Shrimp Avocado Salad

By Rena |

This simple and 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!

top view shrimp 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.

Why this shrimp salad is so good

  • Healthy: 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.

close up of shrimp salad bowl

Ingredients you will need

For the Dressing:
Plain Greek yogurt
Virgin olive oil
Lime
Cilantro leaves
Salt and ground pepper

For the salad:
Tomatoes
Cucumbers
Red onion
Ripe avocados,
Olive oil
Raw shrimp,
Lemon salt
Garlic powder

chopped onion, cucumber, and tomatoes on a white board
How to make the shrimp salad

  • 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.

cut up cooked shrimps on a white plate

FAQ’s and Tips

  • Shrimp: to cut down on cook time, you can use cooked shrimp. Just chop those up and add into 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. We 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 have lime salt? That’s fine you can skip. Taste and adjust the salt consistency in the salad

 

How to store shrimp salad

Place leftovers in a container and store in the fridge for up to 3 days. Serve cold. We do not recommend freezing.

What can I serve with shrimp salad

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.

How long does shrimp salad last in the fridge

Since we are dealing with seafood, we 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.

close up shrimp salad

Love shrimp? Check out these easy shrimp recipes

top view shrimp salad

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top view shrimp salad in a bowl

Shrimp Avocado Salad

Simple and delicious shrimp salad made with a healthy creamy homemade dressing. Ready in just 30 minutes.
5 from 3 votes
Print Pin Rate
Course: Salad
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 383kcal
Author: Rena

Ingredients

For the Dressing:

  • 2/3 cup plain Greek yogurt
  • 1 Tablespoon extra virgin olive oil
  • juice & zest of 1 lime
  • 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 tbsp olive oil
  • 1 lb large raw shrimp peeled and deveined
  • 1 tsp lemon salt
  • 1 tsp garlic powder

Instructions

  • Add all the dressing ingredients to a bowl, whisk well, and set aside.
  • Place the shrimps into a bowl, add lemon salt and garlic powder. Mix well and let them marinate in the refrigerator for 10 minutes. While the shrimps are marinating, chop the veggies.
  • 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.
  • 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.

Notes

Substitutes:
  • Shrimp: to cut down on cook time, you can use cooked shrimp. Just chop those up and add into 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. We 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
Storage:
Place leftovers in a container and store in the fridge for up to 3 days. Serve cold. We do not recommend freezing.
Nutritional facts:
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

Nutrition

Calories: 383kcal | Carbohydrates: 15g | Protein: 30g | Fat: 24g | Saturated Fat: 3g | Cholesterol: 287mg | Sodium: 1292mg | Potassium: 858mg | Fiber: 8g | Sugar: 4g | Vitamin A: 322IU | Vitamin C: 21mg | Calcium: 237mg | Iron: 3mg
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