Shrimp Veggie Salad Recipe
Shrimp Veggie Salad Recipe photo by Taste of Home
Next Recipe

Shrimp Veggie Salad Recipe

Read Reviews
4.5 10 10
Publisher Photo
My family loves to have potluck barbecues during the summer. With several backyard gardens in the family, you can be sure one of us will bring a variation of this classic salad. Add a dash of your favorite hot sauce if you like to turn up the heat! —Karen Goodnature, Lompoc, California
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 12 servings


  • 1 pound peeled and deveined cooked medium shrimp
  • 3 medium tomatoes, seeded and cut into 1/2-inch pieces
  • 2 medium cucumbers, quartered and sliced
  • 1 small red onion, chopped
  • 1/2 cup chopped fresh cilantro
  • 4 green onions, chopped
  • 2 jalapeno peppers, seeded and minced
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 2 medium ripe avocados, peeled and cubed

Nutritional Facts

1 cup: 108 calories, 5g fat (1g saturated fat), 57mg cholesterol, 160mg sodium, 7g carbohydrate (3g sugars, 3g fiber), 9g protein. Diabetic Exchanges: 1 lean meat, 1 vegetable, 1 fat.


  1. Combine the first nine ingredients in a large bowl. Gently stir in avocado. Serve immediately. Yield: 12 servings (1 cup each).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Shrimp Veggie Salad in Healthy Cooking Annual Recipes Annual 2014

Reviews for Shrimp Veggie Salad

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
KarenKeefe User ID: 2062961 231503
Reviewed Aug. 20, 2015

"A Very delightful salad! It will definitely be on the menu regularly!"

Msworld User ID: 5578702 124170
Reviewed Nov. 19, 2014

"I absolutely loves this salad, made a slight variation and used english cukes and actually combined it with a lettuce salad and it was an absolute hit."

shellym2 User ID: 2212697 200066
Reviewed Jun. 30, 2014

"Reminds me of a lovely pico de gallo. Therefore I used a combination of both lemon and lime juice. Awesome, awesome. Very tasty. Only used 1 avacado, a Florida one, as they are so large. Lovely when you first make it and left overnight, it is even more flavorful. You could, if you wish, add some tomato juice and turn it into a soup. This will be one of my 'staples' during the summer."

swinny User ID: 1858482 184462
Reviewed Jun. 16, 2014

"Very refreshing for a summer salad. The lemon juice keeps the avocados fresh :)"

decar48 User ID: 5127622 196307
Reviewed Jun. 9, 2014

"Good made 1/2 with shrimp and 1/2 with scallops, both broiled with some Old Bay sprinkled on top. Used only 1 seeded cuke and 1 big Florida avocado . Substituted a half of a habanero for the jalapeños . Just used a touch, maybe a 1/4 tsp at most, of sea salt. Made early in the day so flavors would meld, but didn't put the avocado in til about 20 minutes before serving. Very good and still delicious the next night too!"

Ronnie21 User ID: 734761 213538
Reviewed Jun. 7, 2014

"This is a staple food of South America called ceviche, been eating this all my life. Its better when you add Clamato juice to it and let the shrimp (cooked/uncooked) marinate in lemon juice 15-20 minutes."

melanidee User ID: 2981790 127626
Reviewed Jun. 7, 2014

"Nice cool summer salad! For our taste it needed a couple of cloves of diced garlic, dash of black pepper, and a big squeeze of lime juce. I liked that it has no oil. The avacado gives it enough creamy texture to do without it!"

jaka02 User ID: 1209683 153069
Reviewed Jun. 7, 2014

"I've made a variation of this salad using the juice of one lime and adding a small amount of nutmeg and garlic salt. No additional dressing or oil is needed to bring out the flavors. This is a delicious salsa if you dice all the vegetables. Leaving out the avocados, in my opinion, would be eliminating the best part if served with tortilla chips."

tsuop User ID: 6274346 196306
Reviewed Jun. 7, 2014

"This is a wonderful summer salad (minus the Avacado :+(( It can be spiced up or down to your taste. PLEASE be careful of the origin of the Shrimp, Make sure it is USA caught. It's grown in some nasty stuff in foreign lands!!!"

SimpleFoods User ID: 7160373 120315
Reviewed Jun. 7, 2014

"This sounds like a wonderful mixture of flavors, but is there no dressing other than the lemon juice? I would probably drizzle a little olive oil and vinegar on it? with some herbs sprinkled in?"

Loading Image