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Shrimp Avocado Salad with Lime Cumin Dressing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 121 reviews
  • Author: Nora
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American

Description

A fresh and vibrant Shrimp Avocado Salad featuring tender cooked shrimp, creamy avocado slices, crunchy shredded lettuce, and a zesty lime-cumin dressing. This easy-to-assemble salad is perfect for a light lunch or a quick dinner, served chilled or at room temperature.


Ingredients

Units Scale

Salad Ingredients

  • 1 pound large cooked shrimp, thawed
  • 2 cups shredded lettuce
  • 1/4 cup red onion, diced
  • 2 avocados, sliced
  • 1 tablespoon chopped cilantro

Dressing

  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons lime juice
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh cracked black pepper

Instructions

  1. Thaw Shrimp: To thaw frozen cooked shrimp, either run them under cold water for 5-10 minutes until thawed or place them covered in the refrigerator overnight. Once thawed, drain any excess water and pat the shrimp dry with paper towels.
  2. Make Dressing: In a large mixing bowl, whisk together the extra-virgin olive oil, lime juice, ground cumin, salt, and fresh cracked pepper until the mixture is fully emulsified and smooth.
  3. Combine Salad: Add the thawed shrimp on top of the dressing in the bowl. Then add shredded lettuce and diced red onions. Toss gently to evenly coat all ingredients with the dressing.
  4. Add Avocado and Garnish: Arrange the sliced avocados around the shrimp mixture and sprinkle the chopped fresh cilantro on top as a garnish.
  5. Serve: Serve the salad immediately at room temperature or chilled, according to your preference.

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Best to consume within 24 hours as avocados may brown.
  • Make Ahead Tips: The dressing can be prepared up to 2 weeks ahead and stored ready for use. Use pre-cooked shrimp for quicker assembly.
  • Substitutions: Replace red onion with green onions or omit entirely if preferred. For a different flavor in the dressing, swap cumin with paprika or coriander.

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 363 kcal
  • Sugar: 2 g
  • Sodium: 438 mg
  • Fat: 26 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 21 g
  • Trans Fat: 0.01 g
  • Carbohydrates: 12 g
  • Fiber: 7 g
  • Protein: 25 g
  • Cholesterol: 183 mg