Garlic Shrimp Avocado Salad
This is the bowl I make when I want shrimp on the table and I do not want a stove project. The shrimp sear in olive oil with garlic for about 3 minutes, then go into a bowl with avocado, tomato, and red onion. A lemon-herb dressing coats everything, which is the green sheen in the photo. No lettuce base. The salad is the shrimp and the avocado.
It sits in a Mediterranean lane for a simple reason: olive oil, lemon, herbs, tomato, onion, and seafood. The avocado is the rich part, so the dressing stays thin. If you toss it too early, the avocado breaks down and the bowl looks mashed. Fold it in last, and leave the chunks big enough to see.
I serve it cold-warm, shrimp just off the pan, avocado still firm. It feeds two as a meal and four as a side. It is best the day you make it. The onion softens if it sits in the lemon for 10 minutes before you add the shrimp, which is worth doing if raw onion is too sharp for you.
Why you'll love it
- Ready in 20 minutes.
- One skillet for the shrimp, one bowl for the rest.
- Looks like the photo: shrimp, avocado chunks, tomato, red onion, green dressing.
- No mayo, no croutons, no heavy dressing.
Anti-Inflammatory & Mediterranean Recipes
Garlic Shrimp Avocado Salad
- Prep12 min
- Cook6 min
- Total18 min
- Servings2 servings
- Calories430 kcal
Ingredients
- Shrimp
- Salad
- Dressing
Instructions
- Pat the shrimp dry. Toss with 1 Tbsp olive oil, garlic, salt, pepper, and chili flakes if you want heat.
- Stir the dressing in a small cup: olive oil, lemon juice, grated garlic, salt, and pepper.
- Put the onion, tomatoes, parsley, and cilantro in a bowl. Pour over half the dressing and let it sit while the shrimp cooks.
- Heat a skillet over medium-high. Sear the shrimp 1 to 2 minutes per side, until pink and just curled. Do not crowd the pan. Do them in two batches if needed.
- Add the shrimp to the bowl. Fold in the avocado and the rest of the dressing. Stop while the avocado is still in chunks.
- Taste. Add a pinch more salt or lemon if it tastes flat. Serve right away.
Notes & Tips
- Dry shrimp sear. Wet shrimp steam and stay pale.
- Onion in the dressing first. Ten minutes takes the raw edge off.
- Avocado last. Tossing hard turns it into a mash.
- Pull the shrimp when they curl into a loose C. A tight O means they went too long.
- Nutrition: Per serving (half the bowl). Estimate.
- Nutrition: Net carbohydrates: 6g
- Nutrition: WW estimate: 7 points on the current plan (avocado and olive oil carry the points; plain shrimp is usually 0)
- Fridge: 1 day, covered. The avocado browns and the shrimp firms up. Still fine for lunch, not as bright as day one.
- Do not freeze it once dressed. Freeze raw shrimp instead.
- Nutrition is an estimate from shrimp, one avocado, tomato, onion, and 3 Tbsp olive oil split across two plates.
Variations & serving ideas
- No shrimp: use canned tuna, drained, and skip the skillet.
- No cilantro: use all parsley. The photo reads as a green herb mix either way.
- Higher protein: add an extra 4 oz shrimp. The bowl can take it.
- Dairy-free already. No cheese in the base recipe.
- Milder: skip the chili flakes and soak the onion in cold water for 5 minutes.
Nutrition Facts
Per serving · makes 2 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 430 kcal |
| Total fat | 29 g |
| Sodium | 720 mg |
| Total carbohydrate | 12 g |
| Fibre | 6 g |
| Protein | 32 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
How long does it take to make Garlic Shrimp Avocado Salad?
About 18 minutes in total: 12 minutes of prep and 6 minutes of cooking.
What ingredients do I need for Garlic Shrimp Avocado Salad?
The key ingredients include shrimp, garlic, cherry tomatoes, red onion, red pepper flakes and parsley. The recipe card lists every ingredient with exact amounts.
How many servings does this recipe make?
It makes 2 servings.
How many calories are in one serving?
According to the recipe's nutrition information, one serving has about 430 calories, 32 g protein, 12 g carbohydrates and 29 g fat.
Test your knowledge5 quick questions about this recipe
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