Shrimp Avocado Salad

Ingredients & Substitutions

Here I explain the best ingredients for my avocado shrimp salad recipe, what each one does, and substitution options. For measurements, see the recipe card.

Avocado And Shrimp Salad:

• Large Shrimp – I used medium shrimp (31/40 size) so they’re bite-sized and easy to eat. You can leave the tails on for a little extra flavor, but I usually take them off to make things easier. Just make sure they’re peeled and deveined. Bigger shrimp work too—just chop them up or save those for shrimp cocktail instead.
• Cajun Seasoning – I used my homemade Cajun blend, but a store-bought one works fine too. If yours doesn’t have salt, just add a pinch when seasoning the shrimp. You could even swap in taco seasoning if you’re going for more of a Mexican vibe.
• Olive Oil & Lime Juice – These go in the marinade and bring everything together. I usually go with extra virgin olive oil and fresh lime juice, but bottled is fine if that’s what you’ve got. Lemon juice works too!
• Garlic – Fresh minced garlic has the best flavor, but I won’t lie—I’ve totally used a teaspoon of the jarred stuff when I’m short on time.
• Avocado & Veggies – I used a ripe avocado, red onion, and red bell pepper for crunch and color, but feel free to use whatever you have—yellow or orange peppers work, green onion is great, even chopped cucumber or cherry tomatoes would be tasty in here.

Zesty Dressing:

• Cilantro – Fresh is definitely the way to go here—it adds that bright, herby flavor that really makes the salad pop. I don’t usually recommend dried, but if it’s all you’ve got, use about 1 teaspoon dried for every tablespoon fresh.
• Lime Juice – Lime and cilantro were basically made for each other, but lemon juice works in a pinch too. I’ve used both, and lime just brings a little more zing.
• Olive Oil – Or avocado oil.
• Salt & Pepper

How To Make Shrimp Avocado Salad

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Marinate. Toss the shrimp with Cajun seasoning, oil, garlic, and lime juice. Give it a mix and let it marinate for a bit.
2. Make dressing. Just whisk the dressing ingredients to a small bowl.

3. Cook the shrimp. Heat a little oil in a skillet and cook the shrimp on both sides ’til they’re pink and cooked through. Let them cool while you prep the rest.
4. Plate. Add avocado, bell pepper, and onion to a bowl. Top with the shrimp and dressing, then give it all a good toss.

Serving Ideas

This shrimp avocado salad is super tasty on its own, but if you’re in the mood to switch it up, there are a bunch of fun ways to serve it:

• Greens – Sometimes I want the greens and serve this shrimp avocado salad over romaine or whatever leafy greens I have around. You can even spoon it into lettuce leaves for easy wraps!
• Tacos – This makes an awesome taco filling. I usually go with jicama tortillas to keep it light, but use whatever you like.
• Bowls – Skip the shrimp cooling step and serve it warm over rice or cauliflower rice. I’ve done both—so good either way.
• Dip – Scoop it up with chips, crackers, or veggies! I’m into flaxseed crackers or baked tortilla chips, but anything crunchy works.