Ingredients
For the Salad
- 1 lb (450 g) medium shrimp, peeled and deveined
- 1 large avocado, diced
- 1½ cups cucumber, diced
- 1½ cups fresh tomatoes, diced
- ¼ cup red onion, finely diced
- 2 tbsp fresh cilantro or parsley, chopped
- 1 tbsp olive oil
- ½ tsp paprika
- ¼ tsp garlic powder
- ¼ tsp salt
- ¼ tsp black pepper
- ½ tsp chili flakes, optional
For the Dressing
- 2 tbsp fresh lime juice
- 1½ tbsp olive oil
- 1 tsp honey
- 1 small garlic clove, finely minced
- ½ tsp paprika
- 1 tbsp fresh cilantro or parsley, chopped
- Salt and black pepper, to taste
Method
1. Prepare the Shrimp
Pat the shrimp dry with paper towels. Toss them with olive oil, paprika, garlic powder, salt, black pepper and chili flakes.
2. Cook the Shrimp
Heat a skillet over medium-high heat. Add the seasoned shrimp and cook for about 2–3 minutes per side, until pink, opaque and cooked through.
Remove from the heat and allow the shrimp to cool for a few minutes.
3. Prepare the Vegetables
Dice the cucumber, tomatoes, avocado and red onion into bite-sized pieces. Place the cucumber, tomatoes and onion in a large mixing bowl.
Add the avocado gently so it doesn’t become mashed.
4. Make the Dressing
In a small bowl, whisk together lime juice, olive oil, honey, minced garlic, paprika, herbs, salt and black pepper.
Taste and adjust the lime, salt or sweetness according to your preference.
5. Combine
Cut the cooled shrimp into smaller pieces if desired, leaving a few whole shrimp for garnish.
Add the shrimp to the vegetables and gently toss everything with the dressing.
6. Serve
Spoon the salad into small serving glasses or cups. Top with whole shrimp, a little fresh cilantro and an extra squeeze of lime.
Serve immediately or chill for 15–20 minutes before serving.
Cooking Tips
- Don’t overcook the shrimp; they should be tender and just opaque.
- Cool the shrimp before adding them to the avocado so the avocado stays fresh.
- Add avocado shortly before serving to reduce browning.
- For extra heat, add diced jalapeño or more chili flakes.
- Fresh lime juice gives the salad a much brighter flavor than bottled juice.
- If preparing ahead, keep the dressing separate and mix just before serving.
Serving Suggestions
Serve this shrimp salad as:
- A light lunch
- A healthy appetizer
- A party starter in individual glasses
- A side dish for grilled chicken or fish
- A filling for lettuce wraps
- A topping for toasted bread or crackers
Nutrition Information
Approximate nutrition per serving
Based on 4 servings and may vary depending on exact ingredients and portion sizes.
- Calories: ~330 kcal
- Protein: ~27 g
- Carbohydrates: ~13 g
- Fat: ~19 g
- Fiber: ~6 g
- Sugar: ~5 g
- Sodium: ~600 mg
Serving Size
1/4 of the prepared salad, approximately 1 generous cup.
Frequently Asked Questions
1. Can I use frozen shrimp?
Yes. Thaw the shrimp completely and pat them very dry before seasoning and cooking.
2. Can I make this salad ahead of time?
You can prepare the shrimp, vegetables and dressing ahead of time, but it’s best to add the avocado and dressing shortly before serving.
3. Can I use lemon instead of lime?
Absolutely. Fresh lemon juice works well and gives the salad a slightly different citrus flavor.
4. How long does shrimp avocado salad last?
Store leftovers in an airtight container in the refrigerator and consume within 1 day for the best texture and freshness.
5. Can I make it spicy?
Yes! Add jalapeño, cayenne pepper, hot sauce or extra chili flakes for a spicy version.
Final Thoughts
Honestly, this is one of those recipes I love when I want something that feels fresh and colorful without spending a lot of time in the kitchen. The juicy shrimp, creamy avocado, crunchy cucumber and tangy lime dressing work beautifully together. Serving it in little glasses also makes it look extra special for parties or gatherings.