Cilantro-Lime Shrimp Salad with Avocado
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.
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.
More Recipes with Frozen Shrimp
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.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salads
- Method: Toss
- Cuisine: American
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
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.
More Salad Recipes
If you’re craving a fresh salad, try this one—it’s like summer in a bowl.
Happy salad-making,
This was really easy to make and so good. I used the little shrimp so I didn’t have to chop them.
So glad you enjoyed it!
I tried it raw and cooked tasted great both ways