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Shrimp Avocado Salad
Plump shrimp, creamy avocado and lime — a cool, protein-packed salad with almost no work.
Ingredients
- 1 lb cooked shrimp, peeled
- 2 avocados, diced
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, diced
- 2 tbsp lime juice
- 2 tbsp olive oil
- ¼ cup fresh cilantro, chopped
- 1 tsp kosher salt
- ½ tsp black pepper
Steps
- Combine the shrimp, avocado, tomatoes and red onion in a large bowl.
- Whisk the lime juice, olive oil, salt and pepper.
- Toss gently so the avocado keeps its shape.
- Add the cilantro and serve chilled.
Serve with: tortilla chips or buttered toast.
Buy the shrimp already cooked and peeled to keep this a ten-minute salad.
Find this recipe in the Salads section on the RecipeDelish home page, where you can scale it, print a clean PDF, download the shopping list and use cook mode.
Tips & mistakes
- Pat the shrimp dry before tossing, or the dressing slides off and pools at the bottom of the bowl.
- Dice the avocado last and fold it in gently — overmixing turns it into guacamole and the salad loses its texture.
- Add the lime juice to the avocado as soon as you cut it; acid slows the browning noticeably.
- Chill the bowl first: a cold bowl keeps the salad cold and the avocado firm while you serve.
Frequently asked questions
Can I use raw shrimp? Yes: sauté them in a little oil until pink, cool completely, then use as directed. Warm shrimp would soften the avocado and melt the dressing, so cooling matters.
How long does it keep? Eat it the same day; the avocado browns and the shrimp softens by the next day. If you must store it, press plastic wrap directly on the surface and eat it within a day.
What can I use instead of cilantro? Fresh parsley or chives; use the same amount and skip the cilantro if you dislike it. Parsley is the safest swap because it is mild and doesn't change the flavor.
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