Shrimp Avocado Salad

5 from 1771 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 1771 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 1771 votes (1,738 ratings without comment)

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Recipe Rating


  1. Mir says:

    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.

    1. Yumna J. says:

      You’re welcome! So happy you liked it, Mir!

  2. Barbara says:

    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.

    1. Yumna J. says:

      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!

  3. Kris says:

    Perfect summer dinner!

    1. Yumna J. says:

      I agree!! So glad you liked it!

  4. 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.

  5. 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!

  6. Angela says:

    Thank you for a very delicious simple recipe.

    1. Yumna says:

      You are so welcome!

  7. Edna Reddick says:

    Looking very great

    1. Yumna says:

      Thank you!

  8. Cherie says:

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

    1. Yumna says:

      Yay! Thanks so much.

  9. 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.

  10. 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!

  11. 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!

  12. 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!

  13. Kelly says:

    Great recipe…easy to prepare and delish.

    1. Yumna Jawad says:

      Thank you Kelly!

  14. Susan says:

    Excellent recipe. To make it a full meal instead of a side dish, I made some quinoa boiled in sodium free chicken stock. For serving, I put the quinoa in a bowl, then the salad (I added some freshly chopped tomatoes for additional color), and I topped off each portion with generous amounts of sliced avocado and shrimp. Perfection! My family gobbled it up!

    1. Yumna J. says:

      Oo I love that idea! Sounds so good!

  15. Judy A. says:

    Made this for supper tonight. Had it with a side of watermelon. Very delicious!

    1. Yumna J. says:

      So happy to hear that you liked it!

  16. Don says:

    Very refreshing, we like cumin so used the amount stated. I also marinated the shrimp for an hour in some of the dressing then grilled it. It made the shrimp stand out more. Next time we might swap the cumin for chilli flakes to give it some heat. 🙂

    1. Yumna J. says:

      So glad you liked it, Don! Love the idea of the chili flakes!

  17. Renee says:

    The Shrimp avocado salad was amazing!!! Thank you for sharing!!! 🥰

    1. Yumna J. says:

      You’re so welcome!

  18. Ella says:

    I made this beautiful salad today and it was delicious. I made a change, I omitted the cumin.

    1. Yumna J. says:

      So glad you liked it, Ella!

  19. Jorge Loredo says:

    Look really good

  20. Becky says:

    The salad was great. The dressing needs some help, imo. Maybe a touch of honey or agave would balance the bitterness.

    1. Yumna J. says:

      Thanks for the feedback, Becky!

  21. Diane says:

    Delicious! I had perfect avocados and cooked shrimp, so it was a breeze putting this together. The dressing was extra special and I will be using on other fresh salads this week. Thanks for the perfect lunch!

    1. Yumna J. says:

      So glad you like it, Diane!

  22. Lorna Hubbell Rahanian says:

    This was really great. I often do a first course with seafood using shrimp and avocado, but this recipe is light and refreshing. The cumin melts away into the background and the cilantro gives a nice pop. The lime is a nice change and it does remind one of a ceviche. Excellent-thank you!

    1. Yumna Jawad says:

      Thank you so much! I’m glad to hear all those components paired together nicely. You’re welcome!!

  23. Aisha says:

    Just made this and it came out delicious! Thank you. It was so refreshing. I reminded me of ceviche.

    1. Yumna Jawad says:

      That’s great to hear! You’re so welcome!!

  24. Rachel says:

    Hit the spot! Thanks

    1. Yumna Jawad says:

      Yay! You’re so welcome!

  25. Amanda Cruz says:

    Just had to try this! So perfect for the hot days we are having. I added chopped radish. Served with Monterey Jack cheese quesadilla for the kiddo’s.

    1. Yumna Jawad says:

      Happy to hear you enjoyed it! It’s just so refreshing. Yum!

  26. Wes says:

    I hate it when you suggest a recipe that I can’t easily print. Why should I have to join a sub group to print?

    1. Yumna Jawad says:

      If you scroll to the recipe card, there’s a printer icon. When you click on it, I have it formatted in a way to print on 1-2 pages maximum with no images, no large font or anything that takes up too much ink. Can you try that? It should work fine.

  27. kate jones says:

    Do you mind if I ask what kind of shrimp these are? I buy the frozen shrimp from the grocery store but they are always more orangy-white-pink than red. The local seafood is amazing in my area and the seafood market I go to is known for having the best cocktail shrimp, and they look red like these do but won’t tell me for proprietary reasons how they prepare them or even what kind of shrimp they are. They charge 25-30 dollars a pound for them so I can’t get them often. I honestly think they just steam them, but the red color must be the type of shrimp they are. Any thoughts would be appreciated! They just look so delicious!

    1. Yumna Jawad says:

      This is Argentinian wild caught shrimp, but you can use any shrimp for this recipe!

  28. Garric says:

    Fantastic recipe. Loved it!

    1. Yumna Jawad says:

      Thank you so much!

  29. Brenda Parker says:

    I love seafood always like a new recipe so I will try the shrimp ,& avocado salad looks delicious.

    1. Yumna Jawad says:

      Hope you enjoy! Thank you!

    2. Nadine says:

      Can I use cocktail shrimp

      1. Yumna Jawad says:

        It should work!

  30. H_Young Kim says:

    Look so delicious amd healthy!

    1. Yumna Jawad says:

      Thank you!

  31. Susan says:

    Checking this out for dinner

    1. Yumna Jawad says:

      Let me know what you think!

  32. Lee says:

    This was easy and delicious. I added shelled pistachios. Really good. Thanks.

    1. Yumna Jawad says:

      Yay!! You’re so welcome!

  33. Elken says:

    Very good salad and quick to whip up for supper. I added shelled salted pistachios- delicious. Thank you.

    1. Yumna Jawad says:

      Thank you so much! Love the sound of that!

  34. James says:

    Love it

    1. Yumna Jawad says:


  35. Debra says:

    I made this salad for girls game night out last night. Such a hit! I was afraid the cumin would be over powering but I put it in anyway. Boy, am I glad I did. The dressing was fantastic. This is a recipe I’ll definitely do again. Thanks!

    1. Yumna J. says:

      I’m glad you ended up going through with is! Thank you!!

  36. Jackie says:

    Very light and refreshing! This is a great summer meal 🙂 I left the cumin out of the dressing since I’m not a big fan.

    1. Yumna J. says:

      Thank you! It really is!

  37. Brenda says:

    Can you clarify if this recipe is intended to have red peppers in it? It isn’t listed in the ingredients list, but is referenced in the directions. Thank you!

    1. Yumna Jawad says:

      Sorry about that, I had it in it at one point but recently updated the photos and decided not to include. I’ve updated the recipe. Thank you!

      1. Brenda says:

        No problem, thanks for clarifying. We made this last night and it was a hit! It was really yummy over spiralized zucchini.

  38. Brooke says:

    I bought some frozen pre-cooked shrimp for this! I don’t need to cook them again, do I?

    1. Yumna J. says:

      Not necessary. Just make sure to the prepare the pre-cooked shrimp properly!

  39. Robert Tinney says:

    Simple ingredients but super flavorful and easy to prepare. Great for anyone on a Keto/low carb diet. Also added some grape tomatoes and served over baby spinach in a salad the second time making it. Will be making again for sure 🙂

    1. Yumna Jawad says:

      So glad to hear that you enjoyed it! And yes, such a great low carb option!

  40. Olly says:

    It was very good, and was so sad when the meal was over

    1. Yumna Jawad says:

      Aww, glad to hear you liked it!

  41. Van says:

    Looks so good. I will try the shrimp avocado salad

    1. Yumna Jawad says:

      Hope you like it!

  42. Ro says:

    I tried this at my last dinner party! It was a hit!

    1. Yumna Jawad says:

      Nice! I’m so glad you enjoyed it!

    2. Amy L. says:

      I tried this and have been making it at least 2, 3 times a week since, it’s delicious! Thank you

      1. Yumna Jawad says:

        Yay! So glad to hear it!