Avocado Shrimp Salad
A fresh, vibrant salad featuring juicy seared shrimp, creamy avocado, and crisp vegetables tossed in a zesty lime dressing. Quick enough for a weeknight dinner yet elegant enough for company, this protein-packed bowl is as beautiful as it is delicious.
For 4 servings
- prep
Pat the shrimp dry and season.
Pat the peeled shrimp completely dry with paper towels. Toss with half the minced garlic, a pinch of salt, a pinch of black pepper, and the smoked paprika. Let sit for 5 minutes while you prepare the dressing.
- mix
Whisk together the lime dressing.
In a small bowl, whisk the olive oil, fresh lime juice, the remaining minced garlic, and a pinch of salt until emulsified.
- grill · ~4 min
Sear the shrimp until just cooked.
1.Heat a large nonstick skillet or grill pan over medium-high heat until very hot.2.Arrange shrimp in a single layer and cook 2 minutes on the first side until pink and charred.3.Flip and cook 1 to 2 minutes more until opaque and firm. Remove to a plate immediately.TIPDon't crowd the pan — cook in two batches if needed to get a good sear. - assemble
Assemble the salad.
1.In a large bowl, combine the diced avocado, halved cherry tomatoes, diced cucumber, and sliced red onion.2.Add the warm seared shrimp and drizzle with the lime dressing.3.Gently toss everything together until evenly coated.TIPToss gently to keep the avocado from mashing. - garnish
Garnish with cilantro and serve immediately.
Scatter the chopped cilantro over the top. Serve right away while the shrimp are still slightly warm.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat shrimp very dry before seasoning to ensure a crisp, browned sear.
- 2Sear shrimp in a single layer and don't overcrowd the pan for best color.
- 3Use ripe but firm avocados so they hold their shape when tossed.
- 4Add the lime dressing just before serving to keep the avocado vibrant.
- 5Toss ingredients gently with your hands to avoid mashing the avocado.
- 6Serve immediately after assembling for the best texture and temperature contrast.
- 7Make-ahead: prep shrimp and chop vegetables separately, then toss with dressing right before eating.
Adapt it for your goals.
Spicy-mango
Add 1/2 diced mango and a finely chopped jalapeño for a sweet-heat twist that complements the lime and shrimp beautifully.
high proteinHigh-protein
Replace shrimp with grilled chicken breast or firm tofu for a different protein source while keeping the same zesty dressing and crunch.
low carbLow-carb
Serve over mixed greens or extra cucumber instead of any grains; the avocado provides healthy fats and creaminess without carbs.
dairy freeDairy-free
This recipe is naturally dairy-free; however, if you'd like extra richness, add a drizzle of dairy-free yogurt-based dressing alongside the lime vinaigrette.
Why this is on our healthy list.
Rich in Healthy Fats
Avocado provides heart-healthy monounsaturated fats that support satiety and help absorb fat-soluble vitamins from the vegetables.
Excellent Lean Protein Source
Shrimp is a low-calorie, high-quality protein that supplies selenium and iodine for thyroid and immune function.
High in Antioxidant Vitamins
Cherry tomatoes and lime juice deliver vitamin C and lycopene, which combat oxidative stress and support skin health.
Hydrating and Low-Calorie
Cucumber and lime provide hydration and volume with very few calories, making this salad filling without being heavy.
Frequently asked questions
Yes, thaw them completely under cold running water, then pat very dry with paper towels before seasoning and searing to avoid steaming.
