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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!

Shrimp Avocado Salad | ©
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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 | ©

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!

4.89 from 27 votes

Shrimp Avocado Salad Recipe

Soup & Salad 10 mins

Prep Time 10 mins
Servings 8
Course Appetizer, Main Course, Salad
Cuisine American
Author Robyn Stone | Add a Pinch
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!


  • 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.

Nutritional 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

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Robyn xo

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

Soup & Salad Recipes

Robyn Stone

Robyn Stone is a wife, mom, blogger, recipe developer, and cookbook author. Welcome to Add a Pinch where I share thousands of delicious, tested and perfected easy recipes that the whole family will love.

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Recipe Review


  1. I can’t get over how fresh this looks – I love shrimp salads, and the red onion + avocado?! YES 🙂

  2. Your salad looks delish! Wish I had some shrimp in the freezer so we could have some tonight!

  3. 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.

  4. 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! 🙂

  5. 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.

  6. 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.

  7. 5 stars
    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

  8. 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

  9. This looks absolutely delicious! I love the ingredients…this is my kind of salad! Thanks for sharing!

  10. 5 stars
    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!

  11. 5 stars
    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

  12. 4 stars
    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.

  13. 5 stars
    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.

  14. 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!

    1. Congratulations, Riley and what a great tip! I really appreciate you sharing. So proud of you!

  15. 5 stars
    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.

  16. I made this salad today, my family enjoyed it!!! Will be making it again. Thanks Robyn for a great recipe!!!

  17. 5 stars
    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.

  18. 4 stars
    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

  19. 5 stars
    I made this for a summer lunch with my boyfriend and we were very impressed with the result!! Thank you for sharing!!

    1. Hi Wendy,
      You can use apple cider vinegar rather than the red-wine vinegar, if you like.

  20. 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.

  21. 5 stars
    Made this for my daughters birthday and everyone loved it. It will be my go to recipe this summer!

  22. I just grilled shrimp and made some quinoa but I needed a dressing. Going to try ur dressing. Thanks for sharing.

  23. 5 stars
    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.

  24. 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! 🙂

  25. 5 stars
    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 ☺️

  26. 5 stars
    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,

  27. 5 stars
    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 !!!

    1. Glad you like it, Janice! It is good with spinach and cherry tomatoes added, too!

  28. Hello:

    Making this today but could not tell if I should remove the shrimp tail. Only says peel and devein? What do you think?

  29. 5 stars
    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!

  30. 5 stars
    Awesome salad! I added a teaspoon of fresh lemon juice and substituted cilantro for the parsley. Delicious!

  31. 5 stars
    Delicious. My only changes were green onions (item on hand) instead of red and a tsp of lemon juice. Definitely will make again.