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Shrimp Tomato Avocado Salad Recipe

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This shrimp tomato avocado salad is fresh, easy and downright delicious. 

Shrimp Tomato Avocado Salad Recipe - on SomewhatSimple

This salad is not only full of great flavors, but if you use precooked shrimp, it doesn’t even require turning on the stove! It is the perfect recipe for warmer weather for spring and summer evenings. We often serve it simply with just a squeeze of lime, but it is really tasty with multigrain or sweet potato chips if you want a little crunch!

Shrimp Tomato Avocado Salad

This shrimp tomato avocado salad is fresh, easy and downright delicious. 

INGREDIENTS:

  • 12 ounces Shrimp, peeled, deveined, tail-off* 
  • 1 pint Grape Tomatoes, halved
  • 2 Green Onions, sliced
  • 1 medium Jalapeño pepper, diced (leave in seeds and ribs for more heat)
  • 2 teaspoons Raw Sugar or Granulated Sugar
  • 1 teaspoon minced Ginger
  • Juice of 1 lime
  • 1 Tablespoons Fish Sauce**
  • 1 Avocado, diced
  • 1/2 cup Cilantro
  • 1 teaspoon Sriracha (optional)
  • Salt and Pepper, to taste
  • Lime wedges for serving

Shrimp Tomato Avocado Salad 2

NOTES: 

*You can use precooked shrimp, or cook over the stove simply with lemon pepper until pink.

**Fish sauce is an ingredient that adds a ton of flavor and interest to a dish. It’s salty, much like soy sauce, but with a different flavor profile. Don’t be alarmed at the strong smell…the complexity and flavor is unmatched. Additionally, it can be sprinkled over steamed rice, added to soy sauce for dipping, or stirred into broths for soup.

DIRECTIONS: 

  1. Roughly chop shrimp into bite sized pieces, about the size of the tomatoes. Combine shrimp, tomatoes, green onions, and jalapeño in a large bowl. 
  2. Add in the sugar, ginger, lime juice, and fish sauce*. Stir to combine.
  3. Add in the diced avocado and cilantro, and combine gently. Season with Sriracha and additional salt and pepper to taste. Serve with chips, if desired and lime wedges.

This salad is also fantastic with extra veggies. We’ve added sweet corn kernels, diced red and green bell peppers, diced cucumber, and even matchsticks of crunchy jicama, and they’ve all worked really well. If you want to take it up a level, serve this salad in leaves of romaine or butter lettuce for an insanely tasty lettuce wrap.

Enjoy!

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Shrimp Tomato Avocado Salad Recipe

This shrimp tomato avocado salad is fresh, easy and downright delicious.
Course Salad
Cuisine American
Keyword seafood
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 people
Calories 400 kcal

Ingredients

  • 12 ounces Shrimp peeled, deveined, tail-off*
  • 1 pint Grape Tomatoes halved
  • 2 Green Onions sliced
  • 1 Jalapeño pepper diced (leave in seeds and ribs for more heat)
  • 2 teaspoons Granulated Sugar or Raw Sugar
  • 1 teaspoon minced Ginger
  • Juice of 1 lime
  • 1 Tablespoons Fish Sauce
  • 1 Avocado diced
  • 1/2 cup Cilantro
  • 1 teaspoon Sriracha optional
  • Salt to taste
  • Pepper to taste
  • Lime wedges for serving

Instructions

  1. Roughly chop shrimp into bite sized pieces, about the size of the tomatoes. Combine shrimp, tomatoes, green onions, and jalapeño in a large bowl.
  2. Add in the sugar, ginger, lime juice, and fish sauce*. Stir to combine.
  3. Add in the diced avocado and cilantro, and combine gently. Season with Sriracha and additional salt and pepper to taste. Serve with chips, if desired and lime wedges.
Nutrition Facts
Shrimp Tomato Avocado Salad Recipe
Amount Per Serving (1 serving)
Calories 400 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 3g19%
Cholesterol 429mg143%
Sodium 2104mg91%
Potassium 1264mg36%
Carbohydrates 24g8%
Fiber 10g42%
Sugar 12g13%
Protein 40g80%
Vitamin A 2583IU52%
Vitamin C 63mg76%
Calcium 291mg29%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.