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This crisp and colorful shrimp and avocado salad is a weeknight lifesaver when you want something fast, fresh and filling without any heavy dressing. Packed with cucumber, tomatoes, silky avocado, tender shrimp and bites of peppery arugula, it comes together in a sunny lemony vinaigrette you whip up in minutes. I reach for this recipe on warm nights or anytime I crave something that is light but full of flavor.
The first time I made this was after a long day when I wanted something healthy but not boring. The simple prep won me over right away and now it makes a regular appearance at my table especially on summer nights when shrimp and avocado really shine.
Ingredients
- Cooked shrimp: choose medium to large shrimp that are pink and firm they bring lean protein and bite to the salad
- Avocado: find one that yields gently to pressure for creamy texture and rich flavor
- Cherry tomatoes: the sweetest option pick tomatoes that are bright colored and shiny
- Cucumbers: choose Persian or English for extra crunch and fewer seeds
- Red onion: gives a zippy crunch slice very thin to avoid overpowering flavor
- Arugula or tender greens: peppery flavor and soft texture buy it prewashed for speed
- Fresh lemon juice: fresh squeezed adds brightness and makes all the difference here
- Olive oil: go for extra virgin for rich flavor and nutrition
- Garlic: finely chopped or grated for sharpness use a fresh clove for best results
- Fresh parsley: use curly or flat leaf for freshness and color
- Kosher salt: brings out every flavor use flaky or coarse for better texture
- Fresh cracked black pepper: sharp and aromatic grind fresh for best flavor
Step-by-Step Instructions
- Prepare the Shrimp:
- Remove cooked shrimp tails and cut shrimp into thirds. Pat shrimp dry with a paper towel and place in a large mixing bowl. This step helps the dressing adhere better.
- Mix the Lemony Dressing:
- In a small bowl whisk together fresh lemon juice olive oil finely chopped garlic kosher salt and black pepper until fully combined. You will notice the dressing becomes glossy and slightly thick which helps coat the shrimp and veggies evenly.
- Marinate the Shrimp:
- Pour about three tablespoons of dressing over the shrimp and gently toss to coat. Cover and refrigerate while preparing the rest of the salad. This short marinade helps the shrimp soak up citrus flavor without becoming mushy.
- Prepare the Veggies:
- On a large cutting board halve the cherry tomatoes dice or slice the avocado thinly slice the cucumbers and red onion. Pat the avocado dry with a paper towel to prevent it from getting mushy in the salad.
- Assemble the Salad:
- Add a generous handful or two of arugula or mixed greens to a large bowl or platter. Layer on avocado cherry tomatoes cucumber and red onion in sections for a pretty presentation or toss together if you prefer.
- Finish and Toss:
- Spoon marinated shrimp on top of the salad letting any leftover marinade liquid stay behind in the bowl. Drizzle with as much remaining dressing as you like and sprinkle chopped parsley over the top. Give everything a very gentle toss to combine. Taste and adjust with more salt and pepper if needed.
- Serve:
- Portion into bowls or onto plates and enjoy right away while the flavors are fresh and the salad is crisp.
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My favorite part is those juicy chunks of avocado which taste especially buttery when tossed with lemon and olive oil. The first summer I made this for my family everyone asked for seconds and now the whole crew expects it whenever I bring home fresh shrimp.
Storage Tips
This salad tastes best the day you make it but leftovers can be stored in an airtight container in the refrigerator for up to twenty four hours. If you plan to make ahead keep the greens and dressing separate from the shrimp and vegetables. Toss everything together right before serving to keep the arugula from getting soggy. Shrimp can be marinated up to four hours ahead.
Ingredient Substitutions
No shrimp Try precooked crab meat or flaked salmon for a twist. You can use spinach or baby kale instead of arugula just chop them small. Swap parsley for fresh dill or cilantro for a new flavor profile. Any mild vinegar can work in place of lemon juice in a pinch.
Serving Suggestions
This salad is satisfying on its own but makes a perfect main course with crusty bread or a bowl of cold soup on the side. For a heartier meal serve in lettuce cups or wrap up in tortillas. Sometimes I pile it onto rice or quinoa for extra staying power. It is a wonderful option for a summer potluck or backyard meal.
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Cultural Context
Cold shrimp salads have a long history in coastal cooking around the world with plenty of regional spins. This version skips heavy mayo and keeps things Mediterranean with extra virgin olive oil and citrus. The combo of creamy avocado and shrimp has become especially popular in American cooking in recent decades thanks to fresh produce and seafood being easier to find.
Frequently Asked Questions
- → Can I use pre-cooked shrimp for this salad?
Yes, pre-cooked shrimp work perfectly. Simply remove tails, cut, and marinate before adding to the salad.
- → What greens can substitute arugula?
Spinach or mixed baby greens provide a similar texture and mild flavor if arugula isn’t available.
- → How do I keep avocado from browning?
Dice avocado just before serving, and mix gently with lemon juice to help prevent browning.
- → Is there a way to prepare it ahead?
You can marinate the shrimp and prep vegetables a few hours ahead. Add greens and avocado just before serving.
- → Is this salad suitable for meal prep?
It works well for meal prep; store greens and dressing separately, then combine everything when ready to eat.