Shrimp and Avocado Salad
If you start with precooked shrimp, this beautiful and satisfying salad can be on the table in 15 minutes! (Add about 7 minutes if you're cooking the shrimp yourself!)
Servings: 4 people
Ingredients
- 1 pound extra-large shrimp (unpeeled)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon or lime juice
- 1 teaspoon honey
- ½ cup chopped red onion
- Kosher salt and freshly ground black pepper (to taste)
- 1 avocado (diced)
- 1 cup halved cherry or grape tomatoes
- ½ cup cooked corn kernels
- 1 jalapeño pepper (seeded and finely chopped)
- 2 tablespoons minced scallions (white and green parts)
- Fresh cilantro leaves (to garnish, optional)
Instructions
- Bring a large pot of water to a boil. Add 1 tablespoon of salt. Meanwhile, fill a large bowl with several cups of ice, and then fill it almost to the top with cold water. Set aside.
- Add the shrimp to the pot of boiling water, stir, and allow the water to come back to a simmer. Cook the shrimp for 3 to 4 minutes, just until cooked through (opaque throughout). Immediately drain the shrimp and submerge them in the ice water bath for 10 minutes. Drain. Peel the shrimp and cut them in half cross-wise. Cover, and refrigerate until ready to use in the salad.
- In a large bowl, combine the olive oil, lemon juice, onion, salt, and pepper.
- Add the shrimp, avocado, tomatoes, corn, jalapeños, and scallions and toss to coat with the dressing. Transfer to a serving bowl. Garnish with the cilantro, if using.
Notes
Make Ahead
You can make the shrimp one day ahead (and might also consider making Air Fryer Shrimp to use in this salad). And you can also make the dressing ahead. You can assemble the salad a few hours ahead, with the exception of the avocado which should be added at the end.
Variations
- Turn this into a leafy green salad with shrimp, avocado and veggies by adding some chopped hearts of romaine or baby spinach to this salad.
- Make this into a shrimp and avocado pasta salad by adding some cooked and cooled pasta.
- For a vegan alternative to this salad, leave out the shrimp and swap the honey for agave. Between the tomatoes, corn, and avocado, vegans won't even miss the shrimp!
- Add crumbled cooked bacon.
Nutrition
Calories: 296kcal | Carbohydrates: 14g | Protein: 25g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 286mg | Sodium: 929mg | Potassium: 473mg | Fiber: 5g | Sugar: 5g | Vitamin A: 323IU | Vitamin C: 28mg | Calcium: 179mg | Iron: 3mg