A fresh, flavorful salad combining juicy seasoned shrimp, creamy avocado, crisp vegetables, fresh herbs, and a bright lime dressing. It is light, protein-rich, low-carb, and perfect for lunch or dinner.
Ingredients
For the Shrimp
1 lb (450 g) large shrimp, peeled and deveined
1 tablespoon olive oil
2 cloves garlic, minced
½ teaspoon paprika
½ teaspoon chili powder
¼ teaspoon cumin
¼ teaspoon salt
¼ teaspoon black pepper
½ teaspoon lime zest
1 tablespoon fresh lime juice
For the Salad
2 large ripe avocados, diced
1 cup cherry tomatoes, halved
½ cup cucumber, diced
¼ cup red onion, finely diced
½ cup fresh cilantro, chopped
¼ cup corn, optional
1 small jalapeño, finely chopped, optional
2 cups mixed greens or romaine lettuce
For the Zesty Lime Dressing
3 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
1 teaspoon honey or maple syrup
1 teaspoon Dijon mustard
1 small garlic clove, finely minced
½ teaspoon cumin
¼ teaspoon chili powder
¼ teaspoon salt
¼ teaspoon black pepper
Nut Information
This recipe is naturally nut-free when prepared with the listed ingredients.
Shrimp, avocado, vegetables, lime, olive oil, and herbs do not contain peanuts or tree nuts naturally.
Avocado is a fruit, not a tree nut.
No almonds, walnuts, pecans, cashews, pistachios, or other tree nuts are required.
If using packaged spices, mustard, or other prepared ingredients, check labels for possible cross-contact if cooking for someone with a severe nut allergy.
Sesame is not included in the basic recipe, but check seasoning blends if using a commercial spice mix.
Instructions
1. Prepare the Shrimp
Pat the shrimp dry with paper towels. Removing excess moisture helps the shrimp develop a better sear.
Place the shrimp in a bowl and add:
Olive oil
Garlic
Paprika
Chili powder
Cumin
Salt
Black pepper
Lime zest
Lime juice
Toss until the shrimp are evenly coated.
Let them sit for 5–10 minutes while you prepare the salad.
2. Cook the Shrimp
Heat a large skillet over medium-high heat.
Add the seasoned shrimp in a single layer.
Cook for approximately 2–3 minutes per side, depending on their size.
The shrimp are ready when they become opaque and reach an internal temperature of 145°F (63°C).
Remove them from the heat immediately to prevent overcooking.
Set aside to cool slightly.
3. Prepare the Dressing
In a small bowl or jar, combine:
Lime juice
Olive oil
Honey or maple syrup
Dijon mustard
Garlic
Cumin
Chili powder
Salt
Black pepper
Whisk or shake until well combined.
Taste and adjust the lime juice, salt, or chili according to your preference.
4. Prepare the Vegetables
Add the following to a large salad bowl:
Mixed greens
Diced avocado
Cherry tomatoes
Cucumber
Red onion
Cilantro
Jalapeño, if using
Corn, if using
Gently toss.
5. Add the Shrimp
Arrange the warm or cooled shrimp over the salad.
Drizzle with the zesty lime dressing.
Gently toss just once or twice so the avocado doesn’t become mashed.
6. Serve
Serve immediately with extra lime wedges and fresh cilantro.
For an extra burst of flavor, add a little lime zest and freshly cracked black pepper just before serving.
Air Fryer Shrimp Method
Preheat the air fryer to 400°F (200°C).
Toss shrimp with the seasoning mixture.
Arrange shrimp in a single layer.
Air fry for 5–7 minutes, turning halfway through.
Check that the shrimp have reached 145°F (63°C).
Add the cooked shrimp to the salad.
Grilled Shrimp Method
Thread the seasoned shrimp onto skewers or place them in a grill basket.
Grill over medium-high heat for approximately 2–3 minutes per side.
Remove when the shrimp are opaque and fully cooked.
Helpful Tips
Use large or jumbo shrimp for the best texture.
Pat shrimp dry before seasoning.
Avoid overcooking shrimp because they can quickly become rubbery.
Add avocado just before serving to maintain its color and texture.
For extra zest, add additional lime zest to the dressing.
For a creamier dressing, add 1–2 tablespoons of Greek yogurt.
If you prefer more heat, add extra jalapeño or cayenne pepper.
For a sweeter flavor, add a little more honey.
For meal prep, keep the dressing separate until you’re ready to eat.
Variations
Mango Shrimp Avocado Salad
Add ½ cup diced fresh mango for a sweet and tropical flavor.
Feta Shrimp Avocado Salad
Add ¼ cup crumbled feta cheese.
Southwest Shrimp Salad
Add black beans, corn, cilantro, and a little extra chili powder.
Low-Carb Version
Skip the corn and honey and serve the salad over extra leafy greens.
Creamy Lime Version
Mix 2 tablespoons Greek yogurt into the dressing for a creamy, tangy finish.
Serving Suggestions
This salad can be served with:
Grilled whole-grain bread
Low-carb tortillas
Cauliflower rice
Quinoa
Roasted vegetables
Fresh fruit
For a lighter meal, simply serve it on its own.
Storage
For best results, store the components separately.
Cooked shrimp: refrigerate for up to 3–4 days
Prepared dressing: refrigerate for up to 4–5 days
Cut avocado: best consumed the same day
Assembled salad: best eaten immediately
Store cooked shrimp in an airtight container and refrigerate promptly.
Approximate Nutrition
Per serving, assuming 4 servings and without corn:
Calories: approximately 350
Protein: approximately 28 g
Fat: approximately 22 g
Carbohydrates: approximately 14 g
Fiber: approximately 7 g
Net Carbohydrates: approximately 7 g
Actual nutrition will vary depending on shrimp size, avocado size, and the amount of dressing used.
Questions and Answers
Q: Can I use frozen shrimp?
Yes. Thaw them completely and pat them very dry before seasoning and cooking.
Q: Can I use pre-cooked shrimp?
Yes, but don’t cook them again for several minutes. Simply warm them briefly in a skillet or serve them chilled.
Q: How do I know when shrimp are cooked?
They should become opaque and firm and reach an internal temperature of 145°F (63°C).
Q: Can I make this salad ahead of time?
Yes, but keep the dressing, shrimp, greens, and avocado separate until serving for the best texture.
Q: Is this salad keto-friendly?
Yes. For a lower-carb version, omit the corn and honey or replace the honey with a suitable sugar-free sweetener.
Q: Can I use lemon instead of lime?
Yes. Lemon works well, although lime gives the salad its characteristic zesty flavor.
Q: Can I make the salad dairy-free?
Yes. The basic recipe contains no dairy.
Q: Is this recipe nut-free?
Yes. There are no peanuts or tree nuts in the basic recipe. Always check packaged ingredients for allergy warnings when necessary.
Q: Can I add nuts?
Yes, if allergies are not a concern. Chopped almonds, cashews, or toasted pecans can provide a pleasant crunch. However, adding them will make the recipe no longer nut-free.
Q: Can I add chicken instead of shrimp?
Yes. Grilled chicken is an excellent substitute. Cook chicken to an internal temperature of 165°F (74°C).
Q: Why did my avocado turn brown?
Avocado oxidizes when exposed to air. Tossing it with lime juice and minimizing air exposure helps slow browning.
Q: How can I make the salad more filling?
Add grilled chicken, black beans, quinoa, or extra shrimp. For a low-carb option, increase the shrimp and leafy greens.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
- Mexican Orzo Salad with Lime-Cilantro Dressing - August 23, 2026
- Creamy Deli-Style Chicken Salad - August 23, 2026
- High Protein cheesy baked eggplant parmesan - August 23, 2026
