Shrimp avocado salad is a light, wholesome meal full of protein and color. The easy mixture starts with juicy cooked shrimp then folds in fresh vegetables including ripe tomatoes, onions and peppers. A zesty lime dressing infuses the mixture with a hint of mild adobo seasoning.
On its own, the main part of this salad is almost like bright, citrusy shrimp ceviche. Serve it inside individual lettuce cups made with soft leaves, or just pile the salad over the leaves, and grab a fork. Either way, this quick salad recipe makes a refreshing lunch or a healthy dinner recipe for a weeknight meal.
Ingredients for Shrimp Avocado Salad
- Cooked shrimp: You could buy frozen precooked shrimp for this recipe, but the juiciest shrimp recipes involve cooking fresh or frozen raw shrimp yourself. If using already cleaned frozen shrimp, thaw the shrimp in the fridge or a bowl with cool water before cooking.
- Vegetables: Fresh diced tomatoes, green onion and red onion add color, brightness and flavor to the shrimp salad.
- Avocado: Slice avocados right before serving so they stay green. The easiest (and safest) way to cut an avocado is into quarters so the pit pops right out.
- Chile peppers: Serrano peppers can have more than twice the heat of jalapenos, so feel free to adjust the type of pepper and quantities to taste. Wear gloves to protect yourself from the skin-burning oils of hot peppers, and don’t touch your face and eyes after you handle them.
- Cilantro: A little cilantro adds freshness to this salad. Add more or less to your tastes.
- Lime juice and rice vinegar: The acidity of lime juice and rice vinegar helps keep avocados green and adds a tanginess to the dressing. Rice wine vinegar is a milder type of vinegar with a sweeter taste. You can also use red wine vinegar in a pinch. Oil and vinegar separate quickly, so pour the dressing on the shrimp as soon as you finish whisking.
- Olive oil: Use the best olive oil you can buy for vinaigrette recipes. The flavor really makes a difference.
- Adobo seasoning: Often used in Caribbean and Latin American cuisine, this seasoning consists of salt, onion and garlic powder, oregano, paprika, cumin and black pepper. If it’s not in your local grocery store’s spice section, look for it on the international food shelves.
- Lettuce: Bibb is a common lettuce variety with a loose head that separates easily into whole, tender leaves. It bruises easily, so use it immediately after you buy or harvest it.
Directions
Step 1: Mix the filling
In a large bowl, combine the shrimp, tomatoes, green and red onions, jalapeno and serrano peppers, and cilantro. In a separate small bowl, mix the lime juice, vinegar, oil and adobo seasoning. Stir the dressing into the shrimp mixture.
Step 2: Let the flavors meld
Cover the bowl. Place it in the refrigerator until the flavors blend, about one hour.
Step 3: Build the salad
Gently stir in the avocados. Serve the salad over lettuce or in lettuce leaves, alongside lime wedges.
Editor’s Tip: To make lettuce cups, cut out the white central core from a head of Bibb lettuce. Hold the head in your palm under cold running water, and carefully peel off the crunchy outer leaves, teasing each loose to stay whole. Pat the leaves dry with a clean tea towel before cradling the shrimp filling.
Recipe Variations
- Make a chopped salad: Toss the lettuce with the other ingredients to make a chopped salad for a picnic or potluck. If it will sit for a couple of hours at a gathering, you might prefer crunchy romaine to delicate Bibb lettuce.
- Add more vegetables: For a more filling salad, add extra vegetables. Add cucumbers, corn and sweet pepper, or swap them for some of the recipe’s ingredients. Mix in crunchy apple or soft mango cubes for a fruity twist.
- Add more seasoning: Season the shrimp as you cook it. A teaspoon or so of adobo seasoning will coat 1 pound of shrimp in a saute pan or on a grill. You can also start with this Cajun shrimp recipe, letting the shrimp cool completely before mixing in the other salad ingredients.
- Use different proteins: For a seafood variation, switch the shrimp to lump crab meat. Or choose a completely different precooked protein, such as black beans, crumbled feta cheese or chopped chicken breast.
How to Store Shrimp Avocado Salad
Store the filling, avocado and lettuce leaves separately to keep the vegetables bright and fresh. The shrimp mixture will keep for up to three days in an airtight container in the refrigerator. Once it’s cut, store the avocado with a few slices of raw onion in an airtight container in the fridge for up to two days. Lettuce leaves will last in the refrigerator’s crisper drawer for about one week; roll them in a kitchen or paper towel before sliding them into a bag.
Shrimp Avocado Salad Tips
How can you cook shrimp for shrimp and avocado salad?
Several types of shrimp shine in shrimp and avocado salad, but the best texture and flavor come from shellfish you buy raw and cook yourself. It’s not difficult to clean shrimp and remove the vein. On the stovetop, saute shrimp in some oil over medium-high heat until they curl up into a C shape and turn pink, which takes about three minutes. You can also briefly poach them, like in shrimp tostadas, with lime juice in the water for flavor.
What else can you serve with shrimp and avocado salad?
Kick off a dinner party with a shrimp and avocado salad course, then move on to a main dish, like one of these grilled chicken recipes. Pair the salad with a rice noodle recipe, serving the shrimp dish as an appetizer or alongside. If you’re making shrimp salad the main course, add one of these garden-fresh side dishes for dinner or some homemade tortilla chips for a light lunch.
