Shrimp And Avocado Salad Recipe

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Whip up this healthy shrimp and avocado salad for a quick lunch or a light dinner. Packed with shrimp, avocado, onions and tomatoes, this salad fills you up, yet is light on the tummy.

I’m starting to focus more on low-carb recipes these days to help manage my blood sugar. This salad does a great job of delivering on fiber without raising the carbs too much. This salad is great for either a low-carb diet or a keto diet. It’s gluten-free, paleo, dairy-free and simply delicious.

Mixed shrimp and avocado salad in a white bowl on a black background.

How To Cook Shrimp To Put On Salad?

If you have a favorite way to cook the shrimp for this recipe, do that! But otherwise, I like to use pre-cooked, frozen and thawed shrimp that I just have to toss with a bit of butter or oil in a skillet.

What Goes With Shrimp Salad?

While this would basically be a main meal, you could easily pair this with a delicious bowl of soup. Any type of seafood soup would work well here. Clam chowder comes to mind, or a good fish stew. A side of crusty garlic bread would be delicious too.

Shrimp and avocado salad mixed with greens in a mixing bowl.

Recipe Variations

Want to add more? Here are some suggestions.

  • Finely chopped celery
  • Fresh lime juice or lemon juice
  • Sautéd garlic
  • Different types of lettuce such as romaine lettuce or butter lettuce.
  • Spices such as cumin or smoked paprika (best added while cooking the shrimp)
  • Fresh, chopped cilantro
  • Fresh basil
  • Fresh dill

About The Ingredients

Cooked shrimp – Cooked any way you like. I recommend you avoid using olive oil or extra virgin olive oil for cooking simply because it has such a low smoke point. Coconut oil or avocado oil work better if cooking in a skillet.

Avocado – Cut into small pieces.

Grape tomatoes – Halved. You can also use cherry tomatoes or simply chop up a larger tomato.

Kale – I used a kale and spinach mix. You can use any type of lettuce you prefer, or you can omit it completely.

Purple onion – Red onion (a.k.a purple onion) is optional, but tasty! Chop it small for better texture and better distribution throughout the salad.

Salt and pepper – As needed.

Dressing – You can use a vinaigrette or a creamy dressing if you prefer. Either way, it tastes great. I used balsamic vinaigrette.

How To Make Shrimp And Avocado Salad

Shrimp cooking in a skillet.

Cook the shrimp over medium-hight heat to your liking in a bit of oil (or butter) in a large skillet.

Shrimp and avocado salad recipe ingredients sitting on a cutting board.

Prep all the produce.

The finished shrimp and avocado salad without kale.

In a mixing bowl, combine everything except the kale (if using.)

Kale and mixed greens laying in a metal mixing bowl.

Place the kale in a larger mixing bowl.

The shrimp and avocado salad mixed with kale and greens.

Toss the salad with dressing and then pour over the kale and toss well. Season with salt and pepper as needed.

How To Store Shrimp And Avocado Salad

Store this in an airtight container in the fridge for up to 3 days. It’s best to store leftovers without the dressing.

Recipe Supplies

Mixing bowl set with lids sold on Amazon. (Affiliate link)
Wood cutting board sold on Amazon. (Affiliate link)
Chef knife sold on Amazon. (Affiliate link)

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Shrimp and avocado salad mixed with greens in a mixing bowl.

Shrimp And Avocado Salad

Delicious shrimp salad that can be enjoyed with or without greens.
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Course: Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2 servings
Calories: 323kcal
Author: The Gracious Pantry

Ingredients

  • 1 lb. cooked shrimp
  • 1 tbsp. oil (or butter)
  • 1 medium avocado
  • 1 cup grape tomatoes (halved)
  • ¼ cup chopped, raw, purple onion
  • 2 cup baby kale
  • 2 tbsp. vinaigrette (I used balsamic vinaigrette, but your favorite is fine.)

Instructions

  • Cook the shrimp over medium-hight heat to your liking in a bit of oil (or butter) in a large skillet.
    Shrimp cooking in a skillet.
  • Prep all the produce.
    Shrimp and avocado salad recipe ingredients sitting on a cutting board.
  • In a mixing bowl, combine everything except the kale (if using.)
    Shrimp and avocado salad mixed together in a white mixing bowl.
  • Place the kale in a larger mixing bowl.
    Kale and mixed greens laying in a metal mixing bowl.
  • Toss the salad with dressing and then pour over the kale and toss well. Season with salt and pepper as needed.
    The shrimp and avocado salad mixed with kale and greens.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 0.5the recipe | Calories: 323kcal | Carbohydrates: 15g | Protein: 4g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Trans Fat: 0.03g | Sodium: 23mg | Potassium: 768mg | Fiber: 9g | Sugar: 4g | Vitamin A: 2866IU | Vitamin C: 41mg | Calcium: 77mg | Iron: 1mg
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