Shrimp Avocado Salad Recipe

We could live off this Shrimp Avocado Salad. It tastes crazy good! It’s also really pretty served as a chopped salad. Put it on the table and watch everyone’s eyes light up. This shrimp salad has all of the best flavors of summer.

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This shrimp salad is loaded with avocado, cucumbers, tomatoes and corn all over a bed of bright romaine. It’s so fresh and extremely satisfying with a light and easy cilantro dressing. Trust me; your first thought won’t be, “oh this is such a healthy salad.”

You’ll just sit there chewing with a big goofy grin on your face and run for a refill before you’ve even finished your bowl.

Note: Freshly boiled corn or grilled corn makes all the difference in this salad. Use canned in winter but fresh is best and adds a sweet burst of flavor. If you aren’t into shrimp, this salad is still amazing served vegetarian.

Ingredients for Shrimp Avocado Salad:

1/2 lb (3 to 4 medium) Roma tomatoes, chopped
1/2 English cucumber or 3 smaller garden cucumbers, sliced
1/2 medium red onion, thinly sliced
2 avocados, peeled, pitted and sliced
1 cup corn kernels (from 2 fresh cobs or canned drained corn)
1 medium romaine lettuce (5 to 6 cups chopped)

For the Cajun Shrimp:

2 Tbsp unsalted butter
1 lb large raw shrimp, peeled and deveined
1 tsp cajun spice
2 cloves garlic, pressed
Pinch of salt

For the Zesty Cilantro Lemon Dressing:

3 Tbsp olive oil (mild or extra virgin)
Juice of 1 large lemon (about 3 Tbsp) (it’s ok to sub lime juice)
1/2 bunch cilantro, (1/2 cup chopped)
1 tsp sea salt or 3/4 tsp table salt
1/8 tsp freshly ground black pepper

How to Make Shrimp Avocado Salad:

1. Place shrimp in a medium bowl, sprinkle with 1 tsp cajun spice, 2 pressed garlic cloves and a pinch of salt. Stir to combine.

2. Heat a large non-stick pan over medium high heat. Swirl in 2 Tbsp butter. Once butter stops sizzling, add shrimp in a single layer and sauté  about 2 minutes without disturbing. Flip shrimp over and sauté another minute or just until fully cooked through. Don’t overcook shrimp or they can become rubbery. Remove to a plate and set aside to cool.

3. Chop, rinse and spin dry your romaine lettuce. Line the bottom of a large salad platter/bowl with 5 to 6 cups of chopped romaine lettuce. Add remaining ingredients in rows over the top of your romaine: chopped tomatoes, sliced red onion, sliced cucumber, cajun shrimp, avocado and boiled or grilled corn.

Yum Yum! Everything about this shrimp salad is good!

4. To make the dressing, in a small bowl, whisk together 3 Tbsp olive oil, 3 Tbsp lemon juice, 1/2 cup chopped cilantro, 1 tsp sea salt and 1/8 tsp black pepper.

Drizzle dressing over the shrimp avocado salad then toss to combine and serve.

More Avocado Recipes to Fall in Love with:

If you enjoyed this salad, you must be an avocado fan (or shrimp or both!!), you will love these avocado recipes.

• Avocado Shrimp Salsa (major reader and personal favorite!)
• Cucumber Tomato Avocado Salad (a classic improved with avocado)
• Avocado Chicken Salad (currently our #1 recipe)

Shrimp Avocado Salad Recipe

4.97 from 61 votes

Author: Natasha of NatashasKitchen.com

This shrimp avocado salad has all of the best flavors of summer. Loaded with avocado, cucumbers, tomatoes and corn all over a bed of bright romaine with a light cilantro dressing.

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Prep Time: 16 minutes mins

Cook Time: 4 minutes mins

Total Time: 20 minutes mins

Ingredients 

Servings: 6 servings as a side, 4 as a main course

For the Chopped Salad:

• 1/2 lb 3 to 4 medium Roma tomatoes, chopped
• 1/2 English cucumber or 3 smaller garden cucumbers, sliced
• 1/2 medium red onion, thinly sliced
• 2 avocados, peeled, pitted and sliced
• 1 cup corn kernels, from 2 fresh cobs or canned drained corn
• 1 medium romaine lettuce, 5 to 6 cups chopped

For the Cajun Shrimp:

• 2 Tbsp unsalted butter
• 1 lb large raw shrimp, peeled and deveined
• 1 tsp cajun spice
• 2 cloves garlic, pressed
• Pinch salt

For the Zesty Cilantro Lemon Dressing:

• 3 Tbsp olive oil, mild or extra virgin
• Juice of 1 large lemon, about 3 Tbsp (it's ok to sub lime juice)
• 1/2 bunch cilantro, (1/2 cup chopped)
• 1 tsp sea salt or 3/4 tsp table salt
• 1/8 tsp freshly ground black pepper

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Instructions

• Place shrimp medium bowl, sprinkle with 1 tsp cajun spice, 2 pressed garlic cloves and a pinch of salt and stir to combine.
• Heat large non-stick pan over medium high heat. Swirl in 2 Tbsp butter. Once butter stops sizzling, add shrimp in a single layer and sauté about 2 min without disturbing. Flip shrimp over and sauté another minute or just until cooked through. Don't overcook shrimp or they can become rubbery. Remove to a plate and set aside to cool.
• Chop, rinse and spin dry romaine lettuce. Line the bottom of a large salad platter/bowl with 5 to 6 cups of chopped romaine lettuce. Add remaining salad ingredients and shrimp in rows on top of romaine.
• To make the dressing, in a small bowl, whisk together dressing ingredients. Drizzle dressing over the salad then toss to combine and serve.

• Full Nutrition Label
• Nutrition Disclosure

Course: Appetizer, Salad

Cuisine: American

Keyword: Shrimp Avocado Salad

Skill Level: Easy

Cost to Make: $$

We are completely and utterly in love with this salad. Try it and you’ll make it again and again! 😉

Q: What’s your favorite summer time salad?