Description
There’s something so deeply satisfying about tossing together a salad that feels like summer in a bowl—bright, zesty, creamy, and full of life. This Avocado Salsa Shrimp Salad brings all of that and more. It’s the kind of dish that doesn’t just taste good—it makes you feel good. Light enough to enjoy on a hot day, yet flavorful and filling enough to serve as a full meal, this salad is one of those go-to recipes that feels like it should be far more complicated than it is.
This recipe reminds me of family picnics by the lake and long, lazy summer afternoons where meals were more about connection than presentation. Back then, shrimp salads were a bit more classic—think iceberg lettuce and bottled dressing. But as I grew older and started experimenting more in the kitchen, I discovered how well shrimp pairs with avocado and a fresh tomato-based salsa. It was a game-changer.
The cool creaminess of avocado, the subtle spice from jalapeños, the burst of sweet tomatoes, and that bright zing of lime—it all comes together beautifully with plump, juicy shrimp. It’s colorful, it’s bold, and it’s got just the right amount of flair to make your taste buds dance. Whether you’re serving it at a potluck, making it ahead for lunch, or whipping it up for a light dinner with crusty bread on the side, this salad is sure to impress without any stress.
Ingredients
1 pound cooked shrimp, peeled and deveined
2 large ripe avocados, diced
1 ½ cups cherry tomatoes, halved
½ small red onion, finely diced
1 jalapeño, seeded and finely chopped
⅓ cup fresh cilantro, chopped
Juice of 2 limes
Salt and pepper, to taste
Optional: tortilla chips or lettuce leaves, for serving
Instructions
Step 1: Start with fresh, quality ingredients
Whenever possible, use freshly cooked shrimp. You can grill, boil, or sauté them depending on your preference. If you’re using pre-cooked shrimp, give them a quick rinse and pat them dry.
Step 2: Mix the salsa base
In a large mixing bowl, combine the halved cherry tomatoes, finely chopped red onion, jalapeño, and cilantro. This combo creates the salsa-style base that gives this salad its bold flavor. Squeeze in the juice of two fresh limes, and season with a pinch of salt and pepper. Give everything a gentle toss.
Step 3: Fold in the avocado
Add the diced avocado to the bowl. Be gentle while mixing—you want to keep the avocado chunks intact so the salad stays creamy but not mushy. A soft folding motion works best here. The lime juice helps prevent the avocado from browning, so make sure it’s well coated.
Step 4: Add the shrimp
Toss in the cooked shrimp and give everything a final mix. Taste and adjust the seasoning—sometimes a touch more lime or a sprinkle of salt can really make the flavors pop.
Step 5: Chill or serve immediately
You can let the salad chill in the fridge for 15-30 minutes to allow the flavors to meld, but it’s also fantastic served right away. If you’re planning ahead, just wait to add the avocado until right before serving to keep it at peak freshness.
Notes
Serve it in lettuce cups for a fun appetizer.
This salad is also amazing inside soft tacos or wraps.
Add a sprinkle of crumbled turkey bacon or pepitas for extra crunch.