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.
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!
I always serve this over a bed of raw baby spinach!!
I just started the “bulletproof” diet and this fits! Thanks for the great recipe.
I just leave out the red onion, and add in my fav veggies. Super easy to make!
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.
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 ☺️
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! 🙂
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.
I just grilled shrimp and made some quinoa but I needed a dressing. Going to try ur dressing. Thanks for sharing.
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