Home » Recipes » Salads
Yumna Jawad
Updated
5 from 1771 votes
This low-carb Shrimp Avocado Salad is made with only a few simple ingredients with a zesty lime olive oil dressing that adds a fresh flavor!
Jump to Recipe
88 Comments
This post may contain affiliate links. Please read our disclosure policy.
If you’re looking for a high protein, high fat type of salad that’s still loaded with lots of nutrition, I think you’re going to love this Shrimp Avocado Salad. I usually make this in the summer because it has really light and fresh flavors that’s perfect for a picnic or barbecue. But it works any time of the year, especially for those looking for keto or low-carb recipes.
Ingredients to make shrimp avocado salad
- Shrimp: Use large shrimp if possible, either raw or pre-cooked. I share the steaming method below if you bought it raw. You can leave the shrimp whole or chop it up into thirds to make them more bite-sized pieces.
- Avocado: Make sure they are ripe but firm for best consistency with the salad. Add them right before serving.
- Red onions: They give great flavor to the shrimp avocado salad without overpowering it.
- Dressing: The homemade dressing is made with extra virgin olive oil and fresh squeezed lime juice, along with some cumin, salt and pepper. If you don’t like the taste of cumin, you can definitely skip that. The dressing really brings the salad together wonderfully!
How to make shrimp avocado salad
Steam the shrimp
I prefer to buy large raw frozen shrimp for this recipe. Then I thaw it with cold running water and steam it in a steamer basket over a pot of boiling water. You only need about 5-6 minutes until the shrimp turns opaque. If the shell is on the shrimp, it will peel off easily when cooked.
After steaming and shelling the shrimp, you’re ready to assemble the shrimp avocado salad!
Keep in mind that there are alternate ways to cook the shrimp, for example on a stovetop, by sautéing with olive oil, salt and pepper or even on a grill. You can also buy pre-cooked shrimp that’s ready-to-use in the recipe.
Assemble the salad
Start by tossing the cooked shrimp with the dressing and onions. You can also add chopped cilantro here, chopped tomatoes or any other vegetables you’re adding. Give them a good toss so the dressing gets absorbed well.
Then you’ll want to spoon the mixture on top of the shredded lettuce and carefully place the avocado slices around the shrimp in the salad. I like adding the avocado at the end for best presentation.
Alternatively, you can chop everything finely, and mix it all together. Then you can serve it in butter lettuce to make shrimp lettuce wraps, which is what I show in the recipe video below.
Tips To Make Shrimp Avocado Salad
- Use ripe but firm avocados. The avocado should give a little when you press it, but not soft. If it is overipe it will be difficult to cut and not ripe enough and it will be hard to peel.
- Make this recipe in less time by buying pre-cooked shrimp. You can also make it with fresh shrimp that aren’t frozen.
- Cut the red onion into small pieces. If the pieces are too large they can over power the other ingredients. If you are not a fan of red onion you can substitute them with green onions.
Frequently asked questions
Can I make this recipe ahead of time?
You can make this salad up to two days ahead of time and keep it in an airtight container in the fridge. It’s best not to pour over the dressing until just before serving or the lettuce can become soggy. The dressing will keep in the fridge for up to two weeks.
Is this a healthy salad?
This salad is low carb and high protein. One serving is around 360 calories so it’s a great option for lunch. I love to serve this in lettuce leafs as an appetizer when we have guests.
This shrimp avocado salad is one of my favorite easy salads to make when I’m having company because I’ve got lots of fans of the shrimp and avocado combo! The mix of the lime juice, cumin and the cilantro give it a Mexican vibe, but the taste is not too potent for any picky eaters. The salad is low-carb, high-protein and totally medium in effort…actually it’s quite possibly my easiest effortless salad!
For more salad recipes, check out:
- Quinoa Avocado Salad
- Asian Noodle Salad
- Healthy Tuna Salad
- Healthy Egg Salad
- Caprese Pasta Salad
- Cucumber Lemon Orzo Salad
More Shrimp Recipes
- Chili Lime Shrimp
- Honey Walnut Shrimp
- Healthy Shrimp Scampi
If you’ve tried this healthy-ish feel good Shrimp Avocado Salad recipe or any other recipe on FeelGoodFoodie, then don’t forget torate the recipeand leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me onInstagram so I can repost on my stories!
order MY book
The Feel Good Foodie Cookbook is now available everywhere books are sold!
Amazon TargetBarnes & Noble Books A Million Hudson Booksellers BookshopSCHULER Books
Shrimp Avocado Salad
This low-carb Shrimp Avocado Salad is made with only a few simple ingredients with a zesty lime olive oil dressing that adds a fresh flavor!
5 from 1771 votes
Author Yumna Jawad
Servings 4 servings
Course Salad
Calories 363
Prep Time 10 minutes mins
Total Time 10 minutes mins
Video
Ingredients
- 1 pound large shrimp thawed
- 2 cups shredded lettuce
- ¼ red onion diced
- 2 avocados sliced
- 1 tablespoon chopped cilantro
Dressing
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons lime juice
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon fresh cracked pepper
Instructions
Bring a large pot of water to a boil. Lower the heat to medium. Place the shrimp in a steamer insert or mesh strainer on top of the pot of water and cover with a lid. Steam until the shrimp curl and turn bright pink, 4-6 minutes. Remove and set aside to cool
To make the dressing, use a bowl large enough to hold all the salad ingredients. Whisk together the olive oil, lime juice, cumin, salt and pepper until emulsified.
Transfer the steam shrimp on top of the dressing. Add the shredded lettuce and red onions and combine with the dressing in the bowl. Tuck the sliced avocados around the shrimp and garnish with fresh cilantro.
Serve at room temperature or chilled.
Notes
Storage:Store any leftovers in an airtight container. They will last about 2 days in the fridge. But it’s best to enjoy it within 24 hours since the avocados will slightly brown the next day.
Make Ahead Tips: You can make the dressing up to 2 weeks in advance and have it on hand ready to toss when you make the salad. You can also made pre-cooked shrimp and toss it in the salad instead of cooking it on your own.
Substitutes: For best results, follow the recipe as is. However if you’re not a fan of red onions, you can try green onions or skip them all together. Also, if you prefer not to use cumin in the dressing, try paprika or coriander.
Nutrition
Calories: 363kcal, Carbohydrates: 12g, Protein: 25g, Fat: 26g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 18g, Trans Fat: 0.01g, Cholesterol: 183mg, Sodium: 438mg, Potassium: 874mg, Fiber: 7g, Sugar: 2g, Vitamin A: 348IU, Vitamin C: 15mg, Calcium: 100mg, Iron: 2mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Cuisine American
Course: Salad
5 from 1771 votes (1,738 ratings without comment)
Rate and comment
Comments
We made about half the amount, I added a blob of mayo to make the dressing a little bit more creamy. Turned out delicious! Thanks for the recipe.
Reply
You’re welcome! So happy you liked it, Mir!
Reply
Yum! Made a few tweaks to personal taste. Less cumin, no cilantro, added splash of maple syrup, subbed baby greens and added shredded carrot. Made it a smaller version for a quick, healthy, personal size dinner. Will definitely make again and would add any of red pepper, mushrooms, cucumber, radish, salmon.
Reply
I love that you made it your own and have thought up so many great additions! I especially like the idea of making the salad with salmon. I’ll have to try it out myself sometime!
Reply
See All Comments
