Shrimp Avocado Salad
This Shrimp Avocado Salad is a refreshing, light dish that’s perfect for any time of year.
With fresh shrimp, creamy avocado, and a zesty lime dressing, it’s a quick and easy meal that packs a punch of flavor while staying low-carb and healthy.
It’s made with simple ingredients, but the combination is irresistible—tender shrimp, vibrant veggies, and that perfect lime kick.
Whether you’re looking for a satisfying lunch or a simple dinner, this salad is sure to hit the spot!
For Shrimp Avocado Salad:
- Shrimp – Use large shrimp (thawed) for the best texture and flavor.
- Shredded Lettuce – Provides a light, crunchy base for the salad.
- Red Onion – Diced red onion adds a slight sharpness and a pop of color.
- Avocados – Sliced avocado adds creaminess and richness.
- Cilantro – Chopped cilantro brings freshness and brightness to the dish.
For Dressing:
- Extra-Virgin Olive Oil – For a rich, smooth base for the dressing.
- Lime Juice – Fresh lime juice provides a tangy, zesty flavor.
- Cumin – Adds warmth and depth to the dressing.
- Salt & Pepper – Season to taste, enhancing all the flavors in the salad.
Shrimp Avocado Salad
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Ingredients:
- 1 lb large shrimp (thawed)
- 2 cups shredded lettuce
- ¼ red onion (diced)
- 2 avocados (sliced)
- 1 tablespoon chopped cilantro
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons lime juice
- 1 teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon freshly cracked pepper
Instructions:
- Cook the Shrimp: Bring a large pot of water to a boil, then lower the heat to medium. Place the shrimp in a steamer basket or mesh strainer over the pot, cover, and steam for 4-6 minutes, until the shrimp curl and turn pink. Remove from heat and set aside to cool.
- Make the Dressing: In a large bowl, whisk together olive oil, lime juice, cumin, salt, and pepper until well combined.
- Assemble the Salad: Add the steamed shrimp to the bowl with the dressing. Toss in the shredded lettuce and diced red onion, mixing well to coat everything in the dressing. Arrange the avocado slices around the shrimp, and garnish with chopped cilantro.
- Serve: Enjoy immediately at room temperature or chill in the fridge before serving.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days. However, it's best to enjoy the salad within 24 hours, as the avocados may brown the next day.
- You can prepare the dressing up to 2 weeks in advance and store it in the fridge.
- Pre-cooked shrimp can be used instead of steaming fresh shrimp.
- If you’re not fond of red onions, consider using green onions or omitting them.
- If you prefer not to use cumin, try substituting paprika or coriander for a different flavor.
Nutrition
Calories: 448 kcal | Carbohydrates: 52g | Protein: 11g | Fat: 34g | Saturated Fat: 12g |
Cholesterol: 78mg | Sodium: 653mg | Potassium: 568mg | Fiber: 5g | Sugar: 8g |
Vitamin A: 1384 IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 2mg
1. Can I use frozen shrimp instead of fresh?
Yes, you can use frozen shrimp! Just thaw them properly in cold water or overnight in the fridge before using them in the recipe. It’s a time-saving option if fresh shrimp isn’t available.
2. How do I prevent the avocado from turning brown?
To keep your avocado fresh, add it to the salad just before serving. If you have leftovers, press plastic wrap directly onto the avocado to minimize air exposure.
3. Can I prepare the salad in advance?
Yes, you can prep the lettuce, shrimp, and dressing in advance. Just wait to add the avocado until right before serving to keep it fresh.
4. What if I don’t have lime juice?
If you don’t have lime juice, you can substitute it with lemon juice. It will add a similar tangy flavor to the dressing.
5. Can I use a different herb besides cilantro?
If you’re not a fan of cilantro, feel free to use parsley or basil as a substitute. They will still give your salad a fresh, herbaceous kick!
