Creamy Avocado Shrimp Salad
Creamy Avocado Shrimp Salad
Ingredients
For the Shrimp and Salad
- 1 pound shrimp, peeled and deveined
- 2 avocados, ripe, diced
- 1 cup cucumber, chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely sliced
- 2 tablespoons fresh cilantro or parsley, chopped
- 1 tablespoon olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Creamy Dressing
- 1/3 cup mayonnaise or Greek yogurt
- 1 tablespoon lime juice, freshly squeezed
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- 1 pinch paprika
Instructions
- 1
Heat the olive oil in a large skillet over medium heat. While the oil heats, season the peeled and deveined shrimp with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
⏱️ 2 min00
- 2
Add the seasoned shrimp to the hot skillet and cook for 2 to 3 minutes per side, or until the shrimp turn pink and are cooked through. Do not overcrowd the pan; cook in batches if necessary. Remove the shrimp from the skillet and set aside to cool slightly for about 10 minutes.
⏱️ 5 min00
- 3
While the shrimp cool, prepare the salad vegetables. In a large mixing bowl, combine the diced avocados, chopped cucumber, halved cherry tomatoes, finely sliced red onion, and chopped fresh cilantro or parsley.
⏱️ 8 min00
- 4
In a small bowl, whisk together all the ingredients for the creamy dressing: mayonnaise or Greek yogurt, fresh lime juice, minced garlic clove, Dijon mustard, and a pinch of paprika. Whisk until the dressing is smooth and well combined.
⏱️ 3 min00
- 5
Add the slightly cooled shrimp to the large bowl with the prepared vegetables. Pour the creamy dressing over the shrimp and vegetables. Gently toss everything together until all ingredients are evenly coated with the dressing.
⏱️ 2 min00
- 6
Serve the Creamy Avocado Shrimp Salad immediately, or chill for at least 15 minutes for enhanced flavors. This salad is delicious on its own, or served with fresh lettuce, toasted bread, or crackers.
Kitchen Tools
Nutrition Facts (per serving)
Creamy Avocado Shrimp Salad
For the Shrimp and Salad
- 1 pound shrimp, peeled and deveined
- 2 avocados, ripe, diced
- 1 cup cucumber, chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely sliced
- 2 tablespoons fresh cilantro or parsley, chopped
- 1 tablespoon olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Creamy Dressing
- 1/3 cup mayonnaise or Greek yogurt
- 1 tablespoon lime juice, freshly squeezed
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- 1 pinch paprika
Instructions
- 1
Heat the olive oil in a large skillet over medium heat. While the oil heats, season the peeled and deveined shrimp with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
⏱️ 2 min00 - 2
Add the seasoned shrimp to the hot skillet and cook for 2 to 3 minutes per side, or until the shrimp turn pink and are cooked through. Do not overcrowd the pan; cook in batches if necessary. Remove the shrimp from the skillet and set aside to cool slightly for about 10 minutes.
⏱️ 5 min00 - 3
While the shrimp cool, prepare the salad vegetables. In a large mixing bowl, combine the diced avocados, chopped cucumber, halved cherry tomatoes, finely sliced red onion, and chopped fresh cilantro or parsley.
⏱️ 8 min00 - 4
In a small bowl, whisk together all the ingredients for the creamy dressing: mayonnaise or Greek yogurt, fresh lime juice, minced garlic clove, Dijon mustard, and a pinch of paprika. Whisk until the dressing is smooth and well combined.
⏱️ 3 min00 - 5
Add the slightly cooled shrimp to the large bowl with the prepared vegetables. Pour the creamy dressing over the shrimp and vegetables. Gently toss everything together until all ingredients are evenly coated with the dressing.
⏱️ 2 min00 - 6
Serve the Creamy Avocado Shrimp Salad immediately, or chill for at least 15 minutes for enhanced flavors. This salad is delicious on its own, or served with fresh lettuce, toasted bread, or crackers.