When warm weather hits or you just need a break from heavy meals, a crisp, flavorful salad can be a total game-changer. This Avocado Lime Shrimp Salad is light, colorful, and protein-packed — the perfect no-fuss dish for lunch, dinner, or even brunch on the patio.
Think sweet, tender shrimp tossed with creamy avocado, juicy cherry tomatoes, cool cucumber, and zesty lime dressing. It’s the kind of meal that feels fancy but takes just 10 minutes to whip up. Whether you’re hosting friends, making a quick family meal, or treating yourself to something fresh, this salad ticks all the boxes: easy, nutritious, and delicious.
Naturally gluten-free, low in carbs, and full of heart-healthy fats and lean protein, it’s also incredibly customizable. Serve it over greens, with tortilla chips, or spooned into lettuce cups for a fun appetizer. However you serve it, this salad delivers flavor and satisfaction in every bite.
Ingredients
- 1 lb shrimp, cooked and chopped (or raw, then boiled and cooled)
- 2 ripe avocados, diced
- ½ cup cherry tomatoes, halved
- ¼ cup red onion, finely chopped
- ¼ cup cucumber, diced
- ¼ cup fresh cilantro or parsley, chopped
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Optional: ¼ teaspoon garlic powder and ¼ teaspoon red pepper flakes
Preparation
Step 1: Prepare the shrimp
If your shrimp are already cooked, simply chop them into bite-sized pieces and set aside.
If using raw shrimp:
- Bring a pot of salted water to a boil.
- Add the shrimp and cook for 2–3 minutes, or until they turn pink and opaque.
- Drain and immediately transfer to a bowl of ice water to stop the cooking.
- Once chilled, chop into bite-sized chunks.
Tip: Be sure not to overcook the shrimp. They should be tender, not rubbery.
Step 2: Dice and chop the veggies
In a large salad bowl, combine:
- Diced avocados
- Halved cherry tomatoes
- Finely chopped red onion
- Diced cucumber
- Fresh chopped cilantro or parsley
These ingredients create the perfect contrast of textures — creamy, crunchy, and juicy.
Chef’s Tip: Use ripe-but-firm avocados so they hold their shape in the salad.
Step 3: Make the lime dressing
In a small bowl or jar, whisk together:
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: ¼ teaspoon garlic powder and red pepper flakes for a hint of heat
This bright, citrusy dressing ties the whole salad together and keeps it light and fresh.
Step 4: Toss it all together
Add the chopped shrimp to the bowl with the veggies. Drizzle the dressing over the top and toss gently until everything is well coated.
Be careful not to mash the avocado — a gentle hand keeps the salad chunky and beautiful.
Step 5: Serve or chill
You can serve the salad immediately or cover and refrigerate for 30 minutes to let the flavors meld and chill.
If chilling, place plastic wrap directly over the surface of the salad to keep the avocados fresh and green.
Variation
- Add Greens: Serve over a bed of arugula, spinach, or romaine for a fuller salad bowl.
- Make it a Wrap: Spoon into lettuce leaves, tortillas, or pita pockets for a grab-and-go option.
- Spicy Kick: Add a chopped jalapeño or more red pepper flakes for heat lovers.
- Fruit Twist: Mix in fresh mango or pineapple for a tropical note.
- Protein Boost: Add boiled eggs or crumbled feta cheese for extra richness.
Cooking Note
- Use medium to large shrimp for best texture — smaller ones can get lost in the mix.
- Use fresh lime juice, not bottled, for the best flavor.
- If prepping ahead, store the avocado separately and add just before serving.
- Chop ingredients uniformly for the best look and even flavor distribution.
- Double the recipe for gatherings — it’s a great crowd-pleaser!
Serving Suggestions
- As-is: Serve chilled with a fork or spoon, just the way it is.
- Over Greens: Add a bed of lettuce for a more traditional salad feel.
- With Chips: Serve with tortilla chips or pita chips as a dip-style appetizer.
- In Lettuce Cups: Spoon into romaine or butter lettuce leaves for a refreshing low-carb wrap.
- In a Mason Jar: Great for picnic-ready individual servings — just layer dressing at the bottom.
Tips
- Want more zing? Add a teaspoon of lime zest to the dressing.
- Make it a meal by pairing with crusty bread or grilled corn on the cob.
- Shrimp can be cooked ahead and kept refrigerated for up to 2 days.
- Use English cucumber for a less watery texture and no seeds.
- Make it creamy: Stir in a spoonful of Greek yogurt or mashed avocado into the dressing.
Avocado Lime Shrimp Salad
- Total Time: 20 minutes
Ingredients
-
1 lb shrimp, cooked and chopped (or raw, then boiled and cooled)
-
2 ripe avocados, diced
-
½ cup cherry tomatoes, halved
-
¼ cup red onion, finely chopped
-
¼ cup cucumber, diced
-
¼ cup fresh cilantro or parsley, chopped
-
2 tablespoons lime juice, freshly squeezed
-
1 tablespoon olive oil
-
Salt and pepper, to taste
-
Optional: ¼ teaspoon garlic powder and ¼ teaspoon red pepper flakes
Instructions
Step 1: Prepare the shrimp
If your shrimp are already cooked, simply chop them into bite-sized pieces and set aside.
If using raw shrimp:
-
Bring a pot of salted water to a boil.
-
Add the shrimp and cook for 2–3 minutes, or until they turn pink and opaque.
-
Drain and immediately transfer to a bowl of ice water to stop the cooking.
-
Once chilled, chop into bite-sized chunks.
Tip: Be sure not to overcook the shrimp. They should be tender, not rubbery.
Step 2: Dice and chop the veggies
In a large salad bowl, combine:
-
Diced avocados
-
Halved cherry tomatoes
-
Finely chopped red onion
-
Diced cucumber
-
Fresh chopped cilantro or parsley
These ingredients create the perfect contrast of textures — creamy, crunchy, and juicy.
Chef’s Tip: Use ripe-but-firm avocados so they hold their shape in the salad.
Step 3: Make the lime dressing
In a small bowl or jar, whisk together:
-
2 tablespoons lime juice
-
1 tablespoon olive oil
-
Salt and pepper to taste
-
Optional: ¼ teaspoon garlic powder and red pepper flakes for a hint of heat
This bright, citrusy dressing ties the whole salad together and keeps it light and fresh.
Step 4: Toss it all together
Add the chopped shrimp to the bowl with the veggies. Drizzle the dressing over the top and toss gently until everything is well coated.
Be careful not to mash the avocado — a gentle hand keeps the salad chunky and beautiful.
Step 5: Serve or chill
You can serve the salad immediately or cover and refrigerate for 30 minutes to let the flavors meld and chill.
If chilling, place plastic wrap directly over the surface of the salad to keep the avocados fresh and green.
Notes
Use medium to large shrimp for best texture — smaller ones can get lost in the mix.
Use fresh lime juice, not bottled, for the best flavor.
If prepping ahead, store the avocado separately and add just before serving.
Chop ingredients uniformly for the best look and even flavor distribution.
Double the recipe for gatherings — it’s a great crowd-pleaser!
- Prep Time: 10 minutes
- Cook Time: 10–15 minutes
Nutrition
- Calories: 320 kcal
- Sodium: 480mg
- Protein: 25g
FAQs
Q: Can I use frozen shrimp?
Yes, just thaw completely and pat dry before boiling or chopping.
Q: How long does this salad keep?
It’s best eaten fresh, but it can be stored in an airtight container for up to 1 day. The lime juice helps keep the avocado from browning too fast.
Q: Can I make this dairy-free and gluten-free?
Yes — this recipe is naturally dairy- and gluten-free.
Q: What shrimp is best for this recipe?
Large peeled and deveined shrimp are ideal. You can use pre-cooked to save time, or boil raw shrimp for the freshest flavor.
Q: Can I use bottled lime juice?
You can in a pinch, but fresh lime juice gives the best flavor and brightness.
Conclusion
This Avocado Lime Shrimp Salad is a celebration of freshness, color, and clean eating. It’s one of those easy, feel-good recipes you’ll come back to again and again—especially in warm weather or when you want something light but still satisfying.
With juicy shrimp, creamy avocado, crunchy veggies, and zesty lime dressing, it’s got everything your body craves and your taste buds love. Whether you’re prepping a quick weeknight dinner or making something beautiful for guests, this salad brings the perfect mix of nourishment and flavor to the table.
So, next time you’re craving something cool, crisp, and full of sunshine, skip the takeout and toss up this simple, stunning salad instead. 🥗🍤🌿