Shrimp & Avocado Salad: A Fresh, Protein-Packed Summer Staple
This shrimp & avocado salad is loaded with clean protein, heart-healthy fats, and fresh veggies—all tossed in a zesty garlic-lime dressing. It’s gluten-free, dairy-free, and ready in under 20 minutes, making it the perfect go-to for meal prep, summer lunches, or a light dinner.
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.