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.

overhead photo of a bowl of shrimp salad

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, it has that wonderful avocado-lime-cilantro flavor combination that I just can’t get enough of these days.

This bright, fresh and sunshine-y avocado shrimp salad can be served not just 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.

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

photo collage of the ingredients

I was inspired to make this easy shrimp salad after trying a similar one on Skinnytaste. I gave it my own little spin and switched a few things up and now it’s found its place in my favorite summer recipes collection.


  • For the dressing, all you need is olive oil, lime juice, cilantro, and red onion. Add the onion the dressing first because it sort of mellows out while it soaks and loses its sharp bite.
  • For the salad, just toss together cooked shrimp, diced red bell pepper, cubed avocado, and corn.

I like to mix the dressing first and leave it to sit while I prep the rest of the ingredients. Then just toss it all together.

Recipe Tips

  • For the shrimp, I buy 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.
  • I also use frozen corn. To thaw it, I just place it in a fine-mesh sieve and run water over it for a minute or so. By the time you toss it with the other ingredients, it will be thawed.
  • 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.
photo collage of different ways to serve the salad

How to Serve Shrimp and Avocado Salad

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 make it 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 bowl ☀

Happy salad-making,

photo of a bowl of salad with a wooden spoon

More Recipes to Try


Avocado Shrimp Salad

avocado shrimp salad in a serving bowl with a wooden spoon

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


  • 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


  1. Combine the red onion, olive oil, lime juice, cilantro, and salt together in a large bowl. Leave it to sit for five to ten minutes.
  2. Add the shrimp, corn, bell pepper, and avocado and toss to mix and evenly coat everything in the dressing.


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. Leftovers will keep for a day or two.

Recipe adapted from Skinnytaste


  • Serving Size: 1/4 of recipe
  • 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

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

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

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