Shrimp Avocado Salad Recipe

This Shrimp Avocado Salad is perfect for a quick lunch or supper during the summer. Especially when it is hot and humid in south, I always start craving things that are cool and filling without being heavy and draining.


Shrimp Avocado Salad | ©


And that makes this shrimp avocado salad the perfect answer.

Full of cool, shrimp and creamy avocados, this salad has a bit of a zestiness to it from the bits of red onion and the dressing.

Shrimp Avocado Salad | ©


This shrimp avocado salad would also be perfect inside of fresh or bakery bread for a delicious sandwich for a more casual supper with friends or piled high on top of a bed of greens for a dressier salad for a luncheon.

There are just so many options with this bright, tasty salad that you just can’t go wrong with it.

It makes a perfect make-ahead salad as well. Toss it all together, store it in an airtight container for a luncheon the next day or even supper the next evening. You’ll be so glad you did!

Here’s my Shrimp Avocado Salad Recipe. I can’t wait to here how you like it!

4.9 from 7 reviews
Shrimp Avocado Salad Recipe
Prep time
Total time
Shrimp Avocado Salad makes a wonderful lunch or light supper during the summer. Add this Shrimp Avocado Salad to a sandwich, pasta, or atop greens, too!
Serves: 6
  • 2 pounds boiled or steamed shrimp, peeled and deveined
  • 2 avocados, cut into large pieces
  • 2 tablespoons diced red onion
  • For the Dressing
  • ¼ cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • ½ teaspoon garlic powder
  • 1 teaspoon parsley, chopped
  • 1 teaspoon Dijon mustard
  • salt and pepper, to taste
  1. Add shrimp, avocado, and onion to a large bowl.
  2. In a 2-cup measuring cup, mix together ingredients for the dressing. Whisk until well-combined.
  3. Add dressing to shrimp avocado salad until it has the amount you desire. Serve additional dressing on the side.


Robyn xo


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  1. 15

    laura says

    mmm… looks delicious! I’ll try it soon!
    I make this dish just with shrimps and avocado and for the dressing I mix olive oil (extra vergine!), soya sauce and a bit of grated ginger. soo fresh and tasty! :)

  2. 18

    Patricia says

    This looks delish, I know some people would think this is only a summer dish, but here in Calif we eat food like this all year long. Lol I plan to make tomorrow.

  3. 19

    CMiller03 says

    About how long could this be kept in fridge? I want to make it, sounds delish but don’t know how many meals I could get out of 2 pounds…it’s just me eating it!

    • 20


      Hi! You can scale the recipe to fit your needs, if needed. It goes fairly quickly around my house, but I have had it in the refrigerator up to a day and it was still fine. I wouldn’t plan on storing it awfully long though.

  4. 21

    niki says

    I made this tonight and it was great and easy:) I added little chopped cherry tomatoes for fun and next time I think I will dice everything smaller and serve with a crostini. Wonderful recipe. thank you

  5. 23

    Andrea says

    I substituted the red wine vinegar for champagne vinegar and it was great!
    I also used grey poupon mustard and it was a nice addition

  6. 26

    Erin says

    Great versatile recipe! Added cayenne and cumin and some cilantro to make it more Southwestern just because i wanted to use up my cilantro. Served with a delicious southwestern gazpacho. Thanks!

  7. 28

    Mrs.Gartin says

    I just made this 7/11/14 and it was gone before I could think of getting a second helping. My husband that hates shrimp, and my kids that refuse to eat anything new practically inhaled it! Definitely need to double the recipe next time! My only con for this recipe is that it kinda smells unappealing, and needs a lot of salt & pepper

  8. 30

    Jason says

    Great dish. I substituted cilantro for parsley, and after it marinates in the fridge for a couple of hours, I scoop it into a bowl and pour over it a mixture of half V8 juice, half tomato juice, then add a bit of fresh squeezed lemon, Cholula (or other hot sauce) and sometimes a little more avocado and a stalk of celery- all for a delicious, refreshing Mexican shrimp cocktail.

  9. 32

    Bonnie Wilk says

    Even though we are in the middle of a huge cold snap, this is what I’m making for Valentine’s day
    Will start out with some nice hot chicken & barley soup and a glass of wine.


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