Description
A refreshing and healthy Shrimp Avocado Salad combining tender cooked shrimp with creamy avocado, crisp lettuce, and a zesty cumin-lime dressing. Perfect as a light lunch or a vibrant appetizer, this quick no-cook salad highlights fresh flavors and simple ingredients for a nutritious meal.
Ingredients
Units
Scale
Main Ingredients
- 1 pound large cooked shrimp, thawed
- 2 cups shredded lettuce
- 1/4 cup red onion, diced
- 2 avocados, sliced
- 1 tablespoon chopped cilantro
Dressing
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons lime juice
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon fresh cracked pepper
Instructions
- Thaw the Shrimp: Run cold water over the frozen cooked shrimp for 5-10 minutes until thawed, or alternatively, place frozen shrimp in a bowl, cover, and thaw in the fridge overnight. Drain any excess water and gently pat dry with paper towels to remove moisture.
- Make the Dressing: In a bowl large enough to hold all salad ingredients, whisk together the extra-virgin olive oil, lime juice, cumin, salt, and freshly cracked pepper until the mixture is well emulsified and combined.
- Assemble the Salad: Transfer the thawed shrimp to the bowl containing the dressing. Add the shredded lettuce and diced red onions, then gently toss everything together to evenly coat the ingredients with the dressing.
- Add Avocado and Garnish: Arrange the sliced avocados around the shrimp mixture in the bowl. Sprinkle the chopped cilantro on top as a fresh garnish to finish the salad.
- Serve: Serve the salad either at room temperature or chilled, depending on your preference. It is best enjoyed fresh to maintain the vibrant textures.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator. They will keep for about 2 days but are best eaten within 24 hours since the avocados may brown slightly afterward.
- Make Ahead Tips: The dressing can be prepared up to 2 weeks in advance and stored in the fridge, ready to use when you assemble the salad. Pre-cooked shrimp can be used for convenience.
- Substitutes: For red onion, green onions are a milder alternative or can be omitted if preferred. Instead of cumin in the dressing, try paprika or coriander for different flavor notes.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 363
- Sugar: 2g
- Sodium: 438mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 21g
- Trans Fat: 0.01g
- Carbohydrates: 12g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 183mg
