Easy Shrimp Avocado Salad
This salad combines juicy shrimp, creamy avocado, crisp veggies, and a bright citrus dressing. It’s low-carb, refreshing, and perfect for lunch, dinner, or meal prep.
Prep time: 15 minutes
Cook time: 5–6 minutes
Total time: 20 minutes
Serves: 2–3
Ingredients
For the salad:
1 lb (450 g) shrimp, peeled and deveined
1 tbsp olive oil
½ tsp garlic powder
½ tsp paprika
Salt and black pepper, to taste
1 large avocado, diced
1 cup cherry tomatoes, halved
½ cup cucumber, diced
¼ cup red onion, finely chopped
2 tbsp fresh cilantro or parsley, chopped
For the dressing:
2 tbsp olive oil
1 tbsp lime or lemon juice
1 tsp Dijon mustard
½ tsp honey
Salt and pepper, to taste
Instructions
Cook shrimp:
Heat olive oil in a skillet over medium heat.
Season shrimp with garlic powder, paprika, salt, and pepper.
Cook for 2–3 minutes per side until pink and opaque. Let cool slightly.
Prepare dressing:
In a small bowl, whisk together olive oil, lime/lemon juice, Dijon mustard, honey, salt, and pepper.
Assemble salad:
In a large bowl, combine avocado, cherry tomatoes, cucumber, red onion, and herbs.
Add shrimp:
Add cooked shrimp to the bowl.
Toss & serve:
Drizzle dressing over the salad and gently toss to combine. Serve immediately.
Notes & Tips
Don’t overcook shrimp: They cook quickly—remove as soon as they turn pink.
Keep avocado fresh: Add it just before serving to prevent browning.
Extra flavor: Add feta cheese or a sprinkle of chili flakes.
Meal prep tip: Store dressing separately if preparing ahead.
Serving ideas: Serve over greens, in lettuce wraps, or with quinoa.
Frequently Asked Questions
Q: Can I use frozen shrimp?
A: Yes, thaw completely and pat dry before cooking.
Q: Can I make this ahead of time?
A: Yes, but add avocado and dressing just before serving.
Q: Is this keto-friendly?
A: Yes, it’s low-carb and high in healthy fats.
Q: Can I use pre-cooked shrimp?
A: Yes—just season and lightly warm or use chilled.
Nutritional Information
Calories: 320–360 kcal
Protein: 28–32 g
Carbohydrates: 8–10 g
Fiber: 4–5 g
Fat: 20–24 g
Sugar: 3–4 g
Sodium: 400–500 mg