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This Shrimp Avocado Salad is one of those summer dishes I keep coming back to for its easy prep and fresh flavor. Perfect for lunch or a light dinner, it features juicy shrimp, creamy avocado, ripe tomatoes, and a zesty citrus dressing that comes together in under half an hour. If you love big salad bowls packed with protein and healthy fats, you are in for a treat.
My friends always ask for this recipe after our backyard cookouts. I first threw it together with leftover shrimp but now I buy shrimp just to make it.
Ingredients
- Shrimp: choose plump shrimp that are peeled and deveined for tender texture and quick cooking
- Avocado: ripe but still firm avocados add creamy richness and healthy fats
- Roma tomatoes: pick ones that feel heavy for their size and drain well for best salad texture
- Feta cheese: opt for high quality feta for tangy depth or try an aged variety for boldness
- Fresh cilantro or parsley: brings brightness and zing to the bowl I go for cilantro when I want more punch
- Salted butter: adds luscious richness when melting into the shrimp
- Fresh lemon juice: for tangy lift you want bright citrus to tie together all the flavors
- Olive oil: go for extra virgin for smooth taste and subtle fruitiness
- Table salt: finely milled salt seasons everything evenly
- Ground black pepper: freshly ground gives sharp warmth and aroma
Step-by-Step Instructions
- Prep and Sear the Shrimp:
- Toss clean and dry shrimp in melted butter until fully coated. Heat a wide skillet over medium high heat until it is hot. Lay shrimp in a single layer and cook for about one minute until you see slight pink edges. Flip each shrimp and cook for less than a minute more until the centers look opaque and they curl lightly. Remove from the heat and set aside to cool while making the rest of the salad. Searing in butter gives each piece extra flavor and juiciness.
- Chop and Drain Vegetables:
- Dice ripe avocados into bite sized chunks that will hold up in the salad. Chop roma tomatoes and let them sit in a colander or sieve to drain extra liquid. This keeps the salad from getting soggy and ensures every forkful is bright not watery.
- Make the Salad Base:
- Add drained tomatoes avocado crumbled feta and chopped cilantro or parsley to a large mixing bowl. Sprinkle with salt and pepper. Drizzle with fresh lemon juice and olive oil for acidity and smoothness. Mix gently to keep the avocado from breaking down.
- Combine and Finish:
- Toss in the cooled shrimp and stir until everything is well combined and evenly dressed. Taste and add more salt or pepper if needed. Serve right away so the textures stay ideal.
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I always look forward to the pop of fresh cilantro and lemon juice in every bite It wakes up the whole dish and reminds me of sunny summers spent by the coast with my sister who first convinced me to try shrimp in salad
Storage Tips
This salad is best served fresh but you can make it ahead and store it for up to one day. To prevent the avocado from browning leave it whole and cut it just before serving. Keep the chopped tomatoes separate until ready to eat since they can release water and make the salad mushy.
Ingredient Substitutions
You can swap shrimp for grilled salmon crab or even rotisserie chicken for a different twist. If you want a different cheese try crumbled goat cheese or a little blue cheese for extra bite. Fresh parsley can step in for cilantro if you like a milder flavor. For a dairy free option just leave out the cheese.
Serving Suggestions
Serve this salad over mixed greens or tuck it into lettuce wraps for light handheld bites. I sometimes spoon it onto toasted sourdough for a satisfying open faced sandwich. If making for a party double the recipe and serve in a big bowl as a crowd pleasing side.
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Cultural Note
Shrimp salads are classics in many coastal places from Mediterranean twists with feta to Latin American ceviches with herbs and citrus. This version brings together those flavors in a way that feels both new and comfortingly familiar. Every time I make it I remember trips down the coast where every salad came bursting with herbs and fresh seafood.
Frequently Asked Questions
- → Can I use pre-cooked shrimp?
Yes, you can use pre-cooked shrimp. Simply rinse, pat dry, and optionally warm briefly in a skillet with butter for extra flavor.
- → What can I substitute for feta cheese?
Try shaved parmesan, blue cheese, or omit it entirely if you prefer a dairy-free option.
- → How can I prevent avocado from browning?
Toss avocado with lemon juice just before mixing, and assemble the salad close to serving time for best freshness.
- → Can I make this salad ahead?
Prep ingredients ahead, but keep tomatoes and avocado separate until just before serving to preserve texture.
- → Which herbs work best in this dish?
Fresh cilantro imparts a lively flavor, while parsley gives a milder taste. Use either or both to suit your preference.
- → Is there an alternative to lemon juice for the dressing?
Vinegar, such as sherry or white wine vinegar, makes a great substitute for lemon juice and adds zesty depth.