Shrimp Avocado Salad

5 from 1769 votes

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!

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If you’re looking for a high protein, high fat type of salad that’s still loaded with lots of nutrition, I think you’re going to love this Shrimp Avocado Salad. I usually make this in the summer because it has really light and fresh flavors that’s perfect for a picnic or barbecue. But it works any time of the year, especially for those looking for keto or low-carb recipes. 

Shrimp avocado salad tossed and ready to serve
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Ingredients to make shrimp avocado salad

  • Shrimp: Use large shrimp if possible, either raw or pre-cooked. I share the steaming method 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: They give great flavor to the shrimp avocado salad without overpowering it.
  • 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. The dressing really brings the salad together wonderfully!
Ingredients to make the salad all prepared including the dressing

How to make shrimp avocado salad

Steam the shrimp

I prefer to buy large raw frozen shrimp for this recipe. Then I thaw it with cold running water and steam it in a steamer basket 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.

Getting ready to steam shrimp in a steamer over a pot of boiling water

After steaming and shelling the shrimp, you’re ready to assemble the shrimp avocado salad!

Keep in mind that there are alternate ways to cook the shrimp, for example on a stovetop, by sautéing with olive oil, salt and pepper or even on a grill. You can also buy pre-cooked shrimp that’s ready-to-use in the recipe.

Assemble the salad

Start by tossing the cooked shrimp with the dressing and onions. You can also add chopped cilantro here, chopped tomatoes or any other vegetables you’re adding. Give them a good toss so the dressing gets absorbed well.

Process shots to show the shrimp with onions and dressing before and after mixing

Then you’ll want to spoon the mixture on top of the shredded lettuce and carefully place the avocado slices around the shrimp in the salad. I like adding the avocado at the end for best presentation.

Alternatively, you can chop everything finely, and mix it all together. Then you can serve it in butter lettuce to make shrimp lettuce wraps, which is what I show in the recipe video below.

Tips To Make Shrimp Avocado Salad

  1. Use ripe but firm avocados. The avocado should give a little when you press it, but not soft. If it is overipe it will be difficult to cut and not ripe enough and it will be hard to peel.
  2. Make this recipe in less time by buying pre-cooked shrimp. You can also make it with fresh shrimp that aren’t frozen.
  3. 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.

Frequently asked questions

Can I make this recipe ahead of time?

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.

Is this a healthy salad?

This salad is low carb and high protein. One serving is around 360 calories so it’s a great option for lunch. I love to serve this in lettuce leafs as an appetizer when we have guests.

This shrimp avocado salad is one of my favorite easy salads to make when I’m having company because I’ve got lots of fans of the shrimp and avocado combo! The mix of the lime juice, cumin and the cilantro give it a Mexican vibe, but the taste is not too potent for any picky eaters. The salad is low-carb, high-protein and totally medium in effort…actually it’s quite possibly my easiest effortless salad!

For more salad recipes, check out:

More Shrimp Recipes

Serving shrimp avocado salad with a large spoon and fork

If you’ve tried this healthy-ish feel good Shrimp Avocado Salad recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

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Shrimp Avocado Salad

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!
5 from 1769 votes
Servings 4 servings
Course Salad
Calories 363
Prep Time 10 minutes
Total Time 10 minutes
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  • 1 pound large shrimp thawed
  • 2 cups shredded lettuce
  • ¼ red onion diced
  • 2 avocados sliced
  • 1 tablespoon chopped cilantro



  • Bring a large pot of water to a boil. Lower the heat to medium. Place the shrimp in a steamer insert or mesh strainer on top of the pot of water and cover with a lid. Steam until the shrimp curl and turn bright pink, 4-6 minutes. Remove and set aside to cool
  • 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 the steam 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.


Storage: 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.
Make Ahead Tips: You can make the dressing up to 2 weeks in advance and have it on hand ready to toss when you make the salad. You can also made pre-cooked shrimp and toss it in the salad instead of cooking it on your own.
Substitutes: For best results, follow the recipe as is. However if you’re not a fan of red onions, you can try green onions or skip them all together. Also, if you prefer not to use cumin in the dressing, try paprika or coriander.


Calories: 363kcal, Carbohydrates: 12g, Protein: 25g, Fat: 26g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 18g, Trans Fat: 0.01g, Cholesterol: 183mg, Sodium: 438mg, Potassium: 874mg, Fiber: 7g, Sugar: 2g, Vitamin A: 348IU, Vitamin C: 15mg, Calcium: 100mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Salad
5 from 1769 votes (1,738 ratings without comment)

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Recipe Rating


  1. Kris says:

    Perfect summer dinner!

    1. Yumna J. says:

      I agree!! So glad you liked it!

  2. Brandy says:

    What is a serving size? Like a cup? I know it says 4 servings but we’re doubling it and I am doing keto and would like to know. The recipe is absolutely delicious! My husband and I enjoyed making it together too.

    1. Yumna J. says:

      Yay! So happy you liked this one, Brandy!! One serving is about 1 cup.

  3. Alice Wright says:

    Could this also be made with bite sizes of sautéed salmon? Some of my family members don’t eat certain seafoods or are allergic. Salmon is a favorite.
    Me, I’ll make your salad just for me!!!! It not only looks delicious, but sounds delicious. So glad I outgrew my younger year allergies to not only shrimp.but other shell fish!!!😋😋😋😋😋🥰🥰🥰

    1. Yumna says:

      Yes, that would be delicious!

  4. Angela says:

    Thank you for a very delicious simple recipe.

    1. Yumna says:

      You are so welcome!

  5. Edna Reddick says:

    Looking very great

    1. Yumna says:

      Thank you!

  6. Cherie says:

    Making this for my third time. It’s delicious, healthy and could eat it everyday!

    1. Yumna says:

      Yay! Thanks so much.

  7. Christiline says:

    Hmmmm, looks so yummy. I could eat it right now. Very nice presentation. Love it.

    1. Yumna J. says:

      Hope you like it! You’ll have to let me know what you think when you make it.

  8. Ken Smith says:

    Thanks for posting the Shrimp and Acocado recipe. Just got back from Portugal and Maderia Island. Had several versions,but yours resembles the best one at Bruno’s Restaurant on Madeira Island. What I like is the avocado stretches out the enjoyment of the shrimp. Thanks a million.

    1. Yumna says:

      So glad you liked this!

  9. Sarah says:

    This is delicious. Looking forward to serving it at my next get together.

    1. Yumna J. says:

      So glad you liked it, Sarah! Thank you so much for sharing it with your friends!

  10. Melisende says:

    I found the cumin overpowering and I didn’t think the flavour of it fit very well with the shrimp and avocado. I’ve made similar salads to this but with mango and some sugar added to the dressing (and no cumin) and I prefer it.

    1. Yumna J. says:

      So sorry this recipe wasn’t to your taste, thank you for the feedback!

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