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Avocado Salsa Shrimp Salad

A zesty and refreshing shrimp avocado salad tossed in fresh salsa and lime, packed with juicy tomatoes, crunchy cucumber, and creamy avocado. Ideal for light dinners, meal prep lunches, or impressive appetizers, this dish is quick, customizable, and irresistibly flavorful.
Course Appetizer, Dinner, Light Dinner, lunch
Cuisine American, Mexican
Keyword Cold Shrimp Salad, Healthy Shrimp Recipes, Shrimp Avocado Salad, Shrimp Salad Recipes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 375kcal
Author Chef Luca
Cost $12–15

Equipment

  • Large skillet
  • Sharp knife
  • Cutting board
  • Mixing bowls (1 large, 1 small)
  • Tongs

Ingredients

  • 1 lb large shrimp peeled and deveined
  • 2 ripe avocados diced
  • 1 cup cherry tomatoes halved
  • ½ cup red onion finely chopped
  • 1 cucumber diced
  • ¼ cup fresh cilantro chopped
  • 1 lime juiced
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • 1 cup fresh salsa
  • 2 cups mixed greens optional, for serving

Instructions

Prepare the Shrimp:

  • Cook the Shrimp: Heat the olive oil in a large skillet over medium-high heat. Season the shrimp with garlic powder, salt, and pepper. Cook the shrimp for 2-3 minutes on each side, or until they turn pink and opaque. Remove from the heat and let them cool slightly.
  • Chop the Shrimp: Once cooled, chop the shrimp into bite-sized pieces and set them aside.

Prepare the Salad:

  • Prepare the Vegetables: Dice the avocados, chop the red onion, and slice the cherry tomatoes and cucumber. Place all the vegetables in a large mixing bowl.
  • Add the Shrimp: Add the chopped shrimp to the bowl with the vegetables.

Make the Dressing:

  • Combine Salsa and Lime: In a small bowl, mix the fresh salsa with the lime juice. Add salt and pepper to taste.

Assemble the Salad:

  • Toss the Salad: Pour the salsa dressing over the shrimp and vegetable mixture. Toss gently to combine and coat everything evenly.
  • Serve: If desired, serve the salad on a bed of mixed greens. Garnish with fresh cilantro and serve immediately.

Notes

  • Use fresh shrimp for best flavor. If using frozen, thaw completely and pat dry.
  • Adjust salsa spice level to your taste.
  • Make it low-carb by skipping tomatoes and using leafy greens as the base.
  • Best served immediately. If storing, keep avocado and dressing separate until ready to serve.