Zesty Lime Shrimp and Avocado Salad

Zesty Lime Shrimp and Avocado Salad, a light and refreshing salad that requires no cooking! Lime juice and cilantro are the key ingredients to creating this wonderful, healthy salad you’ll want to make all summer long.

Zesty Lime Shrimp and Avocado Salad, a light and refreshing salad that requires no cooking! Lime juice and cilantro are the key ingredients to creating this wonderful, healthy salad you'll want to make all summer long.
Zesty Lime Shrimp and Avocado Salad

Made with shrimp and the freshest ingredients – avocados, tomatoes, red onion, cilantro and chopped jalapeño tossed with some freshly squeezed lime juice and a touch of olive oil.

Zesty Lime Shrimp and Avocado Salad, a light and refreshing salad that requires no cooking! Lime juice and cilantro are the key ingredients to creating this wonderful, healthy salad you'll want to make all summer long.
Zesty Lime Shrimp and Avocado Salad, a light and refreshing salad that requires no cooking! Lime juice and cilantro are the key ingredients to creating this wonderful, healthy salad you'll want to make all summer long.

This is my go-to dish to bring to all my friends’ parties, it always disappears fast even if I quadruple the recipe! It’s very similar to a ceviche, some may even argue that it is a ceviche only instead of the shrimp cooking in lime juice, I used cooked shrimp. It’s perfect for all types of diets – Whole30, Paleo, Keto, Gluten Free, Dair Free and Pescatarian and it’s delicious.

A Few Notes

  • Serve this as an appetizer or light meal. You can put this over a tostada to make it more substantial.
  • If I’m making this for a party, I usually double or triple the recipe.
  • To make ahead, combine all the ingredients except for the avocado and cilantro and keep this refrigerated, then add them just before serving.
  • If using raw shrimp, you can roast them in the oven. To roast preheat the oven to 400F. Spray 2 large nonstick baking trays with cooking spray and add the shrimp, tossed with a little olive oil. Roast in a single layer 6 to 8 minutes or until the shrimp turns opaque. Let it cool then continue.

How To Make Zesty Lime Shrimp and Avocado Salad

Soad red onion in lime juice and salt to mellow the flavor.Zesty Lime Shrimp and Avocado Salad, a light and refreshing salad that requires no cooking! Lime juice and cilantro are the key ingredients to creating this wonderful, healthy salad you'll want to make all summer long.Zesty Lime Shrimp and Avocado Salad, a light and refreshing salad that requires no cooking! Lime juice and cilantro are the key ingredients to creating this wonderful, healthy salad you'll want to make all summer long.

Lime juice and cilantro are the key ingredients to creating this wonderful, healthy no-cook salad you'll want to make all summer long.

More Shrimp Recipes

Print
4.93 from 92 votes
Did you make this recipe?

Zesty Lime Shrimp and Avocado Salad

2
4
2
SP
197 Cals 25 Protein 7 Carbs 8 Fats
Prep Time: 20 mins
Cook Time: 0 mins
Total Time: 20 mins
Yield: 4 servings
COURSE: Appetizer, Lunch, Salad
CUISINE: Mexican
Lime juice and cilantro are the key ingredients to creating this wonderful, healthy no-cook salad you'll want to make all summer long.

Ingredients

  • 1/4 cup chopped red onion
  • 2 limes, juice of
  • 1 tsp olive oil
  • 1/4 tsp kosher salt, black pepper to taste
  • 1 lb jumbo cooked, peeled shrimp, chopped*
  • 1 medium tomato, diced
  • 1 medium hass avocado, diced (about 5 oz)
  • 1 jalapeno, seeds removed, diced fine
  • 1 tbsp chopped cilantro

Instructions

  • In a small bowl combine red onion, lime juice, olive oil, salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.
  • In a large bowl combine chopped shrimp, avocado, tomato, jalapeño.
  • Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.

Video

Nutrition

Serving: 1cup, Calories: 197kcal, Carbohydrates: 7g, Protein: 25g, Fat: 8g, Saturated Fat: 1.5g, Cholesterol: 221mg, Sodium: 330mg, Fiber: 3g
Blue Smart Points: 2
Green Smart Points: 4
Purple Smart Points: 2
Points +: 5
Keywords: avocado shrimp salad, lime shrimp and avocado salad, Mexican shrimp and avocado salad, salad with shrimp and avocado, shrimp avocado salad

 

Photo credit: Jess Larson

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this Recipe:




410 comments

  1. My wife requests this 4-5 times a month. We love the tangy flavor & it’s so easy to prepare!

  2. This has VERY quickly become my summer go-to for easy lunches during the week! Great with tostadas and I’ve added summer corn to mine to add even more veggies.

  3. The perfect mix of flavors – just the right amount of zest!

  4. Folks in my world detest cilantro. Is there something I could substitute?

  5. This is my go to shrimp salad! Love all the flavors combined.

  6. has anyone made this with chicken instead of shrimp?

  7. One more 5 star rating. I made the salad as written and used it to top baked tostadas that I had covered in fat free refried beans. I had a little left over mango salsa, so I topped the whole thing with that.

    Soooo very delicious I was tempted to eat three! Turns out it was only 2 blue points per tostada, so 2 huge tostadas for only 4 points. Hard to believe I can lose weight eating like this. THANK YOU GINA for all the great recipes!

  8. This recipe was delicious and very low points with WW. It was perfect when I first combined everything, but the shrimp wasn’t chilled, so I put everything into the refrigerator for an hour or so. When we ate it, with corn on the cob, it was still very good, but a bit tart (edgy). Next time I will chill the cooked shrimp before combining everything. 

  9. I just resurrected this from a few years ago. It is as good as I remembered. And to be able to buy cooked, peeled frozen shrimp makes the preparation even easier. Now I’m going to look up a recipe for cilantro lime cauliflower rice as per a poster below.

  10. My husband and I loved this recipe! We made it exactly as listed, with a little more salt and cayenne pepper. Had it with some tortilla chips. Tastes just like ceviche.

  11. I can’t believe I haven’t commented on this before. This recipe is 🔥. I halve the jumbo shrimp but keep all the rest for my hubby and I for dinner the same and it’s perfect, had it again tonight.  I think I might add a cup of soup with it next time, tho half shrimp is filling for us for two for dinner. Also, love the idea below of serving over cauli rice, too!

  12. I made this this morning and it was refreshing and delicious.  

  13. So fresh and yummy ! This has become a favourite and regular dish all year around in our household.

  14. I’m interested in using this salad for meal prep. How long does it last in the fridge? And why are the avocado and cilantro kept separate?

  15. Tried this recipe and it was good, but I felt it wasn’t spicy enough so I added some hot sauce. That gave it a little more zip to it. 😊

    • i saute my shrimp in Mrs Dash southwest chipotle seasoning and lime juice before mixing in with salad, so good

  16. So delicious. I made some cilantro lime cauliflower rice and chilled it, then put the salad mix on top. 🔥 

  17. Delicious and so refreshing , reminded us of our time in Mexico 

  18. Easy, simple recipe akin to a ceviche. I used 12oz of pre-cooked shrimp, omitted the jalapeño and my tomato was a roma tomato so on the smaller side. As an appetizer mine would have served 3, but as a lunch salad I ate the whole dish by myself. If I make this in the future as a meal for two, I will use 1-1.5 lbs of shrimp, double everything else, and add some chips. Overall, very good and highly recommend!

  19. Absolutely delicious and refreshing! I was low on shrimp so I also added in some imitation crab which worked perfectly! Ate with chips as a light lunch.

  20. I just made this recipe today and it is amazingly delicious!

  21. Just amazing!! We’ll be making this again 

  22. So easy & absolutely delicious! I usually do the recipe x 1 and 1/2 if not doubled because 2 of us eat it as our main course. Tortilla chips on the side, of course! It’s my go-to meal often!

  23. I made this (almost) per the recipe with the exception of using mid-size shrimp and leaving them whole, and served it on romaine lettuce leaves as an appetizer – was a really fresh, nice-looking plate. Make sure to season well (I didn’t, and found that adding more salt really brought out the flavors a lot better). Also, I held back on the jalapeno because the one I picked from the yard was pretty hot…and then wished I’d either dumped the whole lot in or added some red pepper flakes. We ended up eating the leftovers with some garlic bread sticks and it was really stinking good!

  24. This was perfect by itself or served with tortilla chips a la ceviche. I added a second jalapeno for a slight extra kick.

  25. Made this tonight- amazing! So fresh and cool on a hot day. I used half of the jalapeño- it was just enough heat for us. Will make again for sure!

  26. I love ceviche. I grew up with it.  This salad is perfect. I can eat it for days.  One thing I added, which my mom used to do, was diced cucumber.  I peeled it, and removed the seeds, and I cut up the crunchy part.  It is a wonderful addition. Thank you for the simple recipe.

  27. Excellent! It’s also good as a side salad without the shrimp.

  28. So good and perfect for a hot summer evening. We ate this with tortilla chips and some Mexican beer! This also fit perfectly within my WW points! The flavors are spot on! Thanks for another amazing recipe! 

  29. This is such an awesome and healthy summer recipe. I make a double batch for my family so we have it in the fridge for a few days to snack on. It’s delish!

  30. This was a big hit at our table–on a steamy summer night it was especially refreshing and tasty, and the color combination of the ingredients puts it on an even higher levelof appeal. I made one substitution–instead of jalapeno peppers, I sprinkled a small amount of smoked paprika categorized as “hot” at the end and and it worked well in the dish.

  31. I have made this before and it is an AMAZING flavor! I haven’t made it in a while and lost the recipe so I’m printing it again today. Can’t wait to eat it!

  32. Made this recipe for my daughter’s birthday. She loved it.

  33. I made this today and it was so yummy, but instead of olive oil I used 12 ounces of sour cream and taco seasoning to make it a creamy salad for taco’s! !

  34. I’ve made this salad twice. The second time I doubled it because my daughter and I couldn’t get enough of it. It’s delicious. Next, I’m tripling it and asking friends over for dinner!

  35. The first time I was served this it was with small flour tortillas and we ate it like tacos!!  It’s the only way we eat it now!!  So delicious!!

  36. This dish is AMAZING! It is fantastic just  as written
    I have made it so many times. I have made a few tweaks for my preference. 
    I use an entire small container of cherry tomatoes cut in half (rather than one Roma) .  

    I have also added a chopped mango for a touch of sweetness and it brings this dish to the next level

  37. This was amazing! I had about half a bag of raw shrimp and decided to poach the shrimp – I brought water to a boil and put the shrimp in with some garlic powder and salt. I let them poach for about 5 min and then put them in a pot with ice and lukewarm water for another 5 min. Delicious with the rest of the veggies and will definitely be making again 🙂

  38. My daughter made this for Mother’s Day last year and it has become a family favorite – absolutely fresh and so flavorful!

  39. Why don’t you call this ceviche? That’s what it is… 

    • Because the shrimp is precooked it’s technically not ceviche. 

      • Hi. My husband wants to take this to a work potluck so he wouldn’t be able to eat it right away. How long would this last in refrigerator before it has to be served? 

  40. This was so refreshing and delicious! I usually make ceviche, but I think I like this better….the onions soaked in the limes is brilliant!
    This is definitely going in our weekly rotation! We enjoyed this with a quesadilla on a low carb tortilla! Good Stuff 🙂
    Thank you!

  41. I LOVED this!!! I was looking for a dinner salad with shrimp and this was AWESOME! I forgot to pickup tomatoes, so I substituted a spoonful of salsa and threw in some cucumbers and added a spoonful of black beans! All of this with baby greens for a healthy weeknight dinner.  The red onion, lime and olive oil mixture makes all the difference! It’s the dressing- fabulous! I could do this 2x a week because it’s so versatile!!! 

  42. 1st time I made this I took it as a salsa dip to a party. it was great just to eat with a fork . 2nd time I forgot tomato… it is my lunch for the next few days. I don;t miss the tomato , it just lacks a bit of color . I have given this recipe out several times . It is a hit !!!

  43. This was delicious! I substituted the shrimp for Chilean Langostino Lobster tails! It turned out really good. 

  44. This recipe introduced me to Skinnytaste several years ago and I’m so glad. I have found countless delicious and health conscious recipes over the year. But this still has to be one of my all time faves. It is so yummy and easy to make. It’s a really simple idea, basically just guacamole with shrimp but it’s got so much flavor, it’s filling and makes for a great meal. I love whipping this up for an easy and delicious bring-to-work lunch.

  45. This salad was absolutely fabulous! Be sure to note that it serves 4. My big hungry husband ate 3 servings himself.

  46. I made this last week and it was a huge hit! We made it into soft tacos and added a little jack cheese and Sriracha sauce for some added spice. It made so much it fed my family for two days, it also tastes even better the second day after marinating. I love this recipe for summer, very light and refreshing!

  47. DELICIOUS!
    I made this for my family and I got rave reviews.  I did modify it … added garbanzo beans.
    Yum!!

    • Was looking for something different to go with our steaks tonight, and this was perfect! Didn’t have jalepeno, but had frozen corn with chopped jalapeno in it, so thawed some with the shrimp. I also added a bit of de-seeded cucumber. I realized I forgot to soak the onion, but it was fine. Next time I think I’ll add in a handful of black beans for my non meat eating kid. Thanks so much!

  48. Absolutely delicious salad! I made this and several other Skinnytaste salad recipes for a bridal shower yesterday. Everyone complimented that the menu was light and refreshing (without heavy mayonnaise). Perfect for a hot summer day!

  49. This was an excellent, fresh summer side salad and would also be suitable for a nice light lunch or an appetizer on tortilla chips. I happened to have a nice quality, party-style jumbo ready-to-serve shrimp ring that had been in the freezer that I really wanted to use up soon, so I thawed as package directed for a couple of days in the fridge, easily hand pinched the tails off and chopped them up to use in this refreshing, flavourful salad.. I did add a rib or two of  finely diced celery (same size as the red onion and jalapeño chop) that I also wanted to use up for some extra crunch.  My spouse and I gobbled this dish up. I served the shrimp salad alongside with toasted garlic butter baguette bread slices as well as pesto coated boneless, skinless grilled chicken breasts topped up and end-baked/broiled with mozzarella, thin sliced garden tomato slices and fresh grated Parmesan Reggiano cheese. What a lovely meal.  A definite make again. Next time we will prepare and likely pre-cook or grill first suitable shrimp, but our idiot-proof ready to serve shrimp ring we already had worked a charm and allowed me to use it up. Thumbs up!

  50. Soooooo delicious , love this recipe . I did add some garlic and a dash of cayenne . 

  51. I loved this! Super light and tasty. I wanted it to be more of a meal, so I mixed it with quinoa and served it over salad greens. Family loved it.

  52. This summer, my 10-year-old daughter has asked if she can make dinner once a week. Our family loves Skinnytaste recipes, and this week she chose this delicious and flavorful salad. It was easy for her to make and we all really enjoyed it. She missed the part about chopping the shrimp, so it seemed like more of a meal than a salad. She also paired it with the prosciutto-wrapped asparagus from the site and we had a delicious, low-carb dinner!

  53. Simple and delish! Added cucumber.

  54. I added cucumber, used 1 box cherry tomatoes , 2 avocados, cut the shrimp in pieces since i used prawns and 3-4 tablespoons cilantro. Delish!

  55. Made this for the first time tonight. Perfect summer salad. Had to stop my husband from finishing off the lot!

  56. How long does this keep in the fridge?

  57. Delicious light meal! My husband and I loved this! And at only 2 WW freestyle points, there’s room for plantain or tortilla chips. Yum! 

  58. Oh wow – fresh, summer deliciousness!! Made this for lunch because I’m trying to eat more healthfully and the picture looked like health itself with all that color!! Came together easily and it was such a treat!!! Super filling but so fresh – I feel fantastic after eating it, instead of sluggish and regretful. Thank you for another winning recipe, Gina!!

  59. This is so delicious! Hubby and my 5 yo girl are a fan!

  60. Is there a way to calculate the potassium in the recipe? I noticed it said 0 mg, but shrimp and avocado tend to be high in potassium. Thanks!

  61. This was yummy!!! I used 3 limes because mine were small and added a second avocado because I love avocado… it was perfect .. thank you it is a great  summer salad!!! 

  62. I just made this.  Outstanding! I used 1/4 jalapeño.  It was great.  Can’t wait for my husband to taste this. 

  63. It’s a delicious and clean tasting recipe. I served this as an entree with dinner rolls, but think we might enjoy it more as an appetizer.  I used 1/2 a jalapeño, with ribs and seeds removed, but it seemed a bit too edgy. Perhaps a bigger avocado, I used a Hass, or maybe some black olives would have been a good addition. Either way, my husband and I totally enjoyed it. And I love the variety that your recipes have added to my WW journey! Thank you, so much!

  64. Always looking for flavorful recipes that are refreshing for the summer. Easy to put together especially with tomatoes from the garden. I too found the juice from two limes to be too much but there is variation from lime to lime. Just stained some of the juice off. I did miss a crunch. Next time I will try with cucumbers or water chestnuts. Thank you GINA for yet another winner

  65. Oh My Goodness! This was so delicious and it will definitely be in my summer rotation. Was worried that it would need something “more” in the dressing, but it was absolutely fantastic! Thank you so much for your delicious recipes… you definitely help to keep my meals exciting and new!

  66. Made this today. Absolutely delish! Bring on the lime!!

  67. Made this and had dinner outside.  It was so delicious 

  68. Is this a recipe that is good made in advance and how long will it be stay good in the refrigerator? Btw, I’ve never tried a recipe of yours that I didn’t absolutely love! Thank you!!

  69. This recipe is wonderful and delicious and yummy and hands down one of the best I’ve ever had!! This is a keeper forever!  Incredible and amazing!  I can’t say enough about the flavours complementing each other..  So satisfying and filling. Thank you 🙏 .   

  70. Delicious and zesty! I will be making this a lot this summer!

  71. Would using shallots be a better option since they aren’t as strong as the red onion ? 

  72. My husband’s family is from South America. When we were first dating, I made this for them and completely won them over 😉 It has been a staple appetizer I make for them every summer. Sometimes the two of us will eat it as a meal. So good!

  73. We eat this all the time. Love it!!

  74. The shrimp , avocado recipe is Wonderful ..Thank you for posting it …

  75. This recipe is so delicious!!

  76. I hate cilantro. What could I sub.instead?

  77. Love it..

  78. So light and refreshing! Will definitely be making again!

  79. So fresh and yummy…love it. We actually used this as a taco filling

  80. 2 limes of juice is way too much! In the video they only use half a lime juice which makes more sense.

  81. It was really good for dinner on a hot Summer day, on a bed of spinach and lettuce, served with sliced watermelon…Hubby Loved it! I did cut back a little on the cilantro and jalapeno, next time I will cut back a little on the lime as well. But very Yummy!

  82. Pingback: Sarah’s Whole30 Journey

  83. Delicious! However, when I used the calculator it said 4 points per cup?

    • The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting 0 points foods such as eggs, chicken, fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, that is why.

      The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”)

    • WW points are influenced by the plan you are on (green, blue, etc )

  84. Awesome and delicious; it’s my favorite! Thanks for sharing!

  85. Sunday supper–perfect.  Easy, quick and soooo tasty.  Loved the spice.  Put on bed of lettuce, and served with good bread.

  86. Pingback: Real Food Inspirations

  87. I made this for the first time last night, and it’s seriously one of the most delicious things I’ve ever eaten. I’m so obsessed with this flavour combination — I predict I’ll be making this a LOT this summer!

  88. This looks AMAZING! All my favorites combined. And perfect for summer:)

  89. can I add a can of drained black beans to this wonderful salad?

  90. Excellent! Perfect combination of ingredients for a fabulous party in my mouth! Followed directions exactly and wouldn’t change a thing…so flavorful! Thank you for your wonderful recipes!

  91. Is it possible to let the onion marinate for too long? Like a couple of hours?

  92. So simple & so good!

  93. Pingback: Spring: May 12-May 18, 2018 – Campagna's Kitchen

  94. Pingback: [12] Surprising Easy Low Carb Avocado Salads for the Week - LOW CARB PLANNER

  95. Sooo good! Similar to ceviche. 

  96. Super delicious and full of fresh flavor! I added cucumbers to get another veggie in. Thanks for yet another wonderful recipe!

  97. Made this tonight for my husband and I, but put it over baby spinach to make it a bit more like a salad. He went back for seconds. Would definitely make it as a side or in tandem with something.

  98. Pingback: Chopped Salad with Shrimp, Blue Cheese and Bacon | Zshila - Zshila - World News & Blog Site

  99. Great recipe, very tasty ! For us in Europe, I substituted Jalapeno with ordinary red peppers and figured out that Cilantro meant Coriander here hahaha. I really enjoyed it. Thanks for posting

  100. Best shrimp avocado salad I ever made! Eliminated pepper and still was wonderful. Better the second day!

  101. Pingback: 5 Quick, Healthy Lunch Ideas

  102. Pingback: Picnic Salad Recipes -

  103. This is a fantastic easy impressive dish. I made it and got rave reviews. Thank you. 

  104. Absolutely love this salad! It’s vibrant and delicious…I make it all year long and don’t think I’ll ever get tired of it!
    Thanks Gina!!

  105. Is this good for a diabetic (type2)?

    Minus, avacado, jalapeno & cumin.

  106. I made this lat night and it was absolutely delicious!! One of the best things I have ever eaten. Thank you Gina!

  107. The shrimp need cooking

  108. I have been following skinnytaste recipes and planning for over a year now. the meals are deliciousy. My kids and family think I am some gourmet cook now. This is one of my favorite go to recipes.

  109. Could you make this ahead of time (sans the shrimp and the avocado just add those before serving)? 

  110. This appetizer was a hit. I served some of it on Endive leaves, some on baguette toast. Everyone was very complementary. Going into rotation for every party!

  111. Delicious and easy to make.

  112. Pingback: Skinnytaste Meal Plan (February 19-February 25) - Next Step News

  113. Pingback: Skinnytaste Meal Plan (February 19-February 25) – Site Title

  114. Just made this for my WW friendly lunch… can we say summer and beach in a bowl?! thank you so much for this website, my life food choices would be so very boring without you Gina!! #skinnytasteforthewin…again

  115. I’ve made this several times and it is wonderful. Its a great summer meal and fills you up from all the protein in the shrimp

  116. This recipe is perfection!  I make it a lot in the summer and have been craving it lately!  My whole family loves this!!!

  117. Thank you so much for updating with Freestyle Points. We make your recipes nightly!! This one is a favorite in our house.

  118. I made this, and scooped it onto a bed of  spinach/mixed greens.   I substituted red bell pepper for jalapeño, as that’s what I had on hand..  Zesty, filling & delicious!

  119. Enjoyed this bright and tasty salad last night. My husband ate several servings and suggested I make this recipe more often!   

  120. Pingback: Tried & True=Favorite Recipes to Repeat – Campagna's Kitchen

  121. Pingback: Skinnytaste Meal Plan January 1 – 7 | Good Kitchen Blog

  122. Pingback: DIY Recipes: Homemade Appetizing Avocado Salads - Diy Craft Ideas & Gardening

  123. Just made this with leftover cold shrimp! Absolutely delicious. I wouldn’t change a rhing

  124. Can it me used as a salad dip served with pita chips?

  125. This is so simple and SO SO delicious. I didn’t think it would be filling enough on it’s on for dinner but one bowl was more than enough. 

  126. This was delicious! The flavor combo is incredible!

  127. Made today and taste absolutely delicous, fresh and zesty and packed with flavours! definitely will be one of our favourite salad using avocado! Thanks 🙂

  128. IT WAS SO GOOD!!! I put in a little bit more avocado and jalapenos and the seeds (I LOVE spicy and hot foods!) and used only around 1/2 a pound of shrimp, and I got a tip from her website and used 1 1/2 limes to start but ended up using almost 2 1/2!! WONDERFUL on a flatout tortilla and corn!! I will MOST DEFINITELY be making this again in the VERY near future!

  129. I added some diced fresh mango just because I had it ….oh wow !

  130. Is there green pepper in the salad? It looks like it to me.

  131. Pingback: Hampton’s Ahi Tuna Watermelon Salad and Our Hampton’s Weekend Recap – Agayalord

  132. We made this last weekend, and loved it! I was so proud of how it turned out that I took some over to my mom for her to try.
    It’s perfect for a hot summer day – light, slightly tangy, flavorful and healthy! This one’s a keeper.

  133. Pingback: How To Make an Epic Charcuterie and Cheese Board - The Healthy Things

  134. Hi Gina, this is my new favorite recipe! Very light and easy, however, I do not eat tomatoes. Can you suggest a substitute? Thanks!

  135. Pingback: Cool Mom Eats weekly meal plan: 5 easy dinners for the week ahead.

  136. Pingback: Summer: June 24, 2017 thru June 30, 2017 | Campagna's Kitchen

  137. Absolutely delicious for a light summer lunch as is.

  138. Very good and fresh! I would use only one lime next time. A bit too much for my taste. I took a flour tortilla and smeared it with herbed cream cheese; I topped that with shredded red cabbage and then added the shrimp salad. Rolled it up and added fresh fruit on the side for a bit more of a substantial meal.

  139. Pingback: Weekly Dinner Plan: Week 3 • The Jane Effect

  140. Pingback: Lazy Girl Ceviche - The Fit Britt

  141. Pingback: R2D1 – No This Isn’t A Star Wars Post – KEEPING IT REAL WITH RUXVILLE

  142. One of the photos shows chopped green peppers, but green peppers are not listed in the recipe.

  143. This recipe was soooo good and easy. I happened to have all the ingredients and last minute company. Worked well with Savignon Blanc

  144. Pingback: Weight Watchers Tex Mex Shrimp Rolls - 4 SmartPoints

  145. I’m one person and would like to make this recipe but the avocado concerns me. Would it last and stay fresh overnight in the fridge, do you think? I could make 1/2 the recipe but would still have the same concern.

  146. Pingback: 14 Food & Wine Pairings for Mother's Day • Healthy Helper

  147. Pingback: 5 Low-Carb Recipes With Over 90K Repins on Pinterest – Ditch Carb

  148. Pingback: Picnic Salad Recipes - Organized Island

  149. Made it tonight for dinner. I changed the recipe a little and fried the shrimp in butter with cilantro and slap yo mamma seasoning.  Loved it. 

  150. This was great. I am not a fan of raw onion so I added scallions instead and a few tablespoons of red wine vinegar. Delicious!

  151. I made this yesterday. It was delicious! My husband steamed some corn tortillas to put his in and loved them as well. That’s saying a lot for my meat and potato man! Thanks so much for sharing!

  152. I love this salad! I marinate uncooked shrimp in lime juice and garlic and then cook, cool and chop. It adds a little time to making it but is worth it! I also add diced Jicama and Valentina (Mexican hot sauce). Yummy!

  153. Is there a way to prevent the shrimp from becoming tough? I like to make my lunch meals on Sunday, and then I take a portion to work throughout the week.. It seems the longer this marinates in the frig,, the tougher the shrimp become. I guess I could hold the shrimp and add them the day I take the salad to work, but I thought it would be best if the shrimp marinated in the juice and seasonings. Any suggestions?

    • Over cooking them would make it tough. I probably wouldnt keep this longer than 2 days.

      • I buy the shrimp pre-cooked from Whole Foods. The shrimp are really soft and yummy when I buy them. It seems they toughen from from something in the marinade. Would the lime juice in the marinade do that? Thanks!

  154. What if you ceviched the shrimp in lime juice (following standard ceviche SOP) beforehand? I would think that precooked shrimp would be tough and chewy?  Otherwise,  great looking recipe.  

  155. With this yummy salad what pasta should I have with it 

  156. Pingback: ZESTY LIME SHRIMP AND AVOCADO SALAD – Menu

  157. This is soooo good. It’s amazing on its own and with tortilla chips. I love it on fish and chicken. You can literally do anything you want with this amazing salad. 

  158. Pingback: Zesty Shrimp and Avocado Salad | WOD IT OUT

  159. Made this for Christmas Eve at our little gathering. Suddenly no one wanted cookies or candy… It was the hit of the night. Going to make it for a small potluck this weekend… though I think I could eat it all myself.

  160. Made this tonight and added a little shredded lettuce and Old Bay and garlic powder… it was great!

  161. Made this last night and let it “marinate” overnight. Delish!!! I did make a couple of changes. I didn’t have any cilantro so I substituted fresh parsley. Also, I didn’t have a fresh jalapeno so I used 2 tbsp. of diced jalapenos from the fridge. Doubled the avocado. Used quartered cherry tomatoes. This recipe is a keeper! So good!!!

  162. Pingback: Top 10Healthy Recipes for Game Day this Football Season - Rauch Urology

  163. Delish, thanks!

  164. Pingback: Best Weight Watchers Recipes of Year with SmartPoints

  165. Pingback: Skinnytaste Dinner Plan (Week 56) Whole30 Week - Recipe Land

  166. I love this recipe but am not a fan of cilantro or jalapeno but it tastes incredible without it! 🙂

  167. Love this recipe!!! So easy, delicious and refreshing. This is what got me started on many Skinnytaste recipes.

  168. Pingback: 50 Best Low-Carb Shrimp Recipes for 2016

  169. Definitely one of top three recipes !! This was sooo delicious and healthy and filling. We loved loved loved it!

  170. There are no green peppers in the picture of this salad. You are seeing the diced jalapeños. Also, the lime juice is what cooks the shrimp in the ceviche.

  171. Pingback: A meal for every occasion – What's Cooking This Week

  172. I have made this at least 20 times and it’s a fav! I get requests to make for parties often. Don’t change a thing, it’s perfect as is. Very nice with a big crusty loaf of bread. Not very skinny but super yum! 

  173. Pingback: Summer menu August 14-August 20, 2016 | Campagna's Kitchen

  174. Pingback: Get your protein and iron pretty Mamas with this super easy, yummy Shrimp Ceviche -

  175. Pingback: Get your protein and iron pretty Mamas with this super easy, yummy Shrimp Ceviche -

  176. Pingback: Salads | Pearltrees

  177. would love to make this but your recipes are simply unprintable. everyone knows what an avocado looks like. is there a way you can just put a printable recipe out without all the extras?

    • To Chris – It’s quite easy to cut and paste just the text. I did copied it and pasted into MS Word, but any word processing would do.

  178. This was awesome and easy to make. My friends loved it!

  179. Pingback: Maria's Mixing Bowl | ZESTY LIME SHRIMP AND AVOCADO SALAD

  180. Pingback: Maria's Mixing Bowl | ZESTY LIME SHRIMP AND AVOCADO SALAD

  181. Just made this for the second time and it’s amazing! I added the corn from two fresh cobs (cooked) to bulk it up a bit and it adds a perfectly fresh sweetness to the spicy! Thanks for the recipe.

  182. I made this Friday evening instead of going out to eat, and my family was waiting at the table asking what is that can we have some some??????

  183. Pingback: Swagalicious Recipes – the crosby carbs

  184. Omg. This was perfect. It has been around 100 degrees in this SF Bay Area
     for the last few days and I looked for a no cook recipe and found this shrimp salad. I served it with homemade salsa and homemade salsa verde, did not make my own chips, back to that 100 degree problem.  Everyone loved it and requested me to make it a few times this summer.  That is a biggie here, since any recipe has to rate a 10 to ever be repeated in our house.
    Thanks for a good one. D

  185. I am NOT a cook but I made this! 3 times so far in a month and everyone loved it. Thank you!!

  186. Looks good but why would anyone buy JUMBO shrimp and then chop it? You pay way up for larger shrimp! Buy smaller, less expensive shrimp to chop. It’s like paying up for whole cashews and then chopping them into bits. Don’t do that.

  187. Made this for lunch today with T- bones and watermelon! Perfect Sunday meal! I made a marinade with the same salad ingredients plus garlic for the shrimp and grilled, chilled and then added to salad. Delicious!

  188. I’m just about to start the Mediterranean diet and I can’t wait to try this. It’s something I would eat anytime, anywhere. What a tropical treat!

  189. What do you think could I replace the onions and jalapeno, seeds with?

    • You can leave the jalapeno out and use scallions in place of the onion (or leave that out as well) but it will alter the taste of the dish.

  190. Thanks for adding nutritional facts. I’m trying to switch to a  low carb lifestyle and this looks and sounds delicious.

  191. Hello! I just would like to give a huge thumbs up for the great info you have here on this post. I will be coming back to your blog for more soon.

  192. I made this today for my husband and I and we both loved it. I did leave out the jalapenos. This recipe is a keeper. Thank you

  193. Just made this, sort of….I forgot to grab a tomato at the store so I substituted chopped celery it was fabulous. I think it would be better with the tomato but it is still delicious.

  194. Made this tonight! OMG it is soooo good! I did tweak a little bit. Used 4 tablespoons of lime juice versus actual limes, 24 oz shrimp, 2 avocados, 2 handfuls of grape tomatoes sliced in half and lastly left out the jalapeno. Left everything else the same. WOW WOW WOW WOW WOW!!!!

  195. I made this recipe and it came out really good but I did tweak it a bit which made it even better. I added a little less than half a pound of shrimp because it was a lot of shrimp compared to the other ingredients. I also added 3 small avocados because avocados have little taste. I also got a large organic tomato and used half of it. I got a jalapeno pepper and I was afraid it was going to be too spicy when I put it in so instead I put about 2 inches of the pepper and it came out perfect. I was in a rush at the store so instead of getting 2 limes I got 8 mini limes and that did the job great. A great tip for limes is put them in the microwave for about 15 seconds and they will be a lot easier to squeeze. I did as well put a generous amount of cilantro which also gave it flavor. At the end I did add more salt and that really brought out the flavor even more. And also something very important is wait 1 to 2 hours before eating because the flavor becomes more intense. I do think you should tweak the recipe though so it’s good to your taste. I did that and was very happy with my results.

    • Why do you write a review of food if you ‘tweek’ it?  How about just trying the recipe BEFORE you tweek.  Then you can give an honest opinion.

      • H – I am grateful for people who tweak recipes, because they give me ideas on how I can adjust the recipe to my own and my family’s taste. What about people who have allergies to seafood or other foods? I see nothing wrong with them substituting fish. Where I live, we do not have fresh jalapenos, and it is quite difficult to get cilantro. In this recipe I will use hot sauce and parsley. According to your notion, I either shouldn’t prepare the recipe at all, or should remain silent about how it turned out. I don’t like either of these alternatives, and will continue with my reprehensible practice of tweaking and commenting!

  196. Thank you for your wonderful recipes. About 2 years I found your site and used your recipes and lost 15 lbs. Now, I had a baby and need to lose 25 lbs and is using your recipes to eat clean. My husband loves every recipe I have tried here.
    This recipe was tonight's hit.

  197. What is the saturated fat for smart points?

  198. This for sure was a HUGE hit at my parties this year!!! Thank you!!

  199. I made this last month and it was delicious. I would make it again. If you store the leftovers for the next day avocado gets a little mushy but still tastes great

  200. how do I know if I have the right amount of lime juice.

  201. Will be trying this but will add a little fresh mango or peach!

  202. Your blog was too good. i really appreciate with your blog.Thanks for sharing.
    Watch Cricket Match Live on StarSport.com App
    ind vs sa series 2015 schedule
    ISL Opening Ceremony 2015 Stream HD

  203. this was so easy and delicious! loved not having to use any heat!!

  204. this was so easy and delicious! loved not having to use any heat!!

  205. made it last night and me and my mom love it ! def making this again

  206. This was amazing, my husband made it for dinner and we loved it, thanks for sharing- sooo yummy!

  207. Made this and it was a perfect light summer meal. Had it on tortillas as a taco, on a bed of leaf lettuce as a salad, and just scooped it out of the bowl too! Will definitely make again!

  208. Like to use shredded crab instead of shrimp and serve with crackers, so good! Also I use green onion sometimes instead of red to have a milder onion taste.

  209. Made this last night for dinner and it was amazing! Sooooo GOOD!

  210. This was awesome! Loved it! Thanks for sharing!

  211. My girlfriend and I made this yesterday. It was very tasty, very light as well. A perfect Sunday lunch. However, it was a bit too spicy for us with the peppers, so maybe next try to substitute the Jalapeno pepper with something else. Other than that, Loved it!

  212. I just got back from vacation in Mexico, where I had shrimp ceviche EVERY DAY, so I can't wait to try this! Instead of using precooked shrimp, I would like to try and make it ceviche style, where it the shrimp is "cooked" by the vinaigrette. How do you suggest I do that?

    • I nearly always use pre-cooked shrimp. I keep at least 2 bags in my freezer.  If you place the cooked shrimp in boiling water for a few seconds, then plunge into cold water, it really refreshes the shrimp. I make a salad very similar to this but I use different dressings on it. Whatever suits my taste for the day. I don’t use low fat but it can be used. I put Ranch, Buttermilk Ranch, Zesty Italian, Balsamic Vinegarette, a little juice with mayo & very small chopped celery & chopped green onions is good too.. 

  213. There is green pepper on the picture and not in the recipe, I guess its up to us ?

  214. I can't wait to try this!! I'm going to try it with tuna or salmon since I'm allergic to shellfish. I'll let you know how it turns out!

  215. It was delicious and I added cucumber too. Great for a mason jar item to eat on the go!

  216. Reminds me of ceviche.

  217. Looks simple, fresh and wonderfully tasty!

  218. Omg Just made today and it was o so yummy very quick and easy all the girls at work loved it.

    Thanks SMZR

  219. I might add a little cocktail sauce in it. Sounds delish!

  220. This is a fabulous recipe. I was wondering if I can grill the shrimp to cook instead of boiling? Will it change texture too much?

    • I just made this and it was really good, but I think if you grilled the shrimp it would be even better!

  221. I added corn & pasta, very filling, but light.

  222. I made this yesterday but brought it in for lunch today. Held together well and tastes amazing. Filling without being heavy. Will definitely make this one again and again.

  223. Know ?

  224. Guess what's for dinner tonight at the Rivera household?!?? Will let you how it goes. ?

  225. I'm making today…its Spring with some snow still lol but this I will put on top of lettuce yummm

  226. what are the nutrition facts on this meal?

  227. This looks yummy this may be a crazy question but how do I cook the shrimp I don't want to buy cooked shrimp

  228. This looks yummy this may be a crazy question but how do I cook the shrimp I don't want to buy cooked shrimp

    • I don’t like buying shrimp cooked either. Just boil the shrimp in some water, add a pinch of salt in the water.  Cook until pink????

    • This is actually called ceviche and it’s a Latin dish. You don’t need to cook/boil the shrimp at all. Just make sure to cover the shrimp in lime juice. You will see the shrimp turn pink just as if you ran hot water over it 

  229. this looks so yummy!!! if i make it with 1 pound of canned tiny shrimp would the ww points still be the same?? thanks!!!

  230. I've made this recipe a couple times… so easy to make! We usually put it on top of brown rice with a little soy sauce or fill lettuce cups with it! Yum yum yum!

  231. This is fantastic!! I made a large batch to eat during the week for lunches at work. I'm putting it in a whole wheat and flax wrap on top of baby spinach and arugula. So delicious! The lime juice keeps the avocado from turning brown, which is nice. Thanks for the idea!

  232. Sounds absolutely delicious! Trying this tonight for a Cinco de Mayo dinner…with fresh quacamole and a few chips. Ole!

  233. I made this salad but I omitted the cilantro and instead of using jalepenos….because I can't do spicy….I used banana peppers instead. And OMG this is the bomb diggity I love this salad. And I'm a person that NEVER liked cold shrimp….but this made me change my mind. I'm making it Monday to take to my sister in law because I just kept raving about it!!!

  234. I can actually have this! I get excited when I see yummy recipes that I don't have to change anything from in order for our family to eat it (we have a lot of allergies).

  235. This is REALLY good. I followed to a T and at 1045 at night sneaking a small bowl of it before bed. I will say, though that my fingers are still burning from cutting the dang pepper up. it's worth it though. lol

  236. This salad is AWESOME!!! It's been 100+ degrees in SoCal the last week, so heating up the stove just WASN'T an option. Grabbed precooked, devined tail on shrimp at the store (tails come off super easy!), chopped everything, threw it together and served with chips and homemade salsa. I substituted cucumber for the avocado as my hubby doesn't like it, and the crispy, cool, spicy crunch was HEAVEN. My husband RAVED so much, I'm making it again tonight! We loved eating it off a crispy tortilla chip, and my hubby also put some in a corn tortilla and ate like a shrimp taco (great with some shredded cabbage on top!) With some ice packs and a mini cooler, the leftovers were the high point of his outside-in-the-heat job the next day. BRAVO!!

  237. This is definitely the perfect summer salad. I love salads that serve as a meal and not just a starter.

  238. I saw this on Pinterest and made it last night. It was perfect for a warm summer evening. Thanks for sharing

  239. Made this and added half of a mango, diced, and it was delicious!

  240. This is my favorite recipe. It's packed with so much flavor and it's very simple to prepare. I made this as a first course for a dinner party and served it in fancy glasses – it was the hit of the party!!! Go Gina!!!!

  241. i am about to make this today

  242. Hi Gina! Can I just take a moment to say that you have changed my life?! By cooking at home using your recipes, I have saved a ton of money AND lost 34 lbs to date! I usually make all of your recipes exactly like you suggest, but this one reminded me of my favorite dish, shrimp cocktail, from our local Mexican restaurant. I still followed it, but mixed in 3oz of tomato paste, about a teaspoon of Mexican Hot Sauce, 1/2 cup cold water, and one more lime in with the onions after they had marinated for 5 minutes. Then I mixed everything together and ate it with tortilla chips. It was EXACTLY like the restaurant's! It costs $10 for one serving, but yours costs only $3 per serving. By adding the other ingredients, I was able to stretch it to 4 cups. Feeds my whole family for a quarter of the cost of us dinning out! 🙂 THANK YOU GINA! I look and feel so much better than I did 5 months ago, and I have not had to sacrifice my love for food that tastes AMAZING! Xoxo

  243. I made this for fourth of july lunch on the beach. It was terrific. It was easy to adjust to my taste. I even added one more avocado. Because I love avocado. My lime was extra large and it made it very liquify but that was still fine. Thanks again for a terrific recipe.

  244. I love this salad.. I want to serve it at a bridal shower but I need it to be more "single serve" in nature. How would you suggest I serve it??

  245. Can not begin to tell you how much my family loved LOVED this dish! Just wonderful!

  246. Awesome recipe. I'm pretty much cooking through your whole website these days, and I have not been once disappointed. This salad is delicious! I didn't have jalapeno, so I used some Sriracha to kick it up a bit and it was great. Thanks, once again, for a deliciously healthy recipe!

  247. My family has trouble with citrus. Any alternatives to the lime?

  248. I just made this and it was excellent! Easy to make. Thanks for the recipe.

  249. This was delicious! When I made it I added some mango and then plated it on top of some romaine lettuce to make it a little less Ceviche like and a little more salad like.

  250. I made this without the shrimp and used pickled jalapenos and it is good! I'm going to top my cod with it and put it on a spinach salad. mmmmmmm, it tastes exactly like I expected!

  251. Ok, I saw this recipe awhile back and thought, "hey this looks good but I really don't like avocado."

    This weekend, I got an avocado in my Bountiful Basket and I was trying to figure out what the heck to do with it when I remembered seeing this recipe.

    O.M.G. I love this!! I hope to make this again for Mother's Day for my MIL. I think the family would love it!!

  252. I wish people would stop posting phrases similar to "it looks great cant wait to try it." It helps no one.

    I added diced and seeded cucumber to this and it was phenomenal. Those who like cucumber should try this out.

  253. I live alone. How long can this salad be stored for before eating ?

  254. Made this for our SuperBowl party tonight- it was a big hit! I served it with tortillas and lettuce wraps- both were great!

  255. This is easily one of my favorite recipes ever and will be put on rotation indefinitely! Your recipes are always fabulous…this is the third one I've tried this week alone.

  256. Made this for dinner party for 6. Used 3 avacados and used the shells to put the salad in. Guests loved it. Fabulous web site. Enjoying recipes.

  257. i'm having friends over for appetizers this Christmas and am so happy i found your site. awesome recipes! thank you!!

  258. Just made this for myself for lunch and now I want to go and make it for everyone. so so delicious, already looking forward to tomorrow's helping. Might substitute with kidney beans when I run out of prawns

  259. I've made this a few times at work(I work in a gun store/training facility) and the guys I work with I think eat more of it than I do! Big tough guys love this stuff! LOL Good recipe, I actually just got done making another batch at home.

  260. This is one of my absolute favorites! The flavors are so bright and it's not only filling, but delicious as well. In fact, it's beyond delicious! I LOVE IT!!!!!

  261. Awesome recipe….we really enjoyed it and I know we'll have it over and over again. I want to try it substituting lobster or thinly sliced steak for the shrimp. Oh and I added grilled pineapple to it. Yummy.

  262. Simply the best shrimp salad I've ever had. We loved it.

  263. This is a wonderful,refreshing dish…I have been using the Trader Joe's langostino tails in place of shrimp…and it is great.

  264. I just made this and cannot stop eating! This is delish and light. I added cucumber andd a touch of vinegar…..sooo good. So glad I found your site!

  265. This was absolutely delicious!!! Fantastic!

  266. This recipe is perfection! We truly loved it. I can't wait to have it again. Thank you!!

  267. Sadly for me, the avocados I bought a few days ago aren't even nearly ripe. I subbed that for mango, and the flavors are amazing!

  268. Big hit in our home! Since Hubby is allergic to tomatoes we substituted baby cucumbers. Still delish and with more crunch! Thanks Gina.

  269. Love this recipe. Having the ladies over for lunch and will serve this salad. What can I serve with this salad besides a roll or crescent?

  270. I can't decide if I should make this with shrimp or with crab… any thoughts on putting both in? Good? Bad?

  271. I'm from Maryland so I cook my shrimp in Old Bay like most shrimp in this area is prepared, it really makes it fantastic. My husband requests this recipe on almost a weekly basis. It's one of our favorites.

  272. I made this last night, and it was more than delicious! We used serrano peppers instead of jalepeno, and it was outstanding! I will add this to my list of easy yummy appetizers.

  273. Made this dish for dinner tonight with my friends, Women Wine Wednesday group. Perfect for a summer evening. Can't wait to hear all the rave reviews!

  274. This is incredible!!! Made this for soft tacos! Wow!!!

  275. I've made this twice. It's fantastic. Fast, and the perfect lunch.

  276. oh my gosh. this is delish. I am eating this right now, and its so good. I gave my mom the link to your site and she is loving you too. I am so happy that your recipes are so easy to convert to the SouthBeach diet…so good. Thanks for your awesome recipes. Now all my facebook friends will like you too…

  277. I love this recipe!! It is so delicious…made it a few times already 🙂

  278. I made this last night for the first time, and let me tell you, it will be a regular throughout the upcoming summer! It is fantastic! What a great blend of flavors – everything I like!

  279. Thinking of making this as a main dish for dinner, any suggestions on sides to accompany it?

  280. I made it this morning and took it to the office for lunch. I really appreciate the added info that if you make it ahead of time leave out the avocado and cilantro. My co-workers and I LOVED it. They all wanted the recipe. I just found this site and love it. Thank you so much for doing this!

  281. I did not know there were yellow jalapenos???

  282. I made this Saturday for a BBQ. My husband who refuses to eat avocadoes, ate almost all of it. The next morning we had another BBQ, he begged me to go to the store and make this again. I made twice the amount. It disappears quickly!!! Just a tip, I use more tomato and avocado and a little extra olive oil. Also make sure you put enough salt, pepper, and I used garlic powder. AMAZING!!!

  283. what does it mean by 7/8 cup?

  284. We added the mixture to fresh CORN tortillas right off the stove…amazing!

  285. This was DELICIOUS! I roasted the shrimp with a bit of salt and pepper and added some fresh corn to the veggie mixture, which complemented the sweetness of the shrimp. I also left some of the seeds in the jalapenos since we like things spicy. I love the technique of marinating the onions in lime juice! It took away their bite, but still left a fresh onion flavor. I will be making this again and again.

  286. i made this tonite and it is delicious!! boiled my own shrimp so it took a while. will try again with ready to eat shrimp and compare.

  287. I made this last night and it was so rich and yummy. I pan seared some amberjack and put this on top…I highly recommend this recipe

  288. Wow, this is an amazing recipe! Love the fresh flavors and will make again and again. Thanks Gina!

  289. We upped the lime juice and cilantro (my favorite 2 flavors in the world), added some chili powder for some extra heat.
    We also slightly cooked the shrimp with low sodium old bay seasoning (I get grossed out by cold shrimp). And then we put this all over some arugula to make it into an actual salad. IT WAS AMAZING!!

  290. My husband and I decided to use this for sandwich filling so we wanted a little creamier. After mixing it all together, I drained off the extra lime juice and added a dollop of light mayo and a dollop of Kefir's yogurt dressing (Ranch). Worked perfectly. Also there was still enough lime juice that the avocado didn't go brown, even by the next day when we polished off the leftovers at lunch.

  291. This recipe is unbelievably fantastic!!! My husband and I just can't get enough of it.

  292. This is THE best salad. My spouse loves it. I think I've made this at least 3 times already. We just don't tire of it. My daughter gave me the idea to put it into a WW friendly tortilla and it makes it even yummier. Gina thanks so much for all you do. The WW recipes are the best. You do a terrific job and we appreciate all your efforts.

  293. The perfect summer salad. So refreshing! I made this for my parents for brunch last weekend and we finished this off in no time. One note for whomever is chopping up the jalapenos: be sure to wash your hands really well afterwards and avoid touching your face (especially your eyes). I went to wipe my eye after preparing this and boy was my eye on fire! But this salad was totally worth the pain 😉

  294. Instead of the tomato and olive oil, I add in Mango Salsa (bought from Costco). The mango goes really well with the rest of the ingredients and adds a delicious sweetness.

  295. My friend brought this to a girls night and it was the showstopper. We all asked for the recipe and are making it this weekend. She added a can of black beans and we think it took it over the top!!! Love this recipe esp with the black beans!

  296. I've made this before and I'm planning on taking it to work for a pot luck. I was thinking of adding a can of black beans… yum!

  297. I absolutely love this recipe. Find myself day dreaming about it! Today's email is the Mexican Shrimp Cobb Salad which also looks delish. But it made me think of this one again. Off to the store for shrimp and avocado's! Thanks Gina, love to look at all of your great recipes.

  298. I altered this recipe to make into shrimp tacos… It was absolutely amazing. The only thing I did differently was leave the shrimp whole and warm them up with some taco seasoning.. then put them in small carb friendly tortillas with the salsa part the same added to the tacos.. It was SO good!

  299. Having lived in Monterrey, Mexico for two summers when I was finishing up college, I developed a taste for ceviche. When I ran across this recipe, I knew I had to give it a try. Fixed it for dinner last night, and it's a keeper! In fact, it's more than just a "keeper." It's absolutely delicious! I know this will become a favorite for years to come. Thanks for the recipe!

  300. This is a very good recipe. I just made it again for the second time. Starting out it didn't have enough flavor for me. I put in a little bit of Italian dressing and added 1/4 cup of beans and corn, then put it in a corn tortilla. What a great dinner, very filling!!!

    Thanks for the great recipes as always Gina.

  301. Love, love, love, this recipe. Made it twice so far. It reminds me of a Ceviche salad I had at a hotel restaurant in Miami. Very fresh tasting.

  302. So happy you all enjoyed it!!

  303. This salad was delicious! I made it for a family BBQ this week as a healthy side dish. It was so easy, especially with pre-cooked frozen shrimp that just had to thaw under water for a few minutes. Your recipes are so tasty, yet so easy and accessible. I have not encountered a bag one yet. Thanks for sharing them!

  304. I loved this!! I will definitely make again!

  305. This was delicious. I forgot to buy limes, so used the juice and zest of one lemon. I will make this again and again. Thank you!

  306. Awesome flavor and so simple to make! Think guacamole with shrimp…yum. For my lunch I had a 1/2 cup of the salad with 10 Baked Tostitos Scoops (slightly less than one serving) which was about 205 calories and quite filling! Thanks for the wonderful, light lunch recipe Gina! Oh, and I didn't have any tomato on hand so I left it out and it still tasted delicious. I am sure it will be even better once my summer tomatoes start producing!!

  307. My husband and I thoroughly enjoyed this recipe. I had dried cilantro, but forgot to put it in . . . however, I did add the zest from the limes which added another level of flavor!!! So delicious; I will definitely be making this again!! Thank you!!

  308. I knew this would be a hit, so happy you all enjoyed it! We sure did!

  309. I just made this today for lunch and I will be making this again real soon.. It was so light not heavy but oh so good.. Just full of flavor! It is now one of my favorites ! Thank you!

  310. I made this yesterday for Mother's Day along with the Chicken and white bean enchiladas and pina colada cupcakes. Everything was yummy and a hit!

    Although I must confess that I split the cake mix and made half pina colada and half regular (low fat recipe on box) with your cream cheese icing. I hate pineapple and coconut, but my husband and mother-in-law love both and said it was great! Next time I might try a different fruit for me 🙂

  311. Gina, once again your recipes were a huge hit at our monthly ladies night. We made this, Skinny Taco Dip and the Piña Colada Cupcakes. Sooo perfect! All were delicious and still helped me stay within my daily points. You're the best! Thanks again. Nina

  312. Served this over crisply toasted bagel thins. Excellent!!

  313. I made this tonight and served it with corn tortillas. It was excellent! Perfect for a nice hot day.

  314. Yumm! I just made this for a healthier version of a Cinco de Mayo feast. Will be serving it over tostadas. I don't count WW points, but have made it my goal to make healthier meals for my family out of fresh ingredients. I love your recipes! Thank you!

  315. So delicious! I used red pepper flakes instead of jalapeno, and put it on a bed of shredded lettuce. I would definitely eat this again!

    • thanks for the shredded
      lettuce idea, I was thinking about what to put it on and stretch a little maybe a little shredded cheese on top hmmmm

  316. I saw this and ran to the store to get the fixings for it. The next morning I threw it together, super easy and quick! I ate it over lettuce and it was fantastic! My son ate some in a wrap later in the day and I took the rest of it over lettuce again for lunch the next day. The avocado was a little mushy but it was still delicious! Will definitely make again!

  317. Oh. My. Goodness. I love the presentation!

    Shrimp + Avocado = Awesome!

  318. I made this with cucumber instead of avocado as I was not planning to serve all at once (avocado gets mushy) and it was delish! Great recipe for the summer and easy-peasy!

  319. I made this to go with dinner tonight. We all loved it and my husband couldn't stop talking about it. It's going to be a staple this summer!

  320. I'm drooling while waiting to eat this. I made it without the avocado because my husband doesn't like avocado — I put in fresh corn instead and love the crunch it adds. I also forgot to buy a jalapeno so I had to spice it up with spices.

  321. Hi Gina–I made this for my father and me. It was AWESOME! I couldn't find fresh jalapeno so I used a jalapeno relish to taste. My father doesn't usually care for spicy food but he really liked this dish (he took a generous second portion as proof). I paired it with a asparagus risotto and we had a delicious dinner! Thanks for the recipe—YUM!!

  322. Gina I whipped this up for dinner tonight and my husband and I loved it! It is very much like ceviche! I couldn't find a fresh jalapeno at the store- in a hurry and had a 2 y.o. with me – so I just used canned marinated ones. Still delicious! Thanks so much for the recipe!
    Sarah

  323. Siobahn- lol!!

    This is really best eaten the same day.

  324. OMG, I can't wait for my avocado-hating husband to go away this weekend so that I can make a batch of this all for myself!

  325. I made this last night and it was delicious. I would make again. If you store the leftovers for the next day avocado gets a little mushy but still tastes great!!

  326. Ceviche for us is made with raw fish, but yes this is just like a ceviche with cooked shrimp.

    Elle cilantro I believe is also called coriander. Hope that helps but you could leave it out if it's not available. It will still be wonderful.

    Kassie – I'm glad that helps, so many people ask me for sodium and since I never post exact amounts of salt I didn't know how this would work but then I realized I can post sodium without the addition of salt as a guideline.

  327. GINA!!! I am so glad you'll be posting the sodium content!!! My husband is on a low sodium diet, so I have to figure it out anyway on my own (since even when sodium content is included in a recipe it will vary depending on brands used, etc.) But its nice to have a guideline to know if a recipe is particularly high or not.

    I know its extra work for you, and I want you to know that it is appreciated.
    THANK YOU!!!! 🙂

  328. Hi, this Elle from England. I enjoy so many of your meals but what is cilanatro ? I dont think we can get this in UK.

    • Ellie, Cilantro is Coriander in leaf form. Do you have that?

    • Try parsley, instead of cilantro. I like the flat leaf kind, also called Itailian Parsley. It has more flavor than curly.

    • sorry Anonymous, cilantro is NOT the same as parsley.

    • Elle from England – cilantro is not even close to parsley, Italian nor flat leaf either, it has quite a flavor and taste all it's own, where parsley is for decoration on the plate only.
      If they don't sell it in England even in an Ethnic grocery, I would highly recommend ordering a packet of seeds and growing it right in a sunny window box. It grows quite fast and is ready to "pinch" for some excellent recipes such as this one in about 3 weeks. Once you try it – you will understand, NOT "like" parsley at all.
      I only posted as Anonymous because I don't have an account.
      Verna

    • Parsley is NOT for decoration only! Dear God, what planet are you on?

    • I agree that cilantro is not the same as parsley, but to some people's palates (like my sis-in-law's), cilantro tastes like soap. So in that case, Italian flat-leaf parsley might be the only alternative. It's not a value judgement; it's just that nothing is universally pleasant to every palate.

    • I admit to being one of those who cannot take even the smell of cilantro, and after one taste, will never deliberately eat it again. Full body shudder. But I do love this recipe using parsley, and know you will as well (even if you add the dreaded cilantro). It makes a party in your mouth. Enjoy!

    • Curly parsley for decorating – flat leaf parsley for salads and cooking.

  329. This is called Ceviche in Mexico! It is awesome and so light and refreshing for the coming summer months!

  330. As soon as I read this I had to make it. It was delicious and my husband, who grew up in Puerto Rico, was extremely happy! Thanks again, Gina, for your awesome recipes!!

  331. I bet this would make a wonderful chicken salad, or crab or LOBSTER even!!

    Sarah, I'm sorry to hear that! Leave it out and add a chopped up cucumber! Light and fresh!

  332. Do you think it would taste okay by subsituting grilled chicken for the shrimp? Everything minus the shrimp sounds WONDERFUL in this recipe!

  333. Melissa, that is one of the bonuses to quitting my job, I now have more time to post step by step photos (most of the time!)

    You will all LLLOOVVEEE this 🙂

  334. I have a recipe almost identical to this that I make with crab. I get the prepacked imitation crab meat that is usually up at the meat counter.

  335. I really like how you're doing more "in progress" pics. It helps me to know that I'm doing it right! This looks yummy!

  336. Yum. I love shrimp and avocado so this sounds like an absolutely fabulous combo and so easy on the points. I have to admit I'm often a sucker for mayo, but I think this recipe could convince me to do without every now and again.

  337. Yes, very much like a ceviche, and if you buy your shrimp pre-cooked this can be whipped up in minutes!

  338. This salad is such a lovely & light warm-weather meal! It reminds me of ceviche, but with cooked shrimp. Perfect for the upcoming summer months.