Avocado Shrimp Salad

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.

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; it’s light, and it has that wonderful avocado-lime-cilantro flavor combination that 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. Yes, I realize I sound like an infomercial, and I am A-okay with it.

How to Make It

Buy precooked shrimp for this salad, and it’s a quick 20-minute no-cook assembly operation. Easy-breezy.

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Avocado Shrimp Salad

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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.

• Author: April Anderson
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Salads
• Method: Toss
• Cuisine: American

Ingredients

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• 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

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Instructions

1. Combine the red onion, olive oil, lime juice, cilantro, and salt together in a large bowl. 
2. 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 giving it an hour or two to chill in the refrigerator allows the flavors to fully develop.

I use frozen cooked shrimp without tails that have been deveined and peeled. 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.

You can make this salad a few hours ahead. In fact, it’s good to do that. It will give the flavors time to 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

Nutrition

• Calories: 362
• Sugar: 3.6g
• Sodium: 401.3mg
• Fat: 25.3g
• Saturated Fat: 3.6g
• Unsaturated Fat: 19.8g
• Trans Fat: 0g
• Carbohydrates: 19.2g
• Fiber: 6.6g
• Protein: 20.2g
• Cholesterol: 136.9mg

The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.

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, perfect for a warm night.

If you need a sunny salad, this is the one to try – it’s like summer in a bowl.

Happy salad-making,

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