Easy Zesty Lime Shrimp and Avocado Salad is a light, refreshing salad that comes together with no cooking. Fresh lime juice and cilantro bring everything to life, creating a bright, healthy dish you’ll want to make all summer long.
Zesty Lime Shrimp and Avocado Salad
Zesty Lime Shrimp and Avocado Salad is made with the freshest ingredients, avocados, tomatoes, red onion, cilantro, and chopped jalapeño tossed with freshly squeezed lime juice and a touch of olive oil. It’s light, bright, and full of flavor. This is the dish everyone asks me to bring to parties, and it always gets rave reviews.
Why This Works
This is my go-to dish to bring to all my friends’ parties, it always disappears fast even when I quadruple the recipe! It’s very similar to ceviche, some may even argue that it is a ceviche, only instead of the shrimp “cooking” in lime juice, I use cooked shrimp. It’s perfect for all types of diets, Whole30, Paleo, Keto, gluten-free, dairy-free, and pescatarian, and it’s delicious.
- Bright, fresh flavors – Fresh lime juice, cilantro, and jalapeño give this salad a zesty, vibrant flavor that keeps it light and refreshing.
- Creamy and crisp contrast – The buttery avocado balances the juicy tomatoes and shrimp for great texture in every bite.
- Freezer-friendly shortcut – I always keep shrimp in my freezer for last-minute appetizers. It thaws quickly and makes this salad easy to throw together anytime.
- Perfect for warm weather – It’s light, refreshing, and comes together quickly, making it great for summer parties, cookouts, or an easy appetizer.
Ingredients You’ll Need
Here’s the ingredients to make this delicious shrimp avocado salad you’ll be making all year. See recipe card below for measurements.
- Shrimp – Use cooked shrimp, peeled and chopped. If using raw shrimp, you can quickly cook them first (see notes in the recipe card below).
- Haas Avocado – Adds creaminess and balances the bright lime flavors.
- Tomatoes – Provide freshness and a juicy bite.
- Red onion – Chopped and marinated in lime juice to mellow its sharp flavor.
- Jalapeño – Adds a little heat. Remove the seeds if you prefer it milder.
- Cilantro – Brings fresh, herbaceous flavor that pairs perfectly with lime and shrimp.
- Fresh lime juice – The key ingredient that brightens the entire salad.
- Olive oil – Adds richness and helps bring the dressing together.
- Salt and pepper – To enhance all the flavors.
A Few Notes
- Scale it up for parties – If I’m bringing this to a party, I usually double or triple the recipe because it disappears fast.
- Make it ahead – Combine everything except the avocado and cilantro and refrigerate. Add them just before serving so the avocado stays fresh and the herbs stay bright.
- If using raw shrimp – Preheat the oven to 400°F. Spray two large nonstick baking sheets with cooking spray and spread the shrimp in a single layer, tossed with a little olive oil. Roast 6 to 8 minutes, or until the shrimp turn opaque. Let them cool, then continue with the recipe.
Watch how I make this Zesty Lime Shrimp and Avocado Salad
How To Make Zesty Shrimp and Avocado Salad
Here’s how I make my fresh Zesty Lime Shrimp and Avocado Salad (step-by-step photos). See recipe card below for printable directions.
I start by combining the red onion, lime juice, olive oil, salt, and pepper in a small bowl and letting it sit for about 5 minutes. This quick marinade mellows the sharp bite of the onion and adds lots of flavor to the salad.
In a large bowl, I combine the chopped shrimp, avocado, tomato, and jalapeño. Then I pour the onion and lime mixture over the top, add the cilantro, and gently toss everything together so the avocado stays intact. I give it a quick taste and adjust the salt and pepper if needed, then it’s ready to serve.
If I am serving this later, I add the avocado just before serving.
Serving Suggestions
Serve this as a refreshing appetizer with tortilla chips or lettuce cups, or enjoy it as a light meal on its own. If you want something more substantial, spoon it over a crispy tostada or serve it over shredded lettuce or mixed greens for a simple salad-style bowl. It’s also great tucked into warm corn tortillas for quick shrimp tacos.
More Shrimp Recipes You Will Love
Yield: servings
Serving Size: 1 cup
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In a small bowl combine red onion, lime juice, olive oil, salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.
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In a large bowl combine chopped shrimp, avocado, tomato, jalapeño.
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Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.
Last Step:
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Scale it up for parties – If I’m bringing this to a party, I usually double or triple the recipe because it disappears fast.
Make it ahead – Combine everything except the avocado and cilantro and refrigerate. Add them just before serving so the avocado stays fresh and the herbs stay bright.
Serving: 1 cup, Calories: 197 kcal, Carbohydrates: 7 g, Protein: 25 g, Fat: 8 g, Saturated Fat: 1.5 g, Cholesterol: 221 mg, Sodium: 330 mg, Fiber: 3 g
