How to make shrimp avocado salad?

To make Shrimp Avocado Salad, thaw one pound of cooked shrimp, drain it, and pat it dry. Then whisk olive oil, lime juice, cumin, salt, and pepper in a large bowl. Add the shrimp and toss it with the dressing. Next, add shredded lettuce and diced red onion. Finally, tuck sliced avocado around the shrimp and garnish with chopped cilantro. Serve chilled or at room temperature.

How to make shrimp salad?

To make shrimp salad, start with cooked shrimp, then add crisp vegetables, herbs, and a flavorful dressing. For this version, use lettuce, red onion, avocado, cilantro, olive oil, lime juice, cumin, salt, and pepper. Toss gently so the shrimp stays tender and the avocado stays creamy.

How do I store shrimp avocado salad?

Store Shrimp Avocado Salad in an airtight container in the fridge for up to one day. For the best texture, store avocado separately and add it right before serving. If you already mixed the avocado into the salad, add a little extra lime juice before storing to slow browning.

Can I make this recipe ahead of time?

Yes, you can prep the shrimp, dressing, onion, and lettuce ahead of time. However, add avocado and cilantro right before serving. This keeps the salad fresh, bright, and creamy.

Shrimp Avocado Salad: 7 Easy Proven Fresh Tips

Shrimp Avocado Salad

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This Shrimp Avocado Salad is fresh, quick, and full of bright lime cumin flavor. Cooked shrimp, creamy avocado, crisp lettuce, red onion, and cilantro come together in one easy bowl for lunch, dinner, or a light summer dinner.

Author: Harper Lane
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Yield: 4 servings 1x
Category: Salad
Method: No-Cook
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

1 pound large cooked shrimp, thawed
2 cups shredded lettuce
¼ red onion, diced
2 avocados, sliced
1 tablespoon chopped cilantro

Dressing:
3 tablespoons extra-virgin olive oil
3 tablespoons lime juice
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon fresh cracked pepper

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Instructions

Thaw the frozen cooked shrimp by running cold water over them for 5 to 10 minutes. You can also place the frozen shrimp in a covered bowl and thaw them in the fridge overnight.
Drain any extra water from the shrimp, then pat them dry with paper towels.
Add the olive oil, lime juice, cumin, salt, and pepper to a large mixing bowl. Whisk until the dressing looks smooth and blended.
Add the thawed shrimp to the dressing and toss gently until coated.
Add the shredded lettuce and diced red onion. Toss again until the salad ingredients get lightly coated with dressing.
Tuck the sliced avocado around the shrimp.
Sprinkle chopped cilantro over the top.
Serve the salad chilled or at room temperature.

Notes

Add the avocado right before serving for the freshest color and texture.
Store leftovers in an airtight container in the fridge for up to 1 day.
For meal prep, keep the avocado separate and add it before eating.
Serve this salad in bowls, lettuce cups, wraps, or with tortilla chips.

Nutrition

Serving Size: 1 1/2 cups
Calories: 320
Sugar: 1g
Sodium: 410mg
Fat: 23g
Saturated Fat: 3g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 5g
Protein: 25g
Cholesterol: 180mg

Find it online: https://allmealsrecipes.com/shrimp-avocado-salad/

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Shrimp Avocado Salad

Ingredients

Instructions

Notes

Nutrition