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!

Shrimp Avocado Salad | ©addapinch.com

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

Shrimp Avocado Salad | ©addapinch.com

How to Make Shrimp Avocado Salad

To make this favorite salad, you’ll need these ingredients.

  • Shrimp – Steamed or Boiled, Peeled and Deveined
  • Avocados
  • Red Onion

For the Dressing:

  • Extra Virgin Olive Oil
  • Red Wine Vinegar
  • Garlic Powder
  • Parsley
  • 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

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!
4.87 from 22 votes

Review Recipe

Print Recipe

Prep Time10 mins
Total Time10 mins
Servings: 8
Course Appetizer, Main Course, Salad
Calories: 256kcal
Cuisine American
Author: Robyn Stone | Add a Pinch

Ingredients

  • 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

Instructions

  • 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

Calories: 256kcal | Carbohydrates: 4g | Protein: 24g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 285mg | Sodium: 892mg | Potassium: 334mg | Fiber: 3g | Vitamin A: 75IU | Vitamin C: 9.9mg | Calcium: 170mg | Iron: 2.8mg
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

Enjoy!
Robyn xo

From the Add a Pinch recipe archives. Originally published 2013.

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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75 Comments Leave a comment or review

  1. 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. 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. 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!

    1. 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. 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. 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. 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. 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. 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. 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.

  10. 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!

  11. 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.

  12. 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.

  13. 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

  14. I made this for a summer lunch with my boyfriend and we were very impressed with the result!! Thank you for sharing!!

  15. 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.

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