Shrimp Avocado Salad

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You will love this simple low-carb Shrimp Avocado Salad made with perfectly cooked shrimp tossed in with fresh veggies and balsamic vinaigrette dressing.

shrimp salad with corn

Shrimp Avocado Salad

This Shrimp Avocado Salad is loaded with avocado, cucumbers, corn and tomatoes all over a bed of bright romaine. It’s so fresh and extremely satisfying with a light and easy balsamic vinaigrette dressing. This shrimp salad can be served as a side dish, but is also perfect as a main course for lunch or dinner. If you aren’t into shrimp, this salad is still amazing served vegetarian.

shrimp salad

Ingredients to Make Shrimp Avocado Salad:

(Scroll down to recipe card for exact measurements and a printable option)

Shrimp: Use large shrimp if possible, either raw or pre-cooked. I used frozen shrimp that I thawed as directed on the package.

Avocado: Make sure they are ripe but firm for best consistency with the salad. Add them right before serving.

Corn: From fresh cobs if it’s available, otherwise canned.

Tomatoes: Cut into bite size pieces.

Cucumbers: Mini cucumbers

Dressing: This simple homemade dressing is made with extra virgin olive oil, balsamic vinegar and a pinch of salt.

shrimp avocado salad

Tips and Variations:

  • Thaw the shrimp as directed on the package (usually overnight in the refrigerator in a colander with a bowl underneath; or more quickly in a colander under running cold water).
  • Let the shrimp marinate for at least 10 minutes before cooking it.
  • Keep in mind that shrimp cook very quickly – don’t take your eyes off of them or they may overcook.
  • Corn: Use Freshly boiled corn on the cob if possible because it tastes so much better than canned corn. You can also boil frozen corn on the cobs, or grilled when its grilling season.
  • To determine if an avocado is ripe, flick the brown nub of the stem. Then:
    • If the avocado stem comes off clean and is green underneath, your avocado is ripe.
    • If the avocado stem comes off and you see brown underneath, your avocado is over ripe and will likely have brown spots.
    • If the avocado stem doesn’t release, it’s not ready yet.

More Salad Recipes:

Steak Salad with Balsamic Vinaigrette

Roasted Chickpea Salad with Tahini Dressing

Fattoush Salad

Tabbouleh Salad

Red Lentil Tabouli Salad


If you make this recipe, then don’t forget to snap a photo and hashtag it #thesaltandsweetkitchen — I would love to see your creations on Instagram and Facebook

shrimp salad with corn

Shrimp Avocado Salad

Yield: 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

You will love this simple low-carb Shrimp Avocado Salad made with perfectly cooked shrimp tossed in with fresh veggies and balsamic vinaigrette dressing.


For Shrimp

  • 1 pound shrimp, large (peeled, deveined and tail off)
  • 1 lemon- squeezed
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1 garlic clove- crushed

For the Salad

  • 4 cups romaine lettuce- shredded
  • 2 Avocados- peeled and sliced 
  • 3 medium tomatoes- chopped
  • 2 cucumbers- sliced
  • 1 cup corn kernel- from 2 corn on the cob

For Dressing


    1. Start by marinating the shrimp. In a medium sized bowl, whisk together crushed garlic, lemon juice, salt, black pepper and olive oil. Add the shrimp and stir to combine, until every shrimp is coated.
    2. Heat a large non-stick pan over medium high heat. Add the shrimp and cook for about 2-3 minutes on each side, turning once midway, until shrimp is cooked through. Remove shrimp to a plate and set aside to cool.
    3. Meanwhile, cook the corn on the cob. Bring a large pot of water to boil, add the corn cobs, lower to low heat, cover the pot and cook for 5-8 minutes.
    4. Assemble your salad: Line the bottom of a large salad platter/bowl with chopped romaine lettuce, topped with chopped tomatoes, sliced cucumbers, avocado, shrimp, and corn kernels that has been cut of the cob and shrimp.
    5. Make the dressing: In a small bowl, add balsamic vinegar, olive oil and salt. Whisk well to combine.
    6. Drizzle balsamic vinaigrette dressing over the salad and toss to combine.
    7. Enjoy!
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 406Total Fat: 35gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 239mgSodium: 2288mgCarbohydrates: 46gFiber: 12gSugar: 15gProtein: 33g

Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

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