This avocado salsa shrimp salad is a refreshing, light, and flavor-packed dish that’s perfect for warm days or whenever I want something healthy and satisfying. With juicy shrimp, creamy avocado, crisp vegetables, and a tangy lime dressing, it’s a vibrant salad I can throw together quickly and enjoy any time of day.
Why You’ll Love This Recipe
I love how this salad feels indulgent but is actually full of wholesome ingredients. The shrimp is protein-rich and cooks in minutes, while the avocado gives it a creamy texture that pairs beautifully with the crunchy veggies and bright citrus dressing. It’s perfect on its own, served over greens, or even stuffed in lettuce wraps. Best of all, it’s gluten-free, low-carb, and endlessly flexible.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
Cooked shrimp, peeled and deveined
-
Ripe avocados, diced
-
Cherry tomatoes, halved
-
Red onion, finely chopped
-
Cucumber, diced
-
Fresh cilantro, chopped
-
Jalapeño, minced (optional for heat)
-
Fresh lime juice
-
Olive oil
-
Salt
-
Black pepper
directions
-
I start by patting the cooked shrimp dry and chopping them into bite-sized pieces if needed.
-
In a large bowl, I gently toss together the diced avocado, cherry tomatoes, cucumber, red onion, and cilantro.
-
I add the shrimp and jalapeño (if using) and mix gently to combine.
-
In a small bowl, I whisk together lime juice, olive oil, salt, and pepper to make the dressing.
-
I pour the dressing over the salad and toss everything together just until coated.
-
I serve immediately or chill for 15–20 minutes to let the flavors come together.
Servings and timing
This recipe makes about 2–3 servings as a main dish or 4 as a side. It takes about 15 minutes to prepare from start to finish, especially if I’m using pre-cooked shrimp.
Variations
Sometimes I add corn or black beans for extra texture and heartiness. If I want it spicier, I add more jalapeño or a dash of hot sauce. For extra freshness, I throw in diced mango or pineapple. I’ve also served it with tortilla chips as a chunky dip, or wrapped it in romaine leaves for a light lunch.
storage/reheating
Since avocado can brown quickly, I like to enjoy this salad the same day I make it. If I need to store leftovers, I keep them in an airtight container in the fridge for up to 1 day. I sometimes squeeze extra lime juice over the top to help preserve the color and flavor. This salad isn’t meant to be reheated, but it holds up well chilled.
FAQs
Can I use frozen shrimp?
Yes, I thaw and cook frozen shrimp before adding it. I just make sure to drain them well so the salad doesn’t get watery.
What’s the best way to cook shrimp for this salad?
I usually sauté them quickly in a skillet with a little olive oil, garlic, salt, and pepper, just until they turn pink and firm.
Can I make this salad ahead of time?
I prep the vegetables and shrimp ahead, but I wait to cut the avocado and dress the salad until right before serving.
Is this salad keto-friendly?
Yes, it’s low in carbs and high in healthy fats and protein, which makes it a great option for keto or low-carb diets.
What can I serve this salad with?
I love it with tortilla chips, over greens, or in a lettuce wrap. It also pairs well with grilled corn or a side of rice for a heartier meal.
Conclusion
This avocado salsa shrimp salad is a zesty, colorful, and easy-to-make dish that’s as nourishing as it is delicious. I love how it’s packed with fresh ingredients and bold flavors, all brought together in one refreshing bowl. Whether I serve it for lunch, dinner, or as an appetizer, it’s always a hit and keeps me coming back for more.
Print
Avocado Salsa Shrimp Salad – Fresh, Zesty, and Packed with Flavor
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 2–3 servings (main), 4 servings (side)
- Category: Salad, Appetizer, Main Dish
- Method: Tossed, No-Cook
- Cuisine: Mexican-Inspired, American
- Diet: Gluten Free
Description
This avocado salsa shrimp salad is a vibrant, zesty, and refreshing dish that’s perfect for warm-weather meals or light lunches. With juicy shrimp, creamy avocado, fresh vegetables, and a tangy lime dressing, this healthy shrimp salad is naturally gluten-free, low-carb, and full of flavor—perfect as a main, side, or wrap filling.
Ingredients
- 1 lb cooked shrimp, peeled and deveined
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- ½ red onion, finely chopped
- 1 cucumber, diced
- ¼ cup fresh cilantro, chopped
- 1 jalapeño, minced (optional)
- Juice of 2 limes
- 2 tbsp olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
-
Pat cooked shrimp dry and chop into bite-sized pieces if needed.
-
In a large bowl, gently mix diced avocado, cherry tomatoes, cucumber, red onion, and cilantro.
-
Add shrimp and jalapeño (if using); toss gently to combine.
-
In a small bowl, whisk lime juice, olive oil, salt, and pepper.
-
Pour dressing over salad and toss to coat evenly.
-
Serve immediately or chill for 15–20 minutes for flavors to meld.
Notes
- Add corn or black beans for a heartier salad.
- For extra zing, use diced mango or pineapple.
- Serve as a dip with tortilla chips or wrapped in lettuce for a light lunch.
- Squeeze extra lime juice on leftovers to help preserve the avocado’s color.
- Best enjoyed fresh, but can be stored up to 1 day in the fridge.
Your email address will not be published. Required fields are marked *