Shrimp Avocado Salad

This Shrimp Avocado Salad is fresh, flavorful, and full of healthy fats and protein. It’s light enough for warm weather but still satisfying enough for any time of year. Every bite is creamy, juicy, and perfectly seasoned.

Perfect for summer picnics, barbecues, or quick weekday meals, this salad comes together in minutes. The combination of shrimp and avocado delivers a delicious balance of textures and flavors that feels indulgent, yet wholesome.

Naturally low-carb and keto-friendly, it’s a great choice if you’re watching your carbs or just want something clean and energizing. Serve it solo or pair it with a side for a complete meal.

Shrimp Avocado Salad

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This Shrimp Avocado Salad is fresh, flavorful, and full of healthy fats and protein. It’s light enough for warm weather but still satisfying enough for any time of year. Every bite is creamy, juicy, and perfectly seasoned.

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

• 1 pound large shrimp thawed
• 2 cups shredded lettuce
• ¼ red onion diced
• 2 avocados sliced
• 1 tablespoon chopped cilantro

Dressing:

• 3 tablespoons extra-virgin olive oil
• 3 tablespoons lime juice
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/2 teaspoon fresh cracked pepper

Instructions

Step-By-Step Instructions

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Notes

• Storage: Store any leftovers in an airtight container. They will last about 2 days in the fridge. But it’s best to enjoy it within 24 hours since the avocados will slightly brown the next day.
• Make Ahead Tips: You can make the dressing up to 2 weeks in advance and have it on hand ready to toss when you make the salad. You can also made pre-cooked shrimp and toss it in the salad instead of cooking it on your own.

• Substitutes: For best results, follow the recipe as is. However if you’re not a fan of red onions, you can try green onions or skip them all together. Also, if you prefer not to use cumin in the dressing, try paprika or coriander.

See also  Easy Baked Shrimp Salmon Recipe

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