Introduction

This Shrimp Avocado Salad is a fresh and flavorful dish perfect for a light lunch or a quick dinner. The combination of seared shrimp, creamy avocado, and tangy feta creates a delightful balance of textures and tastes. It’s easy to prepare and full of vibrant ingredients.

A white bowl filled with a colorful salad showing multiple layers: the bottom layer is fresh green arugula leaves with a slightly curly texture, scattered throughout are bright orange cubes of mango and creamy light green wedges of avocado, mixed with slices of purple-red onion. Sitting on top are several roasted shrimp with a light golden-brown color, mixed with toasted pine nuts and bits of chopped green herbs sprinkled over everything, all arranged on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 pound shrimp, peeled, deveined, patted dry
1 large avocado, chopped
2 small roma tomatoes, chopped, drained
1/3 cup crumbled feta cheese
1/3 cup fresh chopped cilantro or parsley
2 tablespoons salted butter, melted
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1/4 teaspoon table salt
1/4 teaspoon ground black pepper

Instructions

Step 1: Toss the shrimp with melted butter in a bowl until well-coated. Heat a pan over medium-high heat until hot. Add shrimp in a single layer, searing for about a minute until pink edges appear. Flip and cook for less than a minute until cooked through. Transfer shrimp to a plate and let cool.
Step 2: In a large mixing bowl, combine chopped avocado, roma tomatoes, crumbled feta, chopped cilantro or parsley, lemon juice, olive oil, salt, and pepper. Toss gently to mix. Stir in the cooled shrimp. Adjust seasoning with additional salt and pepper if desired, then serve immediately.

Tips & Variations

For extra zest, add a pinch of red chili flakes or a dash of hot sauce when tossing the salad.
Substitute the shrimp with cooked crab meat or grilled chicken for variety.
If you prefer a creamier salad, mix in a spoonful of Greek yogurt or sour cream.
Use fresh parsley if cilantro is too strong or unavailable.

Storage

Store the salad in an airtight container in the refrigerator for up to 1 day. The avocado may brown over time, so it’s best eaten fresh. If preparing ahead, keep shrimp separate and add just before serving. Reheat shrimp gently in a pan if desired.

How to Serve

A fresh shrimp salad in a white bowl on a white marbled surface, showing multiple layers: at the bottom, bright green arugula leaves create a leafy base with some sliced almonds scattered in; on top of that, large pieces of sliced avocado with pale green creamy texture are spread around; the top layer features neatly arranged cooked shrimp, pink and white with a slight sheen, sprinkled with chopped herbs and small bits of finely chopped red onion; the salad has a light sprinkle of black pepper adding small dark specks over the ingredients. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, thaw frozen shrimp completely and pat dry before cooking to achieve the best sear and texture.

Is this salad suitable for meal prep?

It’s best made fresh due to the avocado, but you can prepare the shrimp and other ingredients separately ahead of time and combine just before serving.

Shrimp Avocado Salad Recipe

Print Recipe

★★★★★

4.9 from 96 reviews

A fresh and flavorful Shrimp Avocado Salad featuring seared shrimp, creamy avocado, juicy tomatoes, and tangy feta cheese, all tossed with cilantro, lemon juice, and olive oil for a light and satisfying meal perfect for any occasion.

Author: Cleo
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: 2 servings 1x
Category: Salad
Method: Frying
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Shrimp

1/2 pound shrimp, peeled, deveined, patted dry
2 tablespoons salted butter, melted
1/4 teaspoon table salt
1/4 teaspoon ground black pepper

Salad

1 large avocado, chopped
2 small roma tomatoes, chopped and drained
1/3 cup crumbled feta cheese
1/3 cup fresh chopped cilantro or parsley
1 tablespoon fresh lemon juice
1 tablespoon olive oil

Instructions

Sear Shrimp: Toss the peeled and deveined shrimp with the melted salted butter in a bowl until they are well-coated. Heat a pan over medium-high heat until it is hot. Add the shrimp to the pan in a single layer and sear for about one minute or until they start to turn pink around the edges. Flip the shrimp and cook for less than a minute until fully cooked through. Transfer the shrimp to a plate and allow them to cool while you prepare the rest of the salad ingredients.
Assemble Salad: In a large mixing bowl, combine the chopped avocado, chopped and drained roma tomatoes, crumbled feta cheese, fresh chopped cilantro or parsley, lemon juice, olive oil, salt, and black pepper. Toss everything gently until well mixed. Add the cooled seared shrimp to the bowl and stir them in evenly. Taste and adjust salt and pepper if needed. Serve immediately for best freshness and flavor.

Notes

Ensure shrimp is patted dry before tossing in butter for better searing.
Draining tomatoes prevents the salad from becoming watery.
Fresh cilantro or parsley can be used depending on your preference for herbal flavor.
Fresh lemon juice adds brightness and balances the richness of avocado and feta.
This salad is best served immediately to enjoy the fresh textures and flavors.

Keywords: shrimp avocado salad, quick shrimp salad, seared shrimp recipe, fresh avocado salad, healthy shrimp salad