Shrimp Avocado Salad
Updated Sep 17, 2025
This low-carb Shrimp Avocado Salad is made with only a few simple ingredients with a zesty lime olive oil dressing that adds a fresh flavor!
This post may contain affiliate links. Please read our disclosure policy.
Easy Shrimp Salad
This Shrimp Avocado Salad is one that I learned from my dad and now make it for my kids often. There’s something about the combination of shrimp and avocado that tastes so good! It’s a simple salad made with 5 ingredients and basic vinaigrette and it’s high protein and high in fat (the good fats you want!) We usually make this shrimp avocado salad in the summertime because it’s light and fresh, but it works any time of the year!
Happy Cooking!
– Yumna
Shrimp Avocado Salad Ingredients
- Shrimp: Use large shrimp if possible, either raw or pre-cooked. I share the steaming method in the Recipe Tips below if you bought it raw. You can leave the shrimp whole or chop it up into thirds to make them more bite-sized pieces.
- Avocado: Make sure they are ripe but firm for best consistency with the salad. Add them right before serving.
- Red onions: Cut the red onion into small pieces. If the pieces are too large they can over power the other ingredients. If you are not a fan of red onion you can substitute them with green onions.To make them less pungent, you can let them sit in the dressing for 5 minutes while you prepare the other ingredients.
- Dressing: The homemade dressing is made with extra virgin olive oil and fresh squeezed lime juice, along with some cumin, salt and pepper. If you don’t like the taste of cumin, you can definitely skip that.
How to Make Shrimp Avocado Salad
Shrimp Avocado Salad
Video
Ingredients
- 1 pound large cooked shrimp thawed
- 2 cups shredded lettuce
- ¼ red onion diced
- 2 avocados sliced
- 1 tablespoon chopped cilantro
Dressing
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons lime juice
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon fresh cracked pepper
Instructions
- To thaw frozen, cooked shrimp, run cold water over them for 5-10 minutes until thawed or place frozen shrimp in a bowl, cover it, and thaw in the fridge overnight. Drain off any excess water and pat dry with paper towels.
- To make the dressing, use a bowl large enough to hold all the salad ingredients. Whisk together the olive oil, lime juice, cumin, salt and pepper until emulsified.
- Transfer thawed shrimp on top of the dressing. Add the shredded lettuce and red onions and combine with the dressing in the bowl. Tuck the sliced avocados around the shrimp and garnish with fresh cilantro.
- Serve at room temperature or chilled.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Steam the shrimp easily: Thaw it with cold running water and steam it in a steamer basket or colander over a pot of boiling water. You only need about 5-6 minutes until the shrimp turns opaque. If the shell is on the shrimp, it will peel off easily when cooked.
- Make it faster with pre-cooked shrimp. Then you don’t have to worry about cooking the shrimp and it becomes an assembly situation.
- Toss avocado last. To keep the avocado from browning or breaking down, fold it in gently just before serving. If you’re prepping ahead, dice the avocado and drizzle it with lime juice to slow oxidation.
FAQs
Store any leftovers in an airtight container. They will last about 2 days in the fridge. But it’s best to enjoy it within 24 hours since the avocados will slightly brown the next day.
You can make this salad up to two days ahead of time and keep it in an airtight container in the fridge. It’s best not to pour over the dressing until just before serving or the lettuce can become soggy. The dressing will keep in the fridge for up to two weeks.
Comments
Delicious – I had a Napa cabbage I wanted to use, I substituted it for the lettuce – worked well with this recipe. Thank you!
Love that!! So glad you liked the salad, Darlene! Thanks!
“The best salad ever!!” These were the words from my brother and my husband. And I truly agree with them. I decided to add cucumber as well and it’s refreshing, filling and delicious all in one. It tasted like Mexican ceviche but with added greens, which made me very happy.
Wow, thank you so much!! So glad you all loved it!
Great flavor on the dressing. I needed some sweetness so I added honey to taste. I used bagged salad and added avocado, shrimp, tomato and mushrooms. Very tasty!
Yay, so happy you liked it!! Thanks, Tammy!
Made this salad today for lunch with family! It was wonderful! However, Iโm learning, I put the dressing on and out in refrigerator about an hour before serving and it was soggy! Next time, Iโll pour the dressing on just before serving. One of the best salad dressings ever.
So happy you loved it, thank you! Yes, great pointโI always add the dressing right before serving to make sure salads stay fresh and crisp!
We made about half the amount, I added a blob of mayo to make the dressing a little bit more creamy. Turned out delicious! Thanks for the recipe.
You’re welcome! So happy you liked it, Mir!
Yum! Made a few tweaks to personal taste. Less cumin, no cilantro, added splash of maple syrup, subbed baby greens and added shredded carrot. Made it a smaller version for a quick, healthy, personal size dinner. Will definitely make again and would add any of red pepper, mushrooms, cucumber, radish, salmon.
I love that you made it your own and have thought up so many great additions! I especially like the idea of making the salad with salmon. I’ll have to try it out myself sometime!
See All Comments