🦐 Shrimp Avocado Salad
This Shrimp Avocado Salad is ready in 15 minutes. Cooked shrimp and diced avocado get tossed with red onion, herbs, lemon, and a Greek yogurt dressing. Extra-virgin olive oil keeps it Mediterranean.
I love how little cooking this needs. Use leftover or pre-cooked shrimp, and that extra herb is not optional. 🌿
Jump to Recipe ↓ 🦐
Why You’ll Love This Salad 🌿
- 🦐 Ready in 15 minutes
- 🥑 Creamy avocado cubes
- 🍋 Lemon-yogurt dressing
- 🧅 A little red onion bite
- 🌿 Lots of fresh herbs
- 🫒 Extra-virgin olive oil
- 🍽️ Anti-inflammatory Mediterranean salad
Why This Salad Fits an Anti-Inflammatory Mediterranean Plate
Shrimp, avocado, extra-virgin olive oil, lemon, and herbs are the pattern. The dressing is Greek yogurt plus olive oil — not a heavy mayonnaise salad. The avocado stays in cubes so the bowl looks like the photo.
Fold gently. Overmixing turns the avocado into mash.
Frequently Asked Questions ❓
Can I use frozen shrimp? ❄️
Yes. Thaw, pat dry, and sauté 2 minutes per side in olive oil, or use pre-cooked shrimp.
How do I keep the avocado green? 🥑
Toss it with lemon first. Eat the salad the same day.
Can I add cucumber or tomato? 🍅
Yes. Keep them diced small so they do not water the dressing.
What should I serve it with? 🫓
Lettuce cups, pita, or on its own. It is already a full plate.
🦐 Shrimp Avocado Salad
Ingredients 🛒
- 1 lb (450 g) cooked shrimp, peeled
- 2 ripe avocados, diced
- ⅓ cup red onion, finely diced
- ⅓ cup chopped parsley
- ⅓ cup plain Greek yogurt
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 garlic clove, minced
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Instructions 👩🍳
- If the shrimp are raw, cook them in 1 teaspoon olive oil over medium-high heat for 2 minutes per side. Cool.
- Whisk the yogurt, remaining olive oil, lemon juice, garlic, salt, and pepper.
- Add the shrimp, avocado, red onion, and parsley to a bowl.
- Fold in the dressing until everything is coated.
- Taste and add more lemon if needed. Serve right away.
Nutrition
| Nutrient | Per serving (1/4) |
|---|---|
| Calories | 310 |
| Protein | 26g |
| Net carbohydrates | 6g |
| Total carbohydrates | 10g |
| Fiber | 4g |
| Total fat | 19g |
| Sodium | 430mg |
Estimates based on shrimp, avocado, Greek yogurt, and extra-virgin olive oil. Exact numbers vary with avocado size.
Notes & Tips 💡
- Pat the shrimp dry so the dressing clings.
- Extra-virgin olive oil is the fat in the dressing. Do not skip it.
- If the onion is sharp, soak the dice in cold water for 5 minutes.
- A pinch of chili flakes is a good extra if you want heat.
- This is best eaten the same hour, while the avocado is still green and firm.
This Shrimp Avocado Salad is creamy, herby, and done in 15 minutes. A simple bowl built on olive oil, lemon, shrimp, and avocado. 🦐🥑
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
