This Easy Cold Shrimp and Avocado Salad is made with ingredients like Old Bay Seasoning, cucumber, fresh basil, olive oil, and lime. This is the best salad idea for a quick meal you can even toss on a sandwich. Serve with pan-seared or grilled shrimp.
FOR THE FULL LIST OF INGREDIENTS AND COMPREHENSIVE INSTRUCTIONS, PLEASE SEE THE RECIPE CARD AT THE END OF THIS POST. BEFORE YOU SCROLL, THERE'S IMPORTANT INFORMATION IN THIS BLOG POST.
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This post was originally published in 2019. It has since been updated.
Spring is here and soon summer will be on the rise. This really is the best time of year to enjoy fresh vegetables. The more colorful the better! This is a great summer salad to serve at upcoming parties and events this season!
Table of Contents
What Type of Shrimp to Use
Shrimp can be found at the grocery store in a few different ways. There is raw, pre-cooked, raw and frozen, deveined, tails on, tails off, etc.
I never use pre-cooked shrimp. There is an obvious difference in taste due to the lack of quality. The shrimp is cooked and then frozen and you have to cook it/warm it up again. This usually overcooks the shrimp. Raw shrimp only takes minutes to make, just buy it raw.
Always look for deveined, that’s my preference. The black vein that runs along the back of the shrimp is the digestive intestinal tract. Is this shrimp poop, yes.
You can buy it with the vein and remove it using a sharp paring knife to make a slit along the back and lift out the vein with the tip of the knife.
Check out tips on How to Peel and Devein Shrimp here.
My preference is to use raw shrimp and pan sear or grill it. This recipe outlines how to pan sear to the shrimp. If you wish to grill it, I recommend using a grill basket. The shrimp is grilled for 3-5 minutes on medium high heat until it turns bright pink.
What Type of Dressing to Use
I like to use fresh lime juice, olive oil, and fresh basil. This combination of flavors is amazing and it's light and perfect for a salad. You can use whatever dressing you prefer.
How to Make a Cold Shrimp and Avocado Salad
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
- Season raw shrimp (peeled and deveined) with Old Bay Seasoning, salt, and pepper to taste.
- Add olive oil to a skillet on medium-high heat. When hot, add the shrimp. Cook for 2-3 minutes, flip the shrimp and cook an additional 1-2 minutes until the shrimp turns bright pink on both sides. Remove the shrimp.
- Add the shrimp, avocado, tomatoes, basil, olive oil, fresh lime, cucumbers, onions and cilantro to a large bowl. Stir to combine the ingredients.
- Chill and serve.
Additional Topping Ideas and Substitutions
- Bacon
- Chicken Breast
- Artichokes
- Olives
- Green Peppers
- Red Peppers
- Almonds
- Strawberries
- Blueberries
- Pomegranate Seeds
- Pecans
- Peanuts
How to Make it Creamy
Add ½ cup of your favorite salad dressing, ranch, or mayo to make this a creamy salad. You can serve it on bread or croissants as well.
How Long Should the Salad Sit?
If you plan to marinate/cook raw shrimp using acidity you should allow the shrimp to sit for at least 3 minutes, up to 2 hours.
This salad dish should last up to 3 days stored in the fridge, however, it's best to eat within 24-48 hours for optimal flavor and taste.
Can You Use Frozen Shrimp?
Yes, defrost it first. Let it thaw in the fridge overnight or place it in a bowl with cold water. You can read more about How to Defrost Frozen Shrimp here.
Pair the Salad With These Recipes
Air Fryer Chicken Breasts
Southern Smothered Chicken
Roasted Ranch Potatoes
Purple Sweet Potatoes
More Summer Salad Recipes
Bacon Ranch Pasta Salad
Southwest Salad Recipe
Vegetable Rotini Pasta Salad
Healthy Breakfast Salad
Fried Chicken Salad
Keto Zucchini Noodle Pasta Salad
Keto Cauliflower Potato Salad
Keto Broccoli Salad
Balsamic Green Bean Salad
Creamy Cucumber Salad
Jerk Shrimp Recipe
Easy Cold Shrimp and Avocado Salad
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Equipment
Ingredients
- 1 pound shrimp peeled and deveined
- 1 teaspoon Old Bay seasoning See notes.
- Salt and pepper to taste
- 2 tablespoons olive oil divided
- 1 cup chopped avocado Sliced into 1 inch cubes.
- ¼ cup chopped red onion onion
- ½ tablespoon chopped jalapeño Adjust to suit your needs and taste.
- 1 cup chopped cucumber
- 2 tablespoons chopped, fresh cilantro
- 8 cherry tomatoes sliced in half
- ½-1 fresh lime, juice of If you would like a zesty salad, use 1 lime. To test you can start with the juice of ½ a lime and taste the salad repeatedly and adjust as necessary.
- 2 teaspoons fresh, chopped basil You can also use dried.
Instructions
- Season the raw shrimp with Old Bay Seasoning, salt, and pepper to taste.
- Add 1 tablespoon of olive oil to a skillet on medium-high heat. When hot, add the shrimp. Cook for 2-3 minutes, flip the shrimp and cook an additional 1-2 minutes until the shrimp turns bright pink on both sides. Remove the shrimp.
- Add the shrimp, avocado, tomatoes, basil, 1 tablespoon of olive oil, fresh lime, cucumbers, onions, jalapeno, and cilantro to a large bowl. Stir to combine the ingredients.
- Season with salt and pepper. Taste repeatedly.
- You can chill the salad for an hour or serve immediately. If you chill the salad it will cool the temperature of the salad and allow all of the ingredients to marinate together.
Video
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Emily says
This is absolutely beautiful and looks delicious! Curious to know if the lime and olive oil keeps the avocados from going brown? E
staysnatched says
It won't. If you are prepping these for meal prep or to serve in advance I recommend adding the avocado last, similar to how I do in the recipe.
Emily says
Ah, too bad. Still looks fabulous! Will definitely give this a try. Thanks so much for the response!
staysnatched says
You're welcome!
Brittany says
About how much is a serving? About 8oz?
staysnatched says
I did not weigh it.
Wendy Myvett says
O M G
This was amazing!! I made this on Sunday for my family since it is HOT out in Cali this week and they loved it! Posted it on my IG stories and I sent everyone over to Brandi's IG account. Easy to make, keto-friendly, and delicious! I prepped and left in the fridge for an hour and it was cool enough BUT the leftovers I had for lunch the next day were truly FIRE.
staysnatched says
Glad you liked it as leftovers, too!
Anonymous says
Trying this recipe on Friday!
staysnatched says
Wonderful! Enjoy!
Geri D. says
This was awesome! I’m making it again today!
staysnatched says
This is a good one! Glad you enjoyed it!
Michelle says
I LOVE fresh healthy food and this nailed it! So easy to make and hits all the macros. Will always be on my rotation.
staysnatched says
Glad to have it in your rotation!
Julie says
I have made this about 3 times so far this spring/summer and I will be making it the rest of summer if not all year. This recipe is SO good and so easy! It's so fresh, healthy and flavorful!
staysnatched says
I love a fresh salad!
Lisa says
That is a beautiful salad!
staysnatched says
Thank you! I hope you make it!
Melissa says
Great simple easy recipe! I have been trying to come up with different ways to use the tomatoes and cucumbers from our garden, so when I saw Brandi repost this on Instagram, I knew I had to try it and it did not disappoint. Full of flavor, quick, easy and filling. This was a winner. I did use shrimp that was already seasoned and prepared for time purposes bc all my other shrimp is frozen and I decided to make this last minute. Next time I’ll cook my own. I also prob should have let the flavors marinate longer but we were hungry and it was still amazing! Excited to try leftovers tomorrow. Thanks Brandi!
staysnatched says
You're welcome! I'm glad you enjoyed it.
Sarah says
I was looking for some kind of non-creamy summer shrimp salad, and this was so perfect! Love it.
staysnatched says
Yay! I'm so glad you enjoyed it.
Holli says
Made for 4th of July party and was a huge hit. Absolutely amazing...added a little extra cucumber to make salad portion a little bigger. Just fabulous.
staysnatched says
Sounds great! I’m glad you enjoyed it!
Krystal C says
Amazing recipe! I recently made this dish for a summer cookout on a very hot day. The freshness of the cucumber, tomatoes and lime added to the brightness of the dish as well as provided a refreshing break from the heavy meats and BBQ sides on the sunny hot day. I loved the creaminess of the avocado, the bite of the onion, and the umami flavor of the shrimp. For someone who has a dairy allergy, it is very hard to find a side dish at group gatherings that is safe to eat. This dish was extremely easy to make and it has been added to my collection of non-dairy dishes I can to bring to a gathering where everyone will enjoy it!
staysnatched says
Yay! Glad you thought it was easy and enjoyed it.
Batini says
This was a great meal. We made it the night before then couldn't wait so we ate it for breakfast, lunch and late night snack. I'm always looking for something healthy and light and this was right on point.
staysnatched says
Wonderful! I'm so glad you enjoyed it.
Anne D says
So simple and so delicious! I needed to use up left over cooked shrimp and remembered seeing this recipe on IG. I looked up the recipe and happen to have all the ingredients on hand. Had it for lunch with tortilla chips and again for dinner with grilled bread. Perfect summer dish!
staysnatched says
I love the sound of this with grilled bread!
Kim says
Whipped this up for a quick lunch, and it was delicious and so easy! I added some fennel that I needed to use up, too, and it worked great with the other flavors.
staysnatched says
That sounds so good! So glad you enjoyed it!
Amanda says
This was easy to make and so satisfying to eat! I’ve been making this a couple times a week for lunch.
staysnatched says
This is a great lunch salad!
Michael says
Perfect alternative to a green salad! Will be making this, or a variation, all summer long. Bright, fresh flavors!
staysnatched says
Wonderful! I'm so glad you enjoyed it!
Nash says
SOOOO good! Been wanting to make this for a while and finally did! Currently have my bowl in the fridge and can’t wait to eat it again tomorrow after all the flavors get a chance to mix. Will def make this again!!
staysnatched says
Yay! I'm so glad you enjoyed this.
Sabrina Boucher says
Amazing recipe for summer! Great as a side dish or for lunch. As always Brandi comes with another banger
staysnatched says
Thank you! I'm glad you enjoyed it.
Michele says
Incredibly flavorful and easy!!!
staysnatched says
Yes! So glad you enjoyed it.
Anik says
I made this last year for a cookout and it has easily become a summer staple!! Everyone requests it. It easy to make and so simple, yet so good!
staysnatched says
Simple and delish is what I love!
Kat says
So excited to make this! Is it necessary to cook the shrimp in advance with the acidity?
staysnatched says
It's up to you and your preference.
Skye says
Great flavors and easy to make! AND the leftovers were on point. I had over romaine for a breakfast salad.
staysnatched says
Yum! That sounds so good.
Teri says
This is a quick easy recipe that prepped ahead I used for a post work out snack. Combined it with a little bit of salsa and a few tortilla for a fun dip.
staysnatched says
That sounds so good!
Jeanette Lee says
Love shrimp, love avocado. Made this often this past summer. Delish!!!
staysnatched says
Wonderful. I'm glad you enjoyed it.
Alisha G. says
I'm not that creative when it comes to salad, usually just a regular garden or caesar. This recipe was simple, delicious ad included ingredients I already had on deck.
staysnatched says
I'm glad you had the ingredients on deck!
Brandy says
This is THEE perfect summer recipe! It can be eaten as a side dish, or as an entrée! I made a batch twice in a week and was my go to meal while WFH. It’s tasty, light/refreshing and fulfilling.
staysnatched says
I love to hear that!
Christina says
Just came across this recipe and it looks amazing, how long will it last in the fridge raider, I’m thinking meal preps
staysnatched says
Food lasts in the fridge for 3-4 days tightly covered and sealed.
Jeanne says
I did make the recipe but did not follow 100%. I cooked the shrimp in the air fryer and instead of using Old Bay, which I’m not fond of, I used a Cajun spice mix. Placed the shrimp in a plastic bag with about a Tbsp of olive oil, the Cajun spices, salt and peppper. Shook them up and let them sit for a few minutes and then placed them in a single layer in the air fryer for 8 - 9 minutes and shoook half way through (extra large shrimp). Smaller shrimp would need less time. The rest of the recipe I followed. Delicious! Can’t wait to make again!
staysnatched says
Nice!
Esther Leng says
I'm just writing to let you know I made this salad for dinner last night, and it was indeed delicious! Even though I didn't have Old Bay Seasoning and generally dislike onions, I subbed with more broccoli and lemon juice but kept the rest. So good!
Thank you for sharing!
staysnatched says
You're welcome!
Susan says
Absolutely delicious! Will be added to my 'favorites'list!
staysnatched says
So glad to hear it!