This avocado shrimp salad is a fresh, protein-packed dish that comes together in minutes, making it perfect for busy days.
Juicy shrimp provide lean protein, while creamy avocado delivers heart-healthy fats and fiber to keep you satisfied.
With crisp celery, zesty lime, and fragrant cilantro, every bite is light yet flavorful.
Low in carbs and rich in nutrients, it’s a quick, wholesome option for everyday meals or easy meal prep.
Creamy Avocado Shrimp Salad
Equipment
- 1 Large Pot (for boiling shrimp)
- 1 Medium Bowl (for ice bath)
- 1 Baking Sheet (lined with paper towels)
- 1 Knife + Cutting Board (for chopping)
- 1 Whisk for dressing
- 1 Mixing Bowl (for combining ingredients)
Ingredients
- 1 pound raw large shrimp peeled and deveined (21–30 per pound; frozen or fresh)
- 2 tablespoons freshly squeezed lime juice from about 1 lime
- 1 medium stalk celery finely chopped (about ½ cup)
- 1 small shallot finely chopped (about ¼ cup)
- 8 sprigs fresh cilantro leaves finely chopped
- 1 medium ripe avocado
- ¼ cup mayonnaise
- ¼ teaspoon kosher salt plus more to taste
- To serve optional: toasted bread, hot dog buns, or salad greens
Instructions
- Prepare the Cooking and Cooling Setup: Fill a large pot with water and bring it to a rolling boil over high heat. While waiting, prepare a medium bowl with half ice and half cold water—this will become your ice bath to stop the shrimp from overcooking. Also, line a baking sheet with a double layer of paper towels, which will later help dry the shrimp completely. Having all these steps ready in advance ensures a smooth, stress-free cooking process.
- Cook the Shrimp to Perfection: Once the water is boiling, gently add the peeled and deveined shrimp. Let them simmer until they turn opaque and bright pink. Fresh shrimp usually need about 2 minutes, while frozen shrimp may take closer to 3 ½ minutes. Be careful not to overcook—shrimp cook quickly, and leaving them in too long can make them rubbery. Watch their color and texture as your best doneness guide.
- Chill and Dry the Shrimp: Immediately transfer the cooked shrimp into the prepared ice bath. This rapid cooling technique locks in their tender texture and prevents residual heat from overcooking them. Let the shrimp sit in the ice water until they are completely cooled, about 2–3 minutes. Then drain well and discard any remaining ice. Place the shrimp on the paper towel–lined baking sheet in a single layer and gently pat them dry. Removing excess water helps the dressing cling better later.
- Prepare the Avocado Two Ways: Cut the avocado in half and remove the pit. Dice one half into small cubes, about ¼–⅓ inch in size, and set aside for mixing in later. Scoop the flesh from the other half into a medium mixing bowl. This half will form the creamy base of the salad. By using avocado in two textures—smooth and chunky—you get a rich dressing while still enjoying bites of fresh avocado throughout.
- Make the Creamy Avocado Dressing: Mash the avocado half in the bowl with a fork or whisk until it becomes mostly smooth, leaving just a hint of texture. Add ¼ cup mayonnaise, 2 tablespoons fresh lime juice, and ¼ teaspoon kosher salt. Whisk everything together until the mixture becomes creamy and well-blended. This simple dressing combines tangy citrus, mild creaminess, and avocado’s natural richness, creating a light yet satisfying coating for the salad.
- Incorporate Crunch and Fresh Flavor: Finely chop the celery stalk, shallot, and fresh cilantro leaves. Add them into the avocado dressing and mix until evenly distributed. These ingredients add layers of flavor and texture—celery for crisp crunch, shallot for a mild onion bite, and cilantro for fresh herbal brightness. Stir well to ensure every bite of salad has a balance of creamy and crunchy components.
- Combine the Shrimp and Avocado: Add the cooled shrimp and the reserved avocado cubes into the bowl with the dressing mixture. Using a large spoon or spatula, gently fold everything together until the shrimp are thoroughly coated and the avocado pieces remain intact. The goal is to mix slowly and carefully so the avocado cubes don’t mash into the dressing but instead provide delightful chunks throughout the salad.
- Taste and Adjust the Seasoning: Pause to sample a small spoonful of the salad. If needed, add a pinch more salt or an extra squeeze of lime juice to brighten the flavor. Since shrimp can vary in natural saltiness, seasoning at this stage ensures perfect balance. Adjusting to your personal taste makes the dish more enjoyable and tailored to your preference.
- Serve in Your Favorite Style: This shrimp salad is versatile and can be served in multiple ways.Spoon it onto toasted bread for a hearty sandwich, tuck it into a soft hot dog bun for a coastal-inspired roll, or pile it high on fresh salad greens for a lighter, low-carb meal. You can even enjoy it as a simple bowl with crackers or cucumber slices on the side. Choose the serving style that suits your craving.
- Store Leftovers Properly: If you have leftovers, transfer them into an airtight container and store them in the refrigerator for up to 2 days. Keep in mind that avocado tends to darken slightly over time, but the lime juice in the dressing helps slow this process. For the freshest flavor and best texture, enjoy the salad as soon as possible after making it.
Notes
- Use fresh or frozen shrimp—just adjust the cooking time slightly.
- An ice bath ensures shrimp stay tender and never rubbery.
- Avocado is used two ways: mashed for creaminess and diced for chunky texture.
- Lime juice keeps flavors bright and prevents avocado from browning too quickly.
- This salad is versatile: serve it on bread, buns, greens, or even with crackers.
Chef’s Secrets for Best Results
One of the most important steps in this recipe is controlling shrimp texture.
Always cook shrimp just until they turn opaque and pink—anything longer will result in toughness.
Rapidly cooling them in an ice bath locks in their tenderness. Another secret lies in how the avocado is handled.
By using half mashed into the dressing and half diced into chunks, you get the best of both worlds: creaminess and fresh, buttery bites.
Fresh lime juice is another essential—it not only brightens the flavor but also helps maintain the avocado’s vibrant color.
Lastly, chop ingredients like celery, shallots, and cilantro finely so they blend seamlessly into every bite instead of overpowering the salad.
Serving Suggestions for Every Occasion
This shrimp and avocado salad shines in its versatility.
For a quick weekday lunch, scoop it onto toasted sourdough bread or tuck it into a crusty baguette for a satisfying sandwich.
For a lighter, low-carb option, spoon the salad over a bed of crisp lettuce, arugula, or baby spinach.
Hosting a gathering? Serve it as a dip alongside crackers, tortilla chips, or cucumber slices for an elegant appetizer.
It also makes a refreshing filling for lettuce wraps or avocado halves if you’re aiming for a creative, presentation-friendly meal.
Pairing it with chilled white wine, sparkling water with lime, or even iced tea enhances its fresh, summery flavors.
Storage Tips to Keep Freshness
Because of the avocado base, this salad is best enjoyed fresh, but it can be safely stored in the refrigerator for up to 2 days in an airtight container.
To slow down browning, press a piece of plastic wrap directly onto the surface of the salad before sealing the container.
If meal-prepping, consider cooking and chilling the shrimp ahead of time while storing the dressing and avocado separately.
Then, combine everything just before serving for the best taste and texture.
Avoid freezing the salad, as avocado and mayonnaise do not thaw well and will separate.
Frequently Asked Questions
1. Can I use pre-cooked shrimp?
Yes, you can use pre-cooked shrimp to save time. Simply make sure they’re peeled, deveined, and chilled before mixing into the salad.
If using frozen cooked shrimp, thaw and pat them dry to prevent excess water from thinning the dressing.
2. What can I substitute for mayonnaise?
If you prefer a lighter option, substitute Greek yogurt or plain skyr for mayonnaise.
This swap keeps the creaminess while lowering calories and adding extra protein.
For a dairy-free version, try mashed avocado alone or use a plant-based mayo alternative.
3. How do I keep avocado from browning?
Lime juice is the best natural defense against browning, but you can also press plastic wrap directly against the surface of the salad before refrigerating.
If you’re planning to store leftovers, consider adding diced avocado right before serving.
4. Can I make this recipe spicy?
Absolutely! You can add diced jalapeño, red pepper flakes, or a few dashes of hot sauce into the dressing for a subtle heat. A sprinkle of chili powder or smoked paprika also adds depth without overwhelming the freshness of the dish.
5. Is this salad good for meal prep?
Yes—with a small adjustment. Cook and chill the shrimp in advance, then prepare the dressing separately.
Store everything in the fridge and mix it together with avocado cubes right before serving.
This method keeps the texture fresh while still saving time during busy weekdays.
