Shrimp and avocado salad

Shrimp and avocado salad

If you’re looking for a nutritious, high-protein salad, you’ll love this shrimp and avocado salad. We usually make it in the summer because it has very light and fresh flavors that are perfect for a picnic or barbecue.

It’s also perfect for any time of the year, especially for those looking for delicious low-carb dishes.


  • 1 pound or 500 grams of shrimp
  • 2 avocados peeled and cut into slices
  • 1 red chile finely chopped
  • 4 tablespoons of extra virgin olive oil
  • ¼ red onion, sliced
  • 2 cups chopped lettuce
  • 1 tablespoon chopped fresh cilantro
  • 3 tablespoons freshly squeezed lime juice
  • 1 teaspoon ground cumin
  • ¼ teaspoon sea salt
  • ¼ teaspoon fresh cracked pepper
  • Salt to taste

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  1. To steam the shrimp, bring a large pot of water to a boil. Add the thawed shrimp to a steamer basket or mesh strainer and steam for 5-6 minutes until opaque and cooked through.
  2. To make the dressing, use a bowl large enough to hold all the ingredients. Mix and whisk together the olive oil, lime juice, cumin, salt and pepper.
  3. Add the cooked shrimp to the dressing mixture, add the red onions and red chiles. Gradually mix all ingredients with dressing in bowl. Place mixture on top of shredded lettuce and add sliced avocados.
  4. Garnish your shrimp and avocado salad with cilantro and serve at room temperature or chilled.


  • Store your leftover shrimp and avocado salad in an airtight container. It will last about 2 days in the refrigerator. We recommend enjoying it within 24 hours as the avocados will be lightly browned the next day.
  • You can make the dressing 2 weeks in advance and have it on hand ready to toss when you make the salad. You can also make pre-cooked shrimp and toss them with the salad instead of cooking them yourself.
  • For best results, prepare the recipe as is. However, if you’re not a fan of red onions, you can try scallions or sautéing them all together. Also, if you prefer not to use cumin in the dressing, try just red chili or cilantro.
  • Another way to cook shrimp is on a stovetop instead of steaming them. You can also serve the shrimp in lettuce wraps instead of lettuce strips.
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