Avocado Shrimp Salad

Avocado Shrimp Salad became a regular in my kitchen after a coastal weekend trip when I grilled shrimp by the beach and tossed it over greens with creamy avocado and juicy tomatoes because I needed something quick light and satisfying after a day in the sun. That meal felt like summer on a plate and I’ve recreated it countless times since.

Whether it’s for a casual lunch or an elegant dinner this salad never fails to impress so the warm shrimp combined with cool cucumber and rich avocado creates a contrast that’s both refreshing and comforting at the same time and it comes together faster than you’d expect.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Shrimp – Tender and juicy they bring a savory seafood flavor and satisfying protein.
• Avocado – Creamy and rich it pairs beautifully with the grilled shrimp and fresh veggies.
• Cucumber – Cool and crisp it balances the warmth of the shrimp.
• Cherry tomatoes – Bursting with sweetness and acidity for added freshness.
• Olive oil – Helps coat the shrimp and gives the dressing richness.
• Lemon juice – Adds brightness and cuts through the creaminess of the avocado.
• Garlic – Infuses the shrimp with a warm depth of flavor.
• Parsley – A light herbal note that ties the whole dish together.
• Salt and pepper – To enhance every bite with simple seasoning.

Tools You’ll Need

• Cutting board – For prepping veggies and shrimp safely.
• Sharp knife – Great for slicing avocado and cucumber cleanly.
• Skillet or grill pan – For cooking the shrimp to juicy perfection.
• Mixing bowl – To toss the shrimp and dressing with the salad base.
• Tongs or spatula – Ideal for flipping shrimp evenly without overcooking.
• Citrus juicer – Makes squeezing lemon easier and mess-free.

Instructions

Step 1:

I begin by peeling and deveining the shrimp then I toss them in olive oil minced garlic salt and pepper.

Step 2:

While the shrimp marinates for a few minutes I slice the cucumber and halve the cherry tomatoes and dice the avocado into chunks.

Step 3:

I heat a grill pan or skillet over medium-high heat and cook the shrimp for 2–3 minutes per side until pink and lightly charred.

Step 4:

Once the shrimp are done I let them cool slightly while I add the cucumber tomatoes avocado and chopped parsley to a serving bowl.

Step 5:

I squeeze fresh lemon juice over the salad and add a light drizzle of olive oil then season with a bit more salt and pepper.

Step 6:

I place the grilled shrimp on top and give everything a gentle toss just before serving so the textures stay fresh.

Tips

If I want more flavor I sometimes add a sprinkle of chili flakes or paprika to the shrimp before grilling. For meal prep I store everything separately and combine it right before eating to keep the avocado from browning. When I want extra crunch I toss in a few chopped romaine leaves or serve it in lettuce cups.

Ways to Serve

I love serving this Avocado Shrimp Salad as a light summer dinner or lunch. It also makes a beautiful starter for a seafood-themed dinner party. You can scoop it into lettuce wraps for a low-carb meal or pair it with crusty bread for something more filling.

Frequently Asked Questions

Can I use frozen shrimp for Avocado Shrimp Salad?

Yes just make sure they’re fully thawed and patted dry before cooking.

What’s the best way to cook shrimp for Avocado Shrimp Salad?

Grilling or pan-searing works best for flavor and texture without drying the shrimp out.

How do I keep avocado fresh in Avocado Shrimp Salad?

Toss it with lemon juice and add it just before serving to keep it vibrant and green.

Is Avocado Shrimp Salad good for meal prep?

Yes! Just store the shrimp and veggies separately and assemble before eating.

See You in the Kitchen

I hope you give this Avocado Shrimp Salad a try soon! It’s quick fresh and full of flavor whether you’re making it for yourself or sharing it with others. Let me know how it turns out or tag me if you share your version—I’d love to see it!

Happy Cooking!

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