This Avocado Salsa Shrimp Salad is a fresh, vibrant dish packed with bold flavors and wholesome ingredients. Juicy shrimp, creamy avocado, and a zesty salsa-style dressing make this salad a perfect choice for a light lunch, dinner, or even a healthy appetizer. It’s quick to make, full of healthy fats and protein, and bursting with fresh flavors.
Why You’ll Love This Recipe
- Light, refreshing, and packed with bold flavors
- High in protein and healthy fats for a satisfying meal
- Quick and easy to prepare in under 20 minutes
- Perfect for summer meals or meal prep
- Naturally gluten-free and can be made dairy-free
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Shrimp:
- Large shrimp, peeled and deveined
- Olive oil
- Garlic, minced
- Lime juice
- Cumin
- Paprika
- Salt and black pepper
For the Avocado Salsa:
- Avocado, diced
- Cherry tomatoes, halved
- Red onion, finely chopped
- Jalapeño, minced (optional for spice)
- Cucumber, diced
- Fresh cilantro, chopped
- Lime juice
- Olive oil
- Salt and black pepper
For the Salad Base:
- Romaine lettuce or mixed greens
- Extra lime wedges for serving
Directions
- Cook the Shrimp: Heat olive oil in a skillet over medium heat. Add shrimp, garlic, lime juice, cumin, paprika, salt, and black pepper. Cook for 2-3 minutes per side until shrimp are pink and cooked through. Remove from heat and set aside.
- Make the Avocado Salsa: In a bowl, mix avocado, cherry tomatoes, red onion, jalapeño, cucumber, cilantro, lime juice, olive oil, salt, and black pepper. Toss gently to combine.
- Assemble the Salad: Arrange romaine lettuce or mixed greens in a bowl. Top with avocado salsa and grilled shrimp.
- Serve: Drizzle with extra lime juice and garnish with more cilantro if desired. Enjoy immediately!
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
Variations
- Spicy Kick: Add chili flakes or a drizzle of hot sauce.
- Extra Protein: Add black beans or quinoa for a more filling meal.
- Grilled Option: Instead of pan-searing, grill the shrimp for a smoky flavor.
- Dairy-Free Version: Skip cheese toppings or use dairy-free alternatives.
- Low-Carb Option: Serve over cauliflower rice or extra greens.
Storage/Reheating
- Refrigeration: Store components separately in airtight containers for up to 2 days.
- Shrimp Storage: Keep shrimp separate and reheat in a skillet for best texture.
- Avocado Tip: Toss avocado in lime juice to prevent browning.
FAQs
Can I use frozen shrimp?
Yes! Thaw completely and pat dry before cooking.
What’s the best way to cook shrimp for this salad?
Pan-searing or grilling both work well for great flavor.
Can I make this salad ahead of time?
Yes, but add the avocado just before serving to prevent browning.
What’s a good substitute for shrimp?
Try grilled chicken, tofu, or salmon instead.
Can I use bottled lime juice?
Fresh lime juice gives the best flavor, but bottled works in a pinch.
How can I make the salad dressing creamier?
Mash some avocado into the dressing or add Greek yogurt.
What’s the best side dish for this salad?
Serve with tortilla chips, corn on the cob, or a side of rice.
Can I serve this salad warm?
Yes! Serve warm shrimp over a fresh, chilled avocado salsa.
How do I make this into a wrap?
Use a low-carb tortilla or lettuce wrap for a handheld meal.
Can I add cheese to this salad?
Yes! Crumbled feta or Cotija cheese adds extra flavor.
Conclusion
This Avocado Salsa Shrimp Salad is a deliciously fresh and flavorful meal perfect for any occasion. With juicy shrimp, creamy avocado, and a zesty salsa, it’s light, satisfying, and incredibly easy to make. Try it today and enjoy a nutritious, restaurant-quality dish at home!
PrintAvocado Salsa Shrimp Salad
This vibrant salad combines tender shrimp with a chunky avocado salsa made from fresh tomatoes, red onion, and lime juice. It’s a perfect balance of protein, healthy fats, and bright flavors—great for a light lunch or dinner!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2–3 servings 1x
- Category: Salad, Dinner
- Method: Grilling, No-Cook
- Cuisine: Mexican-Inspired
Ingredients
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Juice of ½ lime
For the Avocado Salsa:
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, finely diced
- ¼ cup fresh cilantro, chopped
- 1 small jalapeño, finely diced (optional for heat)
- Juice of 1 lime
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Salad Base:
- 4 cups mixed greens (romaine, arugula, or spinach)
- ½ cup cucumber, sliced
- ½ cup bell peppers, thinly sliced
Instructions
-
Cook the Shrimp:
- In a bowl, toss shrimp with olive oil, chili powder, cumin, garlic powder, salt, pepper, and lime juice.
- Heat a grill pan or skillet over medium-high heat.
- Cook shrimp for 2-3 minutes per side, until pink and opaque. Remove from heat.
-
Make the Avocado Salsa:
- In a medium bowl, combine avocado, cherry tomatoes, red onion, cilantro, jalapeño (if using), lime juice, olive oil, salt, and pepper.
- Toss gently to avoid mashing the avocado.
-
Assemble the Salad:
- Divide mixed greens between serving bowls.
- Add cucumbers, bell peppers, and avocado salsa.
- Top with grilled shrimp.
-
Serve & Enjoy:
- Drizzle with extra lime juice or olive oil, if desired.
- Serve immediately for the freshest flavor!
Notes
- Make It a Wrap: Serve in lettuce cups or a low-carb tortilla.
- Boost Protein: Add black beans or grilled chicken for extra protein.
- Make It Spicier: Add a dash of hot sauce or extra jalapeño.