Shrimp and Avocado Salad

Shrimp and Avocado Salad is an easy recipe that’s ready in minutes, and the lime-cumin dressing makes this tasty salad such a treat. And everyone who likes avocados and shrimp is going to swoon over this salad recipe!

PIN the Shrimp Avocado Salad to try it later!

This favorite Shrimp and Avocado Salad is a recipe that became a hit on the blog almost immediately. Since I first shared it, I’ve made this simple salad over and over when it was too hot to cook. And it’s definitely HOT in Utah this time of year, so this salad seems like the perfect recipe to remind you about for Friday Favorites this week!

And not only is this a perfect hot weather recipe, but Shrimp and Avocado is perfect for a special occasion like Father’s Day. Everyone who likes shrimp will love this salad when you take it to a get-together!

And shrimp and avocados are two of my favorite foods, but it’s the amazing dressing with lots of fresh lime juice, olive oil, and a touch of cumin that makes this salad a wow for me! I know shrimp is a bit of a budget splurge these days. But salads like this are the reason I keep frozen cooked shrimp in the freezer all summer long. Hope you enjoy trying the Shrimp and Avocado Salad if you’re also a shrimp fan!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

What size shrimp did I use for Shrimp and Avocado Salad?

I used 50-70 size frozen cooked shrimp for this recipe. That means there are 50-70 shrimp in a pound. You can definitely use larger shrimp if the budget can handle it!

Will this salad with shrimp and avocado keep in the fridge?

This will keep for about one day in the fridge before the avocado gets too soft, although it’s definitely best when it’s freshly made.

How low in carbs is the Shrimp and Avocado Salad?

This amazing summer salad with shrimp and avocado only has 4 net carbs per serving with 19 grams of protein!

How to Make Shrimp and Avocado Salad:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Thaw shrimp in the fridge; then drain well when you’re ready to make the salad.
2. Whisk together the lime juice, ground cumin (affiliate link), salt, and olive oil to make the dressing.
3. Dice up two avocados and toss with about half the dressing.
4. Chop the green onions and add to the avocado with the drained shrimp.
5. Gently combine, adding as much more dressing as you prefer.
6. That’s all, serve Shrimp and Avocado Salad right away and enjoy!

Make it a Low-Carb Meal:

The salad with shrimp and avocado could be a one-dish meal, especially for lunch. Here are some side dishes that would be good if you want something more:

Want Low-Carb Dinners with Shrimp?

Check out Amazing Low-Carb Shrimp Recipes for more tasty ideas with shrimp.

Ingredients

• 1 lb. cooked frozen shrimp, thawed
• 2 avocados, diced
• 3 T fresh-squeezed lime juice
• 1 tsp. ground cumin (or less if you’re not a big cumin fan)
• 1/2 tsp. finely ground sea salt
• 3 T extra-virgin olive oil
• 6 green onions, thickly sliced

Instructions

1. Let shrimp thaw overnight in the fridge (or you can thaw them in the bag in cold water in the sink if you forget to plan ahead.)
2. Put thawed shrimp into a colander placed in the sink and let the shrimp drain well. (If you’re in a hurry, drain shrimp and pat dry with paper towels.
3. Whisk together the lime juice, cumin, and salt, then whisk in the olive oil a little at a time to make the dressing.
4. Cut up the avocado into bite-sized chunks, put in a bowl large enough to hold all the ingredients, and toss with about half the dressing.
5. Cut the green onions into thick slices.
6. If the shrimp is still wet, pat dry with paper towels.
7. Add the green onions and drained shrimp to the avocados and gently combine, adding as much additional dressing as you prefer.
8. Season Shrimp and Avocado Salad to taste with more salt if desired (I didn’t add more.)

Notes

I used my fresh-frozen lime juice. I used 50-70 per pound size shrimp.

This will keep for a day in the fridge, although it’s best freshly made.

Recipe created by Kalyn.