Description
Fresh Shrimp Avocado Salad with zesty lime dressing, creamy avocado, and protein-rich shrimp. This quick, no-cook seafood recipe is light, healthy, and ready in just 10 minutes.
Ingredients
1 pound large cooked shrimp thawed
2 cups shredded lettuce
1/4 red onion finely diced
2 avocados sliced
1 tablespoon chopped cilantro
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lime juice
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
Instructions
1. Thaw shrimp by rinsing under cold water for several minutes or leaving in the refrigerator overnight, then drain and dry well
2. In a large bowl, whisk together olive oil, lime juice, cumin, salt, and pepper until combined
3. Add shrimp, lettuce, and diced onion to the dressing and toss until evenly coated
4. Arrange avocado slices gently over or around the salad and sprinkle with cilantro
5. Serve immediately either chilled or at room temperature
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days, but best eaten within 24 hours due to avocado browning
For best texture, add avocado just before serving to prevent softening and discoloration
If preparing ahead, keep dressing separate and combine just before serving to avoid soggy lettuce
Shrimp can be quickly steamed for 5–6 minutes until opaque if starting with raw
Pre-cooked shrimp can be used to save time
Red onion can be soaked briefly in dressing to reduce sharpness
Cumin in the dressing is optional and can be omitted
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Seafood Recipes
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 363
- Sugar: 2 g
- Sodium: 438 mg
- Fat: 26 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 7 g
- Protein: 25 g
- Cholesterol: 183 mg