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Avocado Shrimp Salad

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


  • 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


  • In a small bowl, whisk the first 10 ingredients. Divide romaine among four plates; top with shrimp and avocado. Drizzle with dressing.
Nutrition Facts
1 serving: 397 calories, 35g fat (5g saturated fat), 111mg cholesterol, 731mg sodium, 9g carbohydrate (2g sugars, 4g fiber), 15g protein.

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Average Rating:
  • justmbeth
    Mar 24, 2014

    Nice light salad. Dressing was perfect .

  • parksville
    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!