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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.
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From the Add a Pinch recipe archives. Originally published 2013.
Loving this!! It sounds like a delicious summer side salad!
Such a perfect light summer dinner! LOVE this!
I added a teaspoon of lemon juice and some chopped cilantro to the dressing, delicious!
I can’t get over how fresh this looks – I love shrimp salads, and the red onion + avocado?! YES 🙂
Delicious! I’ll be right over!
This salad looks so summery and delicious. I can’t wait to make this!
Shrimp and avocado are such a heavenly combination, love this!!
Summer in the bowl!! So yum 🙂
Stopped in from The Country Cook’s, Brandi, giveaway The above recipe sounds delish!
That looks awesome!!
Your salad looks delish! Wish I had some shrimp in the freezer so we could have some tonight!
I added cubed (ripe) mango. Delicious! Thanks for the recipe!
Just made this for lunch, it was SO EASY, so I didn’t expect it could be this good. I ended up cooking the shrimp in lime juice.
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! 🙂
Thank you for sharing, I will be preparing this for lunch!
Looks delicious. I am starting the Paleo diet and this dish qualifies.
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.
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!
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.
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
Delish! Added seeded chopped cucumbers.
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
This looks absolutely delicious! I love the ingredients…this is my kind of salad! Thanks for sharing!
This sounds delicious. I printed it and I can’t wait to make it. Thanks.
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!
going to make this today…will be adding papaya….can’t wait!!!!!
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
Great looking dish! I will try it!
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.
Hi.. can i substitute the wine vinegar with something else?
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.
Confession time: I needed to lose 10 pounds from my recent vacation (cancun) I wanted to cut carbs and have good healthy food. No crash diets here. I made this salad but on a bed of greens and alternated spinach, romaine, shrimp or chicken and along with a ton of water and excercise I lost 8 pounds in 2 weeks. Not bad. I know this isn’t meant to be a weight loss recipe but couldn’t help but to share. As long as you watch the shrimp portion control and use more greens vs more shrimp and avocado this works beautifully!
Congratulations, Riley and what a great tip! I really appreciate you sharing. So proud of you!
Any caloric breakdown per serving ?
I don’t like avocado, so I am going to try this with mango instead………. should be interesting!
Excellent recipe! I just tried it over romaine and it was very tasty!
this was a great salad for dinner… I added a mango and 1/2 a red bell pepper, served it over fresh spinach leaves, and squirted a little fresh key lime juice on after plating. It was very good and will be a regular part of our summer meals.
I’m so glad you enjoyed it!
A great after the gym meal, going to try add some mango. thanks for great recipes 🙂
I made this salad today, my family enjoyed it!!! Will be making it again. Thanks Robyn for a great recipe!!!
Hey this shrimp recipe looks so good I am anxious to try it! Thank you!
I can’t get over how fresh this looks
My daughter’s girlfriend bought this salad to a party last night and I couldn’t get enough of it because it was so delicious, refreshing & different. I made her give me the recipe. Can’t wait to make it! Thank you.
I’m so glad you enjoyed it! xo
We do this salad regularly. ..for a bit of vairety, sometimes add mango slices, or warm crispy bacon. ….tis a staple of yumminess during the Australian summer thanks
I made this for a summer lunch with my boyfriend and we were very impressed with the result!! Thank you for sharing!!
What would be another great dressing?
You can use apple cider vinegar rather than the red-wine vinegar, if you like.
Is this to be served cold or warm? Looks yummy. Can’t wait to try it!
You can serve it either warm or cold, depending on your preference.
Oh my, this will be eaten a lot this summer!
I tried this the other night for me and my roommates. It was great. However, I have to say i did put my “Spin” on it. I didn’t take anything away but added stuff. I added spinach because I just love to have greens in my salads sometime and I thought this salad would do great with spinach. Above I said I didn’t take anything away,well I lied. I swapped the parsley for cilantro. I don’t like the taste of parsley but love cilantro. OMG!! It was great. My roommates loved it. We ate every single bit of that salad. Not one bit was left. Thinking seriously making it again. Thanks Robyn and have a great day.
MMMMM this sounds so good! I am going to try this next week!
Made this for my daughters birthday and everyone loved it. It will be my go to recipe this summer!
Can you use frozen shrimp? I live north and the fresh shrimp is too expensive.
You can. Just make sure it is thawed and drained as much as possible.
Are the ingredients in the dressing sufficient to keep the avocado from turning if there’s leftovers?
I kept mine refrigerated for a few days and the avocado was fine.
What could you add to zip it up a bit? I may not have put enough red onion in.
i made cajun shrimp…before i added to salad
I just grilled shrimp and made some quinoa but I needed a dressing. Going to try ur dressing. Thanks for sharing.
My boyfriend and I loved this recipe. I think adding quinoa or even just lettuce would be great, too, if you’re looking for a filler. The dressing complemented the shrimp well. I would like to try this with grilled shrimp and zucchini one day.
Thank you for this recipe. We usually like vinegar-based recipes so I thought that this one would be a winner! The kids love avocados and shrimp as much as my husband and I do, so we thought this would be a no-brainer on a hot summer night. The red-wine vinegar was not our favorite. I think next time I might try it with apple-cider vinegar or balsamic vinaigrette. I think I would also like to try it with fresh ginger, lemon juice or cilantro (even though I’m not a big fan of cilantro). I like the idea of this recipe a lot and can’t wait to tweak it and see what I can come up with! 🙂
Have been making this recipe as is for years , I find it to be better when it’s sits for at least 6 hours , it’s best the next day though once it all sits also great made with chicken instead ☺️
This recipe is awesome! I added a small amount of agave to make it sweeter. I didn’t have red onions, so my husband suggested shallots. I used to taste. We love shallots, so I used more. This will be regular at our house. Thanks for the recipe,
Oh, and I used
a little more oil than vinegar.
I just leave out the red onion, and add in my fav veggies. Super easy to make!
I just started the “bulletproof” diet and this fits! Thanks for the great recipe.
I always serve this over a bed of raw baby spinach!!
Just made a single serving. For tomorrow’s lunch.. The dressing is delish although I added a little water to thin it, I may have added in too much Dijon. I think ill put it on a bed of spinach with a couple of cherri tomatoes cut up. Nice recipe. I think it’s one I’ll go to again. Thanks !!!
Glad you like it, Janice! It is good with spinach and cherry tomatoes added, too!
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.