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Easy Shrimp & Avocado Salad

A fresh and healthy shrimp avocado salad tossed with crisp vegetables and a bright citrus dressing.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American, Seafood
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 1 lb raw shrimp peeled and deveined
  • 2 avocados diced
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 0.25 cup red onion finely chopped
  • 2 tbsp cilantro chopped
Dressing
  • 2 tbsp olive oil
  • 2 tbsp lime juice fresh
  • 1 clove garlic minced
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 tsp chili flakes optional

Equipment

  • Mixing bowls
  • Large pot
  • Cutting board
  • Sharp knife

Method
 

  1. Bring a pot of salted water to a boil. Add shrimp and cook 2–3 minutes until pink and opaque.
  2. Transfer shrimp to ice water to stop cooking, then drain and pat dry.
  3. Dice avocado, halve cherry tomatoes, chop cucumber, and finely slice red onion.
  4. Whisk olive oil, lime juice, garlic, salt, pepper, and chili flakes in a bowl.
  5. Combine shrimp, avocado, tomatoes, cucumber, and onion in a large bowl.
  6. Add cilantro and drizzle dressing over the salad.
  7. Gently toss until evenly coated without mashing avocado.
  8. Serve immediately with lime wedges.

Notes

For best flavor, use ripe avocados and freshly squeezed lime juice. Add dressing just before serving.