Creamy Avocado Shrimp Salad
A light and creamy shrimp salad tossed with ripe avocado, crisp celery, fresh herbs, and a zesty lime dressing. This quick and satisfying dish is high in protein, rich in healthy fats, and ready in just 15 minutes—perfect for a wholesome lunch, wrap filling, or refreshing dinner.
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.
