Looking for an easy, satisfying salad? This fresh and flavorful Shrimp Avocado Salad is bright, protein-packed, and perfect for a quick lunch or a light dinner.
Warm weather calls for colorful, fresh meals, and this shrimp avocado tomato salad hits the mark. It’s built around tender, fast-cooking shrimp plus boiled eggs and creamy avocado, so it feels substantial while staying light. The lemon-Dijon dressing is simple yet bright, pairing beautifully with seafood and crisp greens.
I like this salad because it’s quick to prepare: shrimp sears in minutes and the eggs boil while you chop. The dressing comes together in a jar in no time, and the whole dish can be assembled in about 15 minutes. It’s a great option for weekdays when you want something healthy and satisfying without a lot of fuss.
How to Make Shrimp Avocado Salad
Ingredients
- Olive oil (or your preferred cooking oil)
- Raw shrimp — peeled and deveined, tail-on (buy pre-peeled to save time)
- Salt and ground black pepper
- Romaine lettuce — washed and chopped (or substitute arugula or baby spinach)
- Cherry tomatoes — halved (grape tomatoes work fine)
- Red onion — thinly sliced (soak in cold water to mellow the bite, if desired)
- Avocado — ripe, sliced
- Boiled eggs — sliced
- Feta cheese — crumbled, for garnish (or any soft cheese)
- Fresh lemon juice (or lime) — for the dressing
- Dijon mustard — adds tang and emulsifies the dressing
Instructions
Cook the shrimp
- Pat the shrimp dry with paper towels and season lightly with salt and pepper.
- Heat a skillet over medium-high heat with a tablespoon of olive oil. Add shrimp in a single layer and cook about 1–2 minutes per side, until pink and opaque. Remove from the pan and set aside.
Assemble the salad
- In a large bowl, combine the chopped romaine, halved cherry tomatoes, sliced red onion, boiled eggs, and cooked shrimp.
- Slice the avocado and arrange on top of the salad.
- In a small jar or bowl, whisk together 1 tablespoon fresh lemon juice, 1 tablespoon Dijon mustard, 3 tablespoons olive oil, and salt and pepper to taste. Whisk until emulsified.
- Drizzle the dressing over the salad and toss gently to combine. Sprinkle with crumbled feta and serve immediately.
Optional: Chop fresh herbs such as dill, basil, or cilantro and sprinkle them over the salad for added brightness.
Fresh or frozen shrimp? Which should I use?
Both fresh and frozen shrimp work well. Frozen shrimp are often flash-frozen right after the catch, which preserves flavor and can actually be fresher than shrimp sitting at a seafood counter. Frozen shrimp are usually more affordable, and wild-caught frozen shrimp often have a cleaner, more pronounced shrimp flavor than some farmed varieties. If buying fresh, avoid any shrimp with soft or slimy shells.
How to quickly thaw shrimp
If you forget to thaw shrimp in the fridge, place frozen shrimp in a colander and run cold water over them for 5–10 minutes, tossing the colander occasionally so water reaches all pieces. Larger shrimp will take a bit longer. After thawing, pat the shrimp very dry—if they’re wet when they hit the pan they will steam instead of developing a nice sear and color.
More salads to try
- Taco-style salad with seasoned ground beef
- Grilled chicken avocado salad
- Pesto chicken salad
- Chicken salad with spicy mayo dressing
Notes
- Buy peeled and deveined shrimp to speed up prep time.
- Soaking sliced red onions in cold water for 10–15 minutes reduces harshness.
- Pat shrimp dry before cooking to ensure a good sear and better color.
- To store: Keep leftover salad in an airtight container in the refrigerator for up to 3 days. Store dressing separately to avoid sogginess.
- To freeze: Freeze cooked shrimp in a freezer-safe bag once cooled to room temperature; use within 3 months. Note that the assembled salad itself doesn’t freeze well.
Nutrition (approximate per serving)
Serving: 1/4 recipe — Calories: 254 kcal; Carbohydrates: 7.3 g; Protein: 15.2 g; Fat: 18.2 g; Cholesterol: 184 mg; Sodium: 338 mg; Fiber: 2.8 g; Sugar: 2.7 g.
This Shrimp Avocado Salad is a great weekday meal: fast to make, full of flavor, and flexible—swap greens, add grilled vegetables, or change the cheese to suit your taste. Enjoy!