This Shrimp and Avocado Salad is a refreshing mix that brings together tender shrimp and creamy avocado, topped with zesty lime. It’s like a beach vacation in a bowl!
I love how quick and easy this dish is to whip up. It’s perfect for lunch or a light dinner, and hey, who can resist a bit of shrimp with avocado? It’s a match made in heaven! 🥑🍤
Key Ingredients & Substitutions
Shrimp: Cooked shrimp is the star of this dish. If fresh shrimp isn’t available, frozen shrimp is a good alternative—just make sure they are thawed before use. I love using shrimp that is sustainably sourced for a guilt-free meal!
Avocados: Ripe avocados add creaminess. If you can’t find ripe ones, you can substitute with a diced mango for a touch of sweetness. However, nothing compares to a perfectly ripe avocado!
Red Onion: This provides a nice crunch and a bit of bite. For a milder flavor, use green onions instead. You could also substitute with sweet onion or shallots for a different taste.
Cilantro: Fresh cilantro is key to this salad. If you dislike cilantro, try fresh parsley or basil. They bring a fresh flavor without the strong taste of cilantro.
How Do I Toss the Salad Without Mashing the Avocados?
Tossing the salad gently is crucial to keep the avocados intact. Here are some tips:
- Combine all ingredients in a large bowl, starting with the shrimp at the bottom.
- Use a large spoon or spatula to gently fold the salad. Start from the bottom and lift ingredients gently.
- Add the dressing separately: pour over the salad, then fold instead of stirring vigorously.
This method ensures your avocados stay nice and chunky, adding to the overall texture of your salad!
How to Make Shrimp And Avocado Salad
Ingredients You’ll Need:
- 1 lb cooked shrimp, peeled and deveined
- 2 ripe avocados, diced and sliced
- 1/2 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1-2 cloves garlic, minced
- 1-2 fresh jalapeño peppers, seeded and finely chopped (optional, adjust for heat preference)
- Juice of 2 limes
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This delicious Shrimp and Avocado Salad takes about 15 minutes to prepare. It’s a quick and easy recipe perfect for a light lunch or dinner! If you choose to let it chill for about 15-20 minutes before serving, the flavors will really come together nicely.
Step-by-Step Instructions:
1. Prepare the Ingredients:
First, gather all your ingredients. Make sure your shrimp is cooked and ready. Dice your avocados, thinly slice the red onion, chop the cilantro, and mince the garlic. If you’re using jalapeño peppers, chop those too—remember to adjust the amount based on how spicy you want it!
2. Combine the Base Ingredients:
In a large mixing bowl, add the cooked shrimp, diced avocado, sliced red onion, chopped cilantro, minced garlic, and jalapeño if using. Gently mix them together to combine without smashing the avocado. The avocado should stay nice and chunky for the best texture!
3. Make the Dressing:
In a small bowl, whisk together the lime juice, olive oil, salt, and freshly ground black pepper until everything is well combined and the dressing is nice and smooth.
4. Toss the Salad:
Pour the dressing over your shrimp and avocado mixture, and with a gentle hand, toss everything together. Remember to be careful not to mash the avocado. You want it to stay intact, adding a creamy texture to the salad.
5. Taste and Serve:
Take a quick taste and adjust the seasoning if necessary. Add more salt, pepper, or lime juice if you feel it needs it! Serve immediately for a fresh and delicious dish, or let it chill in the fridge for 15-20 minutes to enhance the flavor before serving. Enjoy your delightful shrimp and avocado salad!
Can I Use Fresh Shrimp Instead of Cooked?
Absolutely! If you prefer to use fresh shrimp, you’ll need to cook them first. Simply boil or sauté them until pink and opaque, about 3-4 minutes per side, then let them cool before adding to the salad.
How Do I Keep Avocados from Browning?
To minimize browning, ensure you toss the avocado with lime juice as soon as you cut it. The acidity in the lime helps slow down oxidation. If you have leftovers, storing the salad in an airtight container can also help.
Can This Salad Be Made in Advance?
While it’s best eaten fresh, you can prepare the ingredients and store them separately in the fridge. Just assemble and dress the salad right before serving to keep the avocados from browning and the shrimp fresh.
What Can I Substitute for Cilantro?
If you’re not a fan of cilantro, feel free to use fresh parsley or basil as a substitute. They both add a fresh flavor without the distinct taste of cilantro!