Go Back

Shrimp Avocado Salad Recipe

Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 lb large raw shrimp (26/30 count), peeled and deveined
  • 1 tbsp olive oil
  • 2 ripe avocados, diced
  • 1 cup halved cherry tomatoes
  • ⅓ cup finely diced red onion
  • ¼ cup chopped fresh cilantro
  • ¼ cup plain Greek yogurt
  • 3 tbsp fresh lime juice
  • 1 tbsp olive oil
  • 1 small garlic clove, finely grated
  • ½ tsp kosher salt
  • ¼ tsp black pepper

Method
 

  1. Heat 1 tbsp olive oil in a large skillet over medium-high. Pat shrimp dry, season with salt and pepper, and cook 2 minutes per side until pink and opaque. Transfer to a plate and chill for 10 minutes.
  2. Whisk together the yogurt, lime juice, 1 tbsp olive oil, garlic, salt, and pepper. Stir in the chopped cilantro.
  3. In a large bowl, gently fold the cooled shrimp, avocado, tomatoes, and red onion with two-thirds of the dressing until just coated.
  4. Spoon into bowls, drizzle any remaining dressing on top, scatter extra cilantro, and serve cold.

Notes

If the shrimp are still steaming hot when you fold them in, the avocado can turn soft and greasy. That quick 10-minute chill keeps the salad cool and fresh. This is best eaten the day it’s made, but leftovers taste great spooned over greens the next morning.