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Shrimp Avocado Salad

This light and refreshing Shrimp Avocado Salad is perfect for a healthy lunch or a flavorful dinner. It's packed with protein from the shrimp and healthy fats from the avocado, making it both satisfying and nutritious.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Salad
Cuisine Mexican
Servings 4 People
Calories 350 kcal

Equipment

  • 1 medium-sized saucepan
  • 1 colander
  • 1 cutting board
  • 1 mixing bowl
  • 1 serving platter or individual bowls

Ingredients
  

  • 1 pound large shrimp, peeled and deveined
  • 2 ripe avocados, diced
  • 1 cup cherry tomatoes, halved
  • ½ cup red onion, finely chopped
  • ¼ cup fresh cilantro, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon lime juice
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 optional jalapeño, finely chopped for some heat

Instructions
 

  • In a medium-sized saucepan, bring salted water to a boil. Add the shrimp and cook for about 3-5 minutes, or until they turn pink and opaque. Drain the shrimp in a colander and set aside to cool.
  • In a mixing bowl, combine the diced avocados, cherry tomatoes, red onion, and cilantro. If desired, add the chopped jalapeño for extra heat.
  • In a separate small bowl, whisk together the olive oil, lime juice, salt, and black pepper.
  • Once the shrimp are cool, add them to the mixing bowl with the avocado mixture. Pour the dressing over the salad and gently toss everything together to combine, being careful not to mash the avocados.
  • Serve immediately on a platter or in individual bowls. Enjoy your fresh Shrimp Avocado Salad!
  • To prevent the avocados from browning, serve the salad right after preparation.

Notes

To keep the avocados from browning, try to serve the salad immediately after preparation.
This salad can be served with tortilla chips or on top of lettuce for extra crunch.
Leftovers can be stored in an airtight container in the refrigerator for up to one day, but the avocados may brown slightly.