A vibrant, refreshing salad that balances rich creamy textures with bright citrus notes and the naturally sweet, tender bite of shrimp. This dish pairs perfectly with a crisp green salad or crunchy crackers for a satisfying lunch or light dinner. Every ingredient plays a part: succulent shrimp, creamy avocado, crisp red onion, fresh herbs, and a smooth dressing that brings the whole salad together.
Ingredients
- Shrimp — about 1 pound (450 g), peeled, deveined, and tails removed
- Ripe avocados — 2 medium, peeled and cut into even, bite-sized cubes
- Red onion — about 1/4 cup, finely diced
- Cherry or grape tomatoes — 1 cup, halved (optional but commonly included)
- Fresh cilantro or parsley — 2 to 3 tablespoons, finely chopped
- Mayonnaise — about 1/2 to 3/4 cup (for rich creaminess)
- Lemon juice — from 1–2 fresh lemons, strained
- Zest of lemon — from 1 lemon
- Dijon mustard — 1 to 2 teaspoons
- Garlic — 1 clove, minced finely
- Salt and freshly ground black pepper — to taste
Note: If the original recipe uses slightly different quantities or additional vegetables (like bell pepper or cucumber), those can be included in similar proportions without altering the core dish.
Instructions
- Prepare the Workspace and Ingredients:
Begin by clearing a large, flat work surface. Lay out all ingredients so they are easy to reach. Wash the fresh produce thoroughly under cool running water. Set a clean towel or paper towels nearby for draining and drying ingredients after washing. - Prep the Shrimp:
If your shrimp aren’t already peeled and deveined, use a sharp paring knife to remove the shell and devein each shrimp. Rinse them briefly under cold water and pat dry with paper towels. Once dry, set them aside on a plate. Place a medium saucepan or skillet over medium heat. Add enough water to cover the shrimp if you’re boiling or bring a splash of olive oil to shimmer in the pan if you’re sautéing. Gently cook the shrimp — either boil them for 2 to 3 minutes until they turn fully opaque and curl into a neat “C” shape or sauté them for about 3 minutes per side. Remove shrimp from heat as soon as they’re fully cooked to prevent toughness. Allow them to cool completely before assembling the salad. - Dice the Avocados:
While the shrimp cools, cut each avocado in half lengthwise. Twist the two halves apart and remove the large central pit. Use a spoon to scoop out the flesh and place it on a cutting board. Slice the avocado flesh into medium cubes, taking care not to mash them. Once cubed, transfer immediately to a bowl and drizzle a bit of lemon juice over the pieces so they retain their pale green color and do not brown.
- Chop the Aromatics:
Peel the red onion and slice it finely across the grain. Smaller, finer pieces will disperse more evenly through the salad and provide balanced bites of flavor without overpowering the milder elements. If using tomatoes, wash and halve them so they’re ready to be folded into the salad. - Make the Creamy Dressing:
In a small mixing bowl, combine the mayonnaise, lemon juice and zest, Dijon mustard, minced garlic, and a generous pinch of salt and black pepper. Use a whisk or fork to blend these together until the mixture becomes smooth and slightly glossy. Taste and adjust seasoning, adding a little more lemon or black pepper as desired — the dressing should have a bright, tangy profile that complements the richness of the shrimp and avocado. - Combine the Salad Components:
In a large, gently curved salad bowl, add the cooked and cooled shrimp, cubed avocado, finely diced red onion, and halved tomatoes if you’re using them. Sprinkle the chopped cilantro or parsley over the top for a fresh herbaceous hit. Pour the creamy dressing evenly over the ingredients. - Toss Gently to Coat:
Using two large spoons or salad servers, fold the dressing into the salad. Work from the bottom upward with gentle lifting motions so that the shrimp, avocado, and vegetables are fully coated with dressing without crushing the delicate avocado pieces. Take care to distribute the dressing thoroughly so every bite has a balance of flavor. - Serve and Enjoy:
Once combined, allow the salad to sit for a few minutes at room temperature so the flavors can meld. This also lets the dressing soak into the shrimp and vegetables for a more cohesive taste. Serve immediately on chilled plates, over a bed of crisp lettuce, or alongside toasted whole grain bread for a complete meal. If not serving right away, cover the salad and refrigerate for up to a few hours; however, note that avocado can darken over time. For best presentation, add extra avocado cubes just before serving.