Shrimp Avocado Salad Recipe
Shrimp avocado salad is fresh and easy and makes the perfect summer salad.
Prep Time10 minutes mins
Total Time10 minutes mins
Course: Salad
Cuisine: American
Keyword: 30 minutes or less, seafood
Servings: 6 people
Calories: 186kcal
- 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
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.
In a large bowl, combine the chopped shrimp, avocado, tomato, and jalapeño.
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.
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.
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