Shrimp Avocado Salad Recipe – This quick and easy Shrimp Avocado Salad comes together in a snap for a light and refreshing, no cook salad recipe!
This amazingly simple, yet delicious Shrimp Avocado Salad is the perfect answer for cool, satisfying salads! Full of cool, shrimp and creamy avocados, this salad has a bit of a zesty flavor you’ll love from the bits of red onion and the fabulous homemade dressing. It’s truly one of our warm weather favorites!
And this salad could not be any quicker or simpler, which really helps to make it such a well-loved salad! There’s no cooking involved when making the salad – just get your shrimp steamed at the seafood counter or boil your shrimp ahead of time so that you have cold shrimp ready to go for this salad recipe.
Shrimp Avocado Salad Recipe
How to Make Shrimp Avocado Salad
To make this favorite salad, you’ll need these ingredients.
- Shrimp – Steamed or Boiled, Peeled and Deveined
- Red Onion
For the Dressing:
- Extra Virgin Olive Oil
- Red Wine Vinegar
- Garlic Powder
- Dijon Mustard
- Salt and Pepper to taste
Again, make this salad super simple by having your shrimp steamed when you purchase it. My grocery store seafood counter offers to steam your shrimp when you buy it. Then just peel and devein it and refrigerate it. I also boil shrimp and prep it ahead of time so that it’s in the fridge, ready to go. And you can always buy cooked, peeled and prepped shrimp if you want.
To make this salad, add shrimp, avocado and onion to large mixing bowl.
Mix all the dressing ingredients together in a 2 cup measuring cup. Whisk the ingredients together until well-combined.
Add the desired amount of dressing to the salad and toss. Serve additional dressing on the side. Enjoy!
This shrimp avocado salad would also be perfect inside of fresh bread 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.
If I’m having a luncheon or serving this salad when entertaining, I may also add Chicken Salad with Grapes, Grape Salad, Pimento Cheese or Gazpacho with some bread and salad greens. These are all perfect for a cold lunch or supper that everyone loves!
Make Ahead Favorite
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!
Shrimp Avocado Salad Recipe
- 2 pounds boiled or steamed shrimp peeled and deveined
- 2 avocados cut into large pieces
- 2 tablespoons diced red onion
For the Dressing:
- 1/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1/2 teaspoon garlic powder
- 1 teaspoon parsley chopped
- 1 teaspoon Dijon mustard
- salt and pepper to taste
- Add shrimp, avocado, and onion to a large bowl.
- In a 2-cup measuring cup, mix together ingredients for the dressing. Whisk until well-combined.
- Add dressing to shrimp avocado salad until it has the amount you desire. Serve additional dressing on the side.
Nutrition information is automatically calculated, so should only be used as an approximation.
From the Add a Pinch recipe archives. Originally published 2013.
What is a serving size? I am doing the Keto diet and need to know the amount I can eat.
The serving size would be 1 cup, Carla. Hope you enjoy!
Best shrimp salad!
Making this today but could not tell if I should remove the shrimp tail. Only says peel and devein? What do you think?
It’s personal preference, Toni, but I remove them.
Delicious! Easy to make as well. I diced 1/4 of a red onion since our shrimp were a good size. I also cut up 3 avocados because they weren’t particularly large. Definitely recommend this recipe!
Thanks, Michelle. I’m glad you liked this salad.
This salad is absolutely delicious! Will definitely make this again! 😋😋
Thanks, Terry. I’m glad you like it.
Awesome salad! I added a teaspoon of fresh lemon juice and substituted cilantro for the parsley. Delicious!
This was super delicious and easy to make! I felt like a chef 🙂 Thank you!
Heidi, I’m glad you loved this recipe. Thanks!
Delicious. My only changes were green onions (item on hand) instead of red and a tsp of lemon juice. Definitely will make again.
Thanks, JohnRascal. So glad you loved this salad.