Save This vibrant shrimp and avocado salsa salad delivers bold flavors and bursts of freshness in every bite. Succulent shrimp and creamy avocado mingle with zesty lime and crunchy vegetables for a dish that always wows at gatherings or makes lunch a sunny escape.
I made this for a summer picnic when the weather was blazing and we needed something crisp and cool. It disappeared fast and everyone begged for the recipe. Since then it has become my go-to for potlucks and barbecue sides.
Ingredients
- Shrimp: fresh or frozen peeled and deveined delivers sweet ocean flavor choose wild caught if possible for best texture
- Olive oil: adds richness and helps the spices cling to the shrimp use a grassy extra virgin for the dressing
- Smoked paprika: infuses a subtle smoky note opt for Spanish paprika for authenticity
- Salt and black pepper: balance the seasoning and bring out natural flavors select fine sea salt and freshly cracked pepper for the best taste
- Avocados: deliver creaminess and heart healthy fats pick ones that yield slightly to gentle pressure
- Cherry tomatoes: provide sweet tangy pops of color look for firm and vibrant ones
- Red onion: adds sharp bite and beautiful color pick one with tight skin for freshness
- Cucumber: layers in juicy crunch English cucumber holds up best
- Jalapeño: gives a touch of heat if you like spice check for glossy skin
- Cilantro: supplies herbaceous brightness use leaves and tender stems check for vibrant green bunches
- Lime juice: creates lively acidity use freshly squeezed for pure flavor
- Cumin: brings warm earthiness always use freshly ground for extra punch
Instructions
- Marinate the Shrimp:
- In a medium bowl combine the shrimp olive oil smoked paprika salt and pepper thoroughly coat the shrimp so spices are evenly distributed
- Cook the Shrimp:
- Heat a skillet over medium high heat and add the seasoned shrimp lay them out in a single layer and cook two to three minutes per side until they turn pink and are just cooked remove from the pan and set aside to cool slightly
- Prep the Veggies:
- In a large bowl gently toss together the diced avocados quartered cherry tomatoes finely diced red onion diced cucumber optional chopped jalapeño and cilantro make sure everything is chopped evenly for the best texture
- Mix the Dressing:
- In a small bowl whisk together the freshly squeezed lime juice extra virgin olive oil ground cumin salt and black pepper whisk until the mixture looks creamy and emulsified
- Dress the Veggies:
- Pour the dressing evenly over the produce mixture in the large bowl gently toss everything to coat without mashing the avocado
- Add the Shrimp:
- Once the shrimp have cooled slightly add them to the salad gently toss to combine ensuring the shrimp stay whole and distribute well
- Serve:
- Scoop immediately into serving bowls garnish with more fresh cilantro if you like enjoy on its own or with tortilla chips for crunch
Save The creamy avocado is my favorite part because it soaks up the tangy dressing and the spice perfectly. My family still talks about the time I served this at our backyard cookout it became the hero dish for all ages.
Storage Tips
Keep leftovers in a tightly sealed container in the fridge. The salad is best fresh but will hold for about one day. If making ahead wait to chop and add the avocado until just before serving to avoid browning.
Ingredient Substitutions
You can swap cooked chickpeas for shrimp for a vegan version. Try diced bell peppers for extra crunch or leave out jalapeño if you prefer no heat. Lemon juice can replace lime in a pinch.
Serving Suggestions
Set out with tortilla chips or pile over crisp lettuce leaves for extra texture. This salad also tastes incredible stuffed into pita pockets or spooned over warm rice for a heartier meal.
Cultural and Seasonal Adaptations
Inspired by Mexican beachside ceviches this salad works all year but is perfect for summer when tomatoes and avocado are at their best. In winter use greenhouse vegetables and add a dash more lime for brightness.
Save Each bowl brims with color and flavor so you will want to make this again and again. Serve chilled for best texture and freshness.
Recipe FAQ
- → How do I know shrimp are cooked?
Shrimp are done when they turn pink and opaque, usually after 2-3 minutes per side.
- → Can I substitute the shrimp?
Yes, substitute cooked chickpeas for a vegan option or use grilled chicken if preferred.
- → What dressing pairs best with this salad?
Fresh lime juice mixed with extra virgin olive oil, cumin, salt, and black pepper gives the ideal tangy flavor.
- → How can I add more spice?
Include jalapeño seeds or a pinch of chili flakes to boost the heat according to your taste.
- → Should I serve this cold or warm?
Allow shrimp to cool slightly before tossing with vegetables. The salad is best served cold or at room temperature.
- → What can I serve alongside this salad?
Tortilla chips, crisp lettuce leaves, or fresh bread all pair beautifully with this dish.