Zesty Lime Shrimp and Avocado Salad is a light, refreshing dish that’s bursting with flavor and texture. I love how the bright citrusy lime balances the richness of creamy avocado and juicy shrimp. It’s quick to make, loaded with fresh ingredients, and perfect for a healthy lunch, a picnic, or a no-fuss dinner.
Why You’ll Love This Recipe
I love this salad because it’s vibrant, clean, and full of satisfying ingredients. The lime adds a tangy kick that wakes up the shrimp and highlights the buttery avocado. It’s low-carb, high-protein, and totally customizable. Whether I serve it over greens, spoon it into lettuce wraps, or enjoy it on its own, this salad always feels fresh and energizing.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Shrimp, peeled, deveined, and cooked
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Avocados, diced
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Cherry tomatoes, halved
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Red onion, finely diced
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Fresh cilantro, chopped
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Lime juice (freshly squeezed)
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Olive oil
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Salt and pepper
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Optional: jalapeño, minced, for heat
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Optional: mixed greens or romaine lettuce for serving
directions
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I start by cooking the shrimp if they’re not already cooked—boiling, grilling, or sautéing until pink and opaque, then I let them cool.
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In a large bowl, I combine the shrimp, diced avocado, halved cherry tomatoes, red onion, and cilantro.
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I whisk together lime juice, olive oil, salt, and pepper in a small bowl to make the dressing.
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I pour the dressing over the salad ingredients and toss gently to combine, being careful not to mash the avocado.
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I serve immediately over a bed of greens, in lettuce cups, or chilled on its own.
Servings and timing
This recipe serves 4 people.
Prep time: 15 minutes
Cook time: 5–10 minutes (if shrimp isn’t pre-cooked)
Total time: 20–25 minutes
Variations
Sometimes I add diced cucumber or bell pepper for extra crunch. I’ve also included corn or black beans to make it heartier. For a tropical spin, I mix in diced mango or pineapple. If I want more heat, I use extra jalapeño or a dash of hot sauce. It’s also great with a sprinkle of crumbled feta or cotija cheese for added creaminess.
storage/reheating
I prefer eating this salad fresh, but I can store leftovers in an airtight container in the fridge for up to 1 day. The avocado may brown slightly, but the lime juice helps slow that down. I don’t recommend reheating it since the textures are best cold or room temp.
FAQs
Can I use frozen shrimp?
Yes, I can. I just make sure to thaw and pat them dry before cooking or tossing in the salad.
Is this salad spicy?
Not unless I add jalapeño or hot sauce. It’s easy to adjust the spice level based on my preference.
Can I make this ahead of time?
I can prep the components ahead, but I wait to dice the avocado and add the dressing until right before serving to keep it fresh.
What kind of shrimp works best?
Medium-sized shrimp (41–50 count) are perfect for bite-sized pieces, but I can use larger ones and chop them if needed.
Can I use lemon juice instead of lime?
Yes, I can substitute lemon juice, but lime gives it that extra zing that really complements the shrimp and avocado.
Conclusion
Zesty Lime Shrimp and Avocado Salad is one of my favorite fresh, fuss-free meals. It’s light yet satisfying, packed with protein and flavor, and so easy to throw together. Whether I’m making a quick lunch or prepping something impressive for guests, this salad never fails to deliver that refreshing, zesty bite I love.
Print
Zesty Lime Shrimp and Avocado Salad
- Prep Time: 15 minutes
- Cook Time: 5–10 minutes
- Total Time: 20–25 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook (or Boil/Grill/Sauté Shrimp)
- Cuisine: Mexican-Inspired
Description
Zesty Lime Shrimp and Avocado Salad is a vibrant, refreshing dish featuring juicy shrimp, creamy avocado, and tangy lime dressing. It’s a quick, healthy option for lunch, dinner, or any light meal.
Ingredients
- 1 lb shrimp, peeled, deveined, and cooked
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 2 tbsp lime juice (freshly squeezed)
- 2 tbsp olive oil
- Salt and pepper to taste
- Optional: 1 small jalapeño, minced
- Optional: mixed greens or romaine lettuce for serving
Instructions
- If using raw shrimp, cook by boiling, grilling, or sautéing until pink and opaque. Let cool.
- In a large bowl, combine cooked shrimp, avocado, cherry tomatoes, red onion, and cilantro.
- In a small bowl, whisk together lime juice, olive oil, salt, and pepper (add jalapeño if using).
- Pour the dressing over the salad ingredients and toss gently to combine.
- Serve immediately over greens, in lettuce cups, or chilled on its own.
Notes
- Add diced cucumber or bell pepper for extra crunch.
- Include corn or black beans to make it more filling.
- Mix in diced mango or pineapple for a tropical twist.
- Top with crumbled feta or cotija for added creaminess.
- Store leftovers in the fridge for up to 1 day; best served fresh.
Nutrition
- Serving Size: 1/4 of salad
- Calories: 310
- Sugar: 2g
- Sodium: 470mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 5g
- Protein: 23g
- Cholesterol: 165mg
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