Avocado Salsa Shrimp Salad is a bright and refreshing dish that’s full of bold flavors and wholesome ingredients. Juicy shrimp, creamy avocado, crisp veggies, and zesty salsa come together in a simple yet satisfying salad that works beautifully as a light lunch, a dinner option, or a party-worthy appetizer. Whether you’re eating clean or just craving something fresh and delicious, this salad checks all the boxes.
🕒 Ready in 20 Minutes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serves: 4
Category: Lunch, Dinner
🛒 Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- ½ cup red onion, finely chopped
- 1 cucumber, diced
- ¼ cup fresh cilantro, chopped
- 1 lime, juiced
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 1 cup fresh salsa (homemade or store-bought)
- 2 cups mixed greens (optional, for serving)
🔪 Instructions
1. Cook the Shrimp
Heat olive oil in a large skillet over medium-high heat. Season the shrimp with garlic powder, salt, and pepper. Cook for 2–3 minutes per side until pink and opaque. Remove from heat and let cool slightly.
2. Chop the Shrimp
Once cooled, chop the shrimp into bite-sized pieces and set aside.
3. Prepare the Vegetables
Dice the avocados and cucumber, halve the cherry tomatoes, and finely chop the red onion. Combine all the veggies in a large mixing bowl.
4. Add the Shrimp
Toss the cooked, chopped shrimp into the bowl with the vegetables.
5. Make the Dressing
In a small bowl, mix the salsa with fresh lime juice. Season with salt and pepper to taste.
6. Assemble the Salad
Pour the salsa dressing over the shrimp and vegetables. Toss gently to coat everything evenly without mashing the avocado.
7. Serve and Enjoy
Serve immediately as-is or over a bed of fresh mixed greens. Garnish with extra cilantro if desired.
🍴 Serving Suggestions
This salad is flexible and can be served in so many delicious ways:
- Main Dish: Enjoy it solo for a nourishing lunch or dinner.
- With Chips: Scoop it up with tortilla chips for a fun, crunchy twist.
- With Rice or Quinoa: Serve it over grains for a heartier, more filling meal.
- In Tacos: Spoon into warm tortillas for a vibrant shrimp taco.
- As a Side: Pairs perfectly with grilled meats or seafood for a complete summer spread.
🌶️ Tips & Tricks
- Use Fresh Shrimp: Fresh gives the best texture, but thawed frozen shrimp also works.
- Don’t Overcook the Shrimp: They only need a few minutes—watch closely to keep them tender.
- Customize Your Salsa: Try homemade salsa with tomatoes, onion, lime, and a kick of chili for extra flavor.
- Add Some Heat: Toss in jalapeños or a dash of hot sauce if you like it spicy.
- Chill Before Serving: Let the salad rest in the fridge for 15–30 minutes so the flavors can meld.
🔄 Recipe Variations
Want to change it up? Here are some tasty twists:
- Mango Salsa Shrimp Salad: Swap salsa for mango salsa for a tropical kick.
- Grilled Shrimp Version: Fire up the grill instead of using a skillet for smoky flavor.
- Coconut Shrimp: Coat shrimp in coconut flakes and fry before adding to salad.
- Spicy Edition: Add chili flakes, sriracha, or jalapeños.
- Greens Swap: Use kale or baby spinach instead of mixed greens.
- Crispy Shrimp Salad: Use panko-crusted shrimp for a crunchy version.
- Add Corn: Fresh or grilled corn adds extra sweetness and color.
- Zucchini Noodles: Try zucchini noodles instead of greens for a low-carb option.
- Cauliflower Rice Base: Serve over cauliflower rice for a grain-free dish.
- Cucumber Focused: Skip the avocado and emphasize crisp cucumber for a lighter salad.
❄️ Storage & Make-Ahead Tips
- Make Ahead: Best served fresh, but you can cook the shrimp in advance.
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 1 day. Keep in mind that avocado may brown slightly.
- Freezing: Not recommended for the whole salad. You can freeze the cooked shrimp separately and assemble fresh when needed.
🧰 Handy Tools
- Large Skillet: To cook shrimp quickly and evenly.
- Sharp Knife: For clean, easy dicing of ingredients.
- Mixing Bowl: Big enough to toss all the salad components.
- Tongs: Great for gentle tossing.
- Strainer: If your salsa is extra juicy, a strainer helps avoid soggy salad.
❓ Frequently Asked Questions
Can I use frozen shrimp?
Yes, just thaw them completely and pat dry before cooking.
Can I add more veggies?
Absolutely—try bell peppers, corn, or red cabbage.
Can I use a different protein?
Definitely. Try grilled chicken, tofu, or scallops.
What kind of salsa works best?
Fresh is ideal, but quality store-bought salsa works in a pinch.
Can I prep it ahead?
You can prep the shrimp and veggies, but assemble with avocado and salsa just before serving for best texture and color.