Today’s shrimp avocado salad recipe is extra cool and light, making it a great side for any summer picnic or barbecue party. With every spoonful, you can feel the crispy lettuce, meaty shrimp, and creamy avocado all dressed in a slightly sweet and spicy dressing that is just delicious.
Is Shrimp Avocado Salad Healthy?
Yes, it is. Our shrimp avocado salad has a nutritious profile, thanks to the healthful combination of shrimp and avocado.
According to Healthline, shrimp is an amazing source of protein, calcium, and magnesium. And though shrimp used to get a bad rap for their high level of cholesterol, recent research shows that shrimp can be included as part of a heart-healthy diet.
At the same time, avocado, our second main ingredient, is rich in healthy fats, fiber, and antioxidants. Adding it to your meals can bring many benefits to your mind and body, such as fighting depression and supporting vision.
Now, let’s take a closer look at our ingredient list for this light healthy dish.
Ingredients for Shrimp Avocado Salad
1. For the Salad
- Shrimp: It’s best to go with fresh raw shrimp for the ultimate taste and texture. You can still use frozen shrimp if it’s more convenient.
- Seasonings: We marinate the shrimp with a mix of salt, olive oil, oregano, paprika, pepper, and garlic to enhance the overall flavor.
- Avocado: Creamy, light-tasting avocado pairs extremely well with the briny taste and the meaty texture of shrimp. Choose a ripe avocado with a firm texture for the best result.
- Romaine lettuce: Mouth-watering romaine lettuce with its mild flavor works as a base for our salad and beautifully complements the other ingredients.
- Cherry tomatoes: Juicy and sweet cherry tomatoes are a must in our salad for brightening up the flavor.
- Corn kernels: The crunchy texture and mildly sweet taste of corn kernels make them a delicious addition to any salad.
- Cucumber: Adding slices of fresh cool cucumber makes our salad all the more refreshing.
- Feta cheese: A sprinkling of feta cheese crumbs on top of the salad gives it that extra briny and lemony flavor.
2. For the Dressing
We have olive oil, oregano, lime juice, ketchup, and sriracha in our dressing for a bright and warm flavor that ties everything together.
And if you like to turn up the heat, you can add a bit more sriracha (a type of chili sauce) to increase the spiciness.
How to Store the Leftovers
For an already dressed salad, it’s best to consume it within 24 hours, since the avocado will quickly turn brown once cut, and the lettuce will get soggy because of the sauce.
How to Make Shrimp Avocado Salad
This shrimp avocado salad is refreshingly wonderful to enjoy on a hot summer day with savory shrimp, creamy avocado, and fresh romaine lettuce, all tossed together in a pungent sweet-tart dressing.
- cook TIME 20 mins
- prep TIME 10 mins
- total TIME 30 mins
- COURSE Side Dish
- CUISINE American
- SERVINGS servings
- CALORIES 232 kcal
- 4 ozromaine lettuce (roughly chopped)
- 1 ozred onion (diced)
- 6 ozavocado (cut into 1-inch cubes)
- 0.3 tspsalt
- 2 tbspolive oil
- 4 ozcherry tomato (halved)
- 0.5 tsporegano (divided)
- 0.5 tsppaprika
- 1 tbspgarlic (minced)
- 2 ozcorn kernels
- 1 tbsplime juice
- 5 ozpeeled and deveined shrimp (from 10 oz raw shrimp)
- 1 tspHeinz's ketchup
- 0.3 ozfeta cheese (crumbled)
- 1 tspsriracha
- 2 ozcucumber (diced)
- 0.5 tspground black pepper
Peel and devein the shrimp:
- Cut off the heads and legs. (Leave the tails on for a visual effect)
- Peel off the shells.
- Remove the veins. Use a small knife to make a shallow cut along the back of each shrimp, then take out the vein with the tip of the knife or a toothpick.
- Wash them clean, then pat dry.
Peel and cut the avocado:
- Cut it in half.
- Remove the seed.
- Peel off the skin.
- Cut into 1-inch cubes.
Marinate the shrimp: Add 5 oz peeled and deveined shrimp to a mixing bowl, then season 2 tbsp olive oil, 1/4 tsp salt, 1 tbsp garlic, 1/2 tsp paprika, 1/2 tsp ground black pepper, and 1/4 tsp oregano. Give it a good toss.
Cook the shrimp: Place the marinated shrimp into an air fryer and cook at 400 °F for 12 minutes.
Make the dressing: To a small mixing bowl, add 1 tbsp olive oil, 1/4 tsp oregano, 1 tbsp lime juice, 1 tsp ketchup, and 1 tsp sriracha. Stir well to combine.
Assemble the salad: Line the bottom of the serving bowl/ plate with chopped romaine lettuce. Arrange the avocado, red onion, cherry tomatoes, shrimp, corn, and cucumber on the plate as in the picture. Sprinkle it with feta cheese on top.
Serve: Drizzle the dressing over before serving.