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I keep making this shrimp avocado salad every summer because it's crazy simple and tastes so bright. It takes less than thirty minutes, which is awesome when you're craving something light but yummy for lunch or dinner. You get juicy shrimp, creamy avocado chunks, sweet ripe tomatoes, and a tangy kick from the citrusy dressing. If you're into big bowls with lots of protein and healthy fats, this one'll make you happy.
After every barbecue, my buddies ask me for this dish. I first made it with leftover shrimp, then liked it so much I now buy shrimp just for this.
Vibrant Ingredients
- Ground black pepper: grind it fresh for a spicy aroma and gentle heat
- Table salt: tiny salt crystals season everything evenly and easily
- Olive oil: grab a good extra virgin bottle for a smooth, fruity touch
- Fresh lemon juice: gives everything a bright, tangy lift so the flavors pop
- Salted butter: melting this into the shrimp gives rich buttery flavor
- Fresh cilantro or parsley: a handful liven things up—pick cilantro for boldness or parsley for mellow
- Feta cheese: grab a good feta for sharpness, or pick aged for even more punch
- Roma tomatoes: go for heavy, ripe tomatoes and let any extra juice drain so nothing goes soggy
- Avocado: pick avocados that feel soft but not mushy for creamy bites and good fats
- Shrimp: peeled and cleaned shrimp cook quick and turn out super tender
Easy Steps
- Finish it Up:
- Once the shrimp cools a bit, gently stir it in with everything so the pieces don't break. Taste and sprinkle extra salt or pepper if you think it needs it. Serve fast while all the textures still pop.
- Mix the Main Bowl:
- Toss drained tomatoes, creamy avocado, crumbled feta, and the herbs together in a big bowl. Add a good shake of salt and pepper, drizzle in lemon juice and olive oil, and use a soft hand so the avocado bits don’t squish.
- Chop and Let Veggies Drain:
- Cut avocados into bite-size pieces so they stay solid in the bowl. Chop up your tomatoes, then let them sit and release extra juices. That way, your salad isn’t watery and every spoonful stays fresh.
- Sear Shrimp in Butter:
- Coat the shrimp with melty butter. On a hot pan over medium-high, lay them out flat. Sear until you see the edges go pink, then flip and cook the other side fast—less than a minute. Once they curl and turn opaque, take off the heat and let 'em cool. That buttery sear gives juicy flavor every time.
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The pop of fresh cilantro and zingy lemon always wakes up my taste buds. It reminds me of warm coast-side summers with my sister, who actually got me started loving shrimp in salads.
How to Store
This one's best fresh, but you can prep ahead and keep in the fridge for a day. To keep avocado from browning, leave it whole until the last minute. Stash your chopped tomatoes separately too—they drop juice that'll water down your salad otherwise.
Swap Options
Switch up the shrimp for something like grilled salmon, crab, or even leftover rotisserie chicken if you want to mix it up. For different cheese, go for crumbly goat or blue cheese for some bite. If you like parsley better than cilantro, use that! Need dairy-free? Just skip on the cheese altogether.
How to Serve
You can spoon this onto a bed of greens or pack it into lettuce leaves for fun wraps. Sometimes I pile it high on toast for an open sandwich. Got a crowd? Make a double batch and put it out in a big bowl for everyone to scoop up.
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Background Bite
Lots of seaside towns have their own shrimp salads—from herby Mediterranean ones with feta to bright Latin American ceviches with loads of citrus and fresh herbs. I mashed up those styles here so it feels new but also like a classic. Every time I whip it up, I think of driving down the shore where salads always come packed with seafood and tons of fresh green stuff.
FAQs About the Recipe
- → Can I use pre-cooked shrimp?
Totally. Just give the shrimp a quick rinse, dab them dry, and if you want a richer taste, pop them into a pan with some butter for a minute or two.
- → What can I substitute for feta cheese?
Swap in blue cheese crumbles, shaved parmesan, or skip the cheese if you’re going dairy-free.
- → How can I prevent avocado from browning?
Lightly toss the avocado with fresh lemon juice right before you mix everything together and try to put the salad together right before you eat.
- → Can I make this salad ahead?
You can prep most things early, but keep avocado and tomatoes aside until it’s time to eat so they stay fresh and crisp.
- → Which herbs work best in this dish?
Go with cilantro for a zingier vibe, or grab parsley if you like things mild. Mix ‘em up if you feel like it.
- → Is there an alternative to lemon juice for the dressing?
Sure, try swapping in white wine vinegar or sherry vinegar. Both give the dressing a cool, tangy edge.