We could live off this Shrimp Avocado Salad. It tastes crazy good! It’s also really pretty served as a chopped salad. Put it on the table and watch everyone’s eyes light up. This shrimp salad has all of the best flavors of summer.
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This shrimp salad is loaded with avocado, cucumbers, tomatoes and corn all over a bed of bright romaine.It’s so fresh and extremely satisfying with a light and easy cilantro dressing. Trust me; your first thought won’t be, “oh this is such a healthy salad.”
You’ll just sit there chewing with a big goofy grin on your face and run for a refill before you’ve even finished your bowl.
Note: Freshly boiled cornor grilled corn makes all the difference in this salad. Use canned in winter but fresh is best and adds a sweet burst of flavor. If you aren’t into shrimp, this salad is still amazing served vegetarian.
Ingredients for ShrimpAvocado Salad:
1/2 lb (3 to 4 medium) Roma tomatoes, chopped
1/2 English cucumber or 3smaller garden cucumbers, sliced
1/2 medium red onion, thinly sliced
2avocados, peeled, pitted and sliced
1 cup corn kernels (from 2 freshcobs or canned drainedcorn)
1 medium romaine lettuce (5 to 6 cups chopped)
For the CajunShrimp:
2Tbsp unsalted butter
1 lb large raw shrimp, peeled and deveined
1 tspcajun spice
2 cloves garlic, pressed
Pinch of salt
For the Zesty Cilantro Lemon Dressing:
3Tbsp olive oil (mild or extra virgin)
Juice of 1 largelemon (about 3 Tbsp) (it’sok to sub lime juice)
1/2 bunch cilantro, (1/2 cup chopped)
1 tsp sea salt or 3/4 tsp table salt
1/8 tsp freshly ground black pepper
How to Make Shrimp Avocado Salad:
1. Place shrimp in a medium bowl, sprinkle with 1 tsp cajun spice, 2 pressed garlic cloves and a pinch of salt. Stir to combine.
2. Heat a large non-stick pan over medium high heat. Swirl in2 Tbsp butter. Once butter stops sizzling, add shrimp in a single layer and sauté about 2 minutes without disturbing. Flip shrimp over and sauté another minuteor just until fully cooked through. Don’t overcook shrimp or they can become rubbery. Remove to a plate and set aside to cool.
3. Chop, rinse and spin dry your romaine lettuce. Line the bottom of a large salad platter/bowl with 5 to 6 cups of chopped romaine lettuce. Add remaining ingredients in rows over the top of your romaine: chopped tomatoes, sliced red onion, sliced cucumber, cajun shrimp, avocado and boiled or grilled corn.
Yum Yum! Everything about this shrimp salad is good!
4. To make the dressing, in a small bowl, whisk together3Tbsp olive oil, 3 Tbsp lemon juice, 1/2 cup chopped cilantro, 1 tsp sea salt and 1/8 tsp black pepper.
Drizzle dressing over the shrimp avocado salad then toss to combine and serve.
More Avocado Recipes to Fall in Love with:
If you enjoyed this salad, you must be an avocado fan (or shrimp or both!!), you will love these avocado recipes.
- Avocado Shrimp Salsa (major reader and personal favorite!)
- Cucumber Tomato Avocado Salad (a classic improved with avocado)
- Avocado Chicken Salad (currently our #1 recipe)
Shrimp Avocado Salad Recipe
4.97 from 57 votes
Author: Natasha of NatashasKitchen.com
This shrimp avocado salad has all of the best flavors of summer. Loaded with avocado, cucumbers, tomatoes and corn all over a bed of bright romaine with a light cilantro dressing.
Prep Time: 16 minutes mins
Cook Time: 4 minutes mins
Total Time: 20 minutes mins
Ingredients
Servings: 6 servings as a side, 4 as a main course
For the Chopped Salad:
- 1/2 lb 3 to 4 medium Roma tomatoes, chopped
- 1/2 English cucumber or 3 smaller garden cucumbers, sliced
- 1/2 medium red onion, thinly sliced
- 2 avocados, peeled, pitted and sliced
- 1 cup corn kernels, from 2 fresh cobs or canned drained corn
- 1 medium romaine lettuce, 5 to 6 cups chopped
For the Cajun Shrimp:
- 2 Tbsp unsalted butter
- 1 lb large raw shrimp, peeled and deveined
- 1 tsp cajun spice
- 2 cloves garlic, pressed
- Pinch salt
For the Zesty Cilantro Lemon Dressing:
- 3 Tbsp olive oil, mild or extra virgin
- Juice of 1 large lemon, about 3 Tbsp (it's ok to sub lime juice)
- 1/2 bunch cilantro, (1/2 cup chopped)
- 1 tsp sea salt or 3/4 tsp table salt
- 1/8 tsp freshly ground black pepper
Instructions
Place shrimp medium bowl, sprinkle with 1 tsp cajun spice, 2 pressed garlic cloves and a pinch of salt and stir to combine.
Heat large non-stick pan over medium high heat. Swirl in 2 Tbsp butter. Once butter stops sizzling, add shrimp in a single layer and sauté about 2 min without disturbing. Flip shrimp over and sauté another minute or just until cooked through. Don't overcook shrimp or they can become rubbery. Remove to a plate and set aside to cool.
Chop, rinse and spin dry romaine lettuce. Line the bottom of a large salad platter/bowl with 5 to 6 cups of chopped romaine lettuce. Add remaining salad ingredients and shrimp in rows on top of romaine.
To make the dressing, in a small bowl, whisk together dressing ingredients. Drizzle dressing over the salad then toss to combine and serve.
- Full Nutrition Label
- Nutrition Disclosure
Course: Appetizer, Salad
Cuisine: American
Keyword: Shrimp Avocado Salad
Skill Level: Easy
Cost to Make: $$
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
We are completely and utterly in love with this salad. Try it and you’ll make it again and again! 😉
Q: What’s your favorite summer time salad?
Natasha Kravchuk
