Zesty Lime Shrimp and Avocado Salad
This no-cook shrimp and avocado salad is the ultimate summer refresh—
light, zesty, and packed with flavor in every bite.
Juicy shrimp, creamy avocado, fresh tomato, and jalapeño
get tossed in a punchy lime and cilantro dressing that’s impossible to resist.
It’s healthy, protein-packed, and comes together in just 20 minutes—
no stove, no fuss.
Your family will love the bright flavors, and you’ll love
how fast and easy it is to throw together on a hot day.
Serve it chilled, scoop it with chips, or enjoy it straight from the bowl—
this salad does it all.
For the Salad
- Shrimp – Use jumbo shrimp, cooked and peeled, chopped into bite-sized pieces for easy eating.
- Avocado – Adds creamy texture and healthy fats. Choose a ripe Hass avocado.
- Tomato – Fresh and juicy; one medium tomato adds brightness.
- Red Onion – Offers a sharp bite and crunch; marinate in lime juice to mellow it.
- Jalapeño – Adds the perfect amount of heat. Remove seeds for a milder version.
- Cilantro – Brings fresh, citrusy flavor to tie everything together.
For the Dressing
- Lime Juice – Freshly squeezed for a zesty, bright punch.
- Olive Oil – A touch to balance the acidity and evenly coat the ingredients.
- Kosher Salt & Black Pepper – To taste, for enhancing all the flavors.
Zesty Lime Shrimp and Avocado Salad
Ingredients:
- 1/4 cup chopped red onion
- Juice of 2 limes
- 1 teaspoon olive oil
- 1/4 teaspoon kosher salt
- Black pepper, to taste
- 1 pound jumbo cooked shrimp, peeled and chopped
- 1 medium tomato, diced
- 1 medium hass avocado (about 5 oz), diced
- 1 jalapeño, seeds removed and finely diced
- 1 tablespoon chopped fresh cilantro
Instructions:
- In a small bowl, mix the red onion, lime juice, olive oil, salt, and pepper. Let sit for at least 5 minutes to mellow the onion's flavor.
- In a large bowl, combine the shrimp, avocado, tomato, and jalapeño.
- Add the marinated onions and lime juice mixture to the shrimp bowl. Sprinkle in the chopped cilantro and gently toss everything together.
- Taste and adjust seasoning with additional salt and pepper if needed.
Nutrition
Calories: 197 kcal | Carbohydrates: 7g | Protein: 25g | Fat: 8g | Saturated Fat: 1.5g
Cholesterol: 221mg | Sodium: 330mg | Potassium: 275mg | Fiber: 3g | Sugar: 2g | Vitamin A: 345 IU | Vitamin C: 12mg | Calcium: 40mg | Iron: 2mg
- Can I use pre-cooked shrimp for this salad?
Absolutely! Using pre-cooked shrimp is a great time-saver. Simply thaw them according to package instructions, and they’re ready to be tossed into your salad. This method eliminates the need for any cooking, making the preparation process even quicker.
- How do I prevent the avocado from browning in the salad?
To minimize browning, use ripe but firm Hass avocados. Add the diced avocado to the salad just before serving. This approach helps maintain their vibrant color and fresh taste.
- Can I prepare the salad ahead of time?
While the salad is best enjoyed fresh, you can prepare certain components in advance. For instance, marinate the red onions in lime juice, olive oil, salt, and pepper ahead of time to mellow their flavor. However, it’s recommended to combine all ingredients and add the avocado just before serving to ensure optimal freshness and texture.
- What if I don’t have fresh cilantro?
If cilantro isn’t available or to your taste, you can substitute it with fresh parsley or omit it entirely. The salad will still be delicious without it.
- How can I adjust the spice level of the salad?
The jalapeño adds a moderate level of heat. To reduce spiciness, remove the seeds and membranes before dicing. For more heat, leave some or all of the seeds intact. Adjusting this will tailor the salad to your preference.
