Shrimp and Avocado Salad is one of those dishes that just screams “summertime.” The vibrant colours, refreshing flavours, and varied textures all come together in one beautifully simple yet insanely delicious salad. It’s the kind of meal you crave on a warm day when you want something light but satisfying.
About the Recipe
You’re going to love this shrimp and avocado salad recipe. It’s incredibly fresh, flavorful, and just screams summer. The shrimp get a quick marinade in olive oil, soy sauce, garlic, and lemon zest which infuses them with so much flavour. Then they’re paired with creamy avocado, crisp zucchini, and the most addictive lemon-honey vinaigrette. This salad is light yet satisfying and so easy to throw together.
Why You’ll Love This Recipe
This shrimp salad is summer in a bowl. You’ll love the combination of bright, fresh flavors and varied textures. The succulent shrimp, buttery avocado, and crisp zucchini are an awesome trio. And that vinaigrette? It’s guaranteed to become your new favorite dressing. Tangy, sweet, and so perfect for drizzling over salads. The best part is how quickly this all comes together for an easy, delicious meal.
Shrimp and Avocado Salad
Cooking Tips
For the best results, use fresh, high-quality ingredients. Splurge on some nice, plump shrimp – it really makes a difference. Take the shrimp out of the fridge about 20 minutes before cooking so they can come to room temp. And be careful not to overcook them. They should still have a little bite. Finally, wait to add the avocado until just before serving so it stays fresh and vibrant green.
Serving and Storing: This shrimp avocado salad serves 2-4 depending on appetite. It makes a light yet satisfying main dish or can be served as a starter. Total prep time is only about 45 minutes. Leftovers will keep in the fridge for 2-3 days in an airtight container, but I’d wait to add the avocado until just before serving.
Serving and Storing Suggestions
This shrimp salad makes a fabulous light main dish for 2-3 people. It’s also great for gatherings – the bright flavors and colors make it a real showstopper on the buffet table. Any leftovers keep well refrigerated for 2-3 days, just don’t add the dressing until ready to serve again. Total prep time is only about 25 minutes.
Similar Recipes
- Cajun Shrimp Avocado Salad
- Shrimp Cobb Salad
- Blackened Shrimp and Mango Salad
- Shrimp and Grapefruit Salad
Nutrient Benefits
Shrimp is an excellent source of lean protein and nutrients like selenium and vitamin B12. Avocados provide healthy monounsaturated fats along with fiber, folate, and vitamins K, C, and B6. The zucchini adds more fiber, antioxidants, and beneficial plant compounds. All in all, this salad packs a nutritious punch.
Shrimp and Avocado Salad
Ingredients
- 12 Shrimps (medium, peeled, deveined (about 225 to 250 gms))
- 1 Avocado (small, chopped)
- 1 Zucchini (small, chopped)
- 2 tbsp Parsley Leaves (chopped)
- 1 clove Garlic (small, minced)
- 1 Zest Lemon (grated)
- 1 tbsp Soy Sauce
- 2 tbsp Extra-Virgin Olive Oil
- Salt as per taste
- Black Pepper Powder as per taste
For the dressing:
- 1 tbsp Lemon Juice
- 1 to 2 tsp Honey
- 1/2 tsp Dijon Mustard
- 1 tbsp Extra-Virgin Olive Oil
- Salt as per taste
- Black Pepper Powder as per taste
Instructions
- Mix olive oil, soy sauce, garlic, lemon zest, salt, parsley and pepper powder in a bowl.
- Add the shrimps and toss well.
- Keep the bowl in the fridge for 30 to 40 minutes.
- Heat 1 tsp oil in a pan and stir-fry the zucchini for 3 to 4 minutes.
- Transfer to a plate.
- To the same pan, add the marinated pan and cook till pink, about 2 to 3 minutes on each side.
- Remove, cool and cut into small pieces.
- Mix the avocado, zucchini and shrimp pieces in a bowl.
- Mix the dressing ingredients and pour over the salad.
- Gently toss till well combined.
- Serve at once.
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Frequently Asked Questions
Can I use frozen shrimp?
Without a doubt. Frozen shrimp work great for this recipe. Just be sure to thaw them properly and pat them very dry before marinating. I’d avoid the tiny salad shrimp though – go for a nice, plump medium size.
What if I don’t like zucchini?
No problem. You can easily substitute other veggies like diced cucumbers, bell peppers, or cherry tomatoes. Or leave them out entirely for a shrimp avocado salad.
How do I keep the avocado from browning?
Squeeze some lemon or lime juice over the chopped avocado and it will help slow the browning process. You can also add it right before serving for the freshest look.
Is this salad vegan/vegetarian?
As written, no – the shrimp isn’t vegan or vegetarian. But you could easily make a plant-based version by omitting the shrimp and maybe adding chickpeas or edamame for protein.
How long does the vinaigrette last?
The lemon-honey vinaigrette can be made ahead and refrigerated for up to 5 days. Just give it a good shake or whisk before dressing the salad since the oil may solidify in the fridge.
