Avocado Shrimp Salad
It’s so good, you’ll be eating this straight from the bowl all summer long.
Serves2 to 3
Makes3 cups
Prep10 minutes
Cook4 minutes
I love shrimp in all its forms, whether it’s fried, dished up in a garlicky scampi, or served cocktail-style. However, come summertime, all I want to eat is this avocado shrimp salad on repeat. For this recipe, I toss juicy, plump shrimp with cubes of ripe avocado, creamy mayo, chopped celery, shallot, cilantro, and a squeeze of fresh lime juice. I’ll happily eat it for lunch, dinner, or as a late-night snack, heaped onto a slice of sturdy toasted bread, into a hot dog bun (bonus points if it’s toasted in a pan with melted butter first), or on top of some leafy greens. A colleague once told me that it was so good, she eats it straight from the bowl. Trust me, it’s a guaranteed crowd-pleaser, no matter the preferred eating method.
Why You’ll Love It
- It’s creamy yet light. Mayo and avocado contribute the creaminess factor, while the addition of lime juice and cilantro keep it feeling fresh and not too heavy.
- The dressing is dead simple. It’s just mayo, mashed avocado, lime juice, and salt — that’s it.
Key Ingredients in Avocado Shrimp Salad
- Shrimp: You’ll want to use large shrimp here. Fresh or frozen work great. If using frozen, there’s no need to thaw first.
- Avocado: One perfectly ripe avocado is all you need. You’ll cube half for the salad, and mash the rest into the mayo for the dressing.
- Celery and shallot: Adds crunch and an onion-y bite that cuts through the creaminess.
- Cilantro: Contributes an herby freshness.
- Lime juice: Perks everything up while adding brightness.
Avocado Shrimp Salad Recipe
It’s so good, you’ll be eating this straight from the bowl all summer long.
Prep time 10 minutes
Cook time 4 minutes
Makes 3 cups
Serves 2 to 3
Nutritional Info
Ingredients
- 1 pound
raw large, peeled, and devined shrimp (21 to 30 per pound, no need to thaw frozen)
- 1
medium lime
- 1 medium stalk
celery
- 1
small shallot
- 8 sprigs
fresh cilantro
- 1
ripe medium avocado
- 1/4 cup
mayonnaise
- 1/4 teaspoon
kosher salt, plus more as needed
Toasted bread, hot dog bun, or salad greens, for serving (optional)
Instructions
Bring a large pot of water to a boil. Meanwhile, fill a medium bowl halfway with ice and cold water to make an ice bath. Line a baking sheet with a double layer of paper towels.
Add 1 pound raw large shrimp to the boiling water. Boil until the shrimp are pink and just cooked through, about 2 minutes for fresh and 3 1/2 minutes for frozen. Drain, then transfer the shrimp to the ice bath. Once chilled, drain the shrimp again and discard any remaining ice cubes. Transfer the shrimp to the paper towels and arrange in a single layer to dry.
Juice 1 medium lime until you have 2 tablespoons. Finely chop 1 medium celery stalk (about 1/2 cup) and 1 small shallot (about 1/4 cup). Pick the leaves from 8 fresh cilantro sprigs and finely chop (2 tablespoons). Halve and pit 1 ripe medium avocado. Cut one half of the avocado into 1/3- to 1/4-inch pieces.
Scoop out the flesh from the remaining avocado half into a medium bowl. Add 1/4 cup mayonnaise and, using a whisk, mash the avocado, then whisk until mostly smooth. Add the lime juice and 1/4 teaspoon kosher salt, and whisk to combine. Add the celery, shallot, and cilantro, then mix until well combined.
Add the shrimp and remaining avocado pieces to the bowl, then toss until evenly coated, doing your best to keep the avocado pieces intact. Taste and season with kosher salt as needed. Serve on toasted bread, in a hot dog bun, or on salad greens if desired.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 2 days.