Zesty Lime Shrimp and Avocado Salad

Zesty Lime Shrimp and Avocado Salad is a light, refreshing dish that’s packed with bold citrus flavor, creamy avocado, and succulent shrimp. It’s the kind of salad I love to make on a hot day when I want something quick, healthy, and full of bright, fresh ingredients.

Why You’ll Love This Recipe

I love this salad because it’s fast, flavorful, and filling without being heavy. The lime gives it a sharp, zesty punch that balances beautifully with the richness of the avocado and the tender bite of shrimp. It’s perfect for lunch, a light dinner, or even served as a starter at a summer gathering. And best of all—it comes together in under 30 minutes.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

shrimp, peeled and deveined
olive oil
garlic, minced
lime juice
lime zest
avocados, diced
cherry tomatoes, halved
red onion, finely chopped
fresh cilantro, chopped
salt
black pepper
optional: jalapeño or red chili flakes for heat

directions

1. I start by heating a little olive oil in a skillet over medium heat.

2. I add the garlic and shrimp, seasoning lightly with salt and pepper, and sauté until the shrimp are pink and opaque—about 2–3 minutes per side.

3. Once cooked, I remove the shrimp from heat and let them cool slightly.

4. In a large bowl, I combine the lime juice, zest, a splash of olive oil, and chopped cilantro to make a simple dressing.

5. I gently toss in the shrimp, diced avocados, cherry tomatoes, red onion, and optional jalapeño or chili flakes if I’m using them.

6. I give it a light stir to coat everything in the lime dressing, taste, and adjust seasoning as needed.

7. I serve the salad chilled or at room temperature.

Servings and timing

This recipe makes 2–3 servings as a main course or 4 servings as a side. It takes about 10 minutes to prep and 10 minutes to cook, making it ready in just 20 minutes.

Variations

Sometimes I add cucumber for extra crunch or swap the shrimp for grilled chicken or even canned tuna. If I want a more filling meal, I serve the salad over quinoa or mixed greens. I’ve also made it taco-style by spooning it into lettuce cups or tortillas. For a tropical twist, I add diced mango or pineapple.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 1 day—avocado tends to brown, so it’s best eaten fresh. I don’t recommend reheating, as this is meant to be enjoyed cold or at room temperature. If I want to make it ahead, I cook the shrimp and prep the other ingredients separately, then assemble right before serving.

FAQs

Can I use pre-cooked shrimp?

Yes, I just skip the sautéing step and toss them directly into the salad. I make sure they’re thawed and patted dry if frozen.

How do I keep the avocado from browning?

I toss it well with lime juice, which helps slow browning. I also keep the salad covered tightly with plastic wrap pressed against the surface.

Is this salad spicy?

It’s not unless I add jalapeños or red chili flakes. I can adjust the heat based on what I like.

Can I make this dairy-free and gluten-free?

Yes, it naturally is—there’s no cheese or gluten in the base recipe.

What’s the best way to serve this salad?

I love it as a light entrée, but it’s also great as a side dish with grilled meats, inside lettuce cups, or scooped up with tortilla chips.

Conclusion

Zesty Lime Shrimp and Avocado Salad is one of my go-to recipes when I want something fresh, healthy, and satisfying. It’s quick to throw together and always delivers bold, clean flavors with every bite. Whether for a weekday lunch or a sunny weekend meal, this salad brings the perfect mix of lightness and richness to the table.