Avocado Shrimp Salad Recipe
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Avocado Shrimp Salad Recipe

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Start any meal with Avocado Shrimp Salad from Patricia Collins of Imbler, Oregon. Patricia made a delightful cilantro-lime dressing that lightly coats the romaine, avocado and shrimp. The tart dressing has a bit of a jalapeno kick, but feel free to cut back on the peppers, if necessary.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 1/2 cup olive oil
  • 1/3 cup lime juice
  • 1/3 cup finely chopped onion
  • 3 tablespoons minced fresh cilantro
  • 3 tablespoons white vinegar
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons finely chopped seeded jalapeno pepper
  • 1-1/2 teaspoons minced garlic
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 cups torn romaine
  • 1/2 pound cooked small shrimp
  • 1 medium ripe avocado, peeled and sliced

Nutritional Facts

1 serving: 397 calories, 35g fat (5g saturated fat), 111mg cholesterol, 731mg sodium, 9g carbohydrate (2g sugars, 4g fiber), 15g protein .


  1. In a small bowl, whisk the first 10 ingredients. Divide romaine among four plates; top with shrimp and avocado. Drizzle with dressing. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Avocado Shrimp Salad in Simple & Delicious May/June 2007, p24

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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justmbeth 87472
Reviewed Mar. 24, 2014

"Nice light salad. Dressing was perfect ."

parksville 87469
Reviewed Sep. 19, 2011

"Didn't find this salad all that great. The dressing is too vinegary for us, although others may like it. I would not make it again w/out some adjustments!"

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