Creamy, juicy, and packed with bright citrus flavor — this Shrimp Avocado Salad is the kind of dish that feels both indulgent and fresh. It’s perfect for weeknight dinners, light lunches, or when you want something that looks fancy but comes together in minutes. Fun fact: shrimp and avocado have been paired in coastal cuisines for decades, where the cool creaminess of avocado balances the sweet snap of shrimp.
This recipe shines because it’s simple, fast, and family-friendly. You can have dinner on the table in under 20 minutes with only one pan to wash. If you want a slightly different twist, check out our lighter version for an easy weeknight swap simple Shrimp Avocado Salad. Try it once and you’ll see why it becomes a regular rotation.
What is Shrimp Avocado Salad?
What exactly is a Shrimp Avocado Salad — and why does it feel like sunshine on a plate? Imagine tender, spiced shrimp nestled on a bed of crisp romaine with silky avocado slices and a zesty lemon dressing. Curious where the name came from? Maybe someone exclaimed, “shrimp and avocado together — that’s a match!” over a summer picnic.
Is it named because both ingredients star equally, or because they were accidental roommates at a backyard cookout? Who knows — but it’s certainly true that “the way to a man’s heart is through his stomach.” Give this salad a try and I bet it’ll find its way into your heart (and maybe someone else’s too).
Why You’ll Love This:
There are three big reasons this Shrimp Avocado Salad will become a favorite.
- Flavor contrast — The smoky Cajun-spiced shrimp and bright lemon-olive oil dressing balance the creamy avocado and crisp romaine. Every bite is layered with texture and freshness.
- Cost-saving and flexible — Making this at home saves money compared to restaurant salads. You control portions, seasoning, and can swap ingredients to fit your budget or pantry.
- Topping variety — Fresh corn, cilantro, and a touch of butter for cooking add richness and sweet pops of flavor that elevate a simple salad.
If you enjoy bold flavors, you’ll also like our tangy version with extra citrus zing and heat zesty lime shrimp and avocado salad for comparison. Now roll up your sleeves — this one is too good to skip.
How to Make:
Quick Overview
This Shrimp Avocado Salad is easy to make and wonderfully satisfying. Prep is minimal: season the shrimp, sauté in butter for a golden crust, slice the avocados, and toss everything with a lemony dressing. The standout element is the creamy avocado paired with the warm, slightly spicy shrimp — a textural dream.
Approximate time: 5 minutes prep, 6 minutes cook, total about 15 minutes.
Ingredients
1 lb Large raw shrimp, peeled and deveined
2 Tbsp Unsalted butter, room temperature or slightly softened for sautéing
1 cup Corn kernels, fresh or canned, drained if canned
5-6 cups Romaine lettuce, chopped and rinsed
2 avocados, peeled, pitted, and sliced
1/2 cup Chopped cilantro, packed and roughly chopped
3 Tbsp Olive oil, extra virgin preferred for dressing
Juice of 1 large lemon, freshly squeezed
1 tsp Sea salt, divided (use less for canned ingredients)
1/8 tsp Freshly ground black pepper
1 tsp Cajun spice, store-bought or homemade blend
2 cloves Garlic, pressed or finely minced
Pinch Salt, for shrimp seasoning
Directions
- Place the shrimp in a medium bowl. Sprinkle with 1 tsp Cajun spice, the pressed garlic, and a pinch of salt. Stir to combine so each shrimp is evenly coated.
- Heat a large non-stick pan over medium-high heat. Add 2 Tbsp unsalted butter and swirl until it begins to sizzle. Arrange shrimp in a single layer in the hot butter, taking care not to overcrowd the pan.
- Sauté the shrimp for about 2 minutes on the first side until they turn pink and start to caramelize. Flip each shrimp and cook another 1 minute until opaque and cooked through. Remove shrimp from the pan and set aside on a plate to cool slightly.
- Chop and rinse the romaine lettuce, then line a large salad platter with the greens. Scatter 1 cup corn kernels over the lettuce, then add the sliced avocados and 1/2 cup chopped cilantro. Arrange the cooked shrimp on top.
- To make the dressing, whisk together 3 Tbsp olive oil, juice of 1 large lemon, 1 tsp sea salt, and 1/8 tsp freshly ground black pepper until emulsified. Taste and adjust seasoning if needed.
- Drizzle the dressing over the assembled salad, then gently toss to combine, making sure avocado slices aren’t mashed. Serve immediately so the avocado stays fresh and the shrimp remains warm.
What to Serve With:
- Crusty garlic bread or warm pita for scooping
- A light quinoa or couscous side to make the meal heartier
- A chilled white wine like Sauvignon Blanc or a crisp lager
- Simple sides such as sliced tomatoes, cucumber salad, or a chilled gazpacho for a summer menu balance
Top Tips for Perfecting:
- Shrimp quality matters: choose large raw shrimp for the best texture. If frozen, thaw thoroughly and pat dry.
- Don’t overcook shrimp: they cook fast — remove when opaque and slightly firm. Overcooking makes them rubbery.
- Avocado ripeness: use ripe but firm avocados so slices hold shape. Slightly underripe will mash; overripe will look brown.
- Season in layers: lightly salt the lettuce and avocado after assembly to build flavor.
- Substitute ideas: swap cilantro for parsley if you prefer less citrus-herb punch, or use lime instead of lemon for a different brightness.
Storing and Reheating Tips:
- Refrigeration: Store leftovers in an airtight container for up to 1 day. Keep dressing separate to prevent soggy greens.
- Freezing: Not recommended — avocados and lettuce don’t freeze well and lose texture. Shrimp can be frozen cooked, but the salad should be assembled fresh.
- Reheating: Gently reheat shrimp in a warm skillet for 1-2 minutes; avoid the microwave to prevent rubberiness. Reassemble with fresh avocado and lettuce just before serving.
FAQs
Can I use pre-cooked shrimp?
Yes, but reduce cooking time — warm pre-cooked shrimp briefly in the pan just to heat through, then add to salad. Avoid long cooking or they’ll become tough.
What can I use instead of romaine lettuce?
Baby spinach, mixed greens, or butter lettuce are great alternatives and change the texture slightly. Choose hearty greens if you plan to add a lot of dressing.
How do I prevent the avocado from browning?
Toss avocado slices with a little lemon juice or add them last and serve immediately. If prepping ahead, store sliced avocado in an airtight container with a squeeze of lemon and plastic pressed directly on the surface.
Is this salad suitable for meal prep?
Partially. Prep shrimp, corn, and dressing ahead of time, but assemble the salad and add avocado just before eating to keep it fresh.
Can I make it spicy?
Absolutely. Increase the Cajun spice or add a pinch of cayenne to the dressing. You can also include sliced jalapeños or a drizzle of hot sauce.
Conclusion
This Shrimp Avocado Salad is proof that quick food can also be extraordinary — creamy avocado, bright lemon dressing, and perfectly seasoned shrimp make a balanced, satisfying meal you’ll want again and again. It’s easy enough for a weekday dinner and elegant enough for guests. If you’re looking for another low-carb take or summer variation to compare, see this excellent Shrimp Avocado Salad {Low Carb} – Feel Good Foodie for more inspiration. Give it a try, share it with friends, and enjoy the applause when everyone goes back for seconds.
Shrimp Avocado Salad
Equipment
- Mixing Bowl
- Non-Stick Pan
Ingredients
Ingredients
- 1 lb Large raw shrimp, peeled and deveined
- 2 Tbsp Unsalted butter room temperature or slightly softened for sautéing
- 1 cup Corn kernels fresh or canned, drained if canned
- 5-6 cups Romaine lettuce chopped and rinsed
- 2 Avocados peeled, pitted, and sliced
- 1/2 cup Chopped cilantro packed and roughly chopped
- 3 Tbsp Olive oil extra virgin preferred for dressing
- 1 Juice of 1 large lemon freshly squeezed
- 1 tsp Sea salt divided (use less for canned ingredients)
- 1/8 tsp Freshly ground black pepper
- 1 tsp Cajun spice store-bought or homemade blend
- 2 cloves Garlic pressed or finely minced
- 1 pinch Salt for shrimp seasoning
Instructions
- Place the shrimp in a medium bowl. Sprinkle with 1 tsp Cajun spice, the pressed garlic, and a pinch of salt. Stir to combine so each shrimp is evenly coated.
- Heat a large non-stick pan over medium-high heat. Add 2 Tbsp unsalted butter and swirl until it begins to sizzle. Arrange shrimp in a single layer in the hot butter, taking care not to overcrowd the pan.
- Sauté the shrimp for about 2 minutes on the first side until they turn pink and start to caramelize. Flip each shrimp and cook another 1 minute until opaque and cooked through. Remove shrimp from the pan and set aside on a plate to cool slightly.
- Chop and rinse the romaine lettuce, then line a large salad platter with the greens. Scatter 1 cup corn kernels over the lettuce, then add the sliced avocados and 1/2 cup chopped cilantro. Arrange the cooked shrimp on top.
- To make the dressing, whisk together 3 Tbsp olive oil, juice of 1 large lemon, 1 tsp sea salt, and 1/8 tsp freshly ground black pepper until emulsified. Taste and adjust seasoning if needed.
- Drizzle the dressing over the assembled salad, then gently toss to combine, making sure avocado slices aren’t mashed. Serve immediately so the avocado stays fresh and the shrimp remains warm.