The Easiest Cold Shrimp & Avocado Salad (No Mayo) Recipe Ever

Summer’s heat calls for a zesty quick cold shrimp & avocado salad that refreshes your palate instantly.

Crisp seafood mingles with creamy green goodness in this light Mediterranean-inspired dish.

Delicate shrimp and smooth avocado create a protein-packed combination that satisfies hunger without weighing you down.

Fresh herbs and citrus notes dance across each delightful bite, promising a vibrant meal in minutes.

Simple ingredients blend seamlessly to craft an elegant, no-fuss lunch or dinner option.

Minimal preparation guarantees maximum flavor, making this recipe perfect for busy days when cooking feels like a chore.

You’ll fall in love with how effortlessly these ingredients transform into a mouthwatering masterpiece that looks as good as it tastes.

Why Cold Shrimp & Avocado Salad Is a Light, Fresh Must-Try

• Boost Health Instantly: Packed with lean protein from shrimp and heart-healthy fats from avocados, this salad delivers powerful nutritional benefits in every delightful bite.
• Master Quick Cooking: Simple boiling and chopping techniques make this recipe perfect for home cooks wanting to create restaurant-quality dishes without complex culinary skills.
• Customize with Ease: Adjust spice levels by modifying jalapeño quantities or swap ingredients to match personal taste preferences, making it a versatile and adaptable meal option.
• Celebrate Fresh Flavors: Bright lime juice, crisp vegetables, and zesty dressing combine to create a vibrant, refreshing dish that tantalizes taste buds and feels like a culinary adventure.

What Goes Into Shrimp and Avocado Salad

• Shrimp: Fresh protein that forms the core of this light and refreshing salad.

• Avocado: Creamy fruit that adds richness and smooth texture to the salad.
• Garlic, Red Onion, Jalapeño: Aromatic ingredients that provide depth and spicy kick.
• Cilantro: Fresh herb that brings bright and zesty flavor to the dish.

• Olive Oil, White Wine Vinegar: Smooth and tangy base that helps blend all flavors together.
• Lime: Citrus that adds brightness and prevents shrimp from discoloring.
• Salt, Black Pepper: Essential seasonings that enhance the overall taste profile.

Steps to Make Cold Shrimp & Avocado Salad

Step 1: Boil Water for Shrimp

Fill a large pot with water and bring to a rapid boil. Add salt to enhance the shrimp’s flavor profile.

Step 2: Cook Shrimp

Drop the peeled and deveined shrimp into boiling water. Cook for 2-3 minutes until they transform to a vibrant pink and become completely opaque.

Step 3: Shock Shrimp in Ice Bath

Drain the shrimp immediately and plunge them into an ice bath. This stops the cooking process and helps maintain their tender, succulent texture.

Step 4: Prepare Flavor Boosters

• Garlic
• Jalapeño
• Red onion

These will create a robust flavor base for the salad.

Step 5: Chop Fresh Herbs

Remove any tough stems from cilantro and chop the leaves finely.

Step 6: Prepare Avocados

Slice avocados in half, remove the pit, and dice into uniform cubes.

Step 7: Create Tangy Dressing

• Olive oil
• White wine vinegar
• Salt
• Black pepper

This will create a zesty and bright dressing.

Step 8: Add Citrus Brightness

Squeeze fresh lime juice over the cooled shrimp to add a vibrant tang and prevent discoloration.

Step 9: Combine Salad Ingredients

• Cooked shrimp
• Diced avocados
• Minced onion
• Garlic
• Jalapeño

Step 10: Dress the Salad

Pour the prepared dressing over the ingredients and toss delicately to ensure even coating.

Step 11: Garnish with Herbs

Sprinkle chopped cilantro on top for a fresh, aromatic finish.

Step 12: Chill and Serve

Refrigerate the salad for 15-20 minutes to allow flavors to meld and intensify before serving.

Handy Tips for Chilling Shrimp Avocado Salad

• Prevent Overcooking Shrimp: Use a timer and watch for color change from translucent to pink to avoid rubbery texture.
• Preserve Avocado Freshness: Squeeze lime juice immediately after cutting to prevent browning and add bright citrus flavor.
• Balance Spice Levels: Adjust jalapeño amount based on heat preference by removing seeds for milder taste or adding more for extra kick.
• Enhance Protein Alternatives: Substitute shrimp with grilled chicken or tofu for different dietary needs while maintaining similar dressing and preparation.
• Prep Ahead Strategy: Chop vegetables and cook shrimp in advance, storing separately, then combine just before serving to maintain crisp textures.

Easy Switch-Ups for Shrimp and Avocado Salad

• Spicy Caribbean Remix: Replace jalapeño with scotch bonnet pepper and add diced mango for a tropical heat-infused version.
• Mediterranean Fusion: Swap white wine vinegar with red wine vinegar, incorporate crumbled feta cheese, and sprinkle dried oregano for a Greek-inspired variation.
• Asian Sesame Kick: Use sesame oil instead of olive oil, add rice vinegar, and garnish with toasted sesame seeds and sliced green onions for an east Asian profile.
• Southwestern Zinger: Include black beans, roasted corn kernels, and swap cilantro with chopped green chiles to create a robust southwestern style salad.

What to Serve with Cold Shrimp & Avocado Salad

• Pair Crisp White Wine: Select a refreshing sauvignon blanc or pinot grigio that complements the salad's bright, zesty flavors and cuts through the creamy avocado.
• Serve with Crunchy Tortilla Chips: Add a textural contrast by offering lightly salted corn tortilla chips on the side, which enhance the salad's Mexican-inspired profile and provide a satisfying crunch.
• Match with Citrus-Infused Water: Create a light, hydrating beverage by infusing water with lime or lemon slices, mimicking the salad's citrusy notes and providing a clean, palate-cleansing accompaniment.
• Complement with Chilled Gazpacho: Offer a small portion of tomato-based gazpacho as a starter, which shares similar fresh ingredients and cool temperature, creating a harmonious summer meal experience.

How to Store Shrimp Avocado Salad the Right Way

• Transfer the shrimp and avocado salad to an airtight container, sealing tightly to prevent air exposure and maintain freshness for up to 1-2 days.
• Cover the surface with plastic wrap directly touching the salad to minimize avocado oxidation and keep the vibrant green color intact.
• Store dressing separately in a small sealed container to prevent soggy salad and maintain crisp texture when ready to serve.
• Before serving chilled leftovers, gently stir the salad and add a squeeze of fresh lime juice to revive flavors and brighten the dish.

Shrimp & Avocado Salad FAQs Answered

• Why use white wine vinegar in the dressing?

White wine vinegar adds a tangy, light acidity that balances the richness of the avocado and brings out the shrimp’s natural sweetness without overpowering the delicate flavors.

• How do I know if the shrimp are perfectly cooked?

Look for a pink color and opaque appearance. They should curl slightly and feel firm but not rubbery. Overcooking makes shrimp tough, so stick to the 2-3 minute cooking time.

• Can I use frozen shrimp for this recipe?

Yes, absolutely! Just thaw them completely, pat dry, and ensure they’re peeled and deveined before cooking. Fresh or frozen both work well in this quick salad.

Quick Cold Shrimp & Avocado Salad (No Mayo) Recipe

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4.9 from 29 reviews

• Total Time: 35-40 minutes
• Yield: 4 1x

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Description

Mediterranean-inspired quick cold shrimp & avocado salad brings zesty coastal flavors to your summer table. Fresh ingredients and simple dressing create a light, protein-packed meal you’ll crave all season long.

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Ingredients

Scale 1x2x3x

Seafood:

• 1 lb shrimp, peeled and deveined

Produce:

• 2 ripe avocados
• 1 red onion
• 1 lime
• 1/4 cup fresh cilantro
• 1 jalapeño pepper

Pantry & Seasoning:

• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 clove garlic
• 2 tbsp white wine vinegar

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Instructions

1. Fill a large pot with water and bring to a rolling boil. Add a pinch of salt to enhance the shrimp’s flavor.
2. Carefully drop the peeled and deveined shrimp into the boiling water. Cook for 2-3 minutes until they turn pink and opaque.
3. Immediately drain the shrimp and transfer to an ice bath to halt the cooking process and preserve their tender texture.
4. Finely mince the garlic, jalapeño, and red onion, creating a vibrant base for the salad.
5. Chop the cilantro leaves, removing any tough stems.
6. Halve the avocados, remove the pit, and dice into uniform cubes.
7. In a small bowl, whisk together olive oil, white wine vinegar, salt, and black pepper to create a zesty dressing.
8. Squeeze fresh lime juice over the cooled shrimp to add brightness and prevent discoloration.
9. In a large mixing bowl, gently combine the shrimp, diced avocados, minced onion, garlic, and jalapeño.
10. Pour the prepared dressing over the salad and toss delicately to coat all ingredients evenly.
11. Sprinkle chopped cilantro on top for a fresh, herbal finish.
12. Chill the salad for 15-20 minutes to allow flavors to meld together before serving.

Notes

• Prevent Overcooking: Remove shrimp from boiling water precisely when they turn pink to maintain a succulent, tender texture without becoming rubbery.
• Customize Heat Level: Adjust jalapeño quantity based on personal spice tolerance, removing seeds for milder flavor or adding more for extra kick.
• Keep Avocados Fresh: Add lime juice immediately after dicing to prevent browning and enhance the salad’s vibrant green color.
• Make Ahead Friendly: Prepare components separately and combine just before serving to maintain crisp textures and prevent soggy ingredients.

• Prep Time: 15 minutes
• Cook Time: 3 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Boiling
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 290
• Sugar: 2 g
• Sodium: 650 mg
• Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 14 g
• Fiber: 7 g
• Protein: 18 g
• Cholesterol: 160 mg