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This easy Shrimp Avocado Salad is so delicious and takes just 30 minutes to make! Makes for a perfect light lunch or side dish to serve a crowd. Creamy, zesty, tasty, filling, and a light and refreshing salad!
You may also like my avocado chickpea tuna salad or my avocado tomato salad.
Creamy delicious shrimp salad loaded with flavor! Made with shrimps, cucumbers, avocado, onions, tomatoes, and tossed in with a creamy homemade cilantro lime dressing. This salad was made with raw shrimps that were cooked for added flavor but can be made with cooked shrimp if preferred. Gluten-free and perfect to serve as a meal or as a side dish for a crowd.
Recipe summary
- Wholesome: made with fresh and healthy ingredients and tossed in with a healthy homemade dressing using Greek yogurt.
- Tasty: the salad is so refreshing and full of flavor.
- Easy: it takes just about 30 minutes to make this dish.
Ingredients you will need
Below is a list of ingredients you will need to make this salad. The full measurements are listed further down in the recipe card.
For the Dressing:
- Plain Greek yogurt
- Virgin olive oil
- Lime: or lemon
- Cilantro leaves
- Salt and ground pepper
For the Salad:
- Tomatoes
- Cucumbers: Persian or English cucumbers
- Red onion
- Ripe avocados
- Olive oil
- Raw shrimp
- Lemon salt
- Garlic powder
How to make it
- Make the dressing: First, add all the dressing ingredients to a bowl, whisk well and set aside.
- Marinade shrimp: Place the shrimps into a bowl, add lemon salt and garlic powder. Mix well and let them marinate in the refrigerator for 10 minutes.
- Chop veggies: While the shrimps are marinating, chop the veggies.
- Cook Shrimp: Next, heat oil in a large skillet over medium-high heat. Add shrimps in a single layer and cook for 2 minutes, until just beginning to turn pink and opaque. Flip and cook for 1-2 minutes more. Set aside to cool, and once ready to handle chop into bite-size pieces.
- Assemble salad: In a large salad bowl, combine tomatoes, cucumbers, onion, avocado, and chopped shrimp.
- Add dressing and mix: Finally, drizzle the dressing all over the salad. Toss well to evenly coat. Enjoy.
Recipe tips
- Shrimp: to cut down on cooking time, you can use cooked shrimp. Just chop those up and add to the salad along with the chopped veggies.
- Any bland oil in place of olive oil. Avocado oil will work great with this recipe
- Tomatoes: you can use cherry or grape tomatoes. They are sweet, crunchy, and perfect.
- Yogurt: Use any plain-tasting yogurt. I prefer Greek, but you can use any dairy-free yogurt.
- Use lemon in place of lime.
- Cucumber: use any you have handy or available
- Also, don’t you have lime salt? That’s fine you can skip. Taste and adjust the salt consistency in the salad
Frequently asked questions
Place leftovers in a container and store them in the fridge for up to 3 days. Serve cold. I do not recommend freezing.
You can enjoy this shrimp salad as-is for a light lunch or dinner or serve it as a side dish alongside your main course. Serve it with some baked or seared Salmon like this Crispy Baked Salmon or this honey lime glazed salmon.
Since I am dealing with seafood, I do not recommend storing this salad for more than 3 days in the fridge. Place in an airtight container before storing it. Also, keep in mind that the avocados may get darker in color.
More Shrimp Recipes
- How To Make Shrimp Ceviche
- Creamy Shrimp Pasta Salad
- Shrimp avocado corn salad
- Cajun Shrimp and Sausage Skillet
- Mexican Shrimp Cocktail Recipe
- Garlic Shrimp Spaghetti
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Shrimp Avocado Salad
Ingredients
For the Dressing:
- 2/3 cup plain Greek yogurt
- 1 Tablespoon extra virgin olive oil
- 1 lime (juice & zest)
- 1/4 cup fresh cilantro leaves, finely minced
- 2/3 teaspoon kosher salt, or to taste
- 1/3 teaspoon ground pepper, or to taste
For the salad:
- 4 vine tomatoes, chopped
- 2 garden cucumbers, skin on or partially peeled, chopped
- 1/2 medium red onion thinly sliced
- 2 medium-ripe avocados peeled, pitted and chopped
- 1 tablespoon olive oil
- 1 pound large raw shrimp, peeled and deveined
- 1 teaspoon lemon salt
- 1 teaspoon garlic powder
Instructions
- Add all the dressing ingredients to a bowl (2/3 cup plain Greek yogurt, 1 Tablespoon extra virgin olive oil, 1 lime (juice & zest), 1/4 cup fresh cilantro leaves, 2/3 teaspoon kosher salt, and 1/3 teaspoon ground pepper) whisk well, and set aside.
- Place the 1 pound large raw shrimp into a bowl, add 1 teaspoon lemon salt and 1 teaspoon garlic powder. Mix well and let them marinate in the refrigerator for 10 minutes.
- While the shrimp are marinating, chop the veggies. (4 vine tomatoes, 2 garden cucumbers, 1/2 medium red onion thinly sliced, and 2 medium-ripe avocados peeled).
- Next, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 2 minutes, until just beginning to turn pink and opaque.
- Flip and cook for 1-2 minutes more. Set aside to cool, and once ready to handle, chop into bite-size pieces.
- In a large salad bowl, combine tomatoes, cucumbers, onion, avocado, and chopped shrimp.
- Drizzle the dressing all over the salad. Toss well to evenly coat. Enjoy.
Video
Notes
- Shrimp: to cut down on cooking time, you can use cooked shrimp. Just chop those up and add them to the salad along with the chopped veggies.
- Any bland oil in place of olive oil. Avocado oil will work great with this recipe
- Tomatoes: you can use cherry or grape tomatoes. They are sweet, crunchy, and perfect.
- Yogurt: Use any plain-tasting yogurt. I prefer Greek, but you can use any dairy-free yogurt.
- Use lemon in place of lime.
- Cucumber: use any you have handy or available
- Don’t have lime salt? That’s fine you can skip. Taste and adjust the salt consistency in the salad
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was great! Simple, tasty, easy to make and satisfying. Just how I like my recipes- thank you!
Thank you. Glad you loved it
Hello 🙂 very delicious recipe! Already tried it 2 times and I love it.
Are the nutrients for one portion or the whole salad?
Hi Hoda, It is per portion. Thank you so much. Glad you liked it.
Made this quick today and it was amazing! Definitely a new family staple 🙂
Thanks for the feedback
This salad was so delicious and satisfying!! I shared this recipe with my family for them to try as well
Thanks! truly appreciate the love
This dish looks delish, Rena!
Thank you Luna.
hi! where do you buy lemon salt?