Shrimp Avocado Salad with Lime Dressing
Shrimp Avocado Salad with Lime Dressing
This chilled shrimp avocado salad combines cooked shrimp, creamy avocado, cucumber, tomato and red onion with a simple lime and olive oil dressing. Using fully cooked Pacific pink shrimp makes it especially quick: thaw, drain well, pat dry and assemble.
Shop Cooked Pacific Pink Shrimp | Pacific Pink Shrimp Guide | All Shrimp & Prawns
Ingredients
Serves 4
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- 1 lb fully cooked Pacific pink shrimp, thawed, drained and patted dry
- 2 ripe but firm avocados, diced
- 1 medium cucumber, diced or thinly sliced
- 2 medium tomatoes, diced
- 1/4 small red onion, thinly sliced
- 1/4 cup fresh lime juice
- 2 tbsp extra-virgin olive oil
- Salt and black pepper to taste
- Optional: chopped cilantro, chili flakes or diced mango
How to Make Shrimp Avocado Salad
1. Thaw and dry the shrimp
Thaw the cooked shrimp according to the package directions. Drain thoroughly and pat dry so excess water does not dilute the dressing.
2. Prepare the vegetables
Dice the avocado, cucumber and tomatoes. Thinly slice the red onion. Keep the avocado pieces fairly large so they hold their shape when tossed.
3. Make the lime dressing
Whisk the lime juice and olive oil together. Season lightly with salt and black pepper.
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4. Assemble
Combine the shrimp, cucumber, tomato and onion. Add the dressing and toss gently. Fold in the avocado last to avoid crushing it.
5. Serve chilled
Serve promptly as a light lunch, appetizer or side. Add cilantro, chili flakes or mango if desired.
Using Raw Shrimp Instead
You can also make this salad with Mexican blue shrimp or spot prawns. Thaw and prepare them according to the package directions, cook until the flesh is firm, pearly and opaque, then chill completely before adding them to the salad. Do not substitute raw-shrimp cooking times for fully cooked Pacific pink shrimp.
Variations
- Mango: add diced ripe-but-firm mango for sweetness.
- Cucumber-forward: use extra cucumber and omit the tomato.
- Spicy: add sliced jalapeño or chili flakes to the lime dressing.
- Greens: serve the finished salad over romaine, arugula or mixed greens.
Preparation Tips
- Dry the shrimp well: excess thawing liquid makes the salad watery.
- Add avocado last: gentle folding keeps the pieces intact.
- Dress close to serving: the vegetables retain better texture.
- Keep chilled: refrigerate the seafood and prepared ingredients until assembly.
Frequently Asked Questions
Can I make shrimp avocado salad ahead?
Prepare the shrimp, vegetables and dressing separately and refrigerate them. Cut the avocado and assemble the salad shortly before serving for the best texture.
Can I use frozen cooked shrimp?
Yes. Fully cooked frozen shrimp works well for this recipe. Thaw it according to the package directions, drain it thoroughly and pat it dry before mixing.
How should leftovers be stored?
Refrigerate leftovers promptly in a covered container and follow the storage guidance on the shrimp package. Avocado softens and darkens after cutting, so this salad is best served soon after assembly.
More Shrimp Resources
Compare shrimp formats in our Wild-Caught Shrimp Guide, learn more about Pacific Pink Shrimp, or browse the complete Shrimp & Prawns collection.
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