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Avocado Shrimp Salad is a healthy and delicious, full meal salad. The crisp veggies combined with succulent shrimp, salty bacon and a tangy cilantro lime vinaigrette are perfect for outdoor summer dining.
This salad is a full meal on it’s own, making it great for a hearty lunch or light dinner. Try some of our other meal salads like Greek Chicken Salad, Taco Salad and Chinese Chicken Pasta Salad.
During the warmer months, which there are a lot of here in Southern California, we love to make salads for lunch or dinner. My son has even been known to make himself a hearty chicken salad for breakfast! Salads are a great way to use up leftover veggies and proteins; just toss them together with your favorite dressing and boom. Dinner.
My new obsession has to be this Avocado Shrimp Salad. It’s got all of my favorite things: crispy bacon, fresh corn, succulent shrimp and a homemade dressing that is so simple and will knock your socks off. Let’s dive in!
How to Make Avocado Shrimp Salad
- Prep. I always recommend to gather your ingredients and get the prep out of the way before you start cooking. , romaine lettuce (or another favorite), corn, bacon, tomatoes, cucumbers and avocado. Chop all the veggies except the avocado and toss together in a bowl.
- Cook. You’ll need a pound of large, raw shrimp that you’ve peeled and deveined (Click for instructions > how to peel and devein shrimp). Season the shrimp with salt and pepper and cook them in a skillet on the stove top. They only take a few minutes and can overcook quickly, so watch them closely.
- Cilantro Lime Vinaigrette: In a bowl or jar with a tight fitting lid, whisk or shake the dressing ingredients together. The tangy lime is phenomenal with this shrimp salad!
- Toss. Add the diced avocado, shrimp and dressing to the veggies in the bowl and toss everything together. Serve immediately.
What to Serve with Shrimp Avocado Salad
While this avocado shrimp salad is a full meal in itself, it can be served with a few sides to help stretch it out to feed more people.
- Serve with a loaf of crusty, warm bread and garlic butter, cheesy garlic bread or Cheddar Jalapeno Cornbread.
- Soup and salad is always a great combo – Sweet Corn Chowder is a great summer soup that would pair nicely.
- Serve with a couple of appetizers for starters, like Greek Salsa and pita chips or Southwest Air Fryer Egg Rolls.
Top Tips and Recipe Notes
- Double or triple the recipe to feed a crowd.
- If you think you’ll likely have leftover shrimp salad, I recommend not tossing with the dressing. Even though it’s not a creamy dressing, it could wilt the lettuce making leftovers unpleasant to eat. Serve with dressing on the side and let everyone dress their own salad.
- Make ahead tip – You can prep this salad up to a day in advance is you keep a few things in mind. Toss salad and veggies and keep in one sealed container, cook shrimp and keep in another container, and make the dressing and store in a third container. Do not cut the avocado until ready to serve. These tips will ensure your salad is crisp and delicious when you’re ready to serve it.
More Shrimp Recipes
We are huge fans of shrimp anything! Here are a few of our favorite recipes:
- Shrimp Ceviche
- Spicy Garlic Shrimp
- Light and Crispy Fried Shrimp
- Shrimp Scampi
- Garlic Parmesan Shrimp
- Copycat Bang Bang Shrimp
Shrimp Avocado Salad with Lime Vinaigrette
- 1 pound large raw shrimp peeled and deveined
- Salt and pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 head of Romaine lettuce 5-6 cups chopped and washed
- 1 cup corn kernels fresh, or canned and drained
- 6 slices bacon cooked crisp and chopped
- 3 Roma tomatoes seeded and diced
- 1 cup cucumber chopped
- 2 avocados diced
Cilantro Lime Vinaigrette Dressing:
- 3 limes juiced, about ¼ cup
- ¼ cup olive oil
- 2 garlic cloves minced
- 1 tablespoon honey or more, to taste
- 1/4 cup chopped cilantro
- salt & pepper to taste
- Heat a large nonstick skillet over medium heat and melt butter and olive oil.
- Season shrimp with salt and pepper. Add shrimp to the pan in a single layer. Cook for about 1 ½-2 minutes per side or until bright pink in color and the tails are just beginning to curl. Transfer to a plate and set aside to cool.
- Chop lettuce into bite sized pieces. Wash and dry then place into a serving bowl.
- Add corn, bacon, tomatoes and cucumber. Toss with the lettuce.
- Whisk dressing ingredients together in a small bowl, or place ingredients in a mason jar, seal and shake well. Season with salt and pepper to taste.
- Add shrimp to the salad and toss salad with half of the salad dressing. Add more dressing as desired. Chop avocado and add to the salad last.
- Enjoy immediately.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Just made this shrimp and avocado salad for dinner, so delicious, my husband even loved it. That’s a big praise for this recipe, because he’s kind of picky. He said he wants it for lunch tomorrow too, and he doesn’t eat leftovers. Thank you for the amazing recipe!
You are so welcome Paula! Thanks for stopping by.