Shrimp Avocado Salad

5 from 1772 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!

Course Salad

Cuisine American

Prep Time 10

Total Time 10

Servings servings

Calories 363kcal

Author Yumna Jawad

Equipment

Ingredients

1 pound large 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

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.

Video

Notes

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.

Nutrition