Spicy Shrimp Avocado Salad Recipe

You will love this easy, spicy shrimp and avocado salad recipe! Made with spicy cooked shrimp and drizzled with a tangy, honey mustard dressing, this shrimp and avocado salad recipe is loaded with flavor and simply the best. Perfect for a weekday lunch or quick dinner at home!

This easy shrimp and avocado recipe is so good. It’s loaded with protein and filled with bright flavors that almost anyone will love. Boiled eggs, fresh red onion, leafy spinach, corn, tomatoes, and even more encompass this spicy salad. If you have a thing for salads, then you’ll really adore this spicy shrimp salad recipe.

You can easily hold off on the spice by omitting the cayenne pepper – that’s what we do sometimes. This fresh shrimp salad is so versatile and perfect for any occasion where you’re craving something bright and flavorful. The dressing makes this salad taste even better and is rich with honey mustard flavors accompanied by robust olive oil and sweet sticky honey; it’s so good.

Prepare this salad whenever you need something quick but filling to eat. It’s perfect for any time of the year because the flavors are timeless.

Why This Easy Shrimp and Avocado Salad Is So Good

• Delicious with flavor: The honey mustard dressing and cayenne pepper accent one another and pair well with the fresh ingredients in this salad. You’ll get a little bit of crunch and a whole bunch of savoriness in just one bite.
• Simple and quick: Just cook the shrimp and toss everything together – that’s all it takes for this shrimp and avocado salad. This salad is perfect for whenever you don’t have a bunch of time!
• Healthy and nutritious: This salad is naturally gluten-free, rich in protein, and loaded with healthy plant fiber. The spinach leaves are high in iron plus other essential vitamins and minerals.

Ingredients

Olive oil– Olive oil is used to cook the shrimp until perfectly done. You can use any type of vegetable oil, but we like to use olive oil.
Shrimp– You will need one pound of raw, peeled, and deveined shrimp. Be sure to leave the tails on.
Salt– Kosher sea salt is used to flavor everything until it has reached perfection.
Cayenne pepper– Just a little bit of cayenne pepper is used to season the shrimp until perfectly spicy. You can omit this ingredient if you would like. A great substitution would be garlic powder.
Baby spinach– Leafy baby spinach leaves are the base for this salad. If you do not have spinach, then you can use romaine or spring mix lettuce.
Cherry tomatoes– Halved cherry tomatoes add additional texture and flavor to the salad. You can also use bigger tomatoes if you do not have cherry or grape tomatoes. If using larger tomatoes, be sure to chop them first.
Red onion– Tangy, crunchy red onion amps all the fresh flavors and rounds everything out. We highly recommend using red onion in this shrimp avocado salad.
Boiled eggs– Four boiled eggs are sliced and tossed throughout the salad to give it additional protein. You can omit the eggs if you would like.
Corn– You can use grilled or thawed corn. Both options work!
Avocado– One large avocado is sliced and layered throughout the salad. Avocado is rich in healthy fats known as Omega-3s.
Blue cheese– Crumbled blue cheese smoothes everything out and adds additional flavor.
Chives– Fresh chives are used for extra savoriness.

For the dressing

Lemon– One lemon is juiced for its bright flavors. You can swap the lemon out with lime if you’re in a pinch.
Olive oil
Dijon mustard– One tablespoon of dijon mustard goes a long way! The mustard is the base for the dressing.
Honey– Smooth and sweet honey balances out the savory flavors of the dressing. You can also use maple syrup.
Salt and pepper– A simple blend of salt and pepper is used to season the dressing until the desired flavors are met. Season to taste.

How To Make This Shrimp Avocado Salad Recipe

First, heat olive oil in a large skillet over medium-high heat. Add the shrimp and season with salt and cayenne pepper and cook for about one to two minutes on each side or until they turn pink and no longer opaque.

In a large salad bowl, add the baby spinach leaves, cherry tomatoes, sliced red onion, sliced boiled eggs, corn, sliced avocado, and cooked shrimp.

Next, in a mason jar, combine the olive oil, dijon mustard, honey or maple syrup, salt, and pepper. Shake vigorously to emulsify.

Drizzle dressing over the salad and top with crumbled blue cheese and chives. Enjoy!

Frequently Asked Questions

Notes and Tips

• Store the leftovers in the refrigerator for up to three days. We recommend storing the dressing and salad separately.
• Be sure to devein your shrimp prior to cooking it.
• You can use corn on the cob or frozen corn kernels.
• Be sure to use a ripe avocado so it’s soft enough to slice.

I hope you plan to make this Shrimp Avocado Salad Recipe because I really think you will love it. Please don’t forget to come back and let me know what your thoughts are in the comments below. Your feedback is really important to me and they make my day!

More Shrimp Recipes

• Easy Sesame Ginger Shrimp Stir-fry Recipe
• Mexican Shrimp Cocktail Recipe
• Asian Shrimp Zucchini Noodles
• Shrimp Taco Bowls
• Citrus Garlic Butter Shrimp

Other Tasty Salad Recipes

• Zesty Shrimp Avocado Salad
• Avocado Chickpea Tuna Salad
• Green Beans and Tomato Salad
• Honey Mustard Grilled Chicken Arugula Salad
• Cilantro Lime Grilled Chicken Salad

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