![- 1 pound shrimp, peeled and deveined - 2 ripe avocados, diced into cubes - 1 cup cherry tomatoes, halved - 1 small red onion, finely chopped - 1 jalapeño, finely diced (seeds removed for reduced heat) - 2 tablespoons fresh cilantro, finely chopped - 3 tablespoons freshly squeezed lime juice - 2 tablespoons extra virgin olive oil - Salt and freshly ground black pepper to taste The main ingredients in this salad give it a fresh and vibrant taste. The shrimp adds protein, while the avocados bring creaminess. The tomatoes and onions add a nice crunch. The lime juice and olive oil create a bright dressing that ties everything together. - 1 teaspoon garlic powder or minced garlic - 1 tablespoon honey for sweetness - 1 tablespoon sesame seeds for crunch - ½ teaspoon cumin for a warm touch Adding these optional ingredients can elevate your salad. Garlic adds depth, while honey introduces a sweet contrast to the lime. Sesame seeds provide a nutty crunch, and cumin gives a subtle warmth. - Calories: 320 - Protein: 25g - Fat: 20g - Carbohydrates: 14g - Fiber: 8g - Sugar: 2g This salad packs a healthy punch. With good fats from the avocados and protein from the shrimp, it makes a great meal. The fiber from vegetables helps keep you full. It's perfect for lunch or dinner and fits well in many diets. For the full recipe, check out the details above. To start, I heat a splash of olive oil in a large skillet over medium heat. When the oil shimmers, I add the shrimp in a single layer. I season the shrimp with salt and pepper. I sauté them for about 3-4 minutes. The shrimp turn pink and opaque when done. This means they are fully cooked. After cooking, I remove the skillet from the heat. I place the shrimp on a plate to cool slightly. Next, I grab a large mixing bowl. I add the diced avocados, halved cherry tomatoes, finely chopped red onion, diced jalapeño, and chopped cilantro. I stir gently to mix everything. I’m careful not to mash the avocados. This keeps the texture fresh and bright. In a small bowl, I whisk together freshly squeezed lime juice and extra virgin olive oil. I mix until the dressing is smooth and slightly thickened. This dressing brings all the flavors together. I then pour it over the salad mixture. For the full recipe, check out Shrimp Avocado Delight. To get shrimp just right, focus on cooking time. Shrimp cook fast. Too long makes them tough. Sauté shrimp for only 3-4 minutes. They should turn pink. If they curl too much, they are overcooked. Always use fresh shrimp for the best taste. Frozen shrimp can work, but thaw them first. Pat them dry to avoid extra water in your salad. Avocados add creaminess to your salad. Choose ripe avocados that yield slightly when pressed. Cut them just before mixing to keep them fresh. Toss the avocado gently to avoid mashing. Lime juice also helps keep them bright green. If you have leftover avocado, store it with onion to slow browning. To make your salad pop, consider adding spices. A pinch of smoked paprika adds warmth. A dash of cumin gives depth. Fresh herbs like dill or basil can also boost flavor. Don’t forget the lime juice! It brightens the dish and adds zing. For more heat, keep the seeds in your jalapeño. Each of these tips can elevate your shrimp avocado salad to a new level. For the full recipe, check out the details above. {{image_4}} To add heat, use more jalapeño or add sliced serrano peppers. You can also mix in a pinch of cayenne pepper. This version gives your salad a kick that wakes up your taste buds. If you like hot sauces, drizzle some on top before serving. The spice pairs well with the creamy avocado and sweet shrimp. Mango adds a sweet twist. Dice one ripe mango and mix it with the salad. The fruity notes balance the shrimp's savory taste. This version is perfect for summer picnics. The colors also make the dish pop. Serve this salad chilled for a refreshing treat. For a low-carb option, skip the tomatoes. Instead, add more diced cucumbers. They give crunch without the carbs. You can also swap avocado for a creamy dressing made with Greek yogurt. This keeps the salad light while still satisfying. Enjoy it as a healthy meal or a side dish. For the original Shrimp Avocado Salad recipe, check out the [Full Recipe]. To keep your shrimp avocado salad fresh, store it in an airtight container. Place it in the fridge right after serving. This helps avoid spoilage. The salad will stay good for up to two days. However, the avocados may brown a bit. To slow this down, squeeze extra lime juice over the avocados before storing. Freezing this salad is not a good idea. The shrimp and avocado do not freeze well. When thawed, the texture changes. The avocado becomes mushy, and the shrimp can turn rubbery. Instead, enjoy the salad fresh. If you want to save ingredients, consider freezing just the shrimp. You can cook them later for another meal. Reheating shrimp avocado salad is not necessary, but if you prefer warm shrimp, do it carefully. Place the shrimp in a skillet over low heat. Stir often until warmed through. Avoid cooking too long, or the shrimp will become tough. After reheating, mix with the salad ingredients. Serve right away for the best taste. Yes, you can use frozen shrimp. Just make sure to thaw them first. Place the shrimp in a bowl of cold water for about 15-20 minutes. This will help them thaw quickly. After thawing, pat them dry before cooking. This will give you the best flavor and texture. You can serve the salad as a light lunch or dinner. It pairs well with tortilla chips or crusty bread. You might also enjoy it on a bed of greens for added crunch. For a festive touch, add lime wedges and extra cilantro on top. This makes it look fresh and inviting. You can store the salad in the fridge for about 1-2 days. However, the avocado may brown over time. To keep it fresh, cover the bowl tightly with plastic wrap. This helps to slow down the browning process. For the best taste, eat it sooner rather than later. Shrimp avocado salad is a fresh choice that’s easy to make. You learned about the key ingredients, how to cook shrimp, and mix in flavors. Our tips help you achieve perfect shrimp texture and avocado ripeness. You can try variations, like adding mango or spice. Remember to store leftovers properly for future meals. Enjoy your delicious salad! It’s simple, healthy, and packed with flavor. Dive into this dish and make it your own!](https://eataroundit.com/wp-content/uploads/2025/07/c91c6e02-9c29-45b0-9305-18e8cbc5d203-768x768.webp)
Looking for a fresh, tasty meal that’s quick to make? My Savory Shrimp Avocado Salad is just what you need. Packed with good ingredients like shrimp and creamy avocado, it bursts with flavor in every bite. In this easy recipe, I’ll walk you through the steps to create a light dish that’s perfect for lunch or dinner. Let’s dive into this delicious recipe and enjoy cooking together!
Ingredients
Main Ingredients for Shrimp Avocado Salad
– 1 pound shrimp, peeled and deveined
– 2 ripe avocados, diced into cubes
– 1 cup cherry tomatoes, halved
– 1 small red onion, finely chopped
– 1 jalapeño, finely diced (seeds removed for reduced heat)
– 2 tablespoons fresh cilantro, finely chopped
– 3 tablespoons freshly squeezed lime juice
– 2 tablespoons extra virgin olive oil
– Salt and freshly ground black pepper to taste
The main ingredients in this salad give it a fresh and vibrant taste. The shrimp adds protein, while the avocados bring creaminess. The tomatoes and onions add a nice crunch. The lime juice and olive oil create a bright dressing that ties everything together.
Optional Ingredients for Enhanced Flavor
– 1 teaspoon garlic powder or minced garlic
– 1 tablespoon honey for sweetness
– 1 tablespoon sesame seeds for crunch
– ½ teaspoon cumin for a warm touch
Adding these optional ingredients can elevate your salad. Garlic adds depth, while honey introduces a sweet contrast to the lime. Sesame seeds provide a nutty crunch, and cumin gives a subtle warmth.
Nutritional Information per Serving
– Calories: 320
– Protein: 25g
– Fat: 20g
– Carbohydrates: 14g
– Fiber: 8g
– Sugar: 2g
This salad packs a healthy punch. With good fats from the avocados and protein from the shrimp, it makes a great meal. The fiber from vegetables helps keep you full. It’s perfect for lunch or dinner and fits well in many diets.
Step-by-Step Instructions
How to Cook the Shrimp
To start, I heat a splash of olive oil in a large skillet over medium heat. When the oil shimmers, I add the shrimp in a single layer. I season the shrimp with salt and pepper. I sauté them for about 3-4 minutes. The shrimp turn pink and opaque when done. This means they are fully cooked. After cooking, I remove the skillet from the heat. I place the shrimp on a plate to cool slightly.
Mixing the Vegetables
Next, I grab a large mixing bowl. I add the diced avocados, halved cherry tomatoes, finely chopped red onion, diced jalapeño, and chopped cilantro. I stir gently to mix everything. I’m careful not to mash the avocados. This keeps the texture fresh and bright.
Preparing the Dressing
In a small bowl, I whisk together freshly squeezed lime juice and extra virgin olive oil. I mix until the dressing is smooth and slightly thickened. This dressing brings all the flavors together. I then pour it over the salad mixture.
Tips & Tricks
Achieving the Perfect Shrimp Texture
To get shrimp just right, focus on cooking time. Shrimp cook fast. Too long makes them tough. Sauté shrimp for only 3-4 minutes. They should turn pink. If they curl too much, they are overcooked. Always use fresh shrimp for the best taste. Frozen shrimp can work, but thaw them first. Pat them dry to avoid extra water in your salad.
Best Practices for Avocado
Avocados add creaminess to your salad. Choose ripe avocados that yield slightly when pressed. Cut them just before mixing to keep them fresh. Toss the avocado gently to avoid mashing. Lime juice also helps keep them bright green. If you have leftover avocado, store it with onion to slow browning.
Flavor Enhancements
To make your salad pop, consider adding spices. A pinch of smoked paprika adds warmth. A dash of cumin gives depth. Fresh herbs like dill or basil can also boost flavor. Don’t forget the lime juice! It brightens the dish and adds zing. For more heat, keep the seeds in your jalapeño. Each of these tips can elevate your shrimp avocado salad to a new level.
Variations
Spicy Shrimp Avocado Salad
To add heat, use more jalapeño or add sliced serrano peppers. You can also mix in a pinch of cayenne pepper. This version gives your salad a kick that wakes up your taste buds. If you like hot sauces, drizzle some on top before serving. The spice pairs well with the creamy avocado and sweet shrimp.
Shrimp Avocado Salad with Mango
Mango adds a sweet twist. Dice one ripe mango and mix it with the salad. The fruity notes balance the shrimp’s savory taste. This version is perfect for summer picnics. The colors also make the dish pop. Serve this salad chilled for a refreshing treat.
Low-Carb Version
For a low-carb option, skip the tomatoes. Instead, add more diced cucumbers. They give crunch without the carbs. You can also swap avocado for a creamy dressing made with Greek yogurt. This keeps the salad light while still satisfying. Enjoy it as a healthy meal or a side dish.
Storage Info
How to Properly Store Leftovers
To keep your shrimp avocado salad fresh, store it in an airtight container. Place it in the fridge right after serving. This helps avoid spoilage. The salad will stay good for up to two days. However, the avocados may brown a bit. To slow this down, squeeze extra lime juice over the avocados before storing.
Freezing Shrimp Avocado Salad: Is It Possible?
Freezing this salad is not a good idea. The shrimp and avocado do not freeze well. When thawed, the texture changes. The avocado becomes mushy, and the shrimp can turn rubbery. Instead, enjoy the salad fresh. If you want to save ingredients, consider freezing just the shrimp. You can cook them later for another meal.
Reheating Instructions (If Applicable)
Reheating shrimp avocado salad is not necessary, but if you prefer warm shrimp, do it carefully. Place the shrimp in a skillet over low heat. Stir often until warmed through. Avoid cooking too long, or the shrimp will become tough. After reheating, mix with the salad ingredients. Serve right away for the best taste.
FAQs
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just make sure to thaw them first. Place the shrimp in a bowl of cold water for about 15-20 minutes. This will help them thaw quickly. After thawing, pat them dry before cooking. This will give you the best flavor and texture.
What are the best serving suggestions for Shrimp Avocado Salad?
You can serve the salad as a light lunch or dinner. It pairs well with tortilla chips or crusty bread. You might also enjoy it on a bed of greens for added crunch. For a festive touch, add lime wedges and extra cilantro on top. This makes it look fresh and inviting.
How long can you store Shrimp Avocado Salad in the fridge?
You can store the salad in the fridge for about 1-2 days. However, the avocado may brown over time. To keep it fresh, cover the bowl tightly with plastic wrap. This helps to slow down the browning process. For the best taste, eat it sooner rather than later.
Shrimp avocado salad is a fresh choice that’s easy to make. You learned about the key ingredients, how to cook shrimp, and mix in flavors. Our tips help you achieve perfect shrimp texture and avocado ripeness. You can try variations, like adding mango or spice. Remember to store leftovers properly for future meals. Enjoy your delicious salad! It’s simple, healthy, and packed with flavor. Dive into this dish and make it your own!
![- 1 pound shrimp, peeled and deveined - 2 ripe avocados, diced into cubes - 1 cup cherry tomatoes, halved - 1 small red onion, finely chopped - 1 jalapeño, finely diced (seeds removed for reduced heat) - 2 tablespoons fresh cilantro, finely chopped - 3 tablespoons freshly squeezed lime juice - 2 tablespoons extra virgin olive oil - Salt and freshly ground black pepper to taste The main ingredients in this salad give it a fresh and vibrant taste. The shrimp adds protein, while the avocados bring creaminess. The tomatoes and onions add a nice crunch. The lime juice and olive oil create a bright dressing that ties everything together. - 1 teaspoon garlic powder or minced garlic - 1 tablespoon honey for sweetness - 1 tablespoon sesame seeds for crunch - ½ teaspoon cumin for a warm touch Adding these optional ingredients can elevate your salad. Garlic adds depth, while honey introduces a sweet contrast to the lime. Sesame seeds provide a nutty crunch, and cumin gives a subtle warmth. - Calories: 320 - Protein: 25g - Fat: 20g - Carbohydrates: 14g - Fiber: 8g - Sugar: 2g This salad packs a healthy punch. With good fats from the avocados and protein from the shrimp, it makes a great meal. The fiber from vegetables helps keep you full. It's perfect for lunch or dinner and fits well in many diets. For the full recipe, check out the details above. To start, I heat a splash of olive oil in a large skillet over medium heat. When the oil shimmers, I add the shrimp in a single layer. I season the shrimp with salt and pepper. I sauté them for about 3-4 minutes. The shrimp turn pink and opaque when done. This means they are fully cooked. After cooking, I remove the skillet from the heat. I place the shrimp on a plate to cool slightly. Next, I grab a large mixing bowl. I add the diced avocados, halved cherry tomatoes, finely chopped red onion, diced jalapeño, and chopped cilantro. I stir gently to mix everything. I’m careful not to mash the avocados. This keeps the texture fresh and bright. In a small bowl, I whisk together freshly squeezed lime juice and extra virgin olive oil. I mix until the dressing is smooth and slightly thickened. This dressing brings all the flavors together. I then pour it over the salad mixture. For the full recipe, check out Shrimp Avocado Delight. To get shrimp just right, focus on cooking time. Shrimp cook fast. Too long makes them tough. Sauté shrimp for only 3-4 minutes. They should turn pink. If they curl too much, they are overcooked. Always use fresh shrimp for the best taste. Frozen shrimp can work, but thaw them first. Pat them dry to avoid extra water in your salad. Avocados add creaminess to your salad. Choose ripe avocados that yield slightly when pressed. Cut them just before mixing to keep them fresh. Toss the avocado gently to avoid mashing. Lime juice also helps keep them bright green. If you have leftover avocado, store it with onion to slow browning. To make your salad pop, consider adding spices. A pinch of smoked paprika adds warmth. A dash of cumin gives depth. Fresh herbs like dill or basil can also boost flavor. Don’t forget the lime juice! It brightens the dish and adds zing. For more heat, keep the seeds in your jalapeño. Each of these tips can elevate your shrimp avocado salad to a new level. For the full recipe, check out the details above. {{image_4}} To add heat, use more jalapeño or add sliced serrano peppers. You can also mix in a pinch of cayenne pepper. This version gives your salad a kick that wakes up your taste buds. If you like hot sauces, drizzle some on top before serving. The spice pairs well with the creamy avocado and sweet shrimp. Mango adds a sweet twist. Dice one ripe mango and mix it with the salad. The fruity notes balance the shrimp's savory taste. This version is perfect for summer picnics. The colors also make the dish pop. Serve this salad chilled for a refreshing treat. For a low-carb option, skip the tomatoes. Instead, add more diced cucumbers. They give crunch without the carbs. You can also swap avocado for a creamy dressing made with Greek yogurt. This keeps the salad light while still satisfying. Enjoy it as a healthy meal or a side dish. For the original Shrimp Avocado Salad recipe, check out the [Full Recipe]. To keep your shrimp avocado salad fresh, store it in an airtight container. Place it in the fridge right after serving. This helps avoid spoilage. The salad will stay good for up to two days. However, the avocados may brown a bit. To slow this down, squeeze extra lime juice over the avocados before storing. Freezing this salad is not a good idea. The shrimp and avocado do not freeze well. When thawed, the texture changes. The avocado becomes mushy, and the shrimp can turn rubbery. Instead, enjoy the salad fresh. If you want to save ingredients, consider freezing just the shrimp. You can cook them later for another meal. Reheating shrimp avocado salad is not necessary, but if you prefer warm shrimp, do it carefully. Place the shrimp in a skillet over low heat. Stir often until warmed through. Avoid cooking too long, or the shrimp will become tough. After reheating, mix with the salad ingredients. Serve right away for the best taste. Yes, you can use frozen shrimp. Just make sure to thaw them first. Place the shrimp in a bowl of cold water for about 15-20 minutes. This will help them thaw quickly. After thawing, pat them dry before cooking. This will give you the best flavor and texture. You can serve the salad as a light lunch or dinner. It pairs well with tortilla chips or crusty bread. You might also enjoy it on a bed of greens for added crunch. For a festive touch, add lime wedges and extra cilantro on top. This makes it look fresh and inviting. You can store the salad in the fridge for about 1-2 days. However, the avocado may brown over time. To keep it fresh, cover the bowl tightly with plastic wrap. This helps to slow down the browning process. For the best taste, eat it sooner rather than later. Shrimp avocado salad is a fresh choice that’s easy to make. You learned about the key ingredients, how to cook shrimp, and mix in flavors. Our tips help you achieve perfect shrimp texture and avocado ripeness. You can try variations, like adding mango or spice. Remember to store leftovers properly for future meals. Enjoy your delicious salad! It’s simple, healthy, and packed with flavor. Dive into this dish and make it your own!](https://eataroundit.com/wp-content/uploads/2025/07/c91c6e02-9c29-45b0-9305-18e8cbc5d203-250x250.webp)
