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white bowl with shrimp avocado salad
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Shrimp Avocado Salad Recipe

Shrimp avocado salad is fresh and easy and makes the perfect summer salad.
Prep Time10 minutes
Total Time10 minutes
Course: Salad
Cuisine: American
Keyword: 30 minutes or less, seafood
Servings: 6 people
Calories: 186kcal

Ingredients

  • 1/4 cup red onion finely chopped
  • juice of 2 limes + lime slices to garnish
  • 1 tsp olive oil
  • 1 lb jumbo cooked peeled shrimp, chopped into bite-sized pieces
  • 1 to mato diced
  • 1 avocado diced
  • 1/2 jalapeno seeds removed, finely chopped
  • 1 tbsp cilantro chopped
  • salt + black pepper to taste

Instructions

  • Combine the onion, lime juice, olive oil, and salt and pepper in a small bowl. Set aside and let this marinate for a few minutes to help lessen the bitterness of the onion.
    squeezing lime juice over onions
  • In a large bowl, combine the chopped shrimp, avocado, tomato, and jalapeño.
    large bowl with shrimp, tomato, avocado and jalapeno
  • Add the onion mixture to the shrimp mixture and then add the cilantro. Gently toss to combine, then add more salt and pepper, if desired.
    mixing a shrimp avocado salad

Notes

SERVING SUGGESTIONS - This shrimp salad is delicious served in small bowls eaten with a fork, but here are a few more ways to enjoy it -
- Serve as a topping for fish tacos.
- Serve as a dip with multigrain crackers or kettle-cooked potato chips.
- Serve as a tasty lettuce wrap inside leaves of romaine or butter lettuce.
MAKE-AHEAD DIRECTIONS - If you want to make this salad ahead of time, combine all the ingredients except the avocado and cilantro. Refrigerate, then add them just before serving.

Nutrition

Serving: 1cup | Calories: 186kcal | Carbohydrates: 28g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 257mg | Fiber: 4g | Sugar: 2g | Vitamin A: 237IU | Vitamin C: 8mg | Calcium: 13mg | Iron: 1mg