Samantha There’s something about a cold, crisp salad with juicy shrimp and creamy avocado that makes me feel instantly refreshed—and this Shrimp & Avocado Salad is no exception. It’s my go-to when I need a protein-packed meal that doesn’t feel heavy but still satisfies. Whether I’m prepping a light lunch for a busy weekday or throwing together a clean-eating dinner, this salad always hits the spot.
This recipe is loaded with high-protein shrimp, healthy fats from ripe avocado, and crunchy veggies like cucumber and red onion—all tossed in a zesty lime vinaigrette that ties it all together. With just a handful of wholesome ingredients, it’s naturally low-carb, gluten-free, and perfect for those looking to eat clean without skimping on flavor.
And let’s talk nutrients for a second—shrimp is not only high in protein and low in fat, it’s also a great source of selenium, B12, and iodine. Meanwhile, avocado gives us heart-healthy monounsaturated fats and fiber to help keep us full longer. According to Cleveland Clinic, avocado can support heart health, improve nutrient absorption, and even benefit digestion. This salad combines both powerhouse ingredients in the most delicious way.
If you’re searching for an easy low-carb shrimp avocado salad that doubles as a satisfying main course and an elegant side dish, this one deserves a spot in your meal plan rotation.
Shrimp & Avocado Salad: A Fresh, Protein-Packed Summer Staple
Ingredients
- 1 lb shrimp peeled and deveined (cooked or raw)
- 2 ripe avocados diced
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- ⅓ cup red onion thinly sliced
- ¼ cup fresh cilantro or parsley chopped
For the dressing:
- 3 tbsp olive oil
- Juice of 2 limes
- 1 garlic clove minced
- 1 tsp Dijon mustard
- Salt & pepper to taste
Instructions
- Prep the shrimp: If using raw shrimp, boil or grill them until pink and opaque (about 2–3 minutes per side). Let them cool.
- Chop the veggies: Dice avocado, cucumber, onion, and tomatoes. Chop herbs.
- Make the dressing: Whisk together olive oil, lime juice, garlic, mustard, salt, and pepper.
- Assemble the salad: Toss shrimp and veggies in a large bowl. Drizzle dressing and gently mix. Top with avocado and fresh herbs.
- Serve: Chill for 10 minutes or enjoy immediately.
Notes
Secret Tips for the Best Shrimp & Avocado Salad
- Dry the shrimp thoroughly: Before cooking or tossing into the salad, pat the shrimp completely dry with paper towels. This helps them sear instead of steam, giving you better texture and flavor.
- Use lime zest in the dressing: Adding just ½ teaspoon of fresh lime zest enhances the citrus flavor without extra acidity. It brightens the dish and pairs perfectly with avocado and shrimp.
- Chill before serving: If you’re not serving it immediately, let the salad chill for 15–20 minutes in the fridge. It allows the flavors to meld and gives the salad a super refreshing bite.
- Season the avocado separately: Before mixing, toss your diced avocado with a pinch of salt and pepper. It makes each creamy bite stand out in the mix of textures.
- Upgrade with herbs: A little chopped fresh cilantro, parsley, or basil can completely transform the salad. Herbs add freshness and boost antioxidant content without any extra calories.
- Avoid overcooking the shrimp: Shrimp cook fast—just 1–2 minutes per side. Overcooked shrimp turn rubbery, so pull them off the heat as soon as they turn pink and opaque.
Recipe Overview
| Course | Salad, Lunch, Dinner, Meal Prep |
|---|---|
| Cuisine | American, Seafood-Inspired |
| Skill Level | Beginner |
| Prep Time | 15 minutes |
| Cook Time | 5 minutes |
| Total Time | 20 minutes |
| Servings | 4 |
| Main Ingredients | Shrimp, avocado, cucumber, tomatoes, lime juice |
| Tags | Low Carb Lunch, High-Protein Lunch, Clean Eating, Seafood Recipe, Light Lunch Recipes |
Nutritional Snapshot
Per Serving:
- Calories: 290 kcal
- Protein: 26g
- Carbohydrates: 8g
- Fat: 17g
- Fiber: 5g
- Sugar: 2g
Budget Breakdown
- Shrimp (1 lb): $7.99
- Avocados (2): $2.50
- Cucumber, Tomatoes, Red Onion: $3.00
- Lime, Garlic, Olive Oil: $1.25
- Total Cost: ~$14.75
- Cost Per Serving: ~$3.70
Behind the Recipe
The inspiration for this shrimp and avocado salad came after a beachside vacation where I found myself craving lighter meals that didn’t leave me sluggish. One evening, I had a simple shrimp salad tossed with citrus and fresh herbs—and I knew I had to recreate something similar at home.
I wanted to make something that was easy enough for weekday prep but still impressive enough to serve to friends. So I built this recipe around nutrient-rich, anti-inflammatory ingredients that keep you full and energized. Shrimp delivers 24g of lean protein per 4-ounce serving, while avocado helps balance blood sugar and keeps your hunger at bay. According to Healthline, shrimp is also a low-calorie, nutrient-dense food that supports heart and brain health.
I also tested different add-ins—like cherry tomatoes, cilantro, and even jalapeños—to create balance, color, and crunch. And I wanted a dressing that felt fresh and bold, so I went with a lime-olive oil combo spiked with a bit of garlic and cumin for a smoky kick.
Now it’s become one of my favorite healthy shrimp recipes—especially during warmer months when I want to feel light, fueled, and focused. Plus, it’s incredibly meal-prep friendly, which means lunch is ready in minutes.
Why You’ll Love This Shrimp & Avocado Salad
High in Lean Protein
Shrimp delivers over 25 grams of lean protein per serving, making this shrimp & avocado salad a top-tier choice for anyone focused on healthy eating or high-protein low-calorie meals. Whether you’re aiming to support muscle recovery, lose weight, or simply fuel your day with clean protein, shrimp is a naturally low-fat, nutrient-rich option that keeps you satisfied without the heaviness. It’s ideal for post-workout meals, light dinners, or protein-packed lunches on the go.
Heart-Healthy Fats
The creamy avocado in this shrimp & avocado salad isn’t just there for indulgence—it’s packed with monounsaturated fats, which are known to support heart health, reduce inflammation, and improve satiety. According to Cleveland Clinic, avocado’s healthy fats can help lower bad cholesterol and support brain function, making this dish both delicious and heart-smart.
Quick and Easy
This high-protein seafood salad is ready in under 20 minutes—making it a total lifesaver when you’re low on time but don’t want to sacrifice flavor or nutrition. It’s perfect for meal prep Sundays, a fresh no-heat summer lunch, or a last-minute weeknight dinner. All you need is a quick sauté on the shrimp and some chopping. Done.
Full of Texture and Flavor
This salad hits all the right notes—tender, juicy shrimp meets creamy avocado, crisp cucumbers, sweet cherry tomatoes, and just the right punch of red onion. Add in a simple garlic-lime dressing and every bite bursts with zesty, savory, fresh flavor. It’s light, yet satisfying. Clean, yet craveable. And every element brings a different texture to keep things interesting.
Naturally Gluten-Free & Dairy-Free
With zero dairy or gluten, this shrimp & avocado salad caters easily to dietary needs. It’s clean-eating friendly, great for those with gluten sensitivity, and dairy-free by default. Plus, it’s made with whole-food ingredients that align with clean eating and anti-inflammatory meal goals—no swaps needed.
Perfect For
Clean Eating Lunches
This shrimp & avocado salad is a powerhouse for clean eating. Packed with lean shrimp, heart-healthy avocado, crunchy cucumbers, and juicy tomatoes, it’s perfect for those following a low-carb, Mediterranean-style, or anti-inflammatory diet. Whether you’re on a weight-loss journey or simply want a whole-food protein lunch that satisfies without the bloat, this dish checks every box. According to Harvard School of Public Health, meals based on vegetables, healthy fats, and lean proteins offer long-term health benefits and promote energy balance—exactly what this salad delivers.
Meal Prep Sundays
This is one of my go-to meal prep salads because it’s fast, flavorful, and holds up beautifully. You can cook the shrimp, prep the dressing, and chop the veggies in advance. Just store everything in separate containers and combine when you’re ready to eat. Be sure to keep the avocado whole until serving to prevent browning. It lasts up to 3 days in the fridge, making it a reliable grab-and-go protein salad that doesn’t lose its freshness.
Summer Picnics
Light, fresh, and easy to transport, this seafood salad is picnic perfection. Whether you’re packing a cooler for a beach day, heading to a park gathering, or hosting a backyard barbecue, shrimp & avocado salad is a clean and colorful crowd-pleaser. Serve it in mason jars or individual meal prep containers for convenience—and trust me, it disappears fast!
Light Dinner
Looking for a high-protein light dinner that satisfies without weighing you down? This shrimp & avocado salad is your answer. You can enjoy it on its own for a low-carb evening meal or round it out with grilled sourdough, warm quinoa, or a corn on the cob if you’re craving something more substantial. Either way, it’s a nourishing, feel-good choice that makes dinner easy and wholesome.
Ingredients You’ll Need
- 1 lb shrimp, peeled and deveined (cooked or raw)
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/3 cup red onion, thinly sliced
- 1/4 cup fresh cilantro or parsley, chopped
For the dressing:
- 3 tbsp olive oil
- Juice of 2 limes
- 1 garlic clove, minced
- 1 tsp Dijon mustard
- Salt & pepper, to taste
Ingredient Highlights
Shrimp
A low-calorie, high-protein seafood option that’s low in mercury and rich in selenium and B12. Healthline recommends shrimp as a healthy choice for lean protein and heart health.
Avocado
Creamy, fiber-rich, and loaded with potassium and healthy fats. Great for satiety and energy.
Lime Juice & Garlic
Adds brightness and zing to the salad. Lime juice also aids digestion and boosts vitamin C.
How to Make It
- Prep the shrimp: If using raw shrimp, boil or grill them until pink and opaque (about 2–3 minutes per side). Let them cool.
- Chop the veggies: Dice avocado, cucumber, onion, and tomatoes. Chop herbs.
- Make the dressing: Whisk together olive oil, lime juice, garlic, mustard, salt, and pepper.
- Assemble the salad: Toss shrimp and veggies in a large bowl. Drizzle dressing and gently mix. Top with avocado and fresh herbs.
- Serve: Chill for 10 minutes or enjoy immediately.
Pro Tips for Success
- Use pre-cooked shrimp for speed.
- Add avocado last to keep it from getting mushy.
- Chill before serving for maximum flavor.
- Taste and adjust the lime/salt ratio depending on how citrusy you like it.
Easy Variations
Spicy Version
If you’re a fan of bold flavors and crave a little heat, this spicy shrimp & avocado salad variation is for you. Add finely diced jalapeño, a few red pepper flakes, or a dash of cayenne pepper to your garlic-lime dressing for a fiery kick that wakes up your tastebuds. Spicy food has even been shown to support metabolism and appetite control, according to WebMD, making it a great addition to any healthy shrimp salad bowl.
Low-Carb Bowl
Looking to keep your carbs in check? Turn this recipe into a low-carb shrimp & avocado salad bowl by skipping the grains altogether. Serve the salad over a bed of baby spinach, arugula, or mixed greens, or try it with cauliflower rice or shredded cabbage for extra crunch. This variation works beautifully for ketogenic or diabetic-friendly diets and still offers all the protein, fiber, and flavor you expect in a satisfying low-carb meal.
Sweet & Savory
Want a pop of natural sweetness? Try adding diced mango or pineapple for a tropical shrimp salad twist. The sweetness balances out the savory notes of the shrimp and the creamy avocado, creating a Caribbean-inspired combo that feels like a vacation in a bowl. It’s especially great for warm-weather meals and pairs well with fresh herbs like mint or cilantro.
Creamy Option
For those who love a creamy dressing without the heaviness of mayo, stir in a spoonful of plain Greek yogurt or use an avocado-based dressing. Both options add creaminess and a boost of protein or healthy fats, enhancing the texture and richness of your salad. This variation works especially well for meal prep because the thicker dressing clings to the ingredients and holds up better over time in the fridge.
Storage & Reheat Tips
- Fridge: Store in airtight containers for up to 3 days. Keep avocado separate.
- Freezer: Not recommended due to the texture of avocado.
- To Serve Again: Toss gently and adjust seasoning if needed.
Make It a Meal
Pair this shrimp & avocado salad with these satisfying dishes:
- Mini Chili Cheese Dog Sliders for family-style BBQ fun.
- Peach Caprese Pasta Salad for a sweet-and-savory contrast.
- Tzatziki Chicken Salad if you’re serving a larger crowd.
Also explore tag-based dishes like:
Frequently Asked Questions
Is shrimp & avocado salad healthy?
Yes! This shrimp and avocado salad is loaded with lean protein, heart-healthy fats, fiber, and antioxidants. Shrimp provides over 25g of high-quality protein per serving, while avocado is rich in monounsaturated fats that support heart health. According to EatRight.org, meals like this support balanced eating, blood sugar regulation, and long-term wellness goals.
What type of shrimp is best?
For the best flavor and texture, use medium-sized, peeled, and deveined shrimp. Both fresh and frozen work well. If you’re short on time, opt for pre-cooked shrimp—just thaw and toss directly into the salad for a quick, no-fuss option.
Can I use frozen shrimp?
Absolutely. Frozen shrimp are a convenient and cost-effective protein source. Just thaw them in cold water, pat them dry thoroughly, and season or cook as needed before assembling your avocado shrimp salad bowl.
Can I meal prep this salad?
Yes! It’s a great make-ahead shrimp salad. To keep it fresh, store the shrimp, avocado, and veggies in separate airtight containers. Add the avocado just before eating to prevent browning. You can also prep the dressing in advance and store it in a small jar.
How can I make this salad more filling?
If you’re looking for a more satisfying shrimp salad meal, serve it over quinoa, couscous, or brown rice. You can also toss in a handful of chickpeas, top it with a hard-boiled egg, or add a few walnuts for crunch and extra staying power.
Is this salad keto-friendly?
Yes, with a few tweaks! Omit the tomatoes and go light on red onion to reduce carbs. Shrimp and avocado are naturally keto-approved ingredients, making this a smart choice for a low-carb shrimp salad recipe.
Can I grill the shrimp?
Definitely. Grilling adds a delicious smoky depth to the dish. Use skewers or a grill basket to prevent sticking. A sprinkle of smoked paprika or garlic-lime marinade brings out the best in grilled shrimp for this healthy grilled shrimp avocado salad.
Can I make this salad dairy-free?
Yes, it’s naturally dairy-free as written—no cheese or creamy dressings required. If you want a creamy texture, consider mashing a bit of avocado into the dressing or using a dairy-free yogurt alternative.
How long does shrimp & avocado salad last in the fridge?
Without the avocado mixed in, the salad components will stay fresh for up to 3 days. Keep the avocado whole until ready to eat. For best quality, always store the dressing separately and dress right before serving.
What are the health benefits of shrimp and avocado?
Shrimp are low in calories and high in selenium, iodine, and vitamin B12—nutrients essential for metabolism and thyroid health. Avocados contain fiber and potassium, supporting heart and gut health. According to Healthline, including avocados in your meals can improve nutrient absorption and promote satiety.
Final Thoughts
This Shrimp & Avocado Salad is more than just a quick meal—it’s a feel-good recipe that nourishes and energizes. Whether you’re focusing on clean eating, need a protein-packed salad for lunch, or want a light dinner that still feels complete, this one checks all the boxes. With bold flavors, simple prep, and a short ingredient list, it’s the kind of recipe I turn to again and again when I need something fresh and reliable.
And what I love most is how customizable it is. Want more crunch? Toss in radishes or sunflower seeds. Craving some heat? Add diced jalapeños or a drizzle of sriracha. Looking to boost the fiber? Add some massaged kale or quinoa to stretch it even further. This isn’t just a recipe—it’s a blueprint for balanced eating.
So whether you’re meal prepping for the week or making dinner for two, this Shrimp & Avocado Salad fits seamlessly into any healthy lifestyle. Give it a try and I promise—it’ll become a regular in your kitchen just like it did in mine.
Ready to dig in? Let’s make it together.
“Light, lean, and packed with flavor—this shrimp & avocado salad is the perfect combo of healthy and delicious.” – Sam
📌 Pin & Share the Love
✨ Love this Shrimp & Avocado Salad? Pin it to your Clean Eating or Low-Carb board and tag us @readyprepmeals!
📌 Pin This Recipe: Shrimp & Avocado Salad
Packed with protein, creamy avocado, and a zesty lime dressing—this salad is your go-to for healthy summer meals and fast lunch prep.
