Everything about this Shrimp and Avocado Salad recipe sings to me. It is made with fresh ingredients – some of my favorites in fact – and it is such a satisfying meal. With so many nutritious ingredients this will be a recipe that you come back to over and over again.
Using Frozen Shrimp
If you live in an area where fresh seafood is readily available- lucky you! If, like me, you don’t, frozen shrimp is often the answer. Either fresh or frozen shrimp will work in this recipe, just make sure it is cooked and chopped into bite-sized pieces.
Shrimp: While fresh shrimp that you could would work great for this, I find using frozen pre-cooked shrimp is a great time savor for this recipe. Tomatoes: A juicy and nutritious pop that tastes so fresh. Red onion: Adds a crunch and a burst of flavor. Jalapeño: See my tips for dicing jalapeño peppers to remove the heat below. Lime juice: Freshly squeezed is always preferred in recipes, but bottled lime juice will work if that is what you keep on hand and prefer for convenience. The acidity in this juice will help preserve some the other ingredients. Hot sauce: A couple of teaspoons of hot sauce adds a kick of flavor without making this salad too spicy. Honey: Adds the perfect amount of sweetness that complements the other ingredients beautifully. Extra Virgin Olive oil: This is a great addition to the dressing of this simple salad, balancing the acid and bringing more flavor. Whenever using olive oil as part of a dressing, I like to use extra virgin. Kosher salt: If using table salt, start with 1/4 teaspoon. Fresh cilantro: If you are someone who tastes soap when you eat cilantro, you can leave it out. Avocado: Helps to make this salad a filling dish and adds a creamy layer. Choose avocadoes that are dark green in color and soft without being overly squishy.
Make Ahead
Because of the fresh ingredients in this salad, you don’t want to make it too far in advance. You could put this together the night before you want to eat it, as the lime juice will help keep the avocado from turning brown. Be sure to keep the shrimp salad in an airtight container in the fridge before serving.
Tostadas: This would be fantastic on top of tostada shells with a little cotija cheese. Read how to make easy tostada shells here: Tostada Recipe. As a Dip: This salad would be fantastic just eating it like a dip with tortilla chips. Taco Filling: This would be delightful as a taco filling. As a Lettuce Wrap: Add a little more nutrients to your meal and keep it low carb by adding this to some butter lettuce and eating this as a lettuce wrap.
Storing Leftovers
Put any leftovers in an airtight container in the fridge for up to three days. Because of the dressing, specifically the lime juice, the avocado doesn’t brown as quickly as it normally will. This recipe is best the first day you make it, but I love the leftovers as well. As always, use your best discretion with leftovers. I do not recommend freezing this recipe.
