Avocado Shrimp Salad is a fresh and tasty mix of creamy avocado and juicy shrimp, tossed with crisp greens and a light dressing. It’s a perfect blend of smooth and crunchy textures, with a little zing that makes every bite feel lively and bright.
I love making this salad when I want something quick but satisfying. The avocado adds a rich creaminess that balances the sweet, tender shrimp just right. Plus, it comes together in no time, so it’s one of my go-to meals when I don’t want to spend hours in the kitchen.
I like to serve this salad chilled, right out of the fridge, with a side of crusty bread or a simple lemon wedge to squeeze on top. It always feels like a little gift to myself, especially on warm days when something light and refreshing hits the spot perfectly.
Key Ingredients & Substitutions
Shrimp: Medium shrimp work best here for a good bite. You can swap shrimp for cooked crab or grilled chicken if you prefer. Just make sure it’s cooked before adding to the salad.
Avocado: Use ripe but firm avocados so they hold their shape when mixed. If you’re out of avocado, try using diced cucumber for a refreshing crunch.
Mayonnaise & Sour Cream: These make the dressing creamy. For a lighter option, use Greek yogurt instead of sour cream or mayo, or try a simple olive oil and lemon juice mix.
Spices: Smoked paprika and cumin add a warm, smoky note. If you don’t have smoked paprika, regular paprika or chili powder works too for mild heat.
How to Cook Shrimp Perfectly for a Salad?
Overcooked shrimp become tough and rubbery, so timing is key. Here’s how to get tender shrimp:
- Heat oil in a skillet on medium-high.
- Add seasoned shrimp in a single layer.
- Cook 2-3 minutes without moving them.
- Flip shrimp and cook another 2 minutes until pink and opaque.
- Remove quickly to avoid overcooking.
Tip: Dry shrimp beforehand to get a nice sear, locking in flavor and moisture.
Equipment You’ll Need
- Skillet – I like using a non-stick skillet because it heats evenly and makes cooking the shrimp easy.
- Mixing bowls – Perfect for whisking the dressing and tossing the salad ingredients.
- Chef’s knife and cutting board – Handy for slicing avocados, cherry tomatoes, and red onion.
- Measuring spoons and cups – Keeps the dressing and seasonings just right.
- Salad serving bowl – Great for presenting and mixing all the ingredients together.
Flavor Variations & Add-Ins
- Protein swap: Use grilled chicken or crab instead of shrimp for different flavors.
- Cheese: Add crumbled feta or cotija cheese for a salty, creamy touch.
- Veggies: Stir in sliced cucumbers or bell peppers for extra crunch and color.
- Spices & herbs: Toss in some chopped basil or parsley for fresh, herbal flavor.
How to Make Avocado Shrimp Salad
Ingredients You’ll Need:
- 1 lb (450g) medium shrimp, peeled and deveined
- 2 ripe avocados, sliced or cubed
- 4 cups mixed greens (romaine, spinach, or arugula)
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1 tbsp olive oil (for cooking shrimp)
- 1 tsp smoked paprika
- Salt and black pepper, to taste
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- Juice of 1 lime (for shrimp and salad)
- 1/3 cup mayonnaise
- 1 tbsp sour cream or Greek yogurt (optional, for creamier dressing)
- 1 garlic clove, minced
- 1/2 tsp ground cumin
How Much Time Will You Need?
This salad takes about 15 minutes to prepare and cook. It’s quick to assemble, making it perfect for a tasty lunch or an easy dinner on busy days.
Step-by-Step Instructions:
1. Prepare the Shrimp:
First, pat the shrimp dry with paper towels. Sprinkle salt, pepper, smoked paprika, and half of the lime juice over the shrimp. This adds flavor and a little zing.
2. Cook the Shrimp:
Heat olive oil in a skillet over medium-high heat. Add the shrimp in one layer and cook for 2-3 minutes on each side until they turn pink and are fully cooked. Remove the shrimp from the heat and let them cool slightly.
3. Make the Dressing:
In a small bowl, whisk together the mayonnaise, sour cream or Greek yogurt (if using), minced garlic, ground cumin, remaining lime juice, salt, and pepper until smooth and creamy.
4. Assemble the Salad:
Take a large bowl and combine the mixed greens, cherry tomatoes, thinly sliced red onion, avocado pieces, and chopped cilantro. Gently toss to mix the fresh ingredients together.
5. Add Shrimp and Dressing:
Place the cooked shrimp over the salad and drizzle the dressing on top. Toss everything together carefully so the avocado keeps its shape and the dressing coats all the ingredients evenly.
6. Serve and Enjoy:
Garnish with extra chopped cilantro and a lime wedge if you like. Serve the salad right away, chilled or at room temperature. Enjoy your fresh, creamy, and flavorful avocado shrimp salad!
Can I Use Frozen Shrimp for This Salad?
Yes, frozen shrimp work well! Just be sure to thaw them completely in the fridge overnight or quickly in cold water before cooking. Pat them dry to avoid extra moisture in the pan.
How Can I Make the Dressing Lighter?
Swap the mayonnaise and sour cream for Greek yogurt or use a simple mix of olive oil and fresh lime juice. This will keep the dressing creamy but lower in calories.
Can I Prepare This Salad Ahead of Time?
To keep the avocado fresh, it’s best to prepare the shrimp and dressing separately and toss everything together just before serving. Otherwise, the avocado might brown and the salad will get soggy.
What’s a Good Side to Serve With Avocado Shrimp Salad?
This salad pairs nicely with crusty bread, tortilla chips, or a light soup. It’s also great on its own as a healthy, satisfying meal.