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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 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.
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.
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.
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