Shrimp Avocado Salad

A vibrant combination of succulent shrimp and creamy avocado creates this refreshing salad that brings together the best of seafood and fresh produce. The zesty lime dressing adds brightness while complementing the natural sweetness of the shrimp, making every bite a perfect balance of flavors and textures.

After discovering this recipe during a summer gathering, it quickly became my go-to for both casual lunches and dinner parties. My guests always ask for the recipe, especially impressed by how the lime dressing brings all the flavors together.

Essential Ingredients

• Shrimp (1 pound): Choose large, pink shrimp (16-20 count) for the best texture and presentation. Wild-caught gives the sweetest flavor.
• Avocados (2 medium): Look for Hass avocados that yield slightly to gentle pressure - they'll be perfectly ripe for slicing.
• Red Onions (1/2 medium): Fresh, firm onions with crisp layers ensure the right amount of sharp flavor without overwhelming.
• Extra Virgin Olive Oil (1/4 cup): Select a high-quality, cold-pressed variety for the best flavor in the dressing.
• Fresh Lime Juice (2 limes): Always use fresh-squeezed for the brightest taste.
• Fresh Cilantro (1/2 cup): Choose bunches with vibrant green leaves and no wilting.

Detailed Instructions

Prepare the Shrimp:

Start by thoroughly cleaning the shrimp under cold water. If using frozen shrimp, thaw completely in the refrigerator overnight or under cold running water. Remove shells and devein carefully, keeping the tails on for presentation if desired.

Cook the Shrimp:

Bring a pot of water to a gentle boil. Add a generous pinch of salt and any aromatics like lemon wedges or bay leaves. Gently add the shrimp and cook just until they turn pink and opaque, about 3-4 minutes. Immediately transfer to an ice bath to stop the cooking process and maintain their tender texture.

Create the Dressing:

In a medium bowl, whisk together extra virgin olive oil and fresh lime juice until emulsified. Add finely minced garlic, a pinch of sea salt, and freshly ground black pepper. Taste and adjust seasonings as needed.

Prepare the Vegetables:

Slice red onions paper-thin using a sharp knife or mandoline. Soak in cold water for 10 minutes to mellow their sharp flavor. Halve and pit the avocados, then slice into uniform wedges just before assembling.

Assemble the Salad:

Gently combine the cooled shrimp with prepared vegetables in a large bowl. Pour the dressing over the ingredients, tossing carefully to coat evenly. Add the avocado last and fold in with gentle movements to prevent bruising.

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The avocado has become my favorite part of this salad. After years of making this recipe, I've learned that letting the avocado sit at room temperature for 30 minutes before slicing helps develop its buttery texture and rich flavor.

Make-Ahead Options

Prepare all components separately up to 24 hours in advance. Store shrimp and vegetables in separate containers, and combine with freshly sliced avocado and dressing just before serving for the freshest presentation.

Serving Suggestions

Present this salad on a bed of mixed greens or butter lettuce for added color and nutrients, For a more substantial meal, serve alongside grilled sourdough bread or quinoa.

Storage Solutions

Keep any leftover salad (without avocado) in an airtight container in the refrigerator for up to two days. Add fresh avocado when ready to serve again.

Variations Worth Trying

Add cherry tomatoes, cucumber, or mango for different flavor profiles. Each addition brings its own unique twist while maintaining the dish's fresh appeal.

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This shrimp avocado salad has become my signature dish for warm-weather gatherings. The combination of tender shrimp, creamy avocado, and zesty lime dressing creates a refreshing yet satisfying meal that never fails to impress. Whether served as a light lunch or elegant dinner starter, it's a testament to how simple ingredients, when properly prepared, can create something truly exceptional.

Frequently Asked Questions

→ How long does this shrimp avocado salad stay fresh?

The salad stays fresh for up to 2 days when stored in an airtight container, but it's best enjoyed within 24 hours to prevent the avocados from browning.

→ Can I use pre-cooked shrimp?

Yes, you can use pre-cooked shrimp instead of steaming fresh shrimp to save time.

→ What can I substitute for red onions?

Green onions make a great substitute for red onions, or you can omit them completely if preferred.

→ Can I make the dressing ahead of time?

Yes, the dressing can be made up to 2 weeks in advance and stored until ready to use.

→ What can I use instead of cumin in the dressing?

You can substitute cumin with either paprika or coriander in the dressing for a different flavor profile.