Dinner

Avocado Salsa Shrimp Salad Recipe

Name: Avocado Salsa Shrimp Salad Recipe
Prep time: 10 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 1 pound cooked shrimp, peeled and deveined; 2 ripe avocados, diced; 1 cup cherry tomatoes, halved; 1/3 cup red onion, finely chopped; 1/4 cup fresh cilantro, chopped; 1 jalapeño, seeded and minced (optional); Juice of 2 limes; 2 tablespoons olive oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper

ByLana Polati December 14, 2025December 14, 2025

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Introduction

This Avocado Salsa Shrimp Salad is a refreshing and vibrant dish perfect for a quick lunch or light dinner. Combining tender shrimp with creamy avocado and zesty lime dressing, it’s bursting with fresh flavors that come together in just 15 minutes.

A white plate holds a fresh shrimp salad piled high with three main layers: the bottom layer has bright yellow bell pepper pieces mixed with green cucumber chunks, the middle layer features red tomato bits and small diced purple onion, and the top layer is made up of small white shrimp scattered throughout and topped with finely chopped green herbs. The textures vary from juicy and soft tomatoes to crisp bell peppers and smooth shrimp, all glistening slightly with light dressing. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound cooked shrimp, peeled and deveined
2 ripe avocados, diced
1 cup cherry tomatoes, halved
1/3 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
1 jalapeño, seeded and minced (optional)
Juice of 2 limes
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

Step 1: In a large bowl, combine the cooked shrimp, diced avocados, halved cherry tomatoes, finely chopped red onion, chopped cilantro, and minced jalapeño if using.
Step 2: In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper until the dressing is well blended.
Step 3: Pour the lime dressing over the shrimp and avocado mixture. Gently toss to coat all ingredients evenly, taking care not to mash the avocados to maintain the salad’s texture.
Step 4: Cover and refrigerate the salad for 15 to 20 minutes to allow the flavors to meld.
Step 5: Serve the salad chilled on its own or with tortilla chips or lettuce cups for a light, delicious meal.

Tips & Variations

For extra crunch, add diced cucumber or radishes.
Swap out shrimp for cooked crab or grilled chicken for a different protein option.
If you like more heat, leave the jalapeño seeds in or add a dash of cayenne pepper.
Use ripe but firm avocados to keep a nice texture without becoming mushy.

Storage

Store the salad in an airtight container in the refrigerator for up to 1 day. Because avocado can brown and shrimp can lose freshness, it’s best enjoyed the same day. If stored, gently toss again before serving and add fresh lime juice to brighten the flavors. Avoid freezing.

How to Serve

The dish is a neatly stacked, round tower with four distinct layers, each made of finely diced ingredients. The bottom layer is light green cucumber cubes, followed by a layer of white and purple diced onions mixed with red tomato pieces. The third layer is mostly white diced seafood, possibly scallop, with bits of red and green vegetables scattered inside. The top layer features neatly arranged, slightly overlapping cooked shrimp with a pale orange and white color, garnished with finely chopped green herbs sprinkled on top and around the base. It is served on a white plate resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw shrimp in this salad?

This recipe calls for cooked shrimp. If you have raw shrimp, cook and cool them before adding to the salad to ensure safety and optimal flavor.

How do I keep the avocado from browning?

Using fresh lime juice in the dressing helps prevent browning. Also, gently toss the avocado with the dressing just before serving and store the salad covered and chilled.