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Healthy Shrimp Avocado Salad with crispy potato crust and vegetable filling a white plate overhead view

Healthy Shrimp Avocado Salad

By Emma
Owner & Founder

As I chop the fresh cilantro for my Healthy Shrimp Avocado Salad, the aroma transports me to a sunny afternoon by the ocean. The combination of succulent shrimp, creamy avocado, and tangy red onion is a match made in heaven.

The sound of sizzling shrimp in my skillet and the vibrant colors of the ingredients are a feast for the senses. I love how the jalapeño adds a touch of heat, balanced by the coolness of the cilantro and the richness of the avocado.

Table of Contents

Ingredients for Healthy Shrimp Avocado Salad

To make this delicious salad, you'll need a few simple ingredients, including fresh seafood, ripe avocados, and a variety of flavorful produce.
  • 1 lb cooked shrimp (peeled and deveined, wild-caught recommended)
  • 2 large avocados (diced, ripe but firm)
  • 1/2 cup red onion (finely chopped, soaked in cold water 5 minutes to mellow)
  • 1/4 cup fresh cilantro (chopped)
  • 1 jalapeño (seeded and minced, optional)
  • 3 tbsp olive oil
  • 2 tbsp freshly squeezed lime juice
  • 1 tsp ground cumin
  • Salt and pepper to taste
  • 1/4 cup chopped fresh tomatoes (optional)
Healthy Shrimp Avocado Salad with crispy potato crust and vegetable filling a white plate overhead view

Step-by-Step Instructions

Now that we have our ingredients, let's move on to the preparation of this mouth-watering salad.
  1. Start by preparing the shrimp, if using raw shrimp, cook them in a skillet with some olive oil until they're pink and fully cooked. Then, chop the cooked shrimp into bite-sized pieces and set them aside in a bowl.
  2. In a large bowl, combine the diced avocado, chopped red onion, chopped cilantro, and minced jalapeño. Squeeze the lime juice over the top and toss gently to combine.
  3. Add the cooked shrimp to the bowl with the avocado mixture and stir in the olive oil, cumin, salt, and pepper. Taste and adjust the seasoning as needed.
  4. Garnish with chopped fresh tomatoes, if desired, and serve immediately. This salad is perfect for a light and refreshing lunch or dinner.
Note: When handling raw shrimp, make sure to wash your hands thoroughly and clean any utensils or surfaces that come into contact with the shrimp to prevent cross-contamination.

What to Serve with Healthy Shrimp Avocado Salad

The creamy avocado and succulent shrimp in this salad are a perfect match for a variety of sides that add crunch, acid, or heat.

Grilled Corn with Cotija Cheese: The smoky flavor of grilled corn pairs beautifully with the freshness of the shrimp and avocado. The Cotija cheese adds a nice salty flavor and a touch of crunch. I love how the combination of textures and flavors comes together in this side dish.
Spicy Pico de Gallo: For those who like a little heat, a spicy pico de gallo made with diced tomatoes, onions, and jalapeños is a great match for this salad. The acidity and heat of the pico de gallo cut through the richness of the avocado and the savory flavor of the shrimp.
Crispy Plantain Chips: The crispy plantain chips add a satisfying crunch to the dish, and their mild flavor won't overpower the other ingredients. I reach for these chips when I want to add some texture to the salad without overpowering the other flavors.
Black Bean and Mango Salsa: This sweet and savory salsa is a great contrast to the savory flavor of the shrimp and avocado. The combination of the black beans, mango, and red onion creates a beautiful harmony of flavors and textures.
Coconut Lime Rice: This side dish is a nice complement to the bright, citrusy flavors in the salad. The coconut and lime juice add a rich and creamy element to the dish, while the rice provides a nice starch to round out the meal.
Roasted Sweet Potato: The roasted sweet potato adds a nice warmth and comfort to the dish, and its natural sweetness pairs well with the savory flavor of the shrimp. I love how the sweetness of the sweet potato balances out the heat of the jalapeño in the salad.
Fried Yuca: The crispy fried yuca is a great textural contrast to the soft avocado and shrimp. The yuca has a nice earthy flavor that complements the other ingredients in the salad.
Avocado Soup: For a comforting and creamy side dish, an avocado soup made with pureed avocados, onions, and chicken broth is a great match for this salad. The soup adds a rich and velvety texture to the dish, and its mild flavor won't overpower the other ingredients.
Healthy Shrimp Avocado Salad with crispy potato crust and vegetable filling a white plate overhead view

Storage and Serving Tips

This salad is best served fresh, but it can be stored in the refrigerator for up to a day.

To store, place the salad in an airtight container and keep it refrigerated at a temperature of 40°F or below.

Before serving, give the salad a good stir and adjust the seasoning as needed. If the salad has been refrigerated, let it come to room temperature before serving for the best flavor and texture.

Conclusion

This Healthy Shrimp Avocado Salad is a delicious and refreshing dish that's perfect for any time of the year. With its combination of succulent shrimp, creamy avocado, and tangy red onion, this salad is sure to become a favorite in your household.
Healthy Shrimp Avocado Salad with crispy potato crust and vegetable filling a white plate overhead view

Healthy Shrimp Avocado Salad

A fresh and delicious salad made with succulent shrimp, creamy avocado, and tangy red onion, perfect for a light and refreshing lunch or dinner.

Prep Time
15 mins
Cook Time
10 mins
Rest Time
5 mins
Total Time
30 mins
Serves: 4 people Course: Light Dinner, Lunch, Salad Cuisine: American, Mexican-Inspired Calories: 350 per serving

📝 Ingredients

  • 1 lb cooked shrimp (peeled and deveined, wild-caught recommended)
  • 2 large avocados (diced, ripe but firm)
  • 1/2 cup red onion (finely chopped, soaked in cold water 5 minutes to mellow)
  • 1/4 cup fresh cilantro (chopped)
  • 1 jalapeño (seeded and minced, optional)
  • 3 tbsp olive oil
  • 2 tbsp freshly squeezed lime juice
  • 1 tsp ground cumin
  • Salt and pepper to taste
  • 1/4 cup chopped fresh tomatoes (optional)

🍳 Equipment

  • Large bowl
  • Skillet
  • Cutting board
  • Knife
  • Measuring cups and spoons

👨‍🍳 Method

  1. Prepare the shrimp, if using raw shrimp, cook them in a skillet with some olive oil until they're pink and fully cooked.
  2. Combine the diced avocado, chopped red onion, chopped cilantro, and minced jalapeño in a large bowl.
  3. Add the cooked shrimp to the bowl with the avocado mixture and stir in the olive oil, cumin, salt, and pepper.
  4. Garnish with chopped fresh tomatoes, if desired, and serve immediately.

📝 Notes

This salad is best served fresh, but it can be stored in the refrigerator for up to a day. To store, place the salad in an airtight container and keep it refrigerated at a temperature of 40°F or below.