Save This vibrant shrimp and avocado salsa salad comes together in under half an hour making it my go-to recipe when I want something refreshing yet filling. The zesty lime dressing pairs perfectly with sweet shrimp and creamy avocado for a dish that tastes like summer on a plate.
The first time I made this was for a sunny backyard lunch with friends and since then it shows up on almost every warm-weather menu. The harmony of crisp cucumber and ripe tomato with shrimp always wows guests and makes me crave seconds.
Ingredients
- Medium shrimp: fresh or frozen cleaned and deveined for best tenderness use wild-caught if possible
- Olive oil: enhances flavor and helps seasoning stick use a good quality extra virgin variety
- Smoked paprika: brings gentle heat and smoky aroma Spanish styles add depth
- Salt and black pepper: basic seasoning that lets each component shine
- Ripe avocados: pick ones that yield to gentle pressure avoid bruised or overripe fruits
- Cherry tomatoes: provide sweet juicy pops use vine-ripened if available
- Red onion: for zing and crunch look for a firm bulb with bright color
- Cucumber: adds freshness and a satisfying snap English or Persian cucumbers are less watery
- Jalapeño: for a kick completely optional choose glossy firm peppers
- Fresh cilantro: infuses citrusy herbal notes pick bunches with vivid leaves
- Lime juice: for acidity and balance select plump limes for juiciness
- Ground cumin: gives earthy warmth freshly ground if possible
Instructions
- Prep the Shrimp:
- Gently toss cleaned shrimp in a bowl with olive oil smoked paprika salt and pepper until evenly coated. This step ensures each shrimp is seasoned all over for maximum flavor.
- Cook the Shrimp:
- Heat a nonstick skillet over medium-high. Add shrimp in a single layer and cook about two to three minutes per side until opaque and pink with light golden edges. Do not overcrowd to keep shrimp tender not rubbery. Set aside to cool slightly so the avocado stays firm during mixing.
- Chop and Combine Vegetables:
- Dice avocados just before assembling to avoid browning. Quarter the cherry tomatoes finely dice red onion and cucumber and chop jalapeño if using. Mix all vegetables and cilantro in a large bowl so flavors start to meld.
- Whisk the Dressing:
- In a small bowl whisk together lime juice extra virgin olive oil cumin salt and black pepper. Whisk until the mixture emulsifies and looks slightly creamy rather than separated.
- Dress the Salad:
- Pour the dressing over the vegetable bowl and very gently fold with a spatula. Toss just enough to coat every bite without mashing the avocado.
- Fold in the Shrimp:
- Add cooled shrimp to the salad and use gentle folding again until shrimp is distributed throughout. Taste and adjust salt or lime if desired.
- Serve Immediately:
- Spoon the salad into bowls or serve on a platter garnished with extra cilantro for a burst of color.
Save I always look forward to the avocado in this salad. Its creamy texture rounds out the shrimp’s snap and soaks up the bright lime. One summer my niece asked for second helpings because she loved the avocado cubes so much we now joke she measures salads by how much avocado she gets in her bowl.
Storage Tips
If making ahead mix all components except avocado and shrimp then add them just before serving. This keeps flavors fresh and the avocado from browning. Store leftover salad in an airtight container with plastic wrap pressed onto the surface to minimize oxidation. Eat within one day for the best texture.
Ingredient Substitutions
No shrimp No problem This salad is also great with cooked scallops crab flaked grilled fish or even diced cooked chicken. For a vegan option use rinsed canned chickpeas or cooked white beans for the protein. If you don’t like cilantro try flat leaf parsley for similar freshness.
Serving Suggestions
Pile the salad onto crisp romaine or butter lettuce leaves for a handheld bite. It pairs perfectly with tortilla chips as a dip or on tostadas for crunch. I often serve it alongside grilled corn and chilled sparkling water for a no-fuss summer meal.
Save Enjoy every bite of this refreshing salad and let the vibrant flavors set the mood for your summer table. Leftovers never last long so get ready for requests for seconds.
Recipe FAQs
- → Can I substitute shrimp with another protein?
Yes, cooked chicken or chickpeas work well as alternatives for varying taste and dietary preferences.
- → How do I keep avocado from browning?
Toss avocado with lime juice immediately after dicing to help slow down oxidization and preserve freshness.
- → Is this dish suitable for gluten-free diets?
Absolutely, all ingredients are naturally gluten-free. Always double-check packaged products if used.
- → How spicy is the salad?
It's mildly spiced, but seeds from jalapeño or a pinch of chili flakes can increase heat for extra zing.
- → What’s the best way to serve this salad?
It’s delicious alone, on lettuce leaves, or served with tortilla chips for added crunch and flavor.