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Bright, refreshing, and ready in minutes, this no-cook shrimp and avocado salad is a true warm-weather favorite. When the lime, cilantro, and fresh veggies come together, everything tastes crisp, cool, and full of summer energy.

Your family will love the vibrant flavors and juicy textures, and you’ll love how effortless it is to prepare. It’s the perfect quick lunch or light dinner when you want something nourishing without turning on the stove.

For the Lime Shrimp & Avocado Salad

• Red Onion – Adds a sharp, savory bite; soaking it in lime juice softens its flavor.
  
• Lime Juice – The citrusy backbone of the whole dish, bringing freshness and brightness.
  
• Olive Oil – A small amount adds smoothness and helps the dressing coat every bite.
  
• Kosher Salt & Black Pepper – Simple seasonings that pull all the flavors together.
  
• Cooked Shrimp – Tender, juicy, and protein-packed. Using pre-cooked shrimp keeps the recipe completely no-cook.
  
• Tomato – Brings extra juiciness and color to the salad.
  
• Hass Avocado – Creamy, rich, and essential for balance in this light citrusy mix.
  
• Jalapeño – Gives the dish a subtle kick without overpowering it.
  
• Cilantro – Adds a fresh herbal finish that pairs perfectly with lime.

Yummy Lime Shrimp & Avocado Salad

A bright, refreshing mix of shrimp, creamy avocado, and citrus—ideal for warm days or whenever you want something light without turning on the stove.

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Course: Main or Side Dish, Salad

Cuisine: Mexican

Keyword: Yummy Lime Shrimp & Avocado Salad

Prep Time: 20 minutes minutes

Total Time: 20 minutes minutes

Servings: 4

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Ingredients

• 1/4 cup chopped red onion
  
• Juice of 2 limes
  
• 1 tsp olive oil
  
• 1/4 tsp kosher salt, plus black pepper to taste
  
• 1 lb jumbo cooked, peeled shrimp, chopped*
  
• 1 medium tomato, diced
  
• 1 medium Hass avocado, diced (about 5 oz)
  
• 1 jalapeño, seeds removed, finely diced
  
• 1 tbsp chopped cilantro

Instructions

1. Stir together the red onion, lime juice, olive oil, salt, and pepper in a small bowl. Allow this mixture to sit for at least 5 minutes so the onion softens and the flavors blend.
2. In a larger bowl, add the chopped shrimp, diced avocado, tomato, and jalapeño.
3. Pour the lime-onion mixture over the shrimp and vegetables, add the cilantro, and toss gently until everything is coated. Taste and adjust seasoning if needed.

Nutrition

Calories: 197kcal | Carbohydrates: 7g | Protein: 25g | Fat: 8g | Saturated Fat: 1.5g | Cholesterol: 221mg | Sodium: 330mg | Fiber: 3g

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1. Can I use pre-cooked shrimp?
   Absolutely! In fact, it’s the whole point of this no-cook wonder. Just make sure the shrimp are thawed and patted dry so your salad stays bright and zesty, not watery.
2. How do I stop the avocado from turning into mush?
   Use an avocado that’s ripe but still holding its shape — no squishy ones here. Dice it right before tossing, and the lime juice will help keep it fresh and green. Easy!
3. Can I make this ahead?
   Yes… with one little tweak. Mix everything except the avocado and cilantro ahead of time. Add those right before serving so your salad stays creamy (not brown) and fresh.
4. How long does it keep in the fridge?
   It’s best on day one — like most shrimp salads — but it’ll hold up for 1–2 days if stored airtight. The shrimp stays great; the avocado, not so much, so fresh is best!
5. Not a cilantro fan — what can I use instead?
   No worries, you’re not alone! Swap it for parsley or skip herbs altogether. The lime and jalapeño bring plenty of personality on their own.

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