Name: Chili Lime Shrimp and Avocado Salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Ingredients: 1 pound raw shrimp (peeled and deveined); ½ teaspoon salt; ¼ teaspoon black pepper; ½ teaspoon garlic powder; ½ teaspoon chili powder; 1 tablespoon olive oil; ¼ cup finely chopped red onion; ¼ cup fresh lime juice (about 2 limes, plus extra to taste); 2 teaspoons olive oil; ½ teaspoon salt (plus more to taste); ¼ teaspoon black pepper; 1 cup cherry tomatoes (halved); 1 jalapeño (seeded and minced); 2 ripe avocados (diced); 2 tablespoons chopped cilantro

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This shrimp and avocado salad is fresh, zesty, and easy enough for any day of the week. Juicy shrimp, creamy avocado, and lime come together fast, and it’s simple to make.

You may also like my tomato and avocado salad, chicken avocado salad, and baked shrimp recipes!

Shrimp and avocado salad in a white bowl with halved cherry tomatoes, diced red onion, and cilantro.

This shrimp and avocado salad is my go-to when I want something lighter that still fills me up. It has seasoned shrimp, creamy avocado, juicy tomatoes, and a lime dressing that ties the whole salad together.

It comes together fast, tastes great, and it’s easy to serve a few different ways. It’s perfect for busy weeknights. Just add a simple side, use it in lettuce cups, or serve it with couscous if you want to round it out a bit.

What You’ll Need

There are two separate parts to this salad. Here are the ingredients and some swaps for each.

For the Shrimp

Raw shrimp (peeled and deveined): This saves prep time. Tail-on is fine, but tail-off is easier for salads.
Olive oil + seasonings (salt, black pepper, garlic powder, chili powder): Adds a lot of flavor and helps the shrimp sear. Swap: I use smoked paprika instead of chili powder when I want a smoky flavor with less heat.

For the Salad + dressing

Red onion + fresh lime juice: The lime mellows out the onion and gives the dressing a bright, fresh flavor.
Olive oil, salt, black pepper: Mixes with the lime juice to make the base of the dressing.
Tomatoes (diced or cherry): I like to use cherry tomatoes since they stay firmer and release less juice. Diced tomatoes work, too. If your tomatoes are really juicy, drain them first.
Jalapeño: This adds heat. Remove the seeds and ribs to keep it mild, or skip it entirely.
Ripe avocados: They add creaminess and make the salad more filling. I add them last so they don’t get mashed.
Cilantro (optional): This adds a fresh, herby flavor. Swap: Use parsley if you don’t care for cilantro.

Bowl of shrimp and avocado salad with tomatoes and diced red onion.

How to Cook Shrimp for Salad

The biggest thing here is not overcooking the shrimp. They get done fast.

Pat them dry so they sear instead of steaming.
Cook in a hot skillet in a single layer.
Pull them as soon as they’re pink and opaque.

If the shrimp curl into a tight “O” shape, they’re usually overcooked. You’re aiming for more of a “C” shape.

How to Make Shrimp and Avocado Salad

Pat the shrimp dry, then toss salt, pepper, garlic powder, and chili powder.

Heat a large skillet over medium-high heat and drizzle with olive oil. Add the shrimp in a single layer and cook 1 to 2 minutes per side, just until pink and opaque. Transfer to a plate, cool for 5 minutes, then chop into bite-size pieces.

Lime juice and olive oil dressing with chopped red onion.

Chopped cooked shrimp and diced avocado in a bowl.

In a medium bowl, stir together red onion, lime juice, olive oil, salt, and pepper. Let it sit 5 to 10 minutes so the onion softens.

Add the shrimp, tomatoes, and jalapeño. Stir until everything is coated in the dressing.

Gently fold in the avocado and cilantro. Taste and add extra lime juice or a pinch of salt if desired. Serve immediately.

What Goes With Shrimp and Avocado Salad

There are so many ways to serve this salad. Here are some ideas:

Pair it with an easy side:

Tortilla chips.
Warm tortillas.
Cilantro-lime rice.
Coconut rice.
Black beans or a simple bean salad.
Grilled corn or a corn salad.

Make it a meal:

Spoon it over romaine or spring mix.
Serve with quinoa or couscous.
Pile it into lettuce cups.

Close-up of lime-dressed shrimp with avocado chunks, sliced cherry tomatoes, and red onion in a small white bowl.

Can I use cooked shrimp?

Yes, absolutely. Pre-cooked shrimp works great! Chop it and add it after the onion softens in the dressing. You may want extra lime and a pinch of seasoning since you’re skipping the sear.

Storage and Make-Ahead Tips

This salad is best right after it’s made because avocado softens and darkens as it sits.

If you want to prep ahead (and I do this all the time):

Cook the shrimp and mix the dressing with the onion, and keep those in the fridge. Dice and add the avocado right before serving.
You can also cook and dice the shrimp, and refrigerate it overnight until ready to use. Make everything else fresh when you’re ready to assemble the salad.

Leftovers can be stored airtight in the fridge, but it’s best within 1 day.

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