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Shrimp and Avocado Salad Recipe

Shrimp and Avocado Salad

Wholesome Cove
This shrimp and avocado salad recipe pairs warm, garlicky seared shrimp with cool cubes of ripe avocado, cherry tomatoes, red onion, and a bright lime dressing. It comes together in under 30 minutes and needs no oven at all.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Course Main Course, Salad
Cuisine Mediterranean
Servings 4
Calories 310 kcal

Equipment

  • Cast iron skillet or nonstick pan
  • Cutting board
  • Sharp chef's knife
  • Large glass mixing bowl set
  • Citrus juicer
  • Measuring cups and spoons
  • Small whisk or fork
  • Kitchen tongs
  • Garlic press

Ingredients
  

  • 1 pound wild-caught large shrimp - 450g, peeled and deveined
  • 2 tablespoons extra virgin olive oil - 30ml, divided
  • 2 cloves garlic - minced
  • 1 teaspoon smoked paprika - 2g
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Salad

  • 2 ripe avocados - diced into cubes
  • 1 cup cherry tomatoes - 150g, halved
  • 1/2 cup red onion - 75g, finely diced
  • 1/4 cup fresh cilantro - 10g, roughly chopped
  • 1 jalapeño - seeded and minced (optional)
  • 1 English cucumber - diced (optional, about 1 cup or 120g)

For the Dressing

  • 2 limes - juiced (about 1/4 cup or 60ml)
  • 2 tablespoons extra virgin olive oil - 30ml
  • 1 small clove garlic - minced
  • 1/4 teaspoon flaky sea salt
  • 1 pinch black pepper

Instructions
 

  • Pat shrimp completely dry with paper towels. Toss with 1 tablespoon olive oil, garlic, paprika, salt, and pepper. Let sit for 5-10 minutes.
  • Heat remaining 1 tablespoon olive oil in a cast iron skillet over medium-high heat. Add shrimp in a single layer and cook for 2-3 minutes per side until opaque. Remove and cool for 10 minutes.
  • While shrimp cools, halve tomatoes, dice red onion, mince jalapeño (if using), and chop cilantro. Add to a large mixing bowl.
  • Halve avocados, remove pits, score flesh in a grid pattern, and scoop out cubes. Add to bowl with other vegetables just before serving.
  • Whisk together lime juice, olive oil, minced garlic, sea salt, and pepper in a small bowl. Taste and adjust seasoning.
  • Add cooled shrimp to the bowl with vegetables. Pour dressing over and toss gently with a spatula. Fold in cilantro, taste, and serve immediately or chill up to 30 minutes.

Notes

  • Don't skip patting shrimp dry with paper towels — wet shrimp steam instead of sear and won't develop good caramelization.
  • Buy avocados a few days ahead so they're ripe but still firm enough to hold their shape in the salad.
  • Chop all vegetables to a similar size so every bite has a balanced mix of ingredients.
  • Add avocado last, right before serving, to prevent it from turning brown during prep.
  • Cook shrimp in batches if your skillet is small — overcrowding steams them instead of searing.
  • For a creamier version, stir 2 tablespoons of mayonnaise or Greek yogurt into the dressing.
  • For a tropical twist, add 1 cup of diced mango to the salad.
  • Store leftovers in an airtight container in the refrigerator for up to 1 day. Press plastic wrap directly onto the surface to slow browning.
  • This salad is best served cold or at room temperature — do not reheat.
  • If prepping ahead, keep the dressing and avocado separate and toss everything together just before serving.

Nutrition

Serving: 1BowlCalories: 310kcalCarbohydrates: 12gProtein: 24gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 3.5gMonounsaturated Fat: 12gCholesterol: 180mgSodium: 480mgPotassium: 620mgFiber: 7gSugar: 4gVitamin A: 10IUVitamin C: 35mgCalcium: 6mgIron: 12mg
Keyword healthy shrimp recipe, low carb salad, shrimp avocado salad, shrimp salad
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