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Zesty Lime Shrimp and Avocado Salad

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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, Dairy 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

Zesty Lime Shrimp and Avocado Salad

4.92 from 109 votes
2
Cals:197
Protein:25
Carbs:7
Fat:8
Lime juice and cilantro are the key ingredients to creating this wonderful, healthy no-cook salad you'll want to make all summer long.
Course: Appetizer, Lunch, Salad
Cuisine: Mexican
Prep: 20 mins
Cook: 0 mins
Total: 20 mins
Yield: 4 servings
Serving Size: 1 cup

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.

Last Step:

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Nutrition

Serving: 1 cup, Calories: 197 kcal, Carbohydrates: 7 g, Protein: 25 g, Fat: 8 g, Saturated Fat: 1.5 g, Cholesterol: 221 mg, Sodium: 330 mg, Fiber: 3 g

Categories:

 

Photo credit: Jess Larson

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433 comments on “Zesty Lime Shrimp and Avocado Salad”

  1. This is delicious! It went well with the clam chowder. The thought the jalapeno would be to hot. It wasn’t. I don’t know if it was the lime juice or the avocado. I love that I will have the leftovers for lunch tomorrow. Love this recipe.

  2. Avatar photo
    Kathleen Shanley

    It’s our we-feel-like-we-need-salads-after-Thanksgiving recipe. I boiled the shrimp last night and chilled them for today. I added a few thinly sliced cucumber slices and a dozen slices of antibiotic free sopressata. I used white farm raised shrimp 8/12. 

    This was so fabulous! Loved the dressing! 

  3. 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.

  4. 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!

  5. 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. 

  6. 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.

  7. 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.

  8. 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!

  9. Avatar photo
    Carole M Milner

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

  10. 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?

  11. 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. 😊

    1. Avatar photo
      Natalie DaPonte

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

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

  13. 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!