Zesty Shrimp Avocado Salad 

By Rena Awada |

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!

top view of white bowl with shrimp salad

We love making salads, like this one, year-round, but especially in the summer. They’re quick, easy, and use up lots of summer produce. They’re also 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, we wanted to incorporate corn and cherry tomatoes, which are so tasty this time of year. We loaded this salad up with tons of zesty flavors! Tomatoes, corn, red onion, avocado, shrimp, and fresh cilantro are all tossed together with lime juice.

This healthy shrimp salad is perfect for a light lunch or dinner, great for meal prep, and travels well, so take it along to your next gathering!

Why you need to make this salad

  • 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.
  • Healthy: Loaded with raw fruits, vegetables, and lean shrimp, this easy salad recipe is packed with nutrients. It includes vitamins B, K, and C, Omega 3s, Folate, Magnesium, and Potassium to name a few.
  • 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 you’re craving something light with minimal ingredients!
Salad made with tomatoes, corn, avocado and shrimp.

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: We like to use jumbo shrimp that is already peeled, deveined, and cooked for this recipe.
  • Avocado: Creamy avocado brings richness to this salad. It’s delicious!
  • Corn: There’s nothing better this time of year than fresh sweet corn. Feel free to use canned corn that has been rinsed and drained or frozen corn that is thawed.
  • Cherry tomatoes: We’re tossing in cherry tomatoes for a delicious pop of flavor that bursts with juiciness. Grape tomatoes will also work great!
  • Red onion: For color and flavor. Substitute with a small white onion, if you’d like. If the flavor of raw onion is too intense for you, soak it in water with a pinch of salt for about 10 minutes, to take the bite out of it.
  • Limes: The juice of 2 limes gives this salad a bright citrus note with plenty of zesty flavors!
  • Olive oil: Along with the lime juice, olive oil creates a light and healthy dressing for the salad.
  • Kosher salt & pepper: A simple sprinkle of kosher salt and black pepper brings out all of the flavors.
  • 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.
Ingredients for shrimp salad divided into small portions.

How to make this shrimp recipe

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

Chopped red onion, tomatoes and avocado on a cutting board.

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

Combining veggies in a large white 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!

Salad in a white bowl made with tomatoes, corn and shrimp.

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.
  • 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.

Variations for this shrimp salad recipe

This recipe is delicious as written, but sometimes we 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.
Fresh vegetable salad made with tomatoes, corn, avocado and shrimp.

Frequently asked questions

Is shrimp avocado salad healthy?

The particular shrimp salad recipe is made with a variety of fruits and vegetables, plus it’s packed with plenty of protein from the shrimp. Fruits and vegetables provide important vitamins and minerals, including potassium, dietary fiber, folate, vitamin A, and vitamin C, which provide a variety of health benefits. In addition, avocado is a great source of healthy monounsaturated fat, which are good fats known to lower cholesterol, promote heart health and boost brain function. Shrimp are low in calories and fat, and high in protein, which makes them a great choice for a healthy diet.

How long does this salad stay fresh?

Place any leftover salad in an airtight container in the fridge for up to about 3 days. We do not recommend freezing this salad.

Can I make this salad ahead of time?

Yes! This dish is great for meal prep because it is very tasty and served cold. Try making this recipe a few hours in advance to let the flavors really develop. However, if you won’t be serving this immediately, I suggest waiting to stir the avocado in until just before serving.

top view of shrimp salad with corn, tomatoes, and avocados, in a white bowl

More delicious shrimp recipes to try

A mix of chopped shrimp and veggies in a white serving bowl.

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top view of white bowl with shrimp salad

Zesty Shrimp Avocado Salad

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!
5 from 1 vote
Print Pin Rate
Course: Main Course, Salad
Cuisine: American
Diet: Gluten Free, Low Calorie
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 servings
Calories: 247kcal
Author: Rena

Ingredients

  • 1 lb 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 tbsp 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

Serving: 1serving | Calories: 247kcal | Carbohydrates: 19g | Protein: 18g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 1317mg | Potassium: 587mg | Fiber: 6g | Sugar: 5g | Vitamin A: 563IU | Vitamin C: 26mg | Calcium: 91mg | Iron: 1mg
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