Warm Shrimp and Avocado Salad
This healthy salad with shrimp and avocado brings all the flavors of Mexico to you. It’s easy, healthy, light and fresh, and ready in 10 minutes. There are so many amazing textures and Mexican-inspired flavors, including cumin-spiced tender shrimp, black beans, velvety avocado, crunchy cucumbers, and a bit of heat from a jalapeño pepper as well as an optional serrano chile pepper. Everything is coated in a lime and honey sauce that is so good you will want to slurp it up with a spoon. It’s a fiesta in your mouth in every bite. Seriously so tasty and we could eat this every day!
Shrimp Avocado Salad Ingredients
To make this cilantro lime shrimp salad, you’ll need the following easy-to-find ingredients:
Black beans Avocado Jalapeño pepper Serrano chile pepper Cucumber Fresh cilantro Olive oil Ground cumin, salt, and pepper Lime juice Honey
What’s the Best Type of Shrimp for Salads?
I used one pound of fresh, raw shrimp that were deveined but still had the shells on. You do not want to use shrimp that have already been cooked. I used large shrimp, 12-15 count. meaning there are 12 to 15 per pound. You can use smaller shrimp if you prefer but I like the flavor better of larger shrimp.
How to Make Shrimp Avocado Salad
This is an incredibly easy cilantro lime shrimp salad to make, and it’s best served immediately while the shrimp are still warm. Here’s a look at how the healthy shrimp salad recipe comes together:
Ingredient Substitutions to Try
While I used black beans, avocado, cucumbers, cilantro, and jalapeno and serrano chiles, feel free to get creative and mix-and-match. Try adding:
tomatoes corn zucchini red onions green onions radishes garbanzo beans queso fresco queso panela or whatever you have on hand and enjoy!
Tips for the Best Shrimp and Avocado Salad
Shrimp cook very quickly and you don’t want to overcook them or they’ll be rubbery and tough. Just a couple minutes on either side (for large shrimp) is all they need! If you need to bulk up this meal even further, try serving it with steamed rice, refried beans, tortilla chips, salsa, or another favorite Mexican side. The warm shrimp salad is best fresh but will keep airtight in the fridge for up to 2 days, noting that the avocado will oxidize and the vegetables will soften and release their natural juices as time passes.
More Mexican-Inspired Salad Recipes:
Black Bean Corn Avocado Salad – Tossed with a tangy cumin lime vinaigrette. It’s incredibly filling thanks to the beans and avocado, and can easily be packed for lunch! Tried this recipe? Leave a review! Consider leaving a 5 star rating if you’ve made and loved one of my recipes!
Avocado Black Bean Mexican Salad – EASY, ready in 10 minutes, and there’s so much FLAVOR from the lime-cumin-chili vinaigrette!! Great for lunch or a meatless Monday dinner! Accidentally vegan, gluten-free, HEALTHY, and DELISH!!
Chicken Avocado Black Bean Salad — A Mexican-inspired salad with tender chicken, black beans, creamy avocado, juicy tomatoes, cilantro, lime juice and more! EASY, ready in 20 minutes, HEALTHY, and packed with fiesta FLAVORS galore!
Creamy Corn and Zucchini Salad— A healthy EASY salad that’s ready in 15 minutes and so flavorful!! Corn, zucchini, cilantro, queso fresco and more are tossed in a DELISH creamy lime sauce!!
Beef Taco Salad — Loaded with crisp romaine lettuce, sweet corn, juicy tomatoes, and more! It comes together in just 20 minutes and is topped with the most incredible cilantro lime dressing.
Grilled Corn Salad with Chicken — An EASY salad that’s ready in 15 minutes and you won’t be able to stop eating it!! Tender chicken, juicy corn, crisp bell peppers and tomatoes, creamy avocado, cilantro, and fresh lime juice for the WIN!!
