Avocado Shrimp Salad (fresh, bright, and very hard to stop eating)

A chilled salad with juicy shrimp, creamy avocado, and a citrusy-herb dressing. It’s quick enough for weeknights and impressive enough for guests.

Ingredients (serves 3–4)

Shrimp

• 1 lb (450 g) raw shrimp, peeled & deveined (tails on or off)
• 1 tbsp olive oil
• ½ tsp kosher salt
• ¼ tsp black pepper
• ½ tsp paprika (or chili powder)
• ¼ tsp garlic powder

Salad

• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• ½ small red onion, finely diced (or 2 scallions, sliced)
• ½ English cucumber, diced
• ¼–½ cup fresh cilantro or parsley, chopped

Citrus dressing

• 2–3 tbsp fresh lime juice (or lemon)
• 1–2 tbsp olive oil
• ½ tsp Dijon mustard (optional, helps emulsify)
• ½ tsp honey or maple syrup (optional)
• Salt & pepper to taste
• Optional add-ins: 1 small minced jalapeño, 1 clove garlic, pinch cumin

Step-by-step

1. Cook the shrimp (5–6 min)
   • Toss shrimp with oil, salt, pepper, paprika, and garlic powder.
   • Sear in a hot skillet over medium-high heat, 2–3 minutes per side, until pink and just opaque.
   • Transfer to a plate to cool (overcooking makes shrimp rubbery).
2. Mix the dressing (1–2 min)
   • Whisk lime juice, olive oil, Dijon (if using), honey, salt, and pepper until lightly thickened.
3. Build the salad (3–5 min)
   • In a large bowl, combine tomatoes, onion, cucumber, and herbs.
   • Add cooled shrimp. Pour over most of the dressing and toss gently.
4. Add avocado last (1 min)
   • Fold in diced avocado carefully so it stays chunky.
   • Taste and add more dressing, salt, or lime as needed.
5. Serve
   • Best served slightly chilled or at room temp. Great on its own, in lettuce cups, or over rice/quinoa.

Pro tips (what makes it really good)

• Perfect shrimp: Pull them off the heat the moment they curl into a “C” shape. Tight “O” shape = overcooked.
• Keep avocado green: Toss avocado with a little extra lime juice before adding.
• Onion bite control: Rinse diced red onion under cold water for 10 seconds to mellow it.
• Extra crunch: Add diced jicama, toasted pepitas, or thinly sliced radish right before serving.

Variations

• Spicy mango twist: Add 1 cup diced mango + jalapeño.
• Mediterranean: Swap cilantro for parsley + dill; add feta (see nut Q&A below for allergy notes).
• Garlic-butter shrimp: Finish shrimp with 1 tsp butter + 1 minced garlic clove before cooling.
• No-cook version: Use pre-cooked shrimp; rinse, pat dry, then toss with a squeeze of lime and a pinch of salt before adding.

Storage

• Best fresh. If needed, refrigerate up to 24 hours in an airtight container.
• To avoid browning, store avocado separately and fold in just before serving.

Nutrition (approx., per serving for 4)

• Calories: ~300–350
• Protein: ~22–25 g
• Carbs: ~10–14 g
• Fat: ~20–24 g (mostly from avocado/olive oil)
  (Varies by portion size and add-ins.)

Nut & Allergy Q&A (clear and practical)

Q: Are there any nuts in this recipe?
A: No. The base recipe is nut-free.

Q: Is it safe for people with peanut or tree nut allergies?
A: Yes, if you keep it as written. Just double-check packaged items (spices, Dijon, pre-cooked shrimp) for cross-contact statements if allergies are severe.

Q: Can I add nuts for crunch?
A: You can add toasted almonds, cashews, or pistachios—but only if no one has allergies. Add right before serving to keep them crisp.

Q: Nut-free crunch alternatives?
A: Try pepitas (pumpkin seeds), sunflower seeds, toasted chickpeas, or extra cucumber/jicama. (Seeds are typically safe for nut allergies, but confirm individual sensitivities.)

Q: Is it dairy-free and gluten-free?
A: As written, yes—dairy-free and gluten-free. If adding feta, it becomes dairy-containing. Most Dijon is gluten-free, but check the label.

Q: Shellfish allergy concerns?
A: This dish contains shrimp (shellfish). Substitute with diced cooked chicken, chickpeas, or firm tofu if avoiding shellfish.

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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.

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