Creamy Shrimp and Avocado Salad with Citrus Dressing

Welcome to a delicious, satisfying salad you’ll want to make again and again. This Shrimp Avocado Salad combines tender shrimp, creamy avocado and crisp vegetables with a bright citrus dressing for a filling yet light meal.

We enjoyed this for dinner recently and loved how it left us full without feeling heavy. It digests quickly and works perfectly as a single-course meal, even late at night. If you want something nutritious that keeps you satisfied, this salad is a great choice.

This combination is a favorite because it’s fresh, flavorful and easy to prepare.

This salad brings together two of my favorite ingredients: shrimp (or prawns) and avocado, plus juicy tomatoes and sweet, freshly boiled corn. Add romaine lettuce, cucumber and a touch of onion, and you have a nutrient-packed, balanced meal. I encourage you to try it at home.

If you enjoy avocado-based salads, this one fits right into a collection of simple, healthy options. Keep ripe avocados on hand — they add creaminess, healthy fats, and versatile flavor to so many dishes.

Now, enjoy this Shrimp Avocado Salad. Delicioso!

Why You’ll Love This Recipe

• Healthy and nourishing. This salad is full of protein, fiber, potassium and vitamins A and C, along with healthy fats from avocado. It’s a wholesome meal the whole family can enjoy.
• Versatile. Serve it as a main course, a side, or an appetizer. The recipe scales easily for gatherings.
• Fresh, balanced flavors. Crisp cucumber and lettuce, tangy onions, bright citrus dressing and creamy avocado combine with tender shrimp for a satisfying mix of textures and tastes.

Ingredients Needed

These key ingredients build flavor and texture in the salad:

• Avocado: Use ripe avocados cut into chunks to add creaminess and healthy fats.
• Shrimp: Peeled and deveined shrimp give the salad substance and protein. A simple seasoning of salt and pepper is all you need.
• Lettuce: Romaine or green leaf works well for crisp texture.
• Corn: Freshly boiled and cut from the cob is ideal for sweetness and plump kernels.
• Cucumber: Chopped into bite-sized pieces for a refreshing crunch.

Additional ingredients and exact amounts are listed in the recipe card below, including the citrus dressing components.

How To Make Shrimp Avocado Salad

1. Season and cook the shrimp. Heat oil in a skillet on high for 2 minutes. Add seasoned shrimp and cook about 2 minutes per side, until pink and opaque. Remove and set aside.
2. Assemble the salad. Combine lettuce, tomato, avocado, corn, cucumber, onion and cooked shrimp in a large bowl.

3. Make the dressing. Squeeze the citrus into a bowl, add chopped cilantro or parsley, extra virgin olive oil, salt and pepper, and whisk or mix with a fork until combined.

4. Taste and adjust seasoning if needed.

5. Pour the dressing over the salad, toss gently to coat, and serve immediately.

Substitutions and Variations

• Plant-based: Omit the shrimp or replace it with additional vegetables, beans or tofu for a vegetarian or vegan version. Hard-boiled eggs work for a vegetarian option.
• Creamy dressing: Stir in a spoonful of sour cream or mayonnaise for a richer dressing.
• Mix-ins: Try radishes, basil, arugula, black beans or mango for new flavor notes.
• Protein swap: Use grilled chicken instead of shrimp if you prefer.
• Corn alternatives: Canned or thawed frozen corn can be used when fresh isn’t available.

Expert Tips

• Season shrimp simply with salt and pepper or try a pinch of West African suya spice for bold flavor.
• Cook shrimp only until pink and opaque to avoid rubbery texture.
• Choose avocados that are ripe but still slightly firm to avoid mushiness.
• Let cooked shrimp cool before adding to the salad if you want the dish fully chilled.
• If preparing ahead, wait to add avocado and dressing until right before serving to prevent browning and sogginess.

Recipe Frequently Asked Questions

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Shrimp Avocado Salad

5 from 1 vote

A satisfying, healthy shrimp and avocado salad with a citrus dressing that’s slightly sweet and tangy. Feeds 2 as a main or 4 as an appetizer.

Prep: 20 mins

Total: 20 mins

Servings: 4 servings

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Ingredients

• 1/2 pound shrimp/prawns – about 1/4 kg peeled and deveined
• 1 head romaine or green leaf lettuce – chopped
• 2 ripe avocados – chopped
• 1 large roma tomato
• 1/4 small onion – chopped
• 1/2 large cucumber – chopped
• 2 freshly boiled corn on the cob – kernels cut from cob

For the shrimp

• 1/4 teaspoon ground white or black pepper
• Pinch of salt
• 1 tablespoon extra virgin olive oil

Citrus dressing

• 1 lime
• 1/2 orange
• 2 tablespoons extra virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon ground black or white pepper
• 4 sprigs cilantro or parsley, chopped

Instructions

• Cook the shrimp: season with salt and pepper. Heat oil in a skillet on high for 2 minutes, add shrimp and cook about 2 minutes per side until pink and opaque. Remove and set aside.
• Place lettuce, tomato, avocado, corn, onion, cucumber and shrimp in a salad bowl.
• Make the dressing: squeeze the lime and orange juice into a bowl. Add chopped cilantro or parsley, olive oil, salt and pepper and mix with a fork. Taste and adjust seasoning as needed.
• Pour the dressing over the salad, toss to combine, and serve.

Notes

1. Slice vegetables into bite-sized pieces for a salad texture rather than for cooking.

2. For a different flavor, season the shrimp with West African suya spice before cooking.

Nutrition

Calories: 231kcal | Carbohydrates: 20g | Protein: 16g

Additional Info

Course: Salad

Cuisine: International

Calories: 231

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“Don’t you realize that your body is the temple of the Holy Spirit, who lives in you and was given to you by God? You do not belong to yourself, for God bought you with a high price. So you must honor God with your body.” 1 Corinthians 6:19-20 New Living Translation (NLT)