Zesty Shrimp Avocado Salad 

This Zesty Shrimp Avocado Salad is loaded with 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!

Love shrimp salads? try my Avocado shrimp salad or my citrus healthy shrimp salad.

I love making salads year-round, but especially in the summer. They’re quick, easy, and use up lots of summer produce. It is such a great way to beat the heat and get plenty of nutrients. That’s a win-win-win in my book! 👏🏻

This Shrimp Avocado Salad is seriously addictive! For this recipe, I wanted to incorporate corn and cherry tomatoes, which are so tasty this time of year. Tomatoes, corn, red onion, avocado, shrimp, and fresh cilantro are all tossed together with lime juice.

Highlight

• Easy: This shrimp salad recipe is so simple to throw together! Prep just includes chopping the fruit and vegetables. So easy!
• Quick: This dish comes together so quickly. It’s ready in less than 10 minutes and is great for a quick lunch or dinner.
• Tasty: This is a salad you’ll want to make all season long because it’s incredibly delicious!
• Light: This light meal idea is perfect for warm summer days and beyond when craving something light with minimal ingredients!

Ingredients needed

For this easy shrimp avocado salad, all you need is some fresh ingredients and a little prep work. 😍 In total, it takes less than about 10 minutes to make! Here’s everything you’ll need:

• Shrimp: I like to use jumbo shrimp that is already peeled, deveined, and cooked for this recipe.
• Avocado: Use firm but ripe avocados.
• Corn: Fresh corn tastes great. Feel free to use canned corn that has been rinsed and drained or frozen corn that is thawed.
• Cherry tomatoes: Grape tomatoes will also work great!
• Red onion: Substitute with a small white onion, if you’d like.
• Limes:You may use lemons.
• Olive oil: Avocado oil works too.
• Kosher salt & pepper
• Fresh cilantro: Gives the salad a nice freshness and punch of flavor. If you are not a fan of cilantro, you can always omit it or substitute fresh chopped parsley instead.

How to make it

Prep: Start this shrimp avocado salad by chopping all of the fruits and vegetables.

Mix the ingredients: Place the chopped shrimp together with the prepared veggies in a medium bowl.

Dress the salad: Juice over the limes, drizzle with the oil, and season to your taste.

Finish and serve: Top with the chopped cilantro and toss to combine. Enjoy!

Tips for Success

• 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.
• I 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.

Variations

This recipe is delicious as written, but sometimes I change up the ingredients a bit depending on what we have on hand. Here are some options:

• Cheese: If you’re not concerned with keeping this recipe dairy free, you can add some crumbled feta cheese on top.
• Make it spicy: For some heat, try adding diced jalapeño or crushed red pepper flakes.
• Substitute veggies: Use whatever vegetables you have on hand. For example, you can substitute tomatoes with red bell pepper and corn with black beans or chickpeas.
• Extra add-ins: Add any favorite ingredients. Some delicious options: black olives, cucumber, artichokes or sliced mushrooms.

Frequently asked questions

More shrimp recipes to try

• Healthy Shrimp Salad
• Citrus Cajun Shrimp Salad
• Healthy Shrimp Salad with Peanut Dressing
• Avocado Corn Salad with Grilled Shrimp
• Mexican Shrimp Salad