes
Cook Time
~
Total Time
10 Minutes
By: Patricia


Difficulty: Easy

Cuisine: American

Yield: 4 Servings

Dietary: Low-Carb, Gluten-Free, Dairy-Free

Ingredients

→ Main Ingredients

01 1 pound big shrimp, defrosted
02 2 cups torn lettuce
03 1/4 red onion, finely chopped
04 2 avocados, cut into thin pieces
05 1 tablespoon fresh cilantro, minced

→ Tangy Lime Dressing

06 3 tablespoons good quality olive oil
07 3 tablespoons freshly squeezed lime juice
08 1 teaspoon ground cumin
09 1/2 teaspoon regular salt
10 1/2 teaspoon coarsely ground black pepper

Instructions

Step 01

Get water boiling in a big pot. Turn heat down to medium. Put shrimp in a steamer basket or strainer above the pot and cover it. Cook until they curl up and turn pink, about 4-6 minutes. Take them out and let them cool down

Step 02

Find a bowl big enough for all your salad stuff. Mix olive oil, lime juice, cumin, salt and pepper together until they're well combined

Step 03

Place cooled shrimp on top of the dressing in your bowl. Throw in lettuce and red onions, then toss everything with the dressing. Add avocado slices around the edges and sprinkle cilantro on top

Step 04

You can eat it right away or chill it first

Notes

  1. Keep any extras in a sealed container for up to 2 days, but it's best eaten within a day so the avocados don't turn brown
  2. You can make the dressing up to 2 weeks ahead. Feel free to use pre-cooked shrimp to save time
  3. Swap red onions for green ones if you want. Try paprika or coriander instead of cumin in your dressing

Tools You'll Need

  • Standard Cookware Set
  • Set of Mixing Bowls
  • Kitchen Knives Collection
  • Food Prep Board

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 363
  • Total Fat: 26 g
  • Total Carbohydrate: 12 g
  • Protein: 25 g