Shrimp Veggie Salad

Total Time

Prep/Total Time: 20 min.


12 servings (1 cup each)

Updated: Oct. 10, 2023
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


  • 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


  1. Combine the first nine ingredients in a large bowl. Gently stir in avocado. Serve immediately.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition 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.