This lime shrimp avocado salad is a bright, chilled bowl of juicy shrimp, creamy avocado, red onion, and ripe tomato tossed in fresh lime juice.
There is no cooking involved when you start with cooked shrimp, so the salad comes together in about 15 minutes. It works for a light lunch, a picnic side, or a quick dinner on a hot night.
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Why This Lime Shrimp Avocado Salad Recipe Works
Lime juice does the work of a dressing and also keeps the avocado from browning too fast. A small drizzle of olive oil rounds off the acid and carries the flavor.
Each ingredient adds a different texture, from firm shrimp to soft avocado and juicy tomato. Red onion adds a sharp bite that cuts through the richness of the avocado.
The salad uses cooked shrimp, so there is no stovetop time. That makes it easy to pull together after a long day and easy to scale up for a crowd.
Ingredients for Lime Shrimp Avocado Salad
- 1 pound cooked jumbo shrimp, peeled and chopped
- 1/4 cup chopped red onion
- 1 medium tomato, seeded and diced
- 1 ripe avocado, diced
- 1 tablespoon extra virgin olive oil
- 2 tablespoons fresh lime juice, about 1 lime
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh cilantro, for garnish
Shrimp. Thaw frozen shrimp in the refrigerator and pat them very dry before chopping.
Avocado. Pick one that gives slightly when pressed, and dice it just before mixing.
Tomato. Scoop out the watery seeds so the salad does not turn soggy.
Red onion. Soak the diced onion in cold water for 5 minutes to soften its bite, then drain it well.
Lime. Roll the lime on the counter before cutting it to get more juice.
How to Make Lime Shrimp Avocado Salad
1. Prep the shrimp Pat the cooked shrimp dry and chop them into bite size pieces. Place them in a large bowl.
2. Add the vegetables Add the red onion, tomato, and avocado to the bowl.
3. Dress the salad Drizzle the olive oil and lime juice over the top, then season with the salt and pepper.
4. Toss gently Fold everything together with a spatula so the avocado stays in chunks.
5. Garnish and serve Top with cilantro and serve right away while the avocado is still bright and firm.
How to Serve Lime Shrimp Avocado Salad
Serve the salad in a bowl on its own, over salad greens, or with tortilla chips for scooping. For a bigger spread, pair it with cilantro lime rice, a glass of strawberry pineapple mojito (skip the rum for an alcohol free version), a plate of creamy cucumber salad, or warm garlic bread slices.
How to Store and Reheat Lime Shrimp Avocado Salad
This salad tastes best fresh. If you have leftovers, press plastic wrap against the surface and chill them in a covered container for up to 1 day. The avocado will darken slightly and the tomato will soften. Do not freeze the salad. When you pack leftovers for lunch, keep the dressing and the avocado separate until the last minute, and add a fresh squeeze of lime to wake the flavors back up. Cold shrimp tastes sweetest when it comes straight from the refrigerator, so serve the salad chilled.
Tips and Variations for Lime Shrimp Avocado Salad
Keep it cold. Chill the bowl and ingredients beforehand so the salad stays cool on warm days.
Cut evenly. Use pieces about the size of a bite so each forkful has a bit of everything.
Use fresh lime. Bottled juice tastes flat, so squeeze it fresh.
Add heat. A little minced jalapeno brings gentle spice.
Add corn. A handful of cooked corn kernels adds sweetness and crunch.
Serve over greens. A bed of romaine turns the salad into a larger meal.
Season last. Add salt just before serving, since it pulls water out of the tomato.
Handle shrimp safely. Cooked shrimp should not sit out for more than 2 hours, and for safe cold storage advice you can read the Purdue Extension guide to storing leftovers.
Frequently Asked Questions About Lime Shrimp Avocado Salad
How do I keep lime shrimp avocado salad from turning brown?
Squeeze lime juice over the avocado right after dicing it, and keep the salad covered and cold until serving.
Can I make lime shrimp avocado salad ahead of time?
Chop the shrimp, onion, and tomato ahead and chill them. Add the avocado and lime juice just before serving.
How long does lime shrimp avocado salad keep in the fridge?
Up to 1 day in a covered container, though the texture is nicest on the day you make it.
Can I use raw shrimp instead?
Yes, but cook them first until pink and opaque, about 2 to 3 minutes per side, then cool them fully before mixing.
What can I serve with this salad?
Tortilla chips, rice, or toasted bread all work well.
Zesty Lime Shrimp and Avocado Salad
Equipment
- Large mixing bowl
- Sharp knife
- Spatula
Ingredients
Main Ingredients
- 1 lb cooked jumbo shrimp peeled, tails removed, chopped
- ¼ cup red onion chopped
- 1 medium tomato seeded and diced
- 1 ripe avocado diced
- 1 tbsp extra virgin olive oil
- 2 tbsp fresh lime juice about 1 lime
- ¼ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp fresh cilantro chopped, for garnish
Instructions
Cooking
- Prep the shrimp. Pat the shrimp dry and chop them into small pieces, then place them in a large bowl.
- Add the vegetables. Stir in the red onion, tomato, and diced avocado.
- Dress. Add the oil, lime juice, salt, and pepper, then fold gently until coated.
- Serve. Garnish with cilantro and serve right away, or chill covered for up to 1 hour before serving.
