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This Avocado Salsa Shrimp Salad is a light, zesty, and refreshing dish packed with bold flavors and wholesome ingredients. Juicy shrimp are tossed with creamy avocado, fresh tomatoes, red onion, and a vibrant lime dressing, making it the perfect summer salad or a healthy meal any time of year.

Why You’ll Love This Recipe

If you’re looking for a low-carb, high-protein dish that doesn’t skimp on taste, this salad is for you. It comes together quickly, making it ideal for weeknight dinners, picnics, or even meal prep. The creamy avocado pairs perfectly with the tangy salsa and tender shrimp, offering a great balance of textures and flavors. Plus, it’s naturally gluten-free and keto-friendly.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cooked shrimp (peeled and deveined)
• Avocados
• Cherry tomatoes
• Red onion
• Fresh cilantro
• Jalapeño (optional, for a spicy kick)
• Fresh lime juice
• Olive oil
• Salt and pepper

directions

1. In a large bowl, combine diced avocado, halved cherry tomatoes, finely chopped red onion, and chopped cilantro.
2. If using, finely dice jalapeño and add it to the bowl for an extra kick.
3. Add the cooked shrimp to the bowl.
4. Drizzle with olive oil and fresh lime juice.
5. Gently toss everything together until evenly coated.
6. Season with salt and pepper to taste.
7. Serve immediately, or chill for 15–20 minutes to allow flavors to meld.

Servings and timing

This recipe serves 4 people.

Prep time: 15 minutes
Cook time: 5 minutes (if shrimp needs to be cooked)
Total time: 20 minutes

Variations

• Make it creamy: Add a dollop of Greek yogurt or a spoonful of sour cream for a creamy twist.
• Add crunch: Toss in some chopped cucumber or radish for extra texture.
• Change the protein: Swap shrimp for grilled chicken, salmon, or even tofu for a vegetarian version.
• Go tropical: Add mango or pineapple for a sweet and tangy variation.
• Make it a wrap: Spoon the salad into lettuce leaves or tortillas for a fun handheld option.

storage/reheating

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Because of the avocado, it’s best enjoyed fresh. If you’re making it ahead, store the avocado separately and mix it in just before serving. This dish does not reheat well and is meant to be eaten cold.

FAQs

How do I cook the shrimp for this salad?

You can boil, sauté, or grill the shrimp. Season them lightly with salt and pepper, then cook for 2–3 minutes per side until pink and opaque.

Can I use frozen shrimp?

Yes, just make sure to thaw and pat them dry before using to avoid excess moisture in the salad.

Is this salad good for meal prep?

It can be, but it’s best to store the avocado separately and add it fresh when you’re ready to eat.

Can I make it spicy?

Definitely. Add jalapeño, a pinch of cayenne, or a few dashes of hot sauce to spice it up.

What kind of salsa works best?

This salad makes its own “salsa” from the mix of ingredients, but you could add a spoonful of pico de gallo or fresh tomato salsa for extra flavor.

Is this salad keto-friendly?

Yes, it’s low in carbs and high in healthy fats and protein, making it suitable for a keto diet.

What’s the best way to keep avocado from browning?

Toss the avocado in lime juice and store the salad in an airtight container to slow down oxidation.

Can I add cheese?

Sure! Crumbled cotija or feta cheese would be a delicious addition.

Is this salad gluten-free?

Yes, all the ingredients are naturally gluten-free.

Can I serve this as an appetizer?

Absolutely. Serve it with tortilla chips or in mini lettuce cups for a crowd-pleasing starter.

Conclusion

Avocado Salsa Shrimp Salad is a quick, healthy, and flavor-packed meal that’s perfect for any occasion. Whether you’re hosting a summer gathering or just looking for a satisfying lunch, this dish delivers every time. With its bright, fresh ingredients and endless ways to customize, it’s sure to become a favorite in your recipe rotation.

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