Shrimp Avocado Salad Recipe
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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
- 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
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 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
From the Add a Pinch recipe archives. Originally published 2013.
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.
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.
Made this for my daughters birthday and everyone loved it. It will be my go to recipe this summer!
MMMMM this sounds so good! I am going to try this next week!
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.
Oh my, this will be eaten a lot this summer!
Is this to be served cold or warm? Looks yummy. Can’t wait to try it!
Hi Janice,
You can serve it either warm or cold, depending on your preference.
What would be another great dressing?
Hi Wendy,
You can use apple cider vinegar rather than the red-wine vinegar, if you like.
I made this for a summer lunch with my boyfriend and we were very impressed with the result!! Thank you for sharing!!
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