Avocado Salsa Shrimp Salad
Ever have one of those days where the thought of turning on the oven makes you want to crawl back into bed? You’re hungry, you want something fresh and filling, but you just can’t deal with a complicated meal. I’ve been there more times than I can count.
This Avocado Salsa Shrimp Salad is my secret weapon for those exact moments. It’s bright, zesty, and comes together faster than you can decide what to watch on TV. You get creamy avocado, juicy shrimp, and a salsa vibe that’s just so good.
Let’s make something awesome that won’t heat up your kitchen.
What You’ll Need
This recipe is all about fresh stuff. Don’t worry if you need to swap a thing or two, we’ll get to that later.
- 1 pound of shrimp, cooked, peeled, and deveined
- 2 large ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1 jalapeño, minced (seeds removed for less heat)
- 1/2 cup fresh cilantro, chopped
- 3 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1 clove garlic, minced
- Salt and pepper to taste
Tools for the Job
No fancy gadgets are needed here. Just the basics will do.
- Large mixing bowl
- Small bowl or jar for dressing
- Sharp knife
- Cutting board
- Measuring cups and spoons
How to Make Avocado Salsa Shrimp Salad
Step 1: If your shrimp isn’t already cooked, this is your first step. You can boil them for 2-3 minutes until pink or give them a quick sauté in a pan. Let them cool down completely.
Step 2: While the shrimp cools, prep your veggies. Chop the red onion, halve the cherry tomatoes, mince the jalapeño and garlic, and chop the cilantro. Put them all in your large mixing bowl.
Step 3: Make the dressing. In your small bowl, whisk together the fresh lime juice, olive oil, and minced garlic. Add a pinch of salt and pepper.
Step 4: Gently dice the avocados and add them to the large bowl. Add the cooled shrimp too.
Step 5: Pour the dressing over everything in the large bowl. Use a rubber spatula to gently fold it all together. You want to mix it well without turning the avocado into mush.
Step 6: Give it a taste. Does it need more salt? A little more lime? Adjust it to your liking. Serve it right away for the best taste.
Pro Tips
I’ve made this salad a hundred different ways. Here are a few things I’ve learned that make a big difference.
- Don’t Overcook the Shrimp: Shrimp cooks fast. If you’re cooking it yourself, watch it closely. It’s done as soon as it turns pink and opaque. Chewy shrimp is a real letdown.
- The Avocado Trick: To keep your avocado from getting brown too fast, add it last and toss it with the lime juice dressing right away. The acid in the lime helps a lot.
- Let It Sit (Just a Little): After you mix everything, let the salad sit for about 10 minutes. This gives the flavors a chance to get to know each other. Don’t let it sit for hours, though, or the avocado will get sad.
- Fresh Juice Always: Use fresh limes. The bottled stuff just doesn’t have the same bright, zesty flavor. It’s a small step that makes a huge impact.
Substitutions and Variations
Don’t have something on hand? Want to mix it up? No problem. This salad is very flexible.
- Protein Swap: Not a shrimp fan? Use grilled chicken, lump crab meat, or even a can of black beans for a vegetarian version.
- Veggie Add-ins: Feel free to add more color and crunch. Diced bell peppers, corn, or black beans are great additions.
- Spice Level: If you love heat, leave some seeds in your jalapeño or add a pinch of red pepper flakes. If you don’t like spice, you can leave the jalapeño out completely.
Make-Ahead Tips
You can prep some parts of this salad ahead of time to make things even faster.
Chop the onion, tomatoes, jalapeño, and cilantro and store them in an airtight container in the fridge. You can also make the dressing and keep it in a separate jar.
When you’re ready to eat, just cook the shrimp (or use pre-cooked), dice the avocado, and mix everything together. Easy.
Nutrition and Diet Swaps
Here’s a rough idea of the nutrition. This can change based on your exact ingredients and portion sizes.
| Nutrient | Amount per serving |
|---|---|
| Calories | ~350 kcal |
| Protein | ~25g |
| Fat | ~22g |
| Carbs | ~15g |
This recipe is naturally pretty healthy. But if you’re on a specific diet, here are some easy swaps.
| Diet | Suggestion |
|---|---|
| Keto/Low-Carb | This is already very keto-friendly. Just watch the onion and tomato amounts to keep carbs low. |
| Paleo | Perfect as is! All ingredients are paleo-compliant. |
| Dairy-Free | This recipe is naturally dairy-free. No changes needed. |
Meal Pairing Suggestions
This salad is great on its own, but it also plays well with others.
| Serving Idea | Description |
|---|---|
| Lettuce Wraps | Scoop the salad into large butter or romaine lettuce leaves for a crunchy, low-carb meal. |
| With Tortilla Chips | Serve it like a chunky dip with your favorite tortilla chips. |
| On Toast | Spoon it over a piece of toasted sourdough for a quick and fancy-feeling lunch. |
Leftovers and Storage
To be honest, this salad is best eaten fresh. Avocado is tricky.
If you do have leftovers, store them in an airtight container in the fridge. Try to press a piece of plastic wrap directly onto the surface of the salad to keep air out. It might last a day, but the avocado will start to brown.
FAQs
Q1. Can I use frozen shrimp?
Ans: Yes, absolutely. Just make sure to thaw it completely before you use it. You can thaw it in the fridge overnight or run it under cold water for a few minutes.
Q2. My avocado always turns brown. How do I stop it?
Ans: The lime juice in the dressing is your best friend here. Tossing the avocado in it right away helps a lot. But avocado will eventually brown no matter what, so it’s best to eat this fresh.
Q3. Is this salad spicy?
Ans: It has a little kick from the jalapeño. For less heat, make sure you remove all the seeds and white membranes. For no heat, just leave it out.
Wrapping Up
See? That wasn’t so hard. You just made a fresh, delicious meal with almost no effort. It’s perfect for lunch, a light dinner, or even as an appetizer for a party.
Now it’s your turn. Give this recipe a try and let me know how it goes in the comments below. Did you add anything different? I’d love to hear about it
