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Avocado Salsa Shrimp Salad

Avocado Salsa Shrimp Salad

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Why You’ll Love This Recipe

Avocado Salsa Shrimp Salad is a fresh, vibrant dish bursting with zesty flavor and wholesome ingredients. Juicy shrimp, creamy avocado, and crisp vegetables come together with a lime-infused salsa dressing to create a light yet satisfying salad. It’s perfect for summer meals, healthy lunches, or quick dinners that don’t skimp on flavor.

ingredients

Avocado Salsa Shrimp Salad this Recipe
Avocado Salsa Shrimp Salad 10 Avocado Salsa Shrimp Salad is a fresh, vibrant dish bursting with zesty flavor and wholesome ingredients. Juicy shrimp, creamy avocado, and crisp vegetables come together with a lime-infused salsa dressing to create a light yet satisfying salad. It’s perfect for summer meals, healthy lunches, or quick dinners that don’t skimp on flavor.

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

shrimp (peeled, deveined, cooked or grilled)
avocados (diced)
cherry tomatoes (halved)
red onion (finely diced)
cucumber (diced)
cilantro (chopped)
jalapeño (optional, finely chopped)
lime juice
olive oil
salt
black pepper
mixed greens or romaine lettuce (optional, for serving)

directions

In a large bowl, combine cooked shrimp, diced avocados, cherry tomatoes, red onion, cucumber, cilantro, and jalapeño.

In a small bowl, whisk together lime juice, olive oil, salt, and pepper to make the dressing.

Pour dressing over shrimp and veggie mixture. Toss gently to coat.

Serve immediately on its own or over a bed of greens.

Garnish with extra lime wedges or cilantro if desired.

Servings and timing

Avocado Salsa Shrimp Salad
Avocado Salsa Shrimp Salad 11 Avocado Salsa Shrimp Salad is a fresh, vibrant dish bursting with zesty flavor and wholesome ingredients. Juicy shrimp, creamy avocado, and crisp vegetables come together with a lime-infused salsa dressing to create a light yet satisfying salad. It’s perfect for summer meals, healthy lunches, or quick dinners that don’t skimp on flavor.

This recipe serves 4 people.
Preparation time: 15 minutes
Total time: 15 minutes

Variations

Add corn or black beans for extra bulk.
Use grilled shrimp for a smoky flavor.
Swap lime for lemon or orange juice for a citrus twist.
Top with crumbled queso fresco or feta for creaminess.
Serve in lettuce cups or tortilla bowls for presentation.

storage/reheating

Best served fresh.
Store leftovers in an airtight container in the fridge for up to 1 day.
Do not freeze due to avocado texture.

FAQs

Can I use frozen shrimp?
Yes, thaw and cook before using.

Is this spicy?
Mild unless you add jalapeño—adjust to taste.

Can I make it ahead?
Prep all ingredients except avocado and dressing; mix just before serving.

Can I use lime zest?
Yes, it adds extra citrus punch.

What kind of avocado is best?
Ripe but firm Hass avocados work best.

Can I grill the shrimp?
Yes, grilled shrimp adds delicious flavor.

Is it keto or low-carb?
Yes, this salad is naturally low in carbs.

Can I use pre-cooked shrimp?
Absolutely—just chill and toss with the salad.

What’s the best way to serve it?
On greens, in wraps, or as a light main dish.

How do I keep avocado from browning?
Add plenty of lime juice and store tightly covered.

Conclusion

Avocado Salsa Shrimp Salad is a refreshing, flavorful dish that’s as nutritious as it is delicious. Quick to prepare and packed with vibrant ingredients, it’s perfect for a light meal, picnic, or healthy meal prep option. With zesty lime, creamy avocado, and succulent shrimp, this salad is a winner every time.

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Avocado Salsa Shrimp Salad

Avocado Salsa Shrimp Salad

  • Author: slsrecipes
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes (+ chilling)
  • Yield: 4 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Tex-Mex / American
Print Recipe

Description

Avocado Salsa Shrimp Salad is a vibrant, refreshing dish featuring tender shrimp tossed with creamy avocado, zesty salsa, and crisp vegetables—perfect for light lunches or summer gatherings.

Ingredients

  • 1 lb cooked shrimp, peeled and deveined
  • 2 ripe avocados, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 1/2 cup corn kernels (fresh, canned, or thawed frozen)
  • 1 jalapeño, seeded and minced (optional)
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime
  • 2 tbsp olive oil
  • 1 tsp chili powder or cumin
  • Salt and pepper, to taste
  • Optional garnish: extra cilantro or lime wedges

Instructions

  1. In a large bowl, whisk together lime juice, olive oil, chili powder, salt, and pepper.
  2. Add shrimp, diced avocado, tomatoes, red onion, corn, jalapeño (if using), and cilantro.
  3. Gently toss to coat all ingredients with the dressing.
  4. Adjust seasoning with additional salt, pepper, or lime juice if needed.
  5. Let salad sit for 10 minutes to meld flavors, or cover and chill for up to 2 hours.
  6. Serve chilled or at room temperature, garnished with extra cilantro or lime wedges.

Notes

  • Use grilled or chilled cooked shrimp from the grocery store to save time.
  • For a lower-carb version, omit corn or substitute with diced cucumber.
  • Add diced mango or pineapple for a tropical twist.
  • Leftovers can be stored in an airtight container for up to 2 days—best eaten fresh to preserve avocado texture.