This salad is a lot like an avocado chicken salad or shrimp ceviche, but with a zesty Cajun flair like my Cajun shrimp Caesar salad. You can certainly serve it on its own, but see below for other serving ideas! If you want a creamier salad, try my shrimp salad next!
Ingredients & Substitutions
Here I explain the best ingredients for salad with shrimp and avocado, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Salad:
Large Shrimp – Smaller shrimp works best (I used 31/40 size), so that it’s in bite-sized pieces. If you use larger shrimp, you may want to chop it up before mixing into the salad or save them to make shrimp cocktail instead. Make sure your shrimp is peeled and deveined. Leave the tails on for best flavor, or remove them for more convenient eating. Cajun Seasoning – You can use a pre-made blend, or make your own homemade Cajun seasoning with a few simple ingredients. My version already has salt, but you’ll want to add salt to the shrimp if yours is unsalted. Alternatively, you can swap this with taco seasoning for a Mexican spin. Olive Oil – For marinating shrimp. I prefer extra virgin olive oil, but any neutral oil works. Garlic – Mince it fresh, or use a jarred minced garlic for convenience. Lime Juice – Adds more flavor to the shrimp marinade. You could also use lemon juice. A fresh squeezed lime or bottled lime juice will work. Avocado – Use a medium, ripe avocado. Red Onion – The flavor of red onion shines in this recipe for shrimp salad with avocado, but any onion will work. Bell Pepper – Use any color you like. I used red for a pop of color.
Avocado And Shrimp Salad Dressing:
Cilantro – Fresh cilantro is best here. I don’t recommend using dried, but if you must, you’ll need 1 teaspoon dried to replace each tablespoon fresh. Lime Juice – You can also use lemon juice, but the lime flavor pairs so well with cilantro! Olive Oil – Use extra virgin olive oil for best flavor, but regular olive oil or avocado oil both also work fine. Salt & Pepper – For easy seasoning.
How To Make Shrimp Avocado Salad
This section shows how to make shrimp salad with avocado, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below. You can dice larger tomatoes (remove the seeds so that the salad doesn’t get watery) or use halved cherry tomatoes.
Storage Instructions
Store: This salad is best fresh, but if you have leftovers, transfer them to a covered container and refrigerate for up to 2 days. The avocado may brown, but will still be safe to eat. Meal prep: Cook shrimp, make dressing, and cut all veggies except avocado. Store separately, then assemble with avocado just before serving.
Ways To Serve Avocado Shrimp Salad
This recipe for shrimp avocado salad tastes delicious all on its own, but you can also serve it in other ways: Marinating for too long in the lime juice will cause the acid to cook the shrimp and it’ll turn into ceviche. You can do this, though, if you want to skip the skillet step.
Greens – Serve over romaine lettuce or other leafy greens. You can also make lettuce wraps! Tacos – Use as a filling for tacos. (Keep ’em healthy with jicama tortillas!) Bowls – Skip the cooling step for the shrimp and serve warm over rice or cilantro lime cauliflower rice. Dip – Scoop the salad with your favorite chips, crackers, or even veggies. (I like almond flour crackers or low carb tortilla chips!)
More Healthy Summer Salad Recipes
For easy, meaty salads that take minimal prep time, look no further than these delicious dishes: Please enter your first name for your account. Your saved recipe will also be sent to your email. 📖 Want more recipes like this? Find this one and many more in my Healthy Ebook Bundle!
