Fresh Shrimp, Avocado & Tomato Salad Recipe for Summer Joy

Summer’s heat calls for a zesty shrimp, avocado & tomato salad that bursts with fresh, vibrant flavors.

Crisp ingredients dance together in a light, refreshing medley that promises instant satisfaction.

Tender shrimp mingle with creamy avocado chunks and juicy tomato slices, creating a colorful plate that’s as beautiful as it is delicious.

Each forkful delivers a perfect balance of protein, healthy fats, and bright, tangy notes.

The salad comes together quickly, making it an ideal choice for busy weeknights or laid-back weekend lunches.

Packed with nutrients and bold Mediterranean-inspired seasonings, this dish transforms simple ingredients into a memorable meal.

Dive into this culinary adventure and savor every delightful bite.

Prep This Salad for Your Week’s Lunches

• Quick Meal Prep Magic: Chop vegetables and cook shrimp ahead of time, storing them separately in airtight containers. This smart strategy saves 20-30 minutes during busy weeknights, making dinner assembly super fast and effortless.
• Refrigerator Storage Smart: Keep the salad ingredients separate until serving to maintain maximum freshness. Cooked shrimp stays good for 1-2 days, while cut avocados and tomatoes are best consumed within 24 hours to prevent browning and texture changes.
• Lunch Box Champion: Pack components in divided containers for a delightful work or school lunch. Keep dressing in a small sealed jar and add just before eating to prevent soggy ingredients and maintain crisp textures.
• Freezer Friendly Tip: Raw, uncooked shrimp can be frozen for up to 3 months when sealed properly. Thaw overnight in the refrigerator before cooking to ensure optimal flavor and food safety. Avoid refreezing after cooking to maintain the best quality and taste.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 4 minutes

Total Time: 14 minutes

Calories: 320 kcal

Servings: 5

Ingredients That Bring This Shrimp Salad to Life

• Shrimp: Sweet, tender seafood that adds a succulent protein punch; choose fresh, firm shrimp with a clean ocean scent and no discoloration.

• Avocados, Cherry Tomatoes, Green Chili, Cilantro/Parsley: Vibrant, crisp vegetables that provide color, texture, and fresh flavor; select ripe avocados with slight give, bright tomatoes without blemishes, and perky green herbs.

• Olive Oil, Avocado Oil, Garlic, Lemon, Sea Salt, Black Pepper: Essential aromatics and seasonings that elevate the dish's complexity; opt for cold-pressed oils, fresh garlic cloves, and ripe citrus for maximum zesty brightness.

Tools for Slicing and Mixing Fresh Ingredients

• Large Skillet: Essential for perfectly cooking shrimp with even heat distribution.
• Cutting Board: Needed for chopping tomatoes, avocado, chili, and herbs.
• Sharp Knife: Crucial for precise dicing and slicing ingredients.
• Large Mixing Bowl: Perfect for combining and tossing salad ingredients.
• Measuring Spoons: Helpful for accurately measuring oil and seasoning.
• Wooden Spoon or Tongs: Great for stirring and turning shrimp while cooking.
• Citrus Juicer or Reamer: Optional tool for extracting fresh lemon juice.

Directions for a Fresh Shrimp Avocado Salad

• Seafood Sizzle

Grab a skillet and heat up some smooth avocado oil until it’s dancing with heat. Toss in fragrant garlic and succulent shrimp, letting them mingle and cook until the shrimp transforms into a beautiful pink hue. Sprinkle some sea salt and black pepper to awaken the flavors.

• Fresh Fusion

In a spacious bowl, create a vibrant landscape of ingredients. Combine the perfectly cooked shrimp with juicy cherry tomatoes, creamy avocado chunks, spicy green chili, and bright herbs. This is where magic starts to happen.

• Zesty Finish

Drizzle liquid gold (olive oil) over your colorful creation. Squeeze sunshine (lemon juice) and sprinkle its zesty essence across the bowl. Gently mix everything so each bite promises a burst of flavors and textures.

• Plating Pleasure

Serve this gorgeous salad immediately. Enjoy it solo as a light meal or nestle it on a bed of crisp greens. For extra indulgence, pair with a rustic bread slice to soak up all the delicious juices.

Add-On Ideas for a Bolder Salad Bowl

• Seafood Flavor Boost: Marinate raw shrimp in lime juice and garlic for 10 minutes before cooking to enhance natural sweetness and tenderness.
• Spice Adventure: Add a dash of smoked paprika or cayenne pepper to introduce a subtle heat that complements the shrimp's delicate flavor profile.
• Texture Play: Replace fresh cilantro with chopped green onions for a milder herb taste and crunchy texture contrast in the salad.
• Protein Swap: Substitute shrimp with grilled chicken or seared scallops if you prefer a different protein or want to mix up the recipe's classic approach.
• Summer Serving Hack: Chill salad ingredients separately before combining to keep the dish refreshingly cool and prevent avocado from browning quickly.

Serve This Salad as a Light Main Dish

• Seaside Picnic Platter: Create a stunning summer spread by arranging the shrimp salad on a wooden board with crusty bread, lemon wedges, and extra herbs scattered around for a restaurant-worthy presentation.
• Quick Protein Power Bowl: Transform the salad into a hearty lunch by serving over quinoa or brown rice, adding a sprinkle of toasted seeds for extra crunch and nutritional boost.
• Lettuce Wrap Adventure: Spoon the shrimp mixture into crisp butter lettuce leaves for a low-carb, handheld version that's perfect for casual gatherings or light dinners.
• Chilled Summer Appetizer: Serve the salad in small glasses or shot glasses as a refreshing starter, garnished with a small cilantro sprig for an elegant touch that impresses guests.

Refreshing Shrimp, Avocado & Tomato Salad Recipe

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4.5 from 20 reviews

• Total Time: 14 minutes
• Yield: 5 1x

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Description

Tropical Mexican Shrimp Avocado Salad combines fresh ingredients for a zesty coastal experience. Crisp cilantro, tangy lime, and succulent shrimp create a refreshing meal you will savor with pure delight.

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Ingredients

Scale 1x2x3x

• 1 lb (454 g) raw shrimp, peeled and deveined
• 2 large avocados, diced
• 8 oz (226 g) mixed cherry tomatoes, halved
• 2 tbsps olive oil
• 2 tbsps avocado oil
• 1 green chili, seeded and sliced
• 1–2 fresh garlic cloves, minced or pressed
• 1 large fresh lemon, both juice and zest
• 1 handful fresh cilantro or flat-leaf parsley, chopped
• Sea salt, to taste
• Freshly ground black pepper, to taste

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Instructions

1. Searing Shrimp: Heat skillet with avocado oil over medium-high flame. Cook shrimp until pink and perfectly seared, seasoning with sea salt and cracked pepper during the process.
2. Assembling Salad: Combine warm shrimp with cherry tomatoes, avocado, green chili, and cilantro in a large mixing bowl. Drizzle remaining avocado oil and squeeze fresh lemon juice over the ingredients.
3. Finishing and Serving: Gently toss all components to distribute flavors evenly. Adjust seasoning with salt and pepper to taste. Serve immediately, either as a standalone dish or atop mixed greens with crusty bread on the side.

Notes

• Optimize Shrimp Searing: Use high heat and avoid overcrowding the skillet to achieve a perfect golden-brown exterior without steaming the seafood.
• Ingredient Temperature Matters: Allow shrimp to cool slightly before mixing to prevent wilting delicate vegetables and maintain crisp textures.
• Balance Citrus Intensity: Adjust lemon juice gradually, tasting as you go to prevent overwhelming the delicate seafood and fresh ingredients.
• Serving Suggestion Pro-Tip: Prepare just before serving to preserve the vibrant colors and crisp textures of the salad components.

• Prep Time: 10 minutes
• Cook Time: 4 minutes
• Category: Lunch, Appetizer, Snacks
• Method: Sautéing
• Cuisine: Mediterranean

Nutrition

• Serving Size: 5
• Calories: 320
• Sugar: 3 g
• Sodium: 200 mg
• Fat: 24 g
• Saturated Fat: 4 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 12 g
• Fiber: 7 g
• Protein: 22 g
• Cholesterol: 180 mg