Name: Cilantro-Lime Shrimp Salad with Avocado
Prep time: 20 min
Total time: 20 min
Ingredients: 1/4 cup finely diced red onion; 1/4 cup olive oil; Juice of 1 lime; 1 tablespoon chopped cilantro; 1/2 teaspoon kosher salt (or more to taste); 12 ounces cooked shrimp (peeled, deveined and roughly chopped); 1 cup frozen corn (thawed); 1 medium red bell pepper (finely diced); 2 (6-ounce) avocados, pitted, peeled and cubed

This quick and easy shrimp salad has a zingy cilantro-lime dressing, creamy avocado, bell pepper, and corn. It’s a no-cook, 20-minute salad recipe you can make on repeat all summer long.

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photo of a bowl of salad with a wooden spoon

Join me as we leave the rich and decadent days of winter behind us and boldly step into spring and, soon (!), summer with an easy avocado shrimp salad. It’s colorful, light, and has that fresh avocado-lime-cilantro flavor combination I can’t get enough of these days.

This bright, fresh, and sunshiny avocado shrimp salad can be served not just in one but four ways. Even more, I’m sure, if you get creative.

Ingredients

Cooked shrimp: I like to use extra-small frozen cooked shrimp.
Bell pepper: Any sweet bell pepper will work – red, orange, yellow… your choice.
Avocado
Red onion
Corn kernels
Fresh cilantro
Fresh lime juice
Olive oil
Kosher salt

How to Make It

☑️ Make the Dressing

Whisk the oil, salt, lime juice, cilantro, and onion in a large bowl.

☑️ Make the Salad

Add the shrimp, peppers, corn, and avocado. Gently stir to coat everything in the dressing. Serve the salad immediately or refrigerate it for a few hours.

Different Ways to Serve It

I love a recipe that serves many purposes, don’t you?

Serve it just as it is as a simple side dish.
Add some tortilla chips and turn it into a dip.
Wrap it in flour tortillas for easy sandwich wraps.
Add some lettuce and diced grilled chicken to turn it into a main dish salad.

photo collage of different ways to serve the salad

More Recipes with Frozen Shrimp

avocado shrimp salad in a serving bowl with a wooden spoon

Cilantro-Lime Shrimp Salad with Avocado

Quick and easy avocado shrimp salad with a zingy cilantro-lime dressing, bell pepper, corn and lots of creamy avocado. It’s a no-cook, 20-minute recipe you can make on repeat all summer long.

5 from 1 rating

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Author: April Anderson

Servings: servings

Prep Time: 20

Total Time: 20

Ingredients

1/4 cup finely diced red onion
1/4 cup olive oil
Juice of 1 lime
1 tablespoon chopped cilantro
1/2 teaspoon kosher salt or more to taste
12 ounces cooked shrimp peeled, deveined and roughly chopped
1 cup frozen corn thawed
1 medium red bell pepper finely diced
2 (6-ounce) avocados, pitted, peeled and cubed

Instructions

Combine the red onion, olive oil, lime juice, cilantro, and salt together in a large bowl.
Add the shrimp, corn, bell pepper, and avocado and toss to mix and evenly coat everything in the dressing.

Notes

You can make and serve the salad right away, but letting it chill in the refrigerator for an hour or two allows the flavors to fully develop.

I use frozen cooked shrimp without tails that have been deveined and peeled. I like to use extra-small ones, but you can use larger shrimp and chop them into smaller pieces. You can thaw them in the refrigerator overnight or submerge them in cold water for about 15 or 20 minutes before you make the salad. Pat them dry with a paper towel before adding them to the salad.

You can make this salad a few hours ahead, so the flavors mix and develop before you serve it.

The salad will keep for a few days in the refrigerator, but the avocado will start to break down as it sits. I think it’s best enjoyed within a day of making it.

Recipe adapted from Skinnytaste

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Course: Salads

Cuisine: American

Keyword: avocado shrimp salad, shrimp and corn salad, shrimp salad recipe

More Salad Recipes

If you’re craving a fresh salad, try this one—it’s like summer in a bowl.

Happy salad-making,

overhead photo of a avocado shrimp salad

3 Comments

Christy says:

May 24, 2020 at 11:36 am

This was really easy to make and so good. I used the little shrimp so I didn’t have to chop them.

1. April Anderson says:
  
  May 24, 2020 at 4:24 pm
  
  So glad you enjoyed it!
  
Scott Riano says:

January 26, 2021 at 8:47 pm

I tried it raw and cooked tasted great both ways