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This Avocado Shrimp Salad is the kind of fresh and creamy lunch that saves the day when you crave something cool but satisfying. Every bite combines juicy shrimp with bright avocado and zippy lime, making it perfect for a speedy meal or summer gathering. I love serving it tucked in toasted buns or over crisp greens for extra crunch.
Ingredients
- Large raw shrimp: buy fresh or high-quality frozen for best texture and juiciness
- Lime: gives a tangy brightness use freshly squeezed for pure flavor
- Celery: adds crunchy freshness choose firm stalks with shiny skin
- Shallot: offers gentle aromatic flavor select small ones that feel heavy for their size
- Fresh cilantro: introduces herbal notes brightening every forkful
- Ripe avocado: gives creaminess without heaviness look for one that yields to gentle pressure with even color
- Mayonnaise: binds everything choose a full-fat kind for best richness
- Kosher salt: makes flavors pop try to use a flake salt for more subtle seasoning
- Toasted bread or greens: turns the salad into a meal choose a sturdy kind if using bread to hold up the filling
Step-by-Step Instructions
- Prepare the Ice Bath and Towels:
- Fill a bowl halfway with ice and water and line a baking sheet with two layers of paper towels This ensures the shrimp cools quickly and dries perfectly for salad
- Cook and Chill the Shrimp:
- Bring a big pot of water to a boil Add shrimp and cook until pink and just opaque Check after 2 minutes for fresh or 3 and half for frozen The quick ice bath after boiling locks in tenderness and color
- Dry the Shrimp:
- Transfer the cooled shrimp to the towel-lined tray Lay them out in a single layer Gentle drying helps the dressing stick later
- Chop and Prep Everything Else:
- Juice the lime and finely chop celery and shallot Separate cilantro leaves and chop small Cube one half of the avocado and set aside
- Make Creamy Base:
- In a bowl mash the other avocado half with mayonnaise until smooth and creamy Add lime juice and salt for punch
- Mix in Chopped Ingredients:
- Stir in chopped celery shallot cilantro and mix until everything is coated and vibrant
- Combine Shrimp and Avocado Chunks:
- Toss dried shrimp and avocado pieces with the dressing Use gentle motions to keep avocado bites whole
- Season and Serve:
- Taste and adjust salt Heap on toasted bread in buns or over crisp salad greens
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Storage Tips
Store leftovers in a sealed container with plastic wrap pressed against the surface of the salad This keeps your avocado from turning brown Eat within 24 hours for peak freshness Longer storage tends to dull the flavors and colors
Ingredient Substitutions
If you do not have shallot swap with a quarter of a small red onion If cilantro is not your favorite try fresh dill Shrimp works beautifully with a quick swap for cooked crab or lobster if you want a luxury twist Lemon juice can fill in for lime if needed
Serving Suggestions
Spoon over leafy greens for a salad bowl Pile inside split croissants for brunch Fill lettuce cups for a gluten-free party bite The contrast between cold salad and warm toasted bread is always a winner at my house
Cultural Note
Shrimp salads like this are classics in coastal cuisines around the world The creamy avocado-mayo blend draws inspiration from both American and Latin flavors Many coastal families have versions that make regular appearances at summer tables
Recipe FAQs
- → What kind of shrimp works best?
Large, peeled, and deveined shrimp are ideal. Fresh yields a firmer bite, but frozen also works well if properly thawed or cooked directly from frozen.
- → How do you keep the avocado from turning brown?
Lime juice helps prevent the avocado from browning. Mix it into the dressing and fold in diced avocado just before serving.
- → Can I make this dish ahead of time?
Prepare the shrimp and dressing in advance, but assemble with avocado close to serving for optimal freshness and texture.
- → Is this salad good for sandwiches?
Yes, the creamy mixture pairs perfectly with toasted bread or a soft bun. It's also excellent served over salad greens.
- → Can I substitute herbs in this salad?
Cilantro adds brightness, but you can use parsley or dill for a different herby note based on your preference.