This Shrimp Avocado Salad is fresh and vibrant with juicy shrimp, creamy avocado, and crisp veggies, all tossed in homemade dressing.

Want a few other easy salads to try? You will love this Greek Salmon Salad, Mexican salad and Avocado Tuna Salad recipes too!

Healthy Avocado and Shrimp Salad Recipe

This salad is a perfect blend of flavors that everyone loves. It’s light, refreshing, and packed with nutrients, making it a great idea for a low carb lunch or dinner. 

The simple honey mustard dressing adds a sweet and tangy flavor that pairs perfectly with the shrimp and avocado.

Ingredients Needed:

Here’s what you’ll need to make this recipe. For the full recipe with exact measurements, scroll to the recipe card below.

For the Shrimp

• Shrimp – Fresh shrimp is best in my opinion. But you can use frozen raw shrimp as well. I like to pat it dry after thawing so they are firm and not mushy after cooking.  Frozen pre-cooked shrimp will work if you don’t mind it.
• Olive oil – You can use butter or another neutral oil like avocado oil.
• Salt and pepper to taste.

For the Salad:

• Lettuce – Any favorite lettuce.  Romaine lettuce, butter lettuce, or mixed greens are all great choices.
• Tomatoes – I used cherry tomatoes but in half but you can use grape tomatoes or regular tomatoes diced too.
• Avocados – Sliced or diced.
• Cucumber – A regular or English cucumber, cubed or sliced.
• Red onion – Swap it for a Vidalia onion, yellow onion or green onions

For the Homemade Dressing:

• Olive oil – Although I used extra virgin olive oil, you can also use avocado oil too.
• Honey – For the perfect sweetness.
• Mustard – I love using Dijon but you can use any favorite like yellow or ground
• Lemon juice – fresh squeezed or store bought bottled is fine.
• Garlic – fresh minced best but you can also use jarred garlic or even a tablespoon of garlic powder
• Parsley – fresh chopped
• Salt and pepper  

Variations

1. Add fresh cilantro or swap the parsley for it completely. 
2. Use lime juice instead of lemon juice.
3. Add diced jalapeños or banana peppers for a spicy kick.
4. Add a blackened seasoning or Old Bay seasoning to the shrimp when sautéing.
5. Add feta cheese, goat cheese or parmesan cheese.

How to Make Shrimp and Avocado Salad 

Step 1: Season the shrimp with salt and pepper.

Step 2: Heat the olive oil to a medium skillet. Add the shrimp and cook for 2-3 minutes on each side until the shrimp is pink and opaque. Then remove it from the skillet and set aside to cool.

Step 3: In a large bowl or plate, add the lettuce, cucumber, onion, avocado and tomato. Then add the cooled shrimp over top of the vegetables.

Step 6: In a small bowl or carafe, mix together the dressing ingredients and whisk or shake well to combine.

Step 7: Drizzle dressing over the salad, toss gently, and serve immediately.

What other dressings can I use?

A balsamic vinaigrette, cilantro-lime vinaigrette or a lemon dressing would also be very good!

Tips:

• Make the dressing in advance and store it in the fridge for up to a week.
• Feel free to add more of your favorite salad veggies like bell peppers or radishes.

How to Store Leftovers:

Store leftovers in the refrigerator in an airtight container for up to 2-3 days. For best results, store the dressing separately and add just before serving to keep the salad crisp.

Freezing: While you can’t freezer the salad itself is best enjoyed fresh, you can freeze the cooked shrimp separately for up to a month. Thaw and add to fresh salad ingredients when ready to eat.

FAQ’s

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