Zesty Shrimp Avocado Salad

white bowl with shrimp salad with corn and tomatoes.

5 from 1 vote

This Zesty Shrimp Avocado Salad is loaded with tons of flavor and piled high with fresh ingredients like corn, tomatoes, red onion, avocado, shrimp, fresh cilantro, and lime juice. This is an easy, healthy, and tasty summer meal!

Prep Time10

Total Time10

Course: Main Course, Salad

Cuisine: American

Diet: Gluten Free, Low Calorie

Servings: servings

Author: Rena

Ingredients

1 pound jumbo shrimp cooked, peeled, and chopped
1 large avocado diced
1 cup corn kernels
1 cup cherry or grape tomatoes quartered
1 small red onion chopped
2 limes juiced
1 tablespoon olive oil
Kosher salt and pepper to taste
1/2 bunch fresh cilantro chopped

Instructions

Place the chopped shrimp together with the prepared veggies in a medium bowl.
Juice over the limes, drizzle with the oil, and season to your taste.
Top with the chopped cilantro and toss to combine.

Notes

Use shrimp that has already been peeled, deveined, and cooked for ease! Just make sure the shrimp are thawed if frozen, and proceed with the rest of the recipe.
Look for a ripe, but firm avocado. A soft avocado can get mushy when you toss everything together.
Make sure the red onion is finely chopped so that you don’t get large pieces in each bite. You can also use sliced green onions instead of red onion for a milder flavor.
We love to make this salad ahead of time. Refrigerate for at least one hour before serving. This adds a freshness to the salad and also allows time for the dressing to soften the veggies.

Nutrition