Avocado Shrimp Salad

Avocado Shrimp Salad in a white bowl

A couple weeks ago, I had some amazing shrimp ceviche while out for dinner.  I wanted to try and create it in my own kitchen.   This recipe isn’t as “fancy” as your typical ceviche, but it is packed with healthy goodness, and is a cinch to make.  Look at all those beautiful colors.

I loved packing this Avocado Shrimp Salad for lunch in my EasyLunchbox.  It’s hard to wait for lunchtime when you know this is waiting for you in the cooler.

How to make Avocado Shrimp Salad

  • 1/2 Tablespoon olive oil (or avocado oil if you have it)
  • 2 limes (juice from limes)
  • 1/4 cup chopped red onion
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon celery salt
  • 1/2 cup cucumbers, diced
  • 1 lb cooked shrimp, peeled, deveined and chopped
  • 1/4 cup fresh tomato, diced
  • 1 avocado, diced
  • 1 Tablespoon chopped cilantro
  1. In a small bowl combine red onion, lime juice, olive oil, celery salt, salt and pepper. Let onions marinate for 5-10 minutes.
  2. Next combine chopped shrimp, avocado, tomato, cucumbers, cilantro and gently mix until well combined. Drizzle dressing over mixture and gently toss once more to evenly coated.
  3. Refrigerate for at least 30 minutes. This lets all the lovely favors develop 🙂

Showing Avocado Shrimp Salad in a blue mixing bowl, being mixed together

Please enable JavaScript in your browser to complete this form.

  Got leftovers of your Avocado Shrimp Salad? Make sure to pack them up for lunch!

Avocado Shrimp Salad packed in an EasyLunchboxes lunchbox - with crackers, olives and larabar

4.50 from 2 votes

How to make Avocado Shrimp Salad

This recipe isn't as "fancy" as ceviche, but this Avocado Shrimp Salad recipe is packed with healthy goodness, and is easy to make.
Prep Time 15 minutes
Cook Time 0 minutes
Chilling 30 minutes

Ingredients
 

  • 1/2 Tablespoon olive oil or avocado oil if you have it
  • 2 limes juice from limes
  • 1/4 cup chopped red onion
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon celery salt
  • 1/2 cup cucumbers diced
  • 1 lb cooked shrimp peeled, deveined and chopped
  • 1/4 cup fresh tomato diced
  • 1 avocado diced
  • 1 Tablespoon chopped cilantro

Instructions

  • In a small bowl combine red onion, lime juice, olive oil, celery salt, salt and pepper. Let onions marinate for 5-10 minutes.
  • Next combine chopped shrimp, avocado, tomato, cucumbers, cilantro and gently mix until well combined. Drizzle dressing over mixture and gently toss once more to evenly coated.
  • Refrigerate for at least 30 minutes. This lets all the lovely favors develop 🙂

Nutrition

Calories: 224kcal | Carbohydrates: 9g | Protein: 25g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 286mg | Sodium: 1104mg | Potassium: 426mg | Fiber: 5g | Sugar: 2g | Vitamin A: 213IU | Vitamin C: 22mg | Calcium: 182mg | Iron: 3mg

Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Sharing of this recipe is encouraged and appreciated. Copying of full recipe to any social media is prohibited.

Did You Make This Recipe?

Make sure to share it with me below!

More recipes we love!


Post updated September 2020

4.50 from 2 votes (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Did you make this recipe? Rate it:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

7 Comments

  1. I love shrimp, and I love avacado, so I think I need to try this one! Yum!

  2. Thank you. Sounds really good and refreshing.

  3. Whats the nutrition on this recipe?

  4. Natalie Ellis says:

    This is always full of good nutrition and super delicious. I remember there was a period that I have been extremely addicted to salad. And now I miss them again xD
    Have to make this for dinner!!!

  5. 4 stars
    Ok! This was good, but I’ll preface by saying that had I used the amount of lime in the recipe, all I would’ve tasted was lime. I started with the juice of one lime – not sure if my limes were extra juicy – and whoah it was tart. Juice of 1/2 a lime would’ve sufficed. Had to add more oil to balance the flavors. Otherwise, tasty and easy.