Go Back
Super Quick Avocado Shrimp Salad

Super Quick Avocado Shrimp Salad

A refreshing and quick salad made with shrimp and avocado, perfect for a light meal or appetizer.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1 pound cooked shrimp, peeled, deveined, and chopped
  • 2 large ripe avocados, diced into chunks
  • 1 cup cherry tomatoes, halved
  • ¼ cup red onion, finely diced
  • ¼ cup fresh cilantro, chopped
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil, extra virgin preferred
  • 1 clove garlic, minced
  • ½ teaspoon salt, to taste
  • ¼ teaspoon black pepper, freshly ground
  • Pinch red pepper flakes, optional

Method
 

  1. Start by preparing your shrimp. If using pre-cooked shrimp, chop them into bite-sized pieces and pat them dry.
  2. Dice your avocados into roughly ½-inch cubes.
  3. Prepare your vegetables: halve the cherry tomatoes, finely dice the red onion, chop the cilantro, and mince the garlic.
  4. In a large mixing bowl, combine the lime juice, olive oil, minced garlic, salt, pepper, and red pepper flakes. Whisk together.
  5. Add the chopped shrimp to the bowl and toss gently to coat with the dressing.
  6. Carefully fold in the diced avocado, maintaining the chunks.
  7. Add the tomatoes, red onion, and cilantro, folding everything together gently.
  8. Let the salad sit for about 5 minutes before serving to allow flavors to meld.

Notes

Use cold cooked shrimp to prevent browning of avocado. Always add lime juice to keep the avocado fresh. Assemble just before serving for best results.