This Shrimp and Avocado Salad is fresh and bright! Juicy shrimp pair perfectly with creamy avocado, making every bite a delight. It’s a simple, tasty dish that’s great for lunch or dinner.
I love how quick this salad is to whip up, especially on busy days. Just toss everything together, and you have a yummy meal that feels fancy but is super easy! 🥑🐟
Key Ingredients & Substitutions
Shrimp: Medium shrimp are perfect for this salad. If you can’t find fresh, frozen shrimp works well too—just thaw them first. You can also substitute shrimp with cooked crab or grilled chicken for a different taste.
Avocados: Ripe avocados add creaminess to the salad. If they’re hard, let them sit at room temperature a few days. If you’re looking for a lower-calorie option, you can use sliced cucumbers instead.
Olive Oil: It’s the best oil for cooking shrimp, but feel free to use avocado oil for a different flavor. In a pinch, canola or vegetable oil will work too.
Spices: Smoked paprika adds a nice depth, but if you don’t have it, regular paprika or even cayenne can work. Just adjust the amount if you’re sensitive to spice.
How Do I Cook the Shrimp Perfectly?
Cooking shrimp can be tricky since they cook quickly. Here’s how to get them just right:
- Make sure your skillet is hot before adding the shrimp. This helps them cook evenly without becoming rubbery.
- Cook the shrimp for only 2-3 minutes on each side. They should turn pink and form a slight curl when perfectly cooked.
- Avoid overcrowding the pan. If you have a lot of shrimp, consider cooking them in batches.
- Remove from heat as soon as they are done. Shrimp continue cooking even after being taken off the heat!
How to Make Shrimp And Avocado Salad
Ingredients List:
- For the Salad:
- 1 lb medium shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 2 ripe avocados, sliced
- 1/2 red onion, thinly sliced
- 4 cups mixed salad greens (such as romaine, butter lettuce, or spring mix)
- 1 lime, juiced
- 2 tablespoons fresh cilantro, chopped (plus extra for garnish)
- Optional: 1 teaspoon chili powder (for extra spice)
Time Needed:
This delightful salad takes about 10 minutes of prep time and 5-6 minutes of cooking time. In just 15 minutes, you can have a fresh and tasty dish ready to enjoy!
Step-by-Step Instructions:
1. Season the Shrimp:
In a bowl, add the peeled and deveined shrimp. Pour in the olive oil, and sprinkle the smoked paprika, garlic powder, salt, and pepper over the shrimp. If you like a little kick, add the chili powder too! Toss everything together using your hands or a spoon until the shrimp are evenly coated with the spices.
2. Cook the Shrimp:
Heat a skillet over medium-high heat. Once the skillet is hot, add the seasoned shrimp in a single layer. Cook them for 2-3 minutes on one side until they turn pink, then flip and cook for another 2-3 minutes on the other side. They should be opaque and just cooked through. Remove the skillet from the heat.
3. Prepare the Salad Base:
In a large salad bowl or on individual plates, arrange the mixed greens as the base. This gives you a nice, crisp layer to hold all your delicious toppings!
4. Assemble the Salad:
Now it’s time to layer! Arrange the sliced avocado and red onion over the greens. Then, add the cooked shrimp on top. They should be bright and inviting!
5. Finish with Flavor:
Sprinkle the chopped cilantro evenly over your salad. This adds a lovely fresh touch! Squeeze the lime juice over everything for that zesty flavor. You can sprinkle some extra salt and pepper if needed.
6. Serve and Enjoy!
Enjoy your fresh and flavorful shrimp and avocado salad right away! It makes for a perfect light meal or a delightful side dish. Bon appétit!
Can I Use Frozen Shrimp for This Salad?
Absolutely! Just make sure to thaw the frozen shrimp completely before cooking. You can thaw shrimp overnight in the fridge or quickly in cold water for about 15-20 minutes. Pat them dry with a paper towel before seasoning to avoid extra moisture.
How Can I Make This Salad Ahead of Time?
You can prepare the shrimp and dressing in advance. Cook the shrimp and let them cool before refrigerating. Just wait to slice the avocado and assemble the salad until you’re ready to serve to keep everything fresh and prevent browning.
How to Store Leftover Salad?
If you have leftovers, try to store the components separately. Keep the shrimp and salad greens in airtight containers in the fridge for up to 1-2 days. However, the avocado will brown, so it’s best eaten fresh. You can sprinkle lime juice over it to help slow the browning if needed.
Can I Add Other Ingredients?
Definitely! Feel free to customize your salad by adding other ingredients like cherry tomatoes, cucumber slices, or even crumbled feta cheese for extra flavor. Just ensure any additions complement the flavors of the shrimp and avocado.