Shrimp Salad with Avocado and Lime Dressing

This shrimp salad with avocado and lime dressing is a refreshing, wholesome dish that brings together bold flavors and fresh ingredients. It’s packed with juicy shrimp, creamy avocado, crisp vegetables, and a zesty lime-honey dressing that ties everything together beautifully. Whether I’m craving something light yet satisfying or preparing a quick lunch, this recipe always delivers.

Why You’ll Love This Recipe

I love how easy this recipe is to throw together while still feeling fancy and flavorful. The combination of seasoned shrimp and creamy avocado creates the perfect balance of texture and taste. The lime dressing adds just the right amount of brightness, making every bite incredibly refreshing. It’s also versatile enough to serve as a light dinner, a side dish, or even a meal prep option for the week.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 pound large shrimp, peeled and deveined

• 1 tablespoon olive oil

• 1 teaspoon garlic powder

• 1 teaspoon paprika

• Salt and pepper to taste

• 4 cups mixed salad greens (romaine, spinach, and arugula work great)

• 1 avocado, diced

• 1 cup cherry tomatoes, halved

• 1/2 cucumber, diced

• 1/4 red onion, thinly sliced

• 1/4 cup fresh cilantro, chopped

For the dressing:

• Juice of 2 limes

• 1 tablespoon honey

• 1/4 cup olive oil

• Salt and pepper to taste

Directions

1. I start by tossing the shrimp with olive oil, garlic powder, paprika, salt, and pepper in a large bowl until well coated.

2. Then I heat a skillet over medium heat and cook the shrimp for about 2–3 minutes per side, until they’re pink and opaque. Once done, I set them aside to cool.

3. While the shrimp cools, I whisk together lime juice, honey, olive oil, salt, and pepper in a small bowl to make the dressing.

4. In a large serving bowl, I mix the greens, avocado, cherry tomatoes, cucumber, red onion, and chopped cilantro.

5. I add the cooked shrimp to the salad and drizzle everything with the lime dressing. A gentle toss pulls it all together.

6. It’s ready to serve right away, or I’ll chill it for 15–20 minutes if I want it extra refreshing.

Servings and timing

• Servings: 4

• Prep Time: 15 minutes

• Cook Time: 6 minutes

• Total Time: 21 minutes

Variations

• I sometimes add toasted sunflower seeds or sliced almonds for an extra crunch.

• For a spicy twist, I like mixing in diced jalapeños or a few drops of hot sauce to the dressing.

• Swapping shrimp for grilled chicken or tofu makes a great alternative protein option.

• A sprinkle of feta or cotija cheese adds a salty, tangy note that pairs well with the lime.

Storage/Reheating

I usually store leftovers in an airtight container in the fridge for up to 2 days. To keep the avocado from browning, I either add it fresh right before serving or sprinkle a little lime juice on it. Since this is a cold salad, reheating isn’t necessary—just give it a toss and enjoy chilled. I recommend storing the dressing separately to keep the greens crisp.

FAQs

What can I use instead of shrimp?

If I’m not in the mood for shrimp, I often substitute it with grilled chicken, pan-seared tofu, or even cooked salmon.

Can I make this salad ahead of time?

Yes, I prep all the ingredients ahead but wait to add the avocado and dressing until just before serving to keep everything fresh.

Is this salad keto-friendly?

Yes, it’s fairly low in carbs—just around 10g net carbs per serving—so it fits into most keto or low-carb diets.

Can I use bottled lime juice instead of fresh?

Fresh lime juice gives the best flavor, but in a pinch, I’ll use bottled lime juice—just make sure it’s 100% juice with no added sugars.

How can I make this salad more filling?

I sometimes bulk it up by adding quinoa, black beans, or even roasted sweet potatoes for a heartier meal.

Conclusion

This shrimp salad with avocado and lime dressing is one of my go-to meals when I want something nourishing, bright, and full of flavor. It’s quick to make, easy to customize, and perfect for just about any occasion. Whether I’m serving it fresh for lunch or packing it for later, it always hits the spot.