Save to Pinterest This zesty Shrimp and Avocado Salsa Salad brings together succulent shrimp, creamy avocado, and a medley of fresh vegetables tossed in a vibrant lime:cumin dressing. It is light and filling at the same time, perfect for sunny lunches or a refreshing start to a relaxed dinner. This is my go-to when I want something bright, satisfying, and effortless to put together.
The first time I made this, my family polished off the entire bowl before I even sat down. Since then, it has become the celebratory dish for picnics and beach trips.
Ingredients
- Medium shrimp: plump and sweet shrimp make the salad hearty select shrimp that are firm and have no fishy smell
- Olive oil: brings out the flavor and helps coat the shrimp choose extra virgin for a richer taste
- Smoked paprika: adds a subtle smoky layer seek out authentic smoked paprika for deeper flavor
- Salt and black pepper: enhances all the flavors use flaky sea salt when possible
- Ripe avocados: creamy texture and richness pick fruit that yields slightly to gentle pressure but is not mushy
- Cherry tomatoes: juicy pop of color and sweet acidity look for bright red firm tomatoes
- Red onion: a gentle bite and pretty color choose onions with tight skins and no soft spots
- Cucumber: keeps things crisp and refreshing opt for seedless or Persian cucumbers for best crunch
- Jalapeño: a kick of heat totally optional use one that is glossy and firm
- Fresh cilantro: herbs tie everything together with brightness use fresh vibrant leaves with no yellowing
- Lime juice: punchy acidity balancing richness pick heavy limes that give under slight pressure
- Ground cumin: earthy flavor that echoes the Mexican inspiration freshly ground is best
- Extra virgin olive oil: in the dressing makes everything luscious
- Cutting board and a sharp knife: choosing good tools always makes prep easier
Instructions
- Season and Marinate the Shrimp:
- Pat the shrimp dry and place them in a bowl with olive oil, smoked paprika, salt, and pepper. Toss gently until every piece is evenly coated. Let them sit while you prepare the other ingredients to pick up more flavor.
- Sauté the Shrimp:
- Heat your skillet over medium high heat until just shimmering. Arrange shrimp in a single layer so they sear rather than steam. Cook them for about two to three minutes on one side, flip, then cook for another two minutes until the flesh is opaque and slightly curled. Remove shrimp to a plate to cool, so they do not overcook.
- Prepare the Produce:
- Cut avocados into even cubes to avoid mushiness. Quarter cherry tomatoes for bite sized pieces. Dice red onion finely to add crunch without overpowering the salad. Dice the cucumber to a similar size as the avocados. If using jalapeño, remove seeds unless you like it extra spicy, and finely chop.
- Combine Vegetables and Herbs:
- In a large bowl, gently mix the avocados, cherry tomatoes, red onion, cucumber, jalapeño, and chopped cilantro. Stir with care to keep avocados intact.
- Make the Dressing:
- Whisk the lime juice, extra virgin olive oil, cumin, salt, and black pepper in a small bowl until completely combined. This blend should start to smell tangy and earthy.
- Dress the Salad:
- Pour the dressing over the vegetable and herb mixture. Toss everything gently so all the flavors meld together but the vegetables stay fresh and not broken down.
- Add Shrimp and Serve:
- Add cooled shrimp to the salad and toss one last time, just enough so shrimp is coated but avocados remain whole. Serve right away, with extra cilantro if you want a pretty finish.
Save to Pinterest My favorite part is picking a perfectly ripe avocado. There were years when my dad and I would gently press the fruit with our thumbs in the grocery store, racing to find the best one. Now I always think of those days when making this salad.
Storage Tips
To keep leftovers fresh, press plastic wrap directly onto the surface of the salad to prevent the avocado from browning. Store in the fridge and enjoy within a day for the best taste and texture. Because the avocado can soften over time, I sometimes set it aside and add it just before serving if prepping ahead.
Ingredient Substitutions
Cooked chicken breast or firm tofu works well as a swap for shrimp, especially for those who want a higher protein or meat free version. Swap the jalapeño for mild bell peppers for a kid friendly batch. Parsley can work in a pinch if you are out of cilantro, though the flavor will be a bit less bold.
Serving Suggestions
Pile the salad on top of crisp romaine leaves for a hearty main dish salad or serve in small bowls as a fresh appetizer. Scoop it up with tortilla chips for a party friendly snack. It is also delicious tucked into warm corn tortillas for quick and easy tacos.
Cultural and Historical Context
This salad draws inspiration from the fresh shrimp cocktails and salsas popular in Mexican coastal regions, where seafood and bright flavors come together. Avocado and lime are classic flavors found throughout Mexican cuisine, balanced here with a bit of heat and crunch.
Seasonal Adaptations
In the summer try ripe heirloom tomatoes and even add a bit of diced mango for extra sweetness In spring use thinly sliced radishes instead of jalapeño for a peppery bite If shrimp is not in season use canned or frozen, thawed shrimp for year round freshness
Save to Pinterest This salad is vibrant, nutritious, and perfect for sharing with friends and family. Enjoy how every bite brings together zesty shrimp, creamy avocado, and fresh veggies.
Common Recipe Questions
- → How do I ensure the shrimp stay tender?
Cook shrimp just until they turn pink, about 2–3 minutes per side, to avoid overcooking and resulting toughness.
- → Can I make this salad ahead of time?
You can prepare the veggies and dressing ahead, but add shrimp and avocado just before serving for best texture.
- → What can I substitute for shrimp?
Cooked chickpeas or grilled tofu work well as plant-based alternatives for a vegan option.
- → Is this dish suitable for gluten-free diets?
Yes, all ingredients are naturally gluten-free, but verify separately packaged seasonings or chips.
- → How do I adjust the spice level?
Add or omit jalapeño seeds or sprinkle in chili flakes to control the salad’s heat to your preference.
- → What can I serve alongside this salad?
Tortilla chips or crisp lettuce leaves make excellent accompaniments for added crunch and presentation.