This shrimp avocado salad comes together so quickly and easily with a handful of ingredients. This salad is full of bright, refreshing, and tangy flavors that everyone will love. Perfect as an easy weekday meal or as a side for a picnic or barbecue.

Loaded with shrimp, tomatoes, onions, and avocado, this avocado and shrimp salad is the perfect salad to enjoy on a hot day (or when you’re missing sunny days). It comes together in a few quick steps with simple, everyday ingredients.

Overhead view of a platter of shrimp avocado salad.

Why You’ll Love This Recipe

If you use pre-cooked shrimp, you don’t have to cook at all! It’s such an easy recipe.
You can make it ahead of time! While the avocado doesn’t hold up for days on end, this shrimp and avocado salad does hold up for around 3 days in the fridge.
Thanks to the shrimp and avocado, this salad has a decent amount of protein and healthy fats, so you’ll feel full and satisfied compared to a plain green salad.

Ingredients You’ll Need

Ingredients needed to make shrimp avocado salad.

cooked shrimp — you can cook the shrimp or buy cooked shrimp. If you’d like to cook your own shrimp, it’s super quick and easy! Bring a pot of salted water to a boil, then add thawed shrimp and blanch it for 2 to 3 minutes, depending on the size of the shrimp. Immediately transfer them to a bowl of ice water so they don’t overcook.
avocado — make sure the avocados are ripe. Give them a squeeze, and if they give, they’re good to go. If they’re firm, you’ll have to wait another day or two.
cherry tomatoes — I use cherry tomatoes but you can also use grape tomatoes or dice up Roma tomatoes.
red onion — red onions have a milder flavor compared to other onion varieties like white or yellow onions, and they add a nice crunch and pop of color to the salad.
tender salad greens — use your favorite greens! I used a tender greens mix with fresh herbs, but you can also use spinach, kale, arugula, and more!
dressing — you’ll need fresh lemon juice, lemon zest, maple syrup, minced garlic, Dijon mustard, salt, pepper, and olive oil for the homemade tangy dressing.

How to Make Avocado Shrimp Salad

Set of two photos showing dressing mixed together and greens tossed in some dressing in a bowl.

In a small bowl, combine the fresh lemon juice, lemon zest, maple syrup, minced garlic, Dijon mustard, salt, pepper, and olive oil. Set aside.
In a large mixing bowl, toss together the greens with half of the dressing. Transfer to your serving platter or bowl.

Set of two photos showing shrimp, tomatoes, avocado, red onions in a bowl and tossed with dressing then combined with the greens.

In the mixing bowl, add the shrimp, avocado, tomatoes, red onions, and the rest of the dressing. Toss well to combine.
Transfer the shrimp and avocado mixture over the greens. If you have the time, cover and let the salad chill in the fridge for 10 minutes to let the flavors meld together before serving.

Close up view of a platter of shrimp avocado salad.

Recipe Tips and Notes

I toss the greens in the dressing separately so I can evenly coat everything without overmixing the avocado. The avocado can get squished if everything is mixed together too aggressively. Alternatively, you can toss everything together but the avocado and add it last.
I tend to set aside a couple of tablespoons of the dressing in case someone wants their salad to be less tangy. There’s plenty of dressing in this salad!
If cooking your own shrimp, make sure they are peeled, deveined, and tails are removed.
Make this even more hearty by adding some sliced hard boiled eggs on top! Cucumber, corn, fresh fruit, and cheese make for a great addition as well.

Shrimp avocado salad in a meal prep container.

Make Ahead Tips

Meal prep: store the shrimp and avocado salad in an airtight container for up to 3 days in the fridge. If you are worried about the avocado browning, you can hold off on adding them until ready to serve.
Freezer: this is not a freezer-friendly recipe. However, you can definitely use frozen shrimp! Thaw before blanching them.

Shrimp Avocado Salad

5 from 1 vote

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Prep Time: 10

Total Time: 10

Servings: servings

Ingredients

For the Dressing

2 lemons, juiced
1 lemon, zested
2 tablespoons maple syrup
1 tablespoon minced garlic
2 teaspoon Dijon mustard
½ teaspoon salt, or more
¼ teaspoon pepper, or more
4 tablespoons olive oil

For the Salad

1 pound cooked shrimp, tails removed and cut into thirds
1 large avocado, peeled and diced or sliced
1 pint cherry tomatoes, cut in half
½ cup red onion, thinly sliced
3 to 4 cups tender salad greens

Instructions

In a small bowl, combine the fresh lemon juice, lemon zest, maple syrup, minced garlic, Dijon mustard, salt, pepper, and olive oil. Set aside.
In a large mixing bowl, toss together the greens with half of the dressing. Transfer to your serving platter or bowl.
In the mixing bowl, add the shrimp, avocado, tomatoes, red onions, and the rest of the dressing. Toss well to combine.
Transfer the shrimp and avocado mixture over the greens. If you have the time, cover and let the salad chill in the fridge for 10 minutes to let the flavors meld together before serving.

Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

Nutrition Per Serving

Author: Carmy

Course: Salad

Cuisine: American

Nutrition Disclaimer

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