If you’re looking for a salad that’s as much about vibrant flavor as it is about healthy eating, Avocado Shrimp Salad will steal your heart (and likely your lunch menu for weeks to come). This recipe brings together succulent shrimp, creamy avocado, and a rainbow of crisp veggies for a dish that tastes as fresh and lively as it looks. Whether you’re planning a light dinner, entertaining friends, or just treating yourself, Avocado Shrimp Salad is a delicious, satisfying way to enjoy wholesome ingredients without sacrificing indulgence.

Avocado Shrimp Salad Recipe - Recipe Image

Ingredients You’ll Need

One of my favorite things about Avocado Shrimp Salad is how every ingredient truly counts. Each element brings its own pop of taste, texture, or color, and together they create total harmony. Let’s break down what you’ll need—and why you’ll love it.

Shrimp (1 cup, peeled and deveined): The star of the show, sweet and juicy shrimp soak up all the flavors of the marinade for a protein boost that feels totally luxurious.
Garlic Clove (minced): Adds a punchy, aromatic base to really wake up the shrimp and the dressing.
Crushed Pepper (1 tsp): Brings a subtle heat that complements the tender shrimp perfectly.
Dry Basil (1 tsp): Earthy and floral, basil hums softly in the background, tying the fresh elements together.
Olive Oil (1 tbsp): Helps to marinate and sauté the shrimp while adding richness to the dish.
Yogurt (1 tbsp): Creates a creamy, light texture in the dressing with just a touch of tanginess.
Vinegar (1 tsp): Adds acidity to balance all the richness and round out the flavors of the Avocado Shrimp Salad.
Tamari Sauce (1 tbsp): Offers a deep, savory complexity in the dressing; great for those who are gluten free.
Mustard (1/2 tsp): Lends a gentle, peppery bite to the dressing, making it even more crave-worthy.
Garlic Clove (for dressing): A second clove brings an extra layer of bright flavor to the final mix.
Tomato (1, chopped): Bursts of juicy freshness with every bite—an essential salad classic.
Avocado (1): Buttery, rich, and creamy, this is what makes the Avocado Shrimp Salad truly irresistible.
Lettuce (1 cup, chopped): The fresh, crunchy base that holds it all together.
Arugula (1/2 cup): Peppery, delicate greens give the salad a little lift and a lot of personality.
Cabbage (1/2 cup, chopped): Vibrant crunch plus gorgeous purple color—this really keeps things interesting.
Basil (handful): Fresh leaves bring even more aroma and color to the party.
Olives (1/4 cup): Briny and bold, they balance the creamy and crisp textures nicely.
Red Pepper (roasted, optional): Sweet, smoky depth for those who like a little extra flair.
Broccoli Florets (1/2 cup, sautéed): Tender but still snappy, broccoli bulks up the salad beautifully.
Sesame Seeds (1 Tbsp, roasted): A sprinkle on top adds a toasty, nutty crunch to finish things off.

How to Make Avocado Shrimp Salad

Step 1: Marinate the Shrimp

First things first—let’s get those shrimp bursting with flavor! Combine your peeled and deveined shrimp with minced garlic, crushed pepper, dry basil, and olive oil. Toss everything together so the shrimp are well coated, and let them marinate in the fridge for at least 30 minutes. This gives the shrimp time to soak in all those aromatic spices and herbs, making them even more delicious when cooked.

Step 2: Sauté the Shrimp

Once marinated, heat a skillet over medium-high heat. Add the shrimp and sauté them until they turn a lovely, opaque pink—about 2 minutes per side. Be careful not to overcook! When done right, the shrimp will be perfectly juicy and tender, ready to star in your Avocado Shrimp Salad.

Step 3: Prep the Veggies

This step is all about color and crunch. Chop your lettuce, arugula, cabbage, and tomato; slice the avocado just before serving to keep it fresh and bright. If you’re using roasted red pepper and sautéed broccoli, have those at the ready too. The variety keeps every bite exciting and ensures a salad that’s as gorgeous as it is tasty.

Step 4: Mix the Dressing

In a small bowl, whisk together the minced garlic (from the second clove), tamari sauce, yogurt, vinegar, and mustard. This creates a creamy, tangy dressing that clings to every veggie and shrimp, tying the whole Avocado Shrimp Salad together. Taste and adjust seasonings if needed!

Step 5: Build Your Salad Bowl

Now for the fun part! Arrange your chopped lettuce, cabbage, arugula, and basil as the bed of greens. Artfully layer on the tomato chunks, olives, roasted red pepper (if using), sautéed broccoli, and sliced or diced avocado. Top it all with the warm shrimps—this contrast of temperatures makes the salad extra irresistible!

Step 6: Finish & Toss

Drizzle your creamy yogurt-tamari dressing generously over the assembled salad. Sprinkle the roasted sesame seeds last for a punch of crunch. Gently toss everything together right before serving so that every mouthful gets a taste of each delicious component.

How to Serve Avocado Shrimp Salad

Garnishes

A finishing touch can make this dish feel restaurant-worthy. I love showering the top of my Avocado Shrimp Salad with more fresh basil leaves and a final sprinkle of sesame seeds for visual appeal and fresh aroma. A few cracked black pepper grinds or a tiny drizzle of extra olive oil will make it shine even more. If you’re feeling fancy, edible flowers or microgreens take the colors over the top!

Side Dishes

While Avocado Shrimp Salad is plenty satisfying on its own, pairing it with a few simple sides makes for a stunning meal. A slice of crusty whole grain bread or a light soup like gazpacho keeps things fresh and summery. For something a bit heartier, a scoop of quinoa or a sweet potato on the side is never unwelcome!

Creative Ways to Present

Shake up your presentation by serving the Avocado Shrimp Salad in lettuce cups for handheld bites, or stack layers in a clear glass for a dinner-party wow factor. You can even serve it as an open-faced avocado boat—fill halved avocados with the salad mixture, sprinkle with sesame seeds, and let everyone dig in with a spoon!

Make Ahead and Storage

Storing Leftovers

Got extra Avocado Shrimp Salad? Store it in an airtight container in the fridge for up to one day. Since avocado tends to brown and shrimp are best freshly cooked, it’s ideal to keep elements separate if you know you’ll have leftovers. This helps to maintain the texture and flavor for the next serving.

Freezing

Freezing isn’t your best bet with Avocado Shrimp Salad. While cooked shrimp can be frozen, avocado and fresh veggies lose their texture and charm once thawed. If you must freeze, do so with just the shrimp and freshly prep your veggies and dressing upon serving.

Reheating

Salad is best enjoyed fresh and chilled, but if you have leftover shrimp, you can warm them gently on the stovetop or in the microwave for just a few seconds. Take care not to overcook them! Once heated, toss back into the salad just before eating for a quick revival.

FAQs

Can I use pre-cooked shrimp for this salad?

Absolutely! Pre-cooked shrimp makes this salad even easier. Just skip the sauté step, but do marinate if you can—it gives the shrimp a flavor boost and helps them fit right in with the dish.

What can I substitute for tamari sauce?

Tamari is a gluten-free alternative to soy sauce, but regular soy sauce (or even coconut aminos) works fabulously in this dressing. Just adjust the seasoning to taste!

How do I keep the avocado from browning?

Toss your avocado with a little lemon or lime juice just after slicing—it helps keep the color bright and the texture creamy until you’re ready to eat your Avocado Shrimp Salad.

Is there a dairy-free option for the dressing?

Definitely! Swap out the yogurt for a dairy-free variety like coconut or almond yogurt. It’ll keep the dressing creamy and tangy, and your Avocado Shrimp Salad will still taste fantastic.

Can I make Avocado Shrimp Salad ahead of time?

You can prep most components ahead—marinate the shrimp, chop the veggies, and mix the dressing. For the freshest result, assemble everything and add avocado right before serving.

Final Thoughts

I always find myself returning to Avocado Shrimp Salad whenever I crave big flavor, vibrant color, and a totally satisfying meal that still feels light. No matter your mood or occasion, this recipe delivers joy with every bite. Give it a try, share it with loved ones, and don’t be surprised if it becomes a crowd-pleaser in your own kitchen!

Avocado Shrimp Salad Recipe

★★★★★

5.2 from 6 reviews

Author: Noah
Total Time: 20 minutes
Yield: 2 servings 1x
Diet: Gluten Free

Print Recipe

Description

This refreshing Avocado Shrimp Salad is a delightful combination of marinated shrimp, fresh vegetables, and a zesty dressing. It’s a perfect dish for a light and satisfying meal.

Instructions

Marinate the shrimp: Combine shrimp with garlic, crushed pepper, basil, and olive oil. Marinate for at least 30 minutes.
Saute the shrimp: In a pan, saute the marinated shrimp until they turn pink, about 2 minutes on each side.
Prepare the vegetables: Chop all vegetables for the salad bowl.
Make the dressing: Mix minced garlic, tamari sauce, yogurt, vinegar, and mustard to create the dressing.
Assemble the salad: Arrange lettuce, cabbage, and greens in a bowl. Top with shrimp, avocado, olives, broccoli, and sesame seeds.
Finish: Drizzle the dressing over the salad and toss to combine.

Notes

You can customize this salad by adding your favorite vegetables or protein.
Feel free to adjust the dressing ingredients to suit your taste preferences.

Prep Time: 15 minutes
Cook Time: 4 minutes
Category: Salad
Method: Mixing, Sauteing
Cuisine: International

Nutrition

Serving Size: 1 serving
Calories: 320 kcal
Sugar: 3g
Sodium: 570mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 9g
Protein: 25g
Cholesterol: 180mg

Keywords: Avocado Shrimp Salad, Shrimp Salad Recipe, Healthy Salad, Avocado Salad