Brighten your table with this vibrant shrimp avocado salad, a refreshing summer salad that’s light, flavorful, and perfect for warm days. Combining succulent shrimp, creamy avocado, and a zesty salsa dressing, this dish is a celebration of fresh ingredients. Ideal for quick lunches, healthy dinners, or summer gatherings, this shrimp avocado salad comes together in just 20 minutes. Follow our easy recipe to create a nutritious and delicious summer salad that’s sure to impress!
Why You’ll Love This Shrimp Avocado Salad
This shrimp avocado salad is a standout summer salad that balances fresh, bold flavors with wholesome ingredients. Here’s why it’s a must-try:
- Vibrant Flavors: Juicy shrimp, creamy avocado, and tangy salsa create a delightful taste in every bite.
- Light and Filling: Perfectly refreshing for summer yet satisfying thanks to protein-rich shrimp and healthy fats.
- Quick Prep: Ready in 20 minutes, making it an ideal summer salad for busy days.
- Healthy and Nutritious: Packed with lean protein, fiber, and vitamins for a guilt-free meal.
- Versatile: Easily customizable with different proteins, veggies, or spice levels to suit your preferences.
Ingredients for Shrimp Avocado Salad
To prepare this delicious shrimp avocado salad (serves 4), gather these ingredients:
- 1 lb large shrimp, peeled and deveined
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1 cucumber, diced
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 1 tbsp olive oil
- 1 tsp garlic powder
- Salt and black pepper, to taste
- 1 cup fresh salsa (store-bought or homemade)
- 2 cups mixed greens (optional, for serving)
Ingredient Tips:
- Shrimp: Fresh shrimp offer the best flavor, but thawed frozen shrimp work well if patted dry.
- Avocado: Choose ripe but firm avocados to maintain texture in this summer salad.
- Salsa: Homemade salsa with diced tomatoes, onions, and chili adds freshness, but a quality store-bought version saves time.
- Cilantro: Swap for parsley if you prefer a milder herb in your shrimp avocado salad.
How to Make Shrimp Avocado Salad
Follow these steps to create a vibrant shrimp avocado salad:
1. Cook the Shrimp:
- Heat 1 tbsp olive oil in a large skillet over medium-high heat.
- Season 1 lb shrimp with 1 tsp garlic powder, salt, and pepper.
- Cook for 2-3 minutes per side until pink and opaque. Remove from heat and let cool slightly.
- Chop the shrimp into bite-sized pieces.
2. Prepare the Vegetables:
- In a large bowl, combine diced avocados, halved cherry tomatoes, chopped red onion, diced cucumber, and 1/4 cup chopped cilantro.
3. Add the Shrimp:
- Add the chopped shrimp to the vegetable mixture.
4. Make the Dressing:
- In a small bowl, mix 1 cup fresh salsa with the juice of 1 lime. Season with salt and pepper to taste.
5. Assemble the Salad:
- Pour the salsa dressing over the shrimp and vegetables, tossing gently to coat evenly.
- If using, serve over a bed of mixed greens for added freshness.
6. Serve:
- Garnish with extra cilantro and serve immediately as a summer salad.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Calories: ~375 per serving
Servings: 4
Macros per Serving: 25g protein, 20g carbs, 25g fat
Tips for the Perfect Shrimp Avocado Salad
- Use Fresh Shrimp: Fresh shrimp enhance flavor and texture; if using frozen, thaw thoroughly and pat dry.
- Don’t Overcook Shrimp: Cook just until pink to keep the shrimp tender in this summer salad.
- Chill for Flavor: Refrigerate for 15 minutes before serving to let flavors meld, if time allows.
- Prevent Avocado Browning: Toss avocado with lime juice immediately after dicing to maintain color.
- Customize Spice: Adjust salsa heat by choosing mild, medium, or spicy, or add jalapeños for extra kick.
Creative Variations for Shrimp Avocado Salad
Customize this shrimp avocado salad with these fun twists:
- Mango Twist: Swap salsa for mango salsa for a sweet, tropical summer salad.
- Grilled Shrimp: Grill the shrimp for a smoky flavor enhancement.
- Corn Addition: Add fresh or grilled corn kernels for sweetness and crunch.
- Vegetarian Option: Replace shrimp with black beans or grilled tofu for a meat-free summer salad
- Spicy Kick: Include chopped jalapeños or a dash of hot sauce for a fiery version.
Serving and Presentation Tips
This shrimp avocado salad is a versatile summer salad that shines in various settings. Try these serving ideas:
- Serve as a light main dish for lunch or dinner, perfect for warm summer days.
- Pair with tortilla chips for a crunchy, shareable appetizer at gatherings
- Scoop into soft tortillas for shrimp tacos, adding a fun twist to this summer salad.
- Present on a bed of mixed greens or alongside quinoa for a heartier meal.
- Garnish with lime wedges and cilantro sprigs for a vibrant, inviting look.
Storage Tips
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 1 day. Avocado may brown, so consume promptly.
- Avoid Freezing: Shrimp and avocado don’t freeze well, so enjoy this summer salad fresh.
- Prep Ahead: Cook shrimp and chop vegetables a day in advance, but assemble just before serving to maintain freshness.
FAQs About Shrimp Avocado Salad
Can I make this summer salad ahead of time?
Assemble just before serving to prevent avocado browning and maintain shrimp texture, but you can prep ingredients a day ahead.
Can I use frozen shrimp for this summer salad?
Yes, thaw frozen shrimp thoroughly and pat dry before cooking for the best results.
What other vegetables can I add to this summer salad?
Try bell peppers, corn, or red cabbage for extra crunch and color in your shrimp avocado salad.
Can I use a different protein?
Substitute shrimp with grilled chicken, scallops, or tofu for a versatile summer salad.
What type of salsa is best for this summer salad?
Fresh homemade salsa is ideal, but a high-quality store-bought version with fresh ingredients works well too.
More Summer Salad Recipes You Should Try
Conclusion
This shrimp avocado salad is a refreshing summer salad that brings together vibrant flavors and wholesome ingredients in a quick, easy dish. Perfect for lunches, dinners, or summer parties, it’s a nutritious and delicious way to enjoy the season. Try it today and savor the taste of summer in every bite!
Shrimp Avocado Salad
Ingredients
- 1 lb large shrimp peeled and deveined
- 2 ripe avocados diced
- 1 cup cherry tomatoes halved
- 1/2 cup red onion finely chopped
- 1 cucumber diced
- 1/4 cup fresh cilantro chopped
- 1 lime juiced
- 1 tbsp olive oil
- 1 tsp garlic powder
- Salt and black pepper to taste
- 1 cup fresh salsa store-bought or homemade
- 2 cups mixed greens optional, for serving
Instructions
- Cook the Shrimp: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season 1 lb shrimp with 1 tsp garlic powder, salt, and pepper. Cook for 2-3 minutes per side until pink and opaque. Remove from heat and let cool slightly. Chop the shrimp into bite-sized pieces.
- Prepare the Vegetables: In a large bowl, combine diced avocados, halved cherry tomatoes, chopped red onion, diced cucumber, and 1/4 cup chopped cilantro.
- Add the Shrimp: Add the chopped shrimp to the vegetable mixture.
- Make the Dressing: In a small bowl, mix 1 cup fresh salsa with the juice of 1 lime. Season with salt and pepper to taste.
- Assemble the Salad: Pour the salsa dressing over the shrimp and vegetables, tossing gently to coat evenly.
- If using, serve over a bed of mixed greens for added freshness.
- Serve: Garnish with extra cilantro and serve immediately as a summer salad.
Notes
- Use Fresh Shrimp: Fresh shrimp enhance flavor and texture; if using frozen, thaw thoroughly and pat dry.
- Don’t Overcook Shrimp: Cook just until pink to keep the shrimp tender in this summer salad.
- Chill for Flavor: Refrigerate for 15 minutes before serving to let flavors meld, if time allows.
- Prevent Avocado Browning: Toss avocado with lime juice immediately after dicing to maintain color.
- Customize Spice: Adjust salsa heat by choosing mild, medium, or spicy, or add jalapeños for extra kick.
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