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Zesty Lime Shrimp and Avocado Salad Recipe

4.5 from 58 reviews

A refreshing and zesty salad featuring tender jumbo cooked shrimp, creamy avocado, and vibrant lime juice, perfectly balanced with the heat of jalapeño and the freshness of cilantro. This easy-to-make dish is ideal for a light lunch or a flavorful appetizer.

Ingredients

Scale

Marinade

  • 1/4 cup red onion (chopped)
  • 2 limes (juice of)
  • 1 tsp olive oil
  • 1/4 tsp kosher salt
  • Black pepper to taste

Salad

  • 1 lb jumbo cooked shrimp (peeled, chopped)
  • 1 medium tomato (diced)
  • 1 medium Hass avocado (diced, about 5 oz)
  • 1 jalapeño (seeds removed, diced fine)
  • 1 tbsp chopped cilantro

Instructions

  1. Prepare the marinade: In a small bowl, combine chopped red onion, fresh lime juice, olive oil, kosher salt, and black pepper. Stir well and let it marinate for at least 5 minutes to soften the sharpness of the onion and blend the flavors.
  2. Combine main ingredients: In a large mixing bowl, add the chopped cooked shrimp, diced tomato, diced avocado, and finely diced jalapeño pepper, ensuring the jalapeño seeds are removed to control heat.
  3. Mix the salad: Pour the marinated onion mixture over the shrimp and vegetables. Add the chopped cilantro and gently toss everything together to evenly distribute flavors while keeping the avocado intact.
  4. Season and serve: Taste the salad and adjust salt and black pepper according to preference. Serve immediately for the best fresh flavor.

Notes

  • Use cooked shrimp to save time; if raw, cook by boiling or sautéing before chopping.
  • Removing jalapeño seeds reduces heat—leave some seeds in if you prefer spicier salad.
  • Use ripe but firm avocados to avoid mushiness in the salad.
  • This salad is best served fresh to keep the avocado from browning.
  • Can be served with tortilla chips or over a bed of greens for added texture.

Keywords: shrimp salad, avocado salad, lime shrimp salad, Mexican salad, quick healthy salad, seafood salad