This Shrimp Avocado Salad is the perfect healthy recipe and perfect for lunch. It’s filled with shrimp, avocado, tomato, fresh herbs, and tossed with a tangy homemade lemon zest.
Easy Shrimp Avocado Salad
What’s better than an easy, one-bowl, super tasty salad? OK, yes, I’m talking about this Avocado Shrimp Salad!
This salad is light in preparation and bold in flavor. It’s packed with fresh ingredients like cooked shrimp, cherry tomatoes, red onion, avocado and basil in a sweet, tangy, slightly spicy lemon balsamic vinaigrette.
Serve Avocado Shrimp Salad in lettuce cups, on a bed of grain, or serve on its own. It’s perfect for lunch or a light dinner.
materials needed:
- Lemon Curd: We’re making a simple fresh lemon curd with lemon juice, rice vinegar, olive oil, garlic, basil, sriracha, honey, and Dijon mustard.
- shrimp: You can buy precooked shrimp from the store or cook it yourself.
- fresh vegetables: I mixed diced cherry tomatoes, diced red onion and diced avocado.
- Fresh Basil: Basil is mixed into salads and also used for garnish.
How to Make This Shrimp Salad Recipe
- Make the dressing: Whisk together lemon juice, vinegar, oil, garlic, basil, sriracha, honey and mustard.
- Assemble the salad: In a bowl, combine cooked shrimp, prepared vegetables and basil.
- Attire and Service: Drizzle the dressing over the salad, toss well, and serve as desired.
what shrimp to use
This shrimp salad recipe calls for fully cooked shrimp, which you can usually get at any grocery store. If you can’t find fully cooked shrimp, don’t worry! Raw shrimp is also super easy to cook.
Cook raw shrimp, wash, core and tail.
Boiled Shrimp: Cook in a frying pan with your choice of oil, salt and pepper 2-3 minutes per side, until pink, completely opaque, and cooked through.
For more detailed instructions, check out My 10 Minute Sautéed Shrimp!
What is a good dressing for avocado shrimp salad?
Quick Homemade Lemony Vinaigrette is the perfect dressing to drizzle over shrimp salad. The fresh, sweet, tangy flavor pairs wonderfully with shrimp and vegetables in salads!
Is this a healthy meal?
Shrimp salad is totally healthy! Shrimp itself is a great source of lean protein and rich in vitamins and minerals. The salad is also loaded with fresh vegetables and healthy fats from avocados. Tasty and healthy? Count me in!
Service suggestion
This Shrimp Avocado Salad is delicious wrapped in lettuce, on a bed of cereal, or garnished with lemon wedges alone.
do it in advance
I recommend serving it within a few hours of making it for the freshest texture and flavor, but you can store it in the refrigerator a day ahead.
If you want to keep everything as fresh as possible, try turning off the dressing and adding it just before you’re ready to serve.
How to store
Leftover Avocado Shrimp Salad will keep in an airtight container in the refrigerator for up to 3 days.
Remember, the longer the salad sits, the more the texture of the shrimp and vegetables will be affected.
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Shrimp Avocado Salad
This Shrimp Avocado Salad is the perfect healthy recipe and perfect for lunch. It’s filled with cooked shrimp, avocado and tomato, and fresh herbs, tossed with a tangy homemade lemon dressing.
- Preparation time: 10 minutes
- Cooking time: 6 minutes
- total time: 16 minutes
- yield: 2 1X
- category: salad
dressing:
Everything else:
- 1 pounds (approx. 15–20) large cooked shrimp, Chopped
- 1 cup cherry tomatoes, diced
- 1 Small red onion, finely diced (1/2 cup)
- 1 avocado, diced
- 1 tablespoon fresh basil, plus more for garnish
- salt and pepper to taste
- In a large bowl combine cooked shrimp (see notes), tomatoes, onion, avocado and chopped basil. shelved.
- Make the dressing: Combine lemon juice, rice vinegar, olive oil, garlic, basil, sriracha, honey, and Dijon mustard in a small bowl. Whisk together until smooth and combined.
- Pour the dressing over the shrimp salad and toss to coat. Taste and add salt and pepper to your liking.
- Serve in a bowl, on lettuce leaves or on a bed of lettuce, garnish with more fresh basil, and serve immediately with lemon wedges if desired!
notes
- If you’re cooking shrimp: Make sure they’ve been cleaned, gutted, and tailed. Add oil of your choice, salt and pepper to frying pan and fry for 2-3 minutes per side until pink, completely opaque and cooked through.
Nutrition
- Calories: 313
- sugar: 4.1 grams
- sodium: 243 mg
- fat: 16 grams
- Saturated fat: 2.6G
- carbohydrate: 11.8 grams
- fiber: 4.6G
- protein: 31 grams
- cholesterol: 213 grams
Key words: shrimp salad recipe, shrimp avocado salad, avocado shrimp salad
