Simple Shrimp and Avocado Salad Recipe
Okay, friends, let me tell you about a dish that has absolutely saved me on countless busy weeknights: my simple shrimp and avocado salad. It’s one of those recipes that seems way fancier than it actually is, which is always a win in my book! Think of it as the cooler, less mayo-laden cousin of a classic tuna salad. Seriously, once you try this, you might just ditch the tuna for good. The creamy avocado, the sweet shrimp, the zesty lime…it’s a flavor explosion in every bite. I remember the first time I made this for a book club get-together, everyone was raving about it and asking for the recipe. And the best part? It takes maybe 15 minutes to throw together! That’s faster than ordering takeout sometimes. So if you’re looking for a healthy, delicious, and ridiculously easy meal, you’ve come to the right place. It’s my absolute go-to when I want something light but satisfying.
What is a simple shrimp and avocado salad?
Think of shrimp and avocado salad as sunshine in a bowl. What’s essentially a mix of cooked shrimp, creamy avocado, and fresh flavors, all tossed together. How do you serve a simple, zesty dressing? The beauty of this dish lies in its simplicity. Is this recipe fuss free? What is the name of a company? Is it shrimp and avocado, elevated with a few simple additions that really make the flavors sing? I usually make this when I’m craving something healthy and vibrant. What are some good side dishes to serve at a barbecue? How can I feel like I’m eating something special without spending money? What are the hours in the kitchen?
Why you’ll love this recipe?
There are so many reasons to adore this simple shrimp and avocado salad, but here are a few that always bring me back to it. First off, the flavor is just incredible. The sweetness of the shrimp pairs perfectly with the creaminess of the avocado, and the lime juice adds a bright, zesty kick that ties everything together. What I love most about this is how incredibly easy it is to make. I’m talking, seriously, less than 20 minutes from start to finish. And the ingredients? They’re pretty budget-friendly, especially if you catch shrimp on sale. Plus, you can usually find everything you need at your local grocery store. Talk about a win-win! It’s way more exciting and flavorful than a basic green salad, and much healthier than grabbing fast food. If you love quick and delicious recipes like my Lemon Herb Chicken: Easy lemon herb chicken recipe or my What is a quick cucumber tomato salad?, you’re going to be obsessed with this one. What is your favorite shrimp and avocado salad? I just can’t get enough of it!
How do you make a simple shrimp and avocado salad?
Quick Overview
Making this simple shrimp and avocado salad is honestly a breeze. You basically cook your shrimp (or buy it pre-cooked, which is what I usually do on busy nights!), chop up some avocado and other veggies, whisk together a quick dressing, and toss everything together. Seriously, that’s it! The real magic is in the fresh ingredients and how they all come together so harmoniously. The key is to use ripe but firm avocados, fresh lime juice, and good-quality shrimp. This isn’t rocket science, but a little attention to detail will take this salad from good to *amazing*. And trust me, you’ll want it to be amazing!
Ingredients Notes
For the Salad:
Cooked Shrimp: I usually buy the pre-cooked, peeled, and deveined shrimp to save time. What is the best size to buy? Small or medium?
Avocados: Ripe but firm! You want them to be creamy, but not mushy. If they are too soft, they’ll turn to mush when you toss the salad.
Red onion: Adds a nice bit of bite and color. If you don’t like raw onion, you can soak it in cold water for a few minutes to mellow it out.
Cilantro: Fresh cilantro is a must for that vibrant, herby flavor. If you’re one of those people who thinks cilantro tastes like soap, you can substitute with parsley.
Jalapeño: Totally optional, but I love the little kick it adds. Remove the seeds and membranes if you want it milder.
For the Dressing:
Freshly squeezed lime juice: It makes a huge difference in flavor.
Olive Oil: Use a good quality extra virgin olive oil.
Garlic: Just a clove or two, minced finely.
Salt and pepper: To taste! Don’t be shy, a little salt really brings out the flavors.
What are the steps to
Step 1: Prep the Shrimp
If you’re using pre-cooked shrimp, make sure it’s thawed completely. I like to give it a quick rinse under cold water just to freshen it up. How do you pat dry shrimp with paper towels? If you’re cooking your own shrimp, you can boil it, sauté it or even grill it. Just don’t overcook it, or it’ll get rubbery.
Step 2: Chop the Veggies
Dice the avocado, red onion, and jalapeño (if using) into small, bite-sized pieces. I always chop the avocado right before assembling the salad to prevent it from browning. Nobody wants brown avocado! Mince the cilantro.
Step 3: Make the Dressing
In a small bowl, whisk together the lime juice, olive oil, minced garlic, salt, and pepper. Set aside. Taste and adjust the seasonings as needed. I sometimes add a pinch of red pepper flakes for an extra kick.
Step 4: Combine Everything
In a large bowl, gently combine the shrimp, avocado, red onion, cilantro, and jalapeño (if using). Pour the dressing over the salad and gently toss to combine. Be careful not to overmix, or the avocado will get mushy.
Step 5: Serve!
Serve the salad immediately, or chill it in the refrigerator for a bit before serving. It’s best served cold, but not ice-cold. I love to serve it with tortilla chips, on top of lettuce cups, or as a filling for tacos. Seriously, the possibilities are endless!
What is the best way to serve it?
What is a good avocado and shrimp salad? What are some of my favorite ways to enjoy it: reading, watching movies, etc.?
For a light lunch: What should I eat Serve it on top of a bed of mixed greens or lettuce cups. It’s a healthy and satisfying way to get your veggies in! I also love adding a side of whole-grain crackers for a little crunch.
As a party appetizer:What’s a crowd pleaser? Serve with tortilla chips for dipping. Can you make mini shrimp and avocado salad cups by layering the salad into small shot glasses? What are appetizer spoons?
In Tacos or Wraps:Use it as a filling for tacos or wraps. Add shredded cabbage, salsa, and a dollop of sour cream or Greek yogurt to eat. My family loves taco night, and this is such a fun and fresh alternative to traditional tortillas.
With Grilled Fish or Chicken: What are some good ways toWhat are some good side dishes to serve with grilled chicken or fish? What are some good ways to serve grilled meats? I often make this when we’re having a barbecue; it pairs perfectly with grilled salmon.
I’ve been known to eat it straight out of the bowl with a spoon. Don’t judge me.
How do you prepare a simple shrimp and avocado salad?
I’ve learned a few tricks that can take this simple shrimp and avocado salad from my friends. From good to amazing. What are some of the best tips for a beginner?
Avocado Selection: Avocado selectionIs it safe to eat a ripe avocado? If it gives slightly, it’s ready to go, if it is too hard, not ripe enough. If a vegetable is too soft, it’s overripe.
What is the quality ofUse good quality shrimp. I prefer wild-caught shrimp, but any shrimp will work as long as it’s fresh and flavorful. If you’re using frozen shrimp, make sure it’s thawed completely before using it.
Lime Juice Freshness: 1 Use freshly squeezed lime juice. Bottled lime juice just doesn’t have the same vibrant flavor. Trust me on this one!
Red Onion Mellowing: If you’re not a fan of raw onion, soak the diced red onion in cold water for a few minutes to mellow it out. This will remove some of the bite and make it more palatable.
Jalapeño Heat Control: If you want to control the heat of the jalapeño, remove the seeds and membranes before dicing it. The seeds and membranes are where most of the heat is concentrated.
Gentle Mixing: Be gentle when mixing the salad. Overmixing will cause the avocado to get mushy. Just toss everything together until it’s evenly coated with the dressing.
Dressing Customization: Feel free to customize the dressing to your liking. Add a pinch of red pepper flakes for extra heat, a drizzle of honey for sweetness, or a splash of hot sauce for a spicy kick. I once accidentally added a little too much garlic, and surprisingly, it was even more delicious!
Serving Temperature: Serve the salad cold, but not ice-cold. If it’s too cold, the flavors will be muted. I like to chill it in the refrigerator for about 30 minutes before serving.
Ingredient Swaps: Don’t be afraid to experiment with different ingredients. You can add diced mango, cucumber, or bell pepper to the salad. You can also substitute the cilantro with parsley or the red onion with green onion. I’ve even tried it with a bit of pineapple and it was surprisingly good!
Storing and Reheating Tips
This simple shrimp and avocado salad is best served fresh, but you can store leftovers in the refrigerator for up to 24 hours. Here are a few tips for storing and reheating it:
Refrigeration: Store the salad in an airtight container in the refrigerator. To prevent the avocado from browning, squeeze a little extra lime juice over the top before sealing the container.
Avocado Browning: Even with the extra lime juice, the avocado may still brown slightly. This is normal and doesn’t affect the flavor of the salad. You can simply scrape off the browned layer before serving.
Best Eaten Fresh: The salad is best eaten within 24 hours. After that, the avocado may start to get mushy and the flavors may start to fade. My biggest problem is usually that it’s gone within hours anyway!
Freezing: I don’t recommend freezing this salad. The avocado will turn mushy and watery when thawed.
Dressing Separation: The dressing may separate slightly when stored in the refrigerator. Just give it a quick stir before serving.
No Reheating: This salad is best served cold, so there’s no need to reheat it. Just take it out of the refrigerator and enjoy! I find that if I let it sit at room temperature for about 10 minutes before serving, the flavors really pop.
Frequently Asked Questions
Final Thoughts
So there you have it – my super simple, incredibly delicious, and always-a-hit shrimp and avocado salad recipe. I truly hope you give it a try, because I know you’re going to love it as much as my family and I do. It’s the perfect balance of flavors and textures, and it’s so easy to make that it’s become a staple in my kitchen. If you’re looking for other quick and healthy recipes, be sure to check out my Quick Chicken Stir Fry or my Easy Black Bean Soup. Happy cooking, friends! And don’t forget to let me know how yours turns out in the comments below. I’d love to hear your variations and serving suggestions!
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Simple Shrimp and Avocado Salad Recipe
IngredientsÂ
Main Ingredients
- 1 lb large shrimp peeled and deveined
- 2 large avocados diced
- 1 cup cherry tomatoes halved
- 1 red onion thinly sliced
- 1 lime juiced
- 2 tablespoons olive oil
- 1 tablespoon fresh cilantro chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preparation Steps
- Heat a skillet over medium-high heat and add the shrimp. Cook for 2-3 minutes on each side or until opaque and cooked through. Set aside to cool.
- In a large bowl, combine avocado, cherry tomatoes, and red onion.
- In a small bowl, whisk together lime juice, olive oil, salt, and black pepper.
- Pour the dressing over the avocado mixture, add the cooked shrimp, and gently toss to combine.
- Garnish with fresh cilantro before serving.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
