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Avocado Shrimp Salad

A refreshing and quick salad with creamy avocado chunks and tender shrimp in a bright, zesty dressing that delivers restaurant-quality flavors in just fifteen minutes.
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Prep Time 15 minutes
Servings: 4
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 pound cooked shrimp, peeled and deveined
  • 2 ripe avocados, diced
  • 1/2 red onion, finely chopped
  • 2 celery stalks, diced
  • 1/4 cup fresh cilantro, chopped
  • 3 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • 1 jalapeño, minced (optional)

Method
 

  1. Pat your cooked shrimp completely dry with paper towels and cut any large pieces in half. Let room temperature shrimp sit out for a few minutes while you prep the other ingredients.
  2. Cut avocados into bite-sized cubes, about half an inch each, keeping pieces large enough that they don't turn to mush when mixed.
  3. Whisk together lime juice, olive oil, and Dijon mustard in a small bowl until smooth. Taste and adjust the lime juice if you prefer more tang.
  4. Gently fold the shrimp, avocado, red onion, celery, and cilantro in a large bowl. Pour the dressing over the mixture and toss carefully with a large spoon, coating everything evenly while keeping the avocado pieces intact.
  5. Season with salt, pepper, and minced jalapeño if using. Let the mixture sit for five minutes before serving to allow flavors to meld together. Give it one final gentle stir and taste for seasoning adjustments.

Notes

Use room temperature shrimp for better dressing absorption. Choose avocados that yield slightly to pressure but aren't mushy. Store leftovers in refrigerator for up to 24 hours with plastic wrap pressed directly on surface to minimize browning. Don't make more than a few hours ahead as avocados brown quickly. Budget-friendly substitutions include frozen cooked shrimp, parsley instead of cilantro, or lemon juice instead of lime juice.