Shrimp Avocado Salad (Printable Version)

Light and satisfying shrimp with creamy avocado in tangy lime dressing.

# What You'll Need:

→ Seafood

01 - 14 oz large shrimp, peeled and deveined

→ Vegetables & Fruit

02 - 2 ripe avocados, diced
03 - 5 oz cherry tomatoes, halved
04 - 3.5 oz cucumber, diced
05 - 1 small red onion, thinly sliced
06 - 2 cups mixed salad greens or baby spinach

→ Fresh Herbs

07 - 2 tbsp fresh cilantro or parsley, chopped

→ Citrus Dressing

08 - 3 tbsp extra-virgin olive oil
09 - Juice of 1 lime
10 - 1 tsp honey
11 - 1 garlic clove, minced
12 - 1/2 tsp kosher salt
13 - 1/4 tsp freshly ground black pepper

→ Optional

14 - 1 small jalapeño, thinly sliced

# How To Make It:

01 - Bring a medium pot of salted water to a rolling boil. Add the peeled and deveined shrimp and cook for 2 to 3 minutes until they turn pink and become opaque throughout. Drain immediately and transfer the shrimp to a bowl of ice water to halt the cooking process. Once cooled, drain again and pat the shrimp thoroughly dry with paper towels.
02 - In a large mixing bowl, combine the salad greens, halved cherry tomatoes, diced cucumber, thinly sliced red onion, and chopped cilantro. Gently fold in the diced avocado and the cooled, dried shrimp, taking care not to crush the avocado pieces.
03 - In a small bowl, whisk together the extra-virgin olive oil, fresh lime juice, honey, minced garlic, kosher salt, and black pepper until the mixture is fully emulsified and slightly thickened.
04 - Pour the prepared dressing over the assembled salad and toss gently to evenly coat all ingredients. If desired, scatter the sliced jalapeño over the top for an added layer of heat.
05 - Plate the salad immediately while the shrimp and vegetables are still fresh. Garnish with additional chopped herbs if desired and serve as a light main course or an elegant appetizer.

# Expert Suggestions:

01 -
  • It comes together in under thirty minutes with no oven heat and almost zero cleanup.
  • The combination of creamy avocado and perfectly cooked shrimp feels restaurant fancy without any real effort.
  • That lime honey dressing hits a sweet sour balance that makes people ask for the recipe every single time.
02 -
  • Do not dress this salad until the exact moment you plan to eat it because avocado browns and lettuce wilts faster than you think.
  • Shrimp overcooking is the number one ruin of this dish so set a timer and treat those two minutes like they matter because they absolutely do.
03 -
  • Pat the shrimp bone dry after the ice bath because even a little residual water dilutes the dressing and nobody wants a puddle at the bottom of the bowl.
  • Taste the dressing before you commit to it because limes vary wildly in acidity and one lime might need a touch more honey or salt to balance out.

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