If you’re looking for a vibrant, nutritious, and satisfying dish that comes together quickly, this Shrimp, Avocado & Tomato Chopped Salad is exactly what you need. Combining tender, juicy shrimp with creamy avocado, sweet tomatoes, and crisp vegetables, this salad delivers an irresistible balance of textures and flavors in every bite. It’s refreshing enough for warm weather yet hearty enough to serve as a complete meal any time of year.

Seafood salads have long been popular for their light yet protein-rich qualities, and shrimp is one of the most versatile ingredients you can use. Its naturally sweet flavor pairs beautifully with fresh produce and bright citrus dressings, making this chopped salad both elegant and approachable. Whether you’re preparing lunch for yourself, hosting a gathering, or planning a healthy dinner, this recipe fits seamlessly into your routine.

One of the best things about this dish is its flexibility. You can customize the vegetables, adjust the seasoning, or even change the dressing to suit your taste. It’s also naturally gluten-free, packed with healthy fats, and loaded with vitamins, making it a great option for anyone focused on wholesome eating without sacrificing flavor.

Why You’ll Love This Shrimp Avocado Salad

There are countless reasons this recipe stands out among other shrimp salad variations:

Quick and easy — ready in under 30 minutes
Nutrient-dense with protein, fiber, and healthy fats
Fresh and vibrant flavors from herbs and citrus
Versatile for meals, meal prep, or entertaining
Naturally low-carb and gluten-free
Beautiful presentation perfect for guests

The combination of creamy avocado with juicy shrimp creates a luxurious texture that feels indulgent while remaining healthy. The chopped format also ensures every bite has a perfect mix of ingredients.

Ingredients

1 lb raw shrimp, peeled and deveined
2 tablespoons olive oil
1 teaspoon garlic powder
½ teaspoon paprika
Salt and black pepper to taste
2 ripe avocados, diced
1½ cups cherry tomatoes, halved
½ red onion, finely chopped
1 cucumber, diced
¼ cup fresh cilantro or parsley, chopped
Juice of 1–2 limes
2 tablespoons extra virgin olive oil (for dressing)
1 teaspoon honey (optional)
½ teaspoon chili flakes (optional for heat)

Instructions

Season the shrimp.
Pat shrimp dry with paper towels. Toss with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
Cook the shrimp.
Heat a skillet over medium-high heat. Cook shrimp for 2–3 minutes per side until pink and opaque. Remove from heat and allow to cool slightly.
Prepare the vegetables.
Dice the avocados, cucumber, and onion. Halve the cherry tomatoes. Place everything into a large mixing bowl.
Chop the shrimp.
Once cooled, roughly chop the cooked shrimp into bite-sized pieces and add them to the bowl.
Make the dressing.
In a small bowl, whisk together lime juice, olive oil, honey (if using), chili flakes, salt, and pepper.
Combine the salad.
Pour dressing over the salad ingredients and gently toss until evenly coated.
Finish with herbs.
Sprinkle fresh cilantro or parsley on top and toss lightly again.
Serve immediately.
Enjoy fresh, or chill for 15–20 minutes before serving for enhanced flavor.

Nutrition Benefits of Shrimp, Avocado & Tomato Salad

This salad isn’t just delicious — it’s incredibly nutritious:

Shrimp provides lean protein, selenium, iodine, and vitamin B12.
Avocado delivers heart-healthy monounsaturated fats, potassium, and fiber.
Tomatoes contribute antioxidants like lycopene and vitamin C.
Fresh herbs add micronutrients and flavor without extra calories.

Together, these ingredients create a balanced dish that supports energy, satiety, and overall wellness.

Pro Tips for the Best Shrimp Salad

1. Don’t overcook the shrimp.
Shrimp cooks quickly. Overcooking makes it rubbery, so remove it as soon as it turns pink.

2. Use ripe but firm avocados.
Too soft and they’ll turn mushy when mixed.

3. Chill before serving.
A short refrigeration time allows flavors to meld beautifully.

4. Season in layers.
Season shrimp separately from the dressing for deeper flavor.

5. Fresh lime juice is key.
Bottled juice won’t deliver the same brightness.

Delicious Variations

This recipe is easy to customize based on your preferences or what you have available.

Mediterranean Version
Add feta cheese, olives, and oregano for a Mediterranean twist.

Spicy Southwest Style
Include corn, black beans, jalapeños, and a cumin-lime dressing.

Mango Shrimp Salad
Add diced mango for a sweet tropical contrast.

Creamy Version
Mix in a spoonful of Greek yogurt or light mayonnaise for a creamy texture.

Low-Carb Keto Option
Skip honey and add extra avocado or olive oil.

Serving Suggestions

This shrimp avocado chopped salad works beautifully in many ways:

Serve as a main dish lunch or dinner
Spoon into lettuce cups for a low-carb option
Serve with crusty bread or pita
Use as a taco filling
Pair with grilled vegetables
Serve over quinoa or rice for a heartier meal

It’s also perfect for picnics, potlucks, and meal prep because it holds up well when chilled.

Storage Tips

Store in an airtight container in the refrigerator for up to 2 days.
To prevent avocado browning, add extra lime juice before storing.
If meal prepping, keep avocado separate and mix before serving.

Shrimp should always be kept cold, so avoid leaving the salad at room temperature for extended periods.

Fun Facts About Shrimp

Shrimp is one of the most popular seafood choices worldwide due to its mild flavor and quick cooking time. It absorbs marinades easily, making it ideal for salads, pastas, tacos, and grilled dishes. Despite its delicate texture, shrimp is surprisingly high in protein while remaining low in calories.

Perfect for Any Season

While this salad shines during warm months, it’s also a fantastic winter meal when you want something fresh and energizing. The bright citrus and herbs bring a burst of flavor that can lift your mood year-round.

Entertaining with Shrimp Salad

If you’re hosting guests, this dish is a showstopper. The colorful ingredients create a beautiful presentation with minimal effort. Serve it in a large bowl garnished with lime wedges and herbs for a restaurant-quality centerpiece.

You can also prepare components ahead of time and assemble just before serving, making it ideal for stress-free entertaining.

Frequently Asked Questions

Can I use frozen shrimp?
Yes. Thaw completely and pat dry before cooking.

Can I use pre-cooked shrimp?
Absolutely. Simply chop and add to the salad — no cooking required.

What herbs work best?
Cilantro, parsley, basil, or dill all complement the flavors.

Is this salad healthy?
Yes. It’s high in protein, healthy fats, vitamins, and antioxidants.

Final Thoughts

This Shrimp, Avocado & Tomato Chopped Salad is proof that healthy food can be incredibly delicious and satisfying. With fresh ingredients, bright citrus dressing, and perfectly cooked shrimp, it delivers a restaurant-quality experience right at home. Whether you’re preparing a quick lunch, a nutritious dinner, or a dish to impress guests, this recipe is guaranteed to become a favorite.

Shrimp, Avocado & Tomato Chopped Salad

A fresh and vibrant chopped salad featuring juicy shrimp, creamy avocado, sweet tomatoes, and a zesty lime dressing.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 5

Total Time 25

Servings: 4 servings

Course: Lunch, Salad

Cuisine: Mediterranean, Summer

Calories: 320

Ingredients Equipment Method Notes