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Jessica T. Brown

20-Minute Shrimp and Avocado Salad

A refreshing, no-cook shrimp salad infused with lime and cilantro, packed with protein, fiber, and healthy fats—ready in just 20 minutes.
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Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Servings: 4
Course: Appetizer, Lunch, Salad
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • ¼ cup red onion chopped
  • Juice of 2 limes
  • 1 tsp olive oil
  • ¼ tsp kosher salt
  • Black pepper to taste
  • 1 lb jumbo cooked shrimp peeled and chopped
  • 1 medium tomato diced
  • 1 medium Hass avocado ≈5 oz, diced
  • 1 jalapeño seeds removed, finely diced
  • 1 tbsp cilantro chopped

Equipment

  • 1 Mixing Bowl
  • 1 Citrus Juicer
  • 1 Chef’s Knife
  • 1 Set of measuring spoons
  • 1 Salad tossing spoon or tongs

Method
 

  1. Prepare the Onion Marinade: Start by finely chopping ¼ cup of red onion. Place the chopped onion into a small mixing bowl.
    Squeeze the juice from two fresh limes over the onion, then drizzle in 1 teaspoon of olive oil.
    Sprinkle ¼ teaspoon of kosher salt and a pinch of black pepper.
    Use a spoon or small whisk to combine everything thoroughly.
    Allow the onions to marinate for at least 5 minutes.
    This step softens the raw sharpness of the onions while infusing the lime flavor, creating a bright, zesty base for the salad.
  2. Chop and Prep the Main Ingredients: Take 1 pound of jumbo cooked shrimp, ensuring they are peeled and deveined, and chop them into bite-sized pieces.
    Dice 1 medium tomato and 1 medium Hass avocado (approximately 5 ounces) into even cubes to ensure a uniform texture.
    Remove the seeds from 1 jalapeño and finely dice it.
    This careful prep ensures that each bite delivers a balanced mix of creamy avocado, juicy tomato, and spicy jalapeño with protein-packed shrimp.
  3. Combine the Salad Base: In a large mixing bowl, add the chopped shrimp, diced avocado, diced tomato, and finely diced jalapeño.
    Gently fold the ingredients together using a large spoon or salad tongs.
    Take care not to mash the avocado—this keeps the texture light and appealing.
  4. Add the Onion Marinade: Pour the marinated onion mixture over the large bowl containing the salad base.
    Sprinkle 1 tablespoon of chopped cilantro evenly on top.
    Using gentle, deliberate folding motions, mix the salad until all ingredients are lightly coated with the tangy lime-onion marinade.
    This step ensures every bite is flavorful without overpowering the delicate shrimp and avocado.
  5. Taste and Adjust Seasoning: Pause to taste the salad.
    Adjust with additional salt or black pepper if needed, keeping in mind the balance of zesty, creamy, and slightly spicy flavors.
    This final seasoning step allows you to personalize the salad according to your preference.
  6. Serve and Enjoy: Spoon the salad into individual serving bowls or a large serving dish.
    This salad is perfect as a light lunch, appetizer, or part of a healthy meal prep plan.
    Garnish with extra cilantro or lime wedges for presentation and added flavor.
    Serve immediately to enjoy the creamy avocado and fresh shrimp at their best, or cover and refrigerate for up to a day—perfect for busy weekdays.

Notes

  • For best flavor, use fresh lime juice instead of bottled.
  • Make sure shrimp are fully cooked before adding; pre-cooked shrimp saves time.
  • Gently fold the avocado to avoid mashing and maintain texture.
  • Adjust jalapeño according to your preferred spice level.
  • Serve immediately for best freshness, but it can be refrigerated up to 24 hours.
  • Cilantro can be substituted with fresh parsley if preferred.
  • This salad works well as a light lunch or as a topping for tacos and grain bowls.