This yummy Shrimp Avocado Salad is super easy to make! You just need a few ingredients and a tasty lime olive oil dressing.Shrimp is packed with protein, which helps make your muscles strong. It also has iodine, a special nutrient that’s good for your thyroid gland.

Avocado is creamy and full of healthy fats that are great for your heart and circulation. Plus, it has magnesium, which helps with muscle cramps.If you want a salad that’s high in protein and healthy fats, this one is perfect!

It’s great for picnics or barbecues in the summer, but you can enjoy it any time of year. And if you’re watching your carbs, it’s a great choice because it’s low-carb and keto-friendly.

Avocado Shrimp Salad Recipe

This cold shrimp salad is just what you need for those warm summer days! It's made with tasty boiled shrimp, creamy avocado, fresh dill, green onions, and crunchy celery. For this Avocado Shrimp Salad, all you need is shrimp, avocado, cucumber, dill, chives, salt, pepper, and a squeeze of lemon. It's super simple and delicious!

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Prep Time 15

Total Time 15

Course Salad

Cuisine American

Servings 5

Calories 359 kcal

Equipment

Large pot for boiling shrimp
Cutting Board
Knife
Spoon for mixing

Ingredients

1 pound Shrimp about 450 grams, boiled and peeled
2 ripe Avocados diced
1 Cucumber diced
Fresh dill chopped
Chives chopped
Salt
Pepper
Lemon for squeezing

Instructions

Start by boiling the shrimp until they’re cooked through, then peel them.
In a large mixing bowl, combine the boiled shrimp, diced avocado, diced cucumber, chopped fresh dill, and chopped chives.
Season the mixture with salt and pepper to taste.
Squeeze some lemon juice over the salad for extra flavor, if desired.
Gently toss everything together until well combined.
Serve the avocado shrimp salad chilled and enjoy!

Notes

Leftovers should not be kept for more than 8 hours due to shrimp toughening from lime juice acidity and avocado browning.
Store leftovers in an airtight container in the fridge.
Freezing is not recommended as raw ingredients don’t freeze well.
Mix all ingredients except shrimp and avocado up to 1 day ahead, adding shrimp and avocado just before serving.

Nutrition Facts:

Nutrition	Value
Calories	359 kcal
Fat	7g
Carbohydrates	9g
Protein	3g
Potassium	739mg
Fiber	7g
Sugar	2g
Calcium	49mg
Sodium	138mg

How Do You Take the Skin Off Shrimp?

To take off the shell of shrimp, use your thumb and forefinger to press the bottom of the tail where the shell is. Then, pull the shell away from the shrimp. It’s simple!

What Goes Well With Shrimp Salad?

Lots of folks like having seafood, such as shrimp, with beef. We suggest serving your shrimp salad alongside a wrap filled with sliced steak and avocado. It’s a tasty combination you’ll enjoy!

Should I Use Fresh or Frozen Shrimp?

You can use either fresh or frozen shrimp for this shrimp salad recipe. Fresh shrimp might not always be super fresh from the seafood counter, so check the shells—if they feel soft or slimy, don’t use them. Frozen shrimp is usually cheaper, which is good for your budget.

I prefer wild frozen shrimp because they’re frozen right after catching, keeping them fresh. They also have a cleaner, more natural shrimp flavor compared to farmed shrimp.