Cajun-spiced shrimp, creamy avocado, and a bright cilantro lime dressing come together in under 25 minutes. This shrimp avocado salad is the kind of meal that feels fancy but takes almost no effort. It's light, packed with protein, and bursting with fresh flavors your whole family will love.
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I first threw this shrimp avocado salad together on a random Tuesday night when I had some shrimp thawing in the fridge and half an avocado that was about to go past its prime. You know how it goes - sometimes the best recipes come from just using what you have on hand. I tossed the shrimp with some Cajun seasoning, seared them up quickly, and chopped everything into a big bowl with a simple cilantro lime dressing. My husband walked into the kitchen, took one bite, and said, "This needs to happen more often." That was three years ago, and it's been in our dinner rotation ever since. There's something about the way the warm, slightly spicy shrimp plays against the cool, buttery avocado that just WORKS. It's become my go-to for everything from quick weeknight dinners to bringing a dish to summer cookouts.
Why You'll Love This Shrimp Avocado Salad
- Ready in about 25 minutes - most of that is hands-off marinating time, so you can prep the veggies while the shrimp soaks up all those flavors.
- High in protein and healthy fats - shrimp brings the protein punch while avocado delivers heart-healthy monounsaturated fats.
- Bold Cajun flavors with a fresh twist - the spiced shrimp paired with that bright cilantro lime dressing hits every note your taste buds are looking for.
- No oven required - just a skillet and a cutting board, which means your kitchen stays cool on hot days.
- Naturally low-carb and gluten-free - perfect if you're watching carbs or cooking for someone with dietary restrictions.
- Incredibly flexible - works as a main dish, a light lunch, or even a party appetizer served on tortilla chips.
Shrimp Avocado Salad Ingredients
Here's everything you'll need to pull this salad together. Most of these ingredients are probably already sitting in your kitchen!
For the Shrimp:
- 1 lb large shrimp (31/40 size, peeled and deveined) - this size gives you a meaty bite without being too chunky for the salad
- 1 tablespoon Cajun seasoning - I use store-bought, but homemade works great too
- 2 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon lime juice
For the Salad:
- 1 medium avocado, chopped - make sure it's ripe but still firm so the pieces hold their shape
- ½ medium red onion, sliced thinly
- 1 large red bell pepper, chopped
For the Cilantro Lime Dressing:
- ¼ cup fresh cilantro, chopped
- 2 tablespoon olive oil
- 1 tablespoon lime juice
- 1 teaspoon sea salt
- ½ teaspoon black pepper
Substitution notes: Not a cilantro fan? Swap it out for fresh parsley - you'll still get that herby freshness without the soapy taste some people pick up from cilantro. If you can't find Cajun seasoning, a mix of paprika, garlic powder, onion powder, and a pinch of cayenne will do the trick. And if you want to skip the skillet entirely? Marinate the shrimp for 30 to 60 minutes in the lime juice mixture, and the acid will "cook" them ceviche-style.
Check the recipe card below for complete measurements.
How to Make Shrimp Avocado Salad
- Marinate the shrimp. In a medium bowl, combine the shrimp with the Cajun seasoning, olive oil, minced garlic, and lime juice. Toss everything together until the shrimp are well coated. Set them aside for 10 to 15 minutes. (You'll smell the garlic and spices getting friendly - that's exactly what you want.)
- Prep the salad ingredients. While the shrimp marinates, chop the avocado into bite-sized cubes, thinly slice the red onion, and dice the red bell pepper. I like to keep the pieces roughly the same size so every bite has a little of everything.
- Whisk the dressing. In a small bowl, combine the chopped cilantro, olive oil, lime juice, sea salt, and black pepper. Give it a good whisk until everything comes together. Taste it - if you like things tangier, squeeze in a little extra lime.
- Cook the shrimp. Heat a large skillet over medium-high heat. Once it's nice and hot, add the shrimp in a single layer. DON'T crowd the pan or they'll steam instead of sear. Cook for 2 to 3 minutes per side until they turn pink and opaque. (If you hear that nice sizzle when they hit the pan, you're doing it right.) Remove from the heat and let them cool to room temperature.
- Toss and serve. In a large bowl, combine the chopped vegetables with the cooled shrimp. Pour the dressing over everything and stir gently to coat. Be careful not to mash the avocado - you want those creamy chunks intact.
Pro Tip: The Ceviche Shortcut
Here's a fun trick I discovered by accident. If you marinate the shrimp for 30 to 60 minutes (or even overnight) in the lime juice mixture, the acid actually "cooks" the shrimp just like it does in traditional ceviche. You can skip the skillet step completely! This is my favorite method for hot summer days when I don't want to turn on a single burner.
Storage and Reheating
- Refrigerator: Store leftover shrimp avocado salad in an airtight container for up to 2 days. Fair warning - the avocado will start to brown after the first day, but a squeeze of extra lime juice on top slows that down.
- Make-ahead tip: If you're meal prepping, store the dressing separately and keep the avocado uncut until you're ready to eat. Combine everything just before serving for the freshest result.
- Freezing: I wouldn't recommend it. Both the shrimp texture and the avocado turn mushy after freezing and thawing. This one is best enjoyed fresh!
- Reheating: Since this salad is meant to be served at room temperature or chilled, there's no reheating needed. If you prefer warm shrimp, you can gently warm them in a skillet for about a minute before adding to the salad.
Tips and Variations for Shrimp Avocado Salad
Ever wonder what makes a good shrimp salad GREAT? It all comes down to the details. Here are the tips I've picked up after making this dozens of times:
- Pat the shrimp dry before cooking. Even after marinating, blot off the excess moisture with a paper towel. This is the secret to getting that golden sear instead of grey, steamed shrimp.
- Use ripe but firm avocados. If your avocado is too soft, it'll turn to mush when you toss the salad. Give it a gentle squeeze - it should yield slightly but not feel squishy.
- Don't skip the cooling step. Adding hot shrimp directly to the avocado will partially cook it and make everything warm and wilted. Patience pays off here!
- Add a kick with jalapeño. I sometimes toss in half a diced jalapeño for extra heat. It pairs beautifully with the Cajun shrimp.
- Make it a full meal with greens. Serve this over a bed of romaine, arugula, or mixed greens and you've got yourself a restaurant-worthy dinner salad.
- Turn it into tacos. Spoon this filling into small flour or corn tortillas and top with a drizzle of the cilantro lime dressing. My kids go absolutely wild for this version.
- Add mango or corn for sweetness. A handful of diced mango or some fresh grilled corn kernels adds a sweet contrast to the spicy shrimp that's just incredible.
Shrimp Avocado Salad FAQ
Absolutely! In fact, I use frozen shrimp more often than fresh. Just thaw them completely in the fridge overnight or run them under cold water for about 10 minutes before marinating. Make sure to pat them really dry - frozen shrimp tend to hold a lot of extra water, and you want that sear, not steam.
You can keep it for up to 2 days, but it's honestly at its best within the first few hours. The lime juice in the dressing will start to "cook" the shrimp further over time (like ceviche), which can make them a bit tougher. And the avocado does brown, though an extra squeeze of lime helps.
Yes! With roughly 7 grams of net carbs per serving, this shrimp avocado salad fits right into a keto or low-carb eating plan. The healthy fats from the avocado and olive oil, combined with the protein from the shrimp, make it a filling and satisfying option.
If you don't have Cajun seasoning on hand, you can make a quick substitute with 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, and a pinch of cayenne pepper. Mix those together and you're good to go. I've also used Old Bay seasoning in a pinch, which gives a slightly different but equally delicious flavor.
Recipes You May Like
If you loved this shrimp avocado salad, you'll definitely want to check out these other favorites:
- Tasty Salmon Caesar Salad - Another protein-packed salad that comes together fast. The homemade Caesar dressing takes it to a whole new level.
- Perfect BBQ Shrimp Recipe - If you love shrimp as much as I do, this BBQ version is a must-try. Smoky, buttery, and perfect for weekend dinners.
- Vietnamese Spring Rolls - Light, fresh, and loaded with flavor. These spring rolls share that same bright, citrusy vibe as this salad.
Make This Shrimp Avocado Salad Tonight
This is one of those recipes I keep coming back to because it hits every mark - it's quick, it's healthy, and it tastes like something you'd order at a nice restaurant. The Cajun-spiced shrimp adds warmth and depth while the cilantro lime dressing keeps everything bright and fresh. Whether you serve it as a light dinner on its own or pile it on top of some crispy greens, it never disappoints.
Give it a try this week and let me know how it turns out in the comments below! And if you love it as much as my family does, don't forget to save this recipe to your Pinterest board so you can find it whenever the craving hits.
Happy cooking!
- Sophie
📖 Recipe
Shrimp Avocado Salad With Cilantro Lime Dressing
Cajun-spiced shrimp, creamy avocado, and a bright cilantro lime dressing come together in this quick, flavorful salad that's perfect for any night of the week.
Ingredients
- 1 lb large shrimp (31/40 size, peeled and deveined)
- 1 tablespoon Cajun seasoning
- 2 tablespoon olive oil (divided)
- 2 cloves garlic, minced
- 2 tablespoon lime juice (divided)
- 1 medium avocado, chopped
- ½ medium red onion, thinly sliced
- 1 large red bell pepper, chopped
- ¼ cup fresh cilantro, chopped
- 1 teaspoon sea salt
- ½ teaspoon black pepper
Instructions
- In a medium bowl, combine shrimp with Cajun seasoning, 1 tablespoon olive oil, garlic, and 1 tablespoon lime juice. Toss to coat and marinate for 10–15 minutes.
- While shrimp marinates, chop avocado, thinly slice red onion, and dice red bell pepper.
- In a small bowl, whisk together cilantro, 1 tablespoon olive oil, 1 tablespoon lime juice, sea salt, and black pepper.
- Heat a skillet over medium-high heat. Add shrimp in a single layer and cook 2–3 minutes per side until pink and opaque. Let cool to room temperature.
- In a large bowl, combine shrimp, avocado, red onion, and bell pepper.
- Pour dressing over salad and gently toss to coat, keeping avocado chunks intact.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days. Keep dressing and avocado separate if prepping ahead. Not a fan of cilantro? Use fresh parsley instead. Want it spicier? Add chopped jalapeño!
Nutrition Information:
Serving Size:
1 servingAmount Per Serving: Calories: 280Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 180mgSodium: 820mgCarbohydrates: 9gFiber: 5gSugar: 2gProtein: 23g
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