When the weather warms up, nothing hits the spot quite like a light, fresh, and citrusy salad. This Zesty Lime Shrimp and Avocado Salad is packed with bright flavors, juicy shrimp, and creamy avocado, making it a perfect choice for a quick lunch, a refreshing dinner, or even an appetizer for gatherings.
The combination of tender shrimp, creamy avocado, crisp red onion, and juicy tomato creates a perfect balance of textures. The lime juice and olive oil tie everything together with a burst of freshness that makes each bite irresistible. Best of all, this salad requires no cooking and comes together in just 10 minutes—ideal for those busy days when you want something healthy and delicious without spending hours in the kitchen.
Why You’ll Love This Recipe
- Fresh and healthy – Loaded with protein, healthy fats, and fiber.
- Quick and easy – Takes just 10 minutes to prepare!
- No cooking required – Perfect for hot days when you don’t want to turn on the stove.
- Perfect balance of flavors – The creamy avocado, tangy lime, and juicy shrimp complement each other beautifully.
- Great for meal prep – Make it ahead and enjoy throughout the day.
Ingredients You’ll Need
- 1 pound cooked, peeled, and chopped jumbo shrimp
- ¼ cup chopped red onion
- 1 diced tomato
- 1 diced avocado
- 1 teaspoon extra-virgin olive oil
- Juice of 1 lime
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
How to Make Zesty Lime Shrimp and Avocado Salad
This recipe is incredibly simple, requiring only a few steps.
Step 1: Prep Your Ingredients
- Chop the shrimp into bite-sized pieces.
- Dice the tomato and avocado into small cubes.
- Finely chop the red onion.
Step 2: Combine Everything
In a large mixing bowl, gently toss the shrimp, tomato, avocado, and red onion together.
Step 3: Add the Dressing
Drizzle olive oil and squeeze the fresh lime juice over the salad. Sprinkle with salt and black pepper to taste.
Step 4: Toss and Serve
Gently mix everything together, being careful not to mash the avocado. Serve immediately for the best flavor.
Helpful Tips
- Use fresh lime juice – The bright citrusy flavor makes all the difference.
- Be gentle when mixing – To keep the avocado chunks intact, fold everything together carefully.
- Chill before serving – For an extra refreshing bite, let the salad sit in the fridge for 15 minutes.
- Add some spice – Want a little heat? Toss in some diced jalapeño or a pinch of red pepper flakes.
- Make it extra colorful – Add diced bell peppers or cucumber for a vibrant, crunchy twist.
Recipe Details
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2-3 servings
- Category: Salad
- Method: No-cook
- Cuisine: Mexican, American
- Diet: Gluten-free, Low-carb
Notes
- Serve it in lettuce cups for a fun, low-carb twist.
- Make it a meal by serving over quinoa, rice, or mixed greens.
- Pair it with tortilla chips for a delicious, scoopable appetizer.
- Store leftovers in an airtight container for up to 24 hours—just note that the avocado may brown slightly.
Nutritional Information (Per Serving)
Estimated values based on 3 servings:
- Calories: ~200
- Protein: 22g
- Fat: 10g
- Carbohydrates: 8g
- Fiber: 4g
Frequently Asked Questions
Can I use frozen shrimp?
Yes! Just thaw them completely, pat them dry, and then chop before using.
What can I substitute for shrimp?
Try using grilled chicken, crab meat, or even chickpeas for a vegetarian option.
How long will this salad last?
It’s best eaten fresh but can be stored for up to 24 hours in the fridge.
Can I add other ingredients?
Absolutely! Some great additions include cilantro, mango, or feta cheese for extra flavor.
Storage Instructions
- Refrigerator: Store in an airtight container for up to 24 hours.
- Not freezer-friendly – The texture of the avocado and shrimp will change when frozen.
Related Recipes
If you love this Zesty Lime Shrimp and Avocado Salad, check out these other fresh and flavorful dishes:
- Avocado Mango Salad with a Zesty Lime Dressing
- Creamy Avocado Pasta Salad
- Cilantro Lime Shrimp Tacos
- Turkey Taco Salad
Conclusion
This Zesty Lime Shrimp and Avocado Salad is the perfect blend of fresh, vibrant flavors. Whether you’re serving it as a light meal, a side dish, or an appetizer, it’s sure to impress. The best part? It’s quick, healthy, and absolutely delicious.
Give it a try and let me know how you like it. Happy cooking!
Print
Zesty Lime Shrimp and Avocado Salad
Description
When the weather warms up, nothing hits the spot quite like a light, fresh, and citrusy salad. This Zesty Lime Shrimp and Avocado Salad is packed with bright flavors, juicy shrimp, and creamy avocado, making it a perfect choice for a quick lunch, a refreshing dinner, or even an appetizer for gatherings.
The combination of tender shrimp, creamy avocado, crisp red onion, and juicy tomato creates a perfect balance of textures. The lime juice and olive oil tie everything together with a burst of freshness that makes each bite irresistible. Best of all, this salad requires no cooking and comes together in just 10 minutes—ideal for those busy days when you want something healthy and delicious without spending hours in the kitchen.
Ingredients
- 1 pound cooked, peeled, and chopped jumbo shrimp
- ¼ cup chopped red onion
- 1 diced tomato
- 1 diced avocado
- 1 teaspoon extra-virgin olive oil
- Juice of 1 lime
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
Step 1: Prep Your Ingredients
- Chop the shrimp into bite-sized pieces.
- Dice the tomato and avocado into small cubes.
- Finely chop the red onion.
Step 2: Combine Everything
In a large mixing bowl, gently toss the shrimp, tomato, avocado, and red onion together.
Step 3: Add the Dressing
Drizzle olive oil and squeeze the fresh lime juice over the salad. Sprinkle with salt and black pepper to taste.
Step 4: Toss and Serve
Gently mix everything together, being careful not to mash the avocado. Serve immediately for the best flavor.
Notes
- Serve it in lettuce cups for a fun, low-carb twist.
- Make it a meal by serving over quinoa, rice, or mixed greens.
- Pair it with tortilla chips for a delicious, scoopable appetizer.
- Store leftovers in an airtight container for up to 24 hours—just note that the avocado may brown slightly.