Shrimp Avocado Salad (20 Minutes!)

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When you need to replace a regular bowl of leafy greens, this Shrimp Avocado Salad Recipe is the perfect dish! When you don’t feel like cooking, Avocado Shrimp Salad is a refreshing meal with tender spiced shrimp, creamy avocado, crunchy veggies, and a herb-inspired vinaigrette.

This salad looks like Avocado Chicken Saladbut with a warm Indian style like me Cajun Shrimp Caesar Salad. You can of course serve it alone, but see below for other serving ideas!

Ingredients and Substitutes

This section explains how to choose the best toppings for shrimp and avocado salad, what each ingredient does in the recipe, and substitution options. See recipe card below for measurements.

salad:

• prawns – Smaller prawns work best (I use a 31/40 size), so it’s a bite size. If you are using larger shrimp, you may want to chop it up before tossing it into the salad. Make sure your shrimp are peeled and deveined. Leave the tails on for the best flavor, or remove them for easier eating.
• indian seasoning – You can use pre-made mixes or make your own Homemade Cajun Seasoning With a few simple ingredients. My version already has salt, but if your shrimp isn’t salted, you’ll want to add salt to the shrimp.Alternatively, you can replace it with Taco Seasoning Mexican spin.
• olive oil – For marinating shrimp. I prefer extra virgin olive oil, but any neutral oil will do.
• garlic – freshly chopped, or use canned minced garlic For convenience.
• lime juice – Add more flavor to the shrimp marinade. You can also use lemon juice.freshly squeezed lime or bottled lime juice will work.
• avocado – Use medium ripe avocados.
• shallots – The flavor of the red onion shines in this avocado shrimp salad recipe, but any onion will do.
• Bell Pepper – Use any color you like. I use red as a pop color.

Avocado and Shrimp Salad Dressing:

• coriander – Fresh coriander is best here. I don’t recommend using dried, but if you must, you’ll need 1 tsp dried instead of each tablespoon of fresh.
• lime juice – You can also use lemon juice, but the lime flavor goes well with the cilantro!
• olive oil – Use extra virgin olive oil for the best flavor, but regular olive oil or avocado oil will work too.
• salt and pepper – For easy seasoning.

Variation: Add tomatoes!

You can dice the larger tomatoes (remove the seeds so the salad doesn’t become watery) or use halved cherry tomatoes.

How to Make Shrimp Avocado Salad

This section describes how to make shrimp salad with avocado, with step-by-step photos and details on the technique. See the recipe card below for full instructions.

1. pickled. Add shrimp, Cajun seasoning, oil, garlic and lime juice to a bowl. Toss to combine and set aside.

Tip: Avoid marinating shrimp for more than 15 minutes.

Marinating in lime juice for too long will result in sauerkraut, which turns into ceviche. However, if you want to skip the frying pan step, you can do so.

2. Make dressings. Add seasonings to a small bowl and mix well.

3. chef. Heat oil in a large saucepan over medium-high heat. Add shrimp in a single layer and cook until pink and opaque on both sides. Remove from skillet and cool to room temperature.
4. plate. Place avocado, bell pepper and onion in a bowl. Top with shrimp and dressing and toss to coat.

Storage Instructions

• Shop: This salad is best fresh, but if you have leftovers, transfer them to a covered container and refrigerate for up to 2 days. Avocados may turn brown but are still safe to eat.
• Meal preparation: Cook the shrimp, make the dressing, and cut off all vegetables except the avocado. Store separately, then assemble with avocado just before serving.

Ways to Serve Avocado Shrimp Salad

This Shrimp Avocado Salad recipe is delicious on its own, but you can also make it in other ways:

Healthier Summer Salad Recipes

For easy meaty salads that require minimal prep time, check out these delicious treats:

Shrimp Avocado Salad (20 Minutes!)

This Shrimp Avocado Salad combines juicy seafood with crisp vegetables, Cajun flavor, and a delicious dressing! Best of all, it only takes 20 minutes.

Prepare: 15 minute

chef: 5 minute

All: 20 minute

Serving Size: 4 (Adjust the scale recipe)

raw material

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instruct

Tap the time in the instructions below to start the kitchen timer while cooking.

1. In a medium bowl, combine shrimp, seasoning, olive oil, minced garlic, and lime juice. Stir well and set aside to marinate for 10-15 minutes. (Alternatively, you can marinate for 30-60 minutes, or overnight, which will “cook” the shrimp like ceviche. In that case, you can skip the frying pan part, which is step 4.)

2. Meanwhile, prepare and chop the other salad ingredients: avocado, red onion, and bell pepper.

3. To make the dressing, whisk the dressing in a small bowl.

4. heat one large frying pan Medium to high temperature. Add the shrimp.Cook 2-3 minutes Each side, until cooked through, until pink and opaque. Remove from pan and cool to room temperature.

5. In a large bowl, combine chopped vegetables, shrimp, and dressing. Stir gently to apply the dressing.

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recipe notes

Serving Size: 1 cup

nutrient content

Amount per serving. Serving Sizes in Recipe Instructions Above.

Calories
304

fat
22 grams

protein
17 grams

total carbohydrates
10.7 grams

net carbs
5.7 grams

fiber
5 grams

sugar
2.5 grams

Nutrition Facts are provided as a courtesy. Have questions about the calculation or why you get different results?see our nutrition policy.

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