Print

Cilantro-Lime Shrimp Salad with Avocado

avocado shrimp salad in a serving bowl with a wooden spoon
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

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.

Ingredients

Scale
  • 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

  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 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

Find it online: https://www.girlgonegourmet.com/avocado-shrimp-salad/