Let’s talk about one of my absolute favorite warm-weather meals: Shrimp and Avocado Salad. It’s light but still filling, refreshing yet savory, and ridiculously easy to pull together. Think juicy, pan-seared shrimp tossed with creamy avocado, crisp veggies, a zesty lime dressing, and a little heat if you’re into it. It’s the kind of salad that actually feels like a meal, not a side dish in disguise.

This salad is perfect when you want something fresh and fast—ideal for hot summer nights, easy meal-prep lunches, or a quick post-gym dinner that doesn’t leave you feeling heavy. I started making this a couple of years ago after a beach trip when I came home craving something light, protein-packed, and totally satisfying. One taste and it was in the weekly rotation for good.

Why You’ll Love This Recipe

Ready in under 30 minutes – Quick-cooking shrimp and a no-fuss dressing mean dinner hits the table fast
High in protein, low in carbs – It’s naturally gluten-free and keto-friendly if that’s your thing
Perfect for meal prep – Just store the dressing and avocado separately
Fresh and flavorful – Lime, garlic, and herbs make every bite pop
Super customizable – Add greens, grains, or other veggies to make it your own
One pan, one bowl – Less cleanup, more chill time
Great hot or cold – Delicious straight from the skillet or chilled from the fridge

Ingredients You’ll Need

1 lb large shrimp, peeled and deveined – Tail-on or off, your choice
2 tablespoons olive oil – For cooking and dressing
2 cloves garlic, minced – Flavor booster central
1 teaspoon chili powder or paprika – For a bit of smoky warmth
Salt & pepper – Always to taste
2 ripe avocados, diced – Creamy and satisfying
1 cup cherry tomatoes, halved – Sweet and juicy
½ small red onion, thinly sliced – Adds a little sharpness and crunch
1 small cucumber, diced – Cool and crisp
Juice of 2 limes – For brightness and zing
1 tablespoon chopped cilantro or parsley – Fresh herbs make it pop
Optional: mixed greens, arugula, or quinoa – To bulk it up or serve it more like a bowl

(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)

How to Make It (Step-by-Step Instructions)

Step 1: Season the shrimp
In a bowl, toss your shrimp with olive oil, garlic, chili powder (or paprika), salt, and pepper. Let it sit for about 5–10 minutes while you prep the veggies. This gives the shrimp time to soak up some flavor.

Step 2: Sear the shrimp
Heat a large skillet over medium-high heat. Once hot, add the shrimp in a single layer (work in batches if needed). Cook for about 2 minutes per side until pink and opaque. Don’t overcook—shrimp gets rubbery fast!

Step 3: Make the dressing
In a small bowl or jar, mix the lime juice with a tablespoon of olive oil, a pinch of salt and pepper, and chopped herbs. You can add a dash of honey or a squeeze of mustard if you like it a little sweet or tangy.

Step 4: Assemble the salad
In a large bowl, combine your cherry tomatoes, red onion, cucumber, and avocado. If you’re using greens or grains, layer them in first. Add the cooked shrimp on top.

Step 5: Drizzle and toss
Pour the lime dressing over the salad and gently toss everything together. Taste and adjust seasoning if needed. Serve immediately or chill for 10 minutes if you want it extra refreshing.

Helpful Tips

Meal prep it smart
If you’re making this for the week, store the shrimp, veggies, and dressing in separate containers. Add avocado and toss everything together right before eating to keep things fresh.

Storing leftovers
Once dressed, the salad is best eaten the same day (avocados brown quickly). If storing undressed, it can last up to 2–3 days in the fridge. Use lemon or lime juice to keep the avocado from oxidizing too fast.

Bulk it up
Want to make it more of a full meal? Serve it over quinoa, brown rice, or leafy greens. You can even wrap it up in a tortilla or stuff it into lettuce cups for a handheld version.

Switch up the flavors
Not into lime and cilantro? Try lemon juice and dill for a Mediterranean twist. Or add a bit of feta and kalamata olives for a Greek-inspired version.

Make it spicy
Add a diced jalapeño to the salad or a pinch of cayenne to the shrimp seasoning. A drizzle of sriracha-lime mayo on top is also killer.

Frequently Asked Questions (FAQs)

Can I use frozen shrimp?
Absolutely. Just make sure it’s thawed completely and patted dry before seasoning and cooking.

Can I make this ahead of time?
Yes—just keep the avocado and dressing separate until you’re ready to eat. That way, the salad stays fresh and doesn’t get soggy.

Can I grill the shrimp instead?
Totally! Grilled shrimp adds a nice smoky flavor. Just thread them onto skewers or use a grill basket for easy flipping.

What if I don’t like shrimp?
Swap in grilled chicken, canned tuna, or even chickpeas for a plant-based version.

Is this salad good cold?
Yes! In fact, it’s fantastic chilled. Just let the shrimp cool before adding to the rest of the ingredients if you’re serving it cold.

I make this Shrimp and Avocado Salad at least once a week in the warmer months—sometimes more. It’s that kind of dish that feels good and tastes great without trying too hard. Whether you’re serving it for lunch, dinner, or a sunny weekend picnic, it always disappears fast.

Give it a try and let me know how it turns out—or what fun twists you come up with. I’m always looking for new salad inspo!