13 Delicious Avocado Shrimp Salad Recipes

Dive into the creamy, dreamy world of avocados paired perfectly with succulent shrimp in our roundup of 13 Delicious Avocado Shrimp Salad Recipes. Whether you’re craving a light lunch, a fancy dinner, or just a healthy snack, these recipes promise to delight your taste buds and add a splash of color to your table. Ready to explore these mouthwatering combinations? Let’s get started!

Spicy Avocado Shrimp Salad with Lime Dressing

When the summer heat is in full swing, a refreshing yet bold dish like this Spicy Avocado Shrimp Salad with Lime Dressing is exactly what you need to cool down without sacrificing flavor.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely sliced
• 1 jalapeño, seeded and minced
• 1/4 cup cilantro, chopped
• 2 tbsp extra-virgin olive oil
• 1 tbsp honey
• 2 limes, juiced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt, to taste

Instructions

1. In a large bowl, combine the shrimp with 1 tbsp of olive oil, cumin, smoked paprika, and a pinch of salt. Toss until the shrimp are evenly coated.
2. Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2 minutes per side, or until they turn pink and opaque. Remove from heat and let cool.
3. In a small bowl, whisk together the remaining olive oil, honey, lime juice, and a pinch of salt to create the dressing.
4. In a large serving bowl, gently mix the cooked shrimp, diced avocados, cherry tomatoes, red onion, jalapeño, and cilantro.
5. Drizzle the lime dressing over the salad and toss lightly to combine, ensuring the avocado pieces remain intact.
6. Let the salad sit for 5 minutes before serving to allow the flavors to meld together.

Fresh and vibrant, this salad offers a delightful contrast between the creamy avocado and the crisp vegetables, with a spicy kick from the jalapeño. Serve it in a hollowed-out avocado half for an elegant presentation that’s sure to impress.

Creamy Avocado Shrimp Salad with Cilantro

Avocados and shrimp come together in this refreshing salad, perfect for a light lunch or a sophisticated side dish. Let’s dive into creating this creamy, flavorful dish with a step-by-step approach that ensures success even for beginners.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 ripe avocados, diced
• 1/4 cup fresh cilantro, finely chopped
• 1/2 cup Greek yogurt
• 1 tbsp lime juice, freshly squeezed
• 1/2 tsp ground cumin
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper

Instructions

1. Bring a medium pot of water to a boil over high heat. Add the shrimp and cook for exactly 2 minutes, or until they turn pink and opaque.
2. Immediately transfer the shrimp to a bowl of ice water to stop the cooking process. Let them cool for 5 minutes, then drain and pat dry with paper towels.
3. In a large mixing bowl, combine the Greek yogurt, lime juice, ground cumin, sea salt, and black pepper. Whisk until the mixture is smooth and well incorporated.
4. Gently fold in the diced avocados and chopped cilantro into the yogurt mixture, being careful not to mash the avocados.
5. Add the cooled shrimp to the bowl and toss lightly to coat them evenly with the creamy avocado mixture.
6. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.

Lusciously creamy with a bright citrus note, this salad pairs wonderfully with crispy tortilla chips or atop a bed of mixed greens for an elegant presentation. The contrast of textures between the tender shrimp and the smooth avocado makes every bite a delight.

Avocado Shrimp Salad with Mango Salsa

Here’s how to create a refreshing Avocado Shrimp Salad with Mango Salsa, perfect for a summer day. This dish combines creamy avocado, succulent shrimp, and a vibrant mango salsa for a burst of flavors and textures.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 ripe avocados, diced
• 1 cup mango, finely diced
• 1/4 cup red onion, finely diced
• 2 tbsp fresh cilantro, chopped
• 1 jalapeño, seeded and minced
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a medium bowl, combine mango, red onion, cilantro, jalapeño, and 1 tbsp lime juice to make the salsa. Set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add shrimp, seasoning with salt and pepper, and cook for 2-3 minutes per side until pink and opaque.
3. In a large serving bowl, gently toss diced avocado with the remaining 1 tbsp lime juice to prevent browning.
4. Add the cooked shrimp to the bowl with avocado, then top with mango salsa.
5. Gently mix all ingredients together, being careful not to mash the avocado.

This salad offers a delightful contrast between the creamy avocado, tender shrimp, and the sweet and spicy mango salsa. Serve it in a hollowed-out avocado half for an elegant presentation or alongside crispy tortilla chips for added crunch.

Grilled Avocado Shrimp Salad with Chipotle Dressing

Begin by exploring the vibrant flavors of summer with this Grilled Avocado Shrimp Salad, a dish that combines the smokiness of grilled ingredients with the creamy texture of avocado and the tangy kick of chipotle dressing. Perfect for a light lunch or a sophisticated starter, this recipe is designed to guide you through each step with precision.

Ingredients

• 2 ripe avocados, halved and pitted
• 1 lb large shrimp, peeled and deveined
• 2 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 cup mixed salad greens
• 1/4 cup crumbled queso fresco
• 2 tbsp chopped fresh cilantro
• 1/4 cup chipotle dressing (homemade or store-bought)

Instructions

1. Preheat your grill to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a medium bowl, toss the shrimp with 1 tbsp of extra-virgin olive oil, smoked paprika, sea salt, and black pepper until evenly coated.
3. Place the shrimp on the grill and cook for 2-3 minutes per side, or until they turn pink and opaque, indicating they are fully cooked.
4. While the shrimp cooks, brush the avocado halves with the remaining 1 tbsp of olive oil and place them cut-side down on the grill. Grill for 2 minutes to achieve light char marks.
5. Arrange the mixed salad greens on a serving platter. Top with the grilled shrimp and avocado halves.
6. Drizzle the chipotle dressing over the salad, then sprinkle with crumbled queso fresco and chopped fresh cilantro for added flavor and texture.

Yield a dish where the creamy avocado contrasts beautifully with the smoky shrimp, while the chipotle dressing adds a spicy depth. Serve this salad with a side of grilled bread to soak up the extra dressing for an unforgettable meal.

Avocado Shrimp Salad with Quinoa and Black Beans

Venturing into the realm of healthy, yet flavorful dishes, this recipe combines creamy avocado, succulent shrimp, and hearty quinoa for a meal that’s as nutritious as it is delicious. Perfect for a quick lunch or a light dinner, it’s a testament to how simple ingredients can create a symphony of flavors.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 lb large shrimp, peeled and deveined
• 1 tbsp extra-virgin olive oil
• 1 ripe avocado, diced
• 1 cup black beans, rinsed and drained
• 2 tbsp fresh lime juice
• 1/4 cup cilantro, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground

Instructions

1. In a medium saucepan, combine the quinoa and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until the water is fully absorbed. Tip: Let the quinoa sit covered for 5 minutes off the heat for fluffier grains.
2. While the quinoa cooks, heat the olive oil in a large skillet over medium-high heat. Add the shrimp, seasoning with half the sea salt and black pepper. Cook for 2-3 minutes per side, until the shrimp are pink and opaque. Tip: Avoid overcrowding the skillet to ensure even cooking.
3. In a large bowl, gently toss the cooked quinoa, shrimp, avocado, black beans, lime juice, cilantro, and remaining sea salt and black pepper until well combined. Tip: Add the avocado last to prevent it from becoming mushy.

Rich in textures and flavors, this salad offers a delightful contrast between the creamy avocado, tender shrimp, and fluffy quinoa. Serve it chilled for a refreshing summer meal or warm for a comforting winter dish, garnished with extra cilantro and a wedge of lime for an extra zing.

Avocado Shrimp Salad with Grapefruit Segments

Great for a refreshing summer meal, this Avocado Shrimp Salad with Grapefruit Segments combines creamy, citrus, and succulent flavors in a dish that’s as nutritious as it is delicious. Follow these steps to create a vibrant salad that’s sure to impress.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 ripe avocados, diced
• 1 large grapefruit, segmented
• 1/4 cup extra virgin olive oil
• 2 tbsp fresh lime juice
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup finely chopped cilantro

Instructions

1. Bring a medium pot of salted water to a boil over high heat. Add the shrimp and cook for 2-3 minutes, until they turn pink and opaque. Tip: Do not overcook the shrimp to keep them tender.
2. Immediately transfer the cooked shrimp to a bowl of ice water to stop the cooking process. Let them cool for 5 minutes, then drain and pat dry.
3. In a large mixing bowl, whisk together the extra virgin olive oil, fresh lime juice, sea salt, and black pepper to create the dressing.
4. Add the cooled shrimp, diced avocados, grapefruit segments, and chopped cilantro to the bowl with the dressing. Gently toss to combine all ingredients evenly. Tip: Handle the avocado gently to maintain its shape.
5. Let the salad sit for 10 minutes before serving to allow the flavors to meld. Tip: For an extra flavor boost, add a pinch of chili flakes to the dressing.

Vibrant and refreshing, this salad offers a delightful contrast between the creamy avocado and the tangy grapefruit, with the shrimp adding a satisfying bite. Serve it on a bed of mixed greens for an elegant presentation or enjoy it as is for a light, flavorful meal.

Avocado Shrimp Salad with Corn and Cherry Tomatoes

Every home cook deserves a recipe that’s both refreshing and straightforward to prepare, and this Avocado Shrimp Salad with Corn and Cherry Tomatoes is just that. Let’s dive into the methodical steps to create this vibrant dish.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 ripe avocados, diced
• 1 cup sweet corn kernels, fresh or thawed if frozen
• 1 cup cherry tomatoes, halved
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lime juice
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp fresh cilantro, finely chopped

Instructions

1. Heat a large skillet over medium-high heat and add 1 tbsp of extra-virgin olive oil.
2. Once the oil shimmers, add the shrimp in a single layer, seasoning with 1/4 tsp sea salt and 1/8 tsp black pepper. Cook for 2 minutes per side until pink and opaque. Remove from heat and let cool.
3. In a large mixing bowl, gently combine the diced avocados, sweet corn kernels, and halved cherry tomatoes.
4. Add the cooled shrimp to the bowl with the avocado mixture.
5. Drizzle the remaining 1 tbsp extra-virgin olive oil and 1 tbsp fresh lime juice over the salad. Sprinkle with the remaining sea salt, black pepper, and fresh cilantro. Toss gently to combine.
6. Chill the salad in the refrigerator for 15 minutes before serving to allow the flavors to meld.

Yield a salad that’s a harmonious blend of creamy avocados, succulent shrimp, and the sweet crunch of corn, all brightened by the acidity of lime. Consider serving this salad atop a bed of mixed greens for an extra layer of texture and color.

Avocado Shrimp Salad with Cucumber and Radish

Preparing a refreshing and nutritious dish is simpler than you might think, especially when it involves the creamy texture of avocado paired with the delicate sweetness of shrimp. This Avocado Shrimp Salad with Cucumber and Radish is a perfect blend of flavors and textures, ideal for a light lunch or a sophisticated starter.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 2 ripe Hass avocados, diced
• 1 English cucumber, thinly sliced
• 4 radishes, thinly sliced
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lime juice
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh dill, finely chopped

Instructions

1. Bring a medium pot of salted water to a boil over high heat. Add the shrimp and cook for 2-3 minutes, until they turn pink and opaque. Immediately transfer to an ice bath to stop the cooking process.
2. Once cooled, pat the shrimp dry with paper towels and slice each shrimp into thirds.
3. In a large mixing bowl, gently combine the diced avocados, sliced cucumber, and radishes.
4. Add the olive oil, lime juice, sea salt, and black pepper to the bowl. Toss lightly to coat the ingredients evenly.
5. Fold in the sliced shrimp and fresh dill, ensuring the shrimp is distributed throughout the salad.
6. Chill the salad in the refrigerator for 15 minutes before serving to allow the flavors to meld.

Just before serving, give the salad a gentle toss to redistribute the dressing. The crispness of the cucumber and radish contrasts beautifully with the creamy avocado and tender shrimp, making every bite a delightful experience. Serve this salad on a bed of mixed greens for an extra layer of texture and color.

Avocado Shrimp Salad with Honey Mustard Dressing

Just when you thought salads couldn’t get any more satisfying, this Avocado Shrimp Salad with Honey Mustard Dressing comes along to prove you wrong. It’s a perfect blend of creamy, crunchy, and tangy, designed to delight your palate with every bite.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 2 ripe avocados, diced
• 1 cup mixed greens, thoroughly washed and dried
• 1/4 cup extra virgin olive oil
• 2 tbsp Dijon mustard
• 1 tbsp raw honey
• 1 tbsp apple cider vinegar
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat a skillet over medium heat (350°F) and add 1 tbsp of extra virgin olive oil.
2. Season the shrimp with 1/4 tsp sea salt and 1/8 tsp black pepper, then add to the skillet. Cook for 2 minutes per side, or until the shrimp turn pink and opaque. Tip: Avoid overcrowding the skillet to ensure even cooking.
3. In a small bowl, whisk together the remaining olive oil, Dijon mustard, honey, apple cider vinegar, 1/4 tsp sea salt, and 1/8 tsp black pepper until emulsified. Tip: For a smoother dressing, let it sit for 5 minutes before serving.
4. In a large salad bowl, combine the mixed greens, diced avocados, and cooked shrimp.
5. Drizzle the honey mustard dressing over the salad and gently toss to coat evenly. Tip: Add the dressing just before serving to keep the greens crisp.

Yield a salad that’s a harmonious mix of textures—creamy avocado, succulent shrimp, and crisp greens, all brought together by the sweet and tangy dressing. Consider serving it in halved avocado shells for an elegant presentation.

Avocado Shrimp Salad with Pineapple and Coconut

Savory, sweet, and refreshingly tropical, this salad combines creamy avocado, succulent shrimp, juicy pineapple, and toasted coconut for a dish that’s as vibrant in flavor as it is in color. Perfect for a summer lunch or a light dinner, it’s a foolproof recipe that brings a taste of the tropics to your table.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 ripe avocados, diced
• 1 cup fresh pineapple, cubed
• 1/2 cup unsweetened shredded coconut, toasted
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh lime juice
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup fresh cilantro, chopped

Instructions

1. Preheat a large skillet over medium-high heat and add 1 tbsp of extra virgin olive oil.
2. Season the shrimp with 1/4 tsp sea salt and 1/8 tsp black pepper, then add to the skillet. Cook for 2 minutes per side, or until the shrimp are pink and opaque. Remove from heat and set aside.
3. In a large bowl, gently toss the diced avocados and pineapple cubes with the remaining olive oil, lime juice, 1/4 tsp sea salt, and 1/8 tsp black pepper.
4. Add the cooked shrimp to the bowl, along with the toasted coconut and chopped cilantro. Toss lightly to combine, being careful not to mash the avocados.
5. Divide the salad among plates and serve immediately for the best texture and flavor.

Generously portioned, this salad offers a delightful contrast between the creamy avocado, the tangy pineapple, and the crunchy coconut. For an extra touch of elegance, serve it in hollowed-out pineapple halves or alongside a chilled glass of coconut water.

Avocado Shrimp Salad with Arugula and Parmesan

Here’s how to craft a refreshing Avocado Shrimp Salad with Arugula and Parmesan, a dish that balances creamy, peppery, and umami flavors perfectly.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 ripe avocados, diced
• 4 cups arugula, washed and dried
• 1/2 cup Parmesan cheese, shaved
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice, freshly squeezed
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground

Instructions

1. Preheat a skillet over medium heat (350°F) and add 1 tbsp of extra virgin olive oil.
2. Season the shrimp with 1/4 tsp sea salt and 1/8 tsp black pepper, then add to the skillet. Cook for 2 minutes per side, until opaque and pink. Tip: Avoid overcrowding the skillet to ensure even cooking.
3. Remove the shrimp from the skillet and let them cool to room temperature.
4. In a large mixing bowl, combine the arugula, diced avocados, and shaved Parmesan cheese.
5. Drizzle the remaining 1 tbsp extra virgin olive oil and 1 tbsp lemon juice over the salad. Tip: Add the lemon juice just before serving to prevent the avocados from browning.
6. Gently toss the salad to coat the ingredients evenly, then season with the remaining 1/4 tsp sea salt and 1/8 tsp black pepper. Tip: Use your hands to toss the salad for a more delicate touch.
7. Arrange the cooled shrimp on top of the salad and serve immediately.

Creamy avocados and succulent shrimp pair wonderfully with the peppery arugula and sharp Parmesan, creating a dish that’s as visually appealing as it is delicious. For an extra crunch, serve with toasted pine nuts sprinkled on top.

Avocado Shrimp Salad with Sweet Chili Sauce

Preparing a refreshing Avocado Shrimp Salad with Sweet Chili Sauce is simpler than you might think, and it’s perfect for a light lunch or a sophisticated starter. Let’s walk through the process together, ensuring every step is clear and manageable, even for beginners.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 ripe avocados, diced
• 1/4 cup sweet chili sauce
• 2 tbsp fresh lime juice
• 1/4 cup cilantro, finely chopped
• 1/2 cup red onion, thinly sliced
• 1 tbsp extra virgin olive oil
• Salt, to taste

Instructions

1. Heat a large skillet over medium-high heat and add 1 tbsp of extra virgin olive oil.
2. Once the oil is shimmering, add the shrimp in a single layer, seasoning lightly with salt. Cook for 2 minutes per side, or until the shrimp are pink and opaque. Tip: Avoid overcrowding the skillet to ensure even cooking.
3. Transfer the cooked shrimp to a plate and let them cool to room temperature.
4. In a large mixing bowl, combine the diced avocados, sliced red onion, and chopped cilantro.
5. Add the cooled shrimp to the bowl, then drizzle with 1/4 cup of sweet chili sauce and 2 tbsp of fresh lime juice. Gently toss to combine. Tip: For the best flavor, let the salad sit for 5 minutes before serving to allow the flavors to meld.
6. Season with additional salt if needed, and serve immediately. Tip: For an elegant presentation, serve the salad in avocado halves or on a bed of mixed greens.

Yield a salad that’s a delightful mix of creamy, crunchy, and tangy flavors, with the sweet chili sauce adding a subtle heat. This dish pairs beautifully with a crisp white wine or can be enjoyed as is for a satisfying meal.

Avocado Shrimp Salad with Edamame and Sesame Seeds

Sometimes, the simplest combinations yield the most refreshing results, especially when it comes to salads. This Avocado Shrimp Salad with Edamame and Sesame Seeds is a testament to that, offering a delightful mix of textures and flavors that are both nourishing and satisfying.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 ripe avocados, diced
• 1 cup shelled edamame, blanched
• 2 tbsp toasted sesame seeds
• 1/4 cup extra virgin olive oil
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp sesame oil
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a medium bowl, whisk together the extra virgin olive oil, rice vinegar, honey, sesame oil, salt, and black pepper to create the dressing. Set aside.
2. Bring a pot of salted water to a boil. Add the shrimp and cook for 2-3 minutes, until they turn pink and opaque. Immediately transfer to an ice bath to stop the cooking process.
3. Drain the shrimp and pat dry with paper towels. Tip: Chilling the shrimp in the fridge for 10 minutes before adding to the salad ensures they remain firm.
4. In a large salad bowl, combine the diced avocados, blanched edamame, and chilled shrimp.
5. Drizzle the dressing over the salad and gently toss to combine, being careful not to mash the avocados. Tip: Adding the avocados last prevents them from becoming too mushy.
6. Sprinkle the toasted sesame seeds over the top for a nutty crunch. Tip: Toasting the sesame seeds in a dry pan over medium heat for 1-2 minutes enhances their flavor.

Fresh and vibrant, this salad boasts a creamy texture from the avocados, a slight crunch from the edamame, and a sweet, tangy dressing that ties everything together. Serve it atop a bed of mixed greens for an extra layer of freshness or enjoy it as is for a light, protein-packed meal.

Conclusion

These 13 Delicious Avocado Shrimp Salad Recipes offer a treasure trove of flavors waiting to elevate your meals. Whether you’re craving something light and refreshing or rich and creamy, there’s a recipe here for every palate. We’d love to hear which one becomes your favorite—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!