Avocado Shrimp Cilantro Salad (Print-Friendly Version)
Plump shrimp, creamy avocado, and crisp celery combined with bright lime and cilantro for fresh flavor.
# What You’ll Need to Make This:
→ Seafood
01 -
450 g raw large shrimp, peeled and deveined, 21–30 count per kilogram, fresh or frozen
→ Produce
02 -
1 medium lime, juiced (yields approximately 30 ml juice)
03 -
1 medium celery stalk, finely chopped (about 60 g)
04 -
1 small shallot, finely chopped (about 40 g)
05 -
8 fresh cilantro sprigs, leaves only, finely chopped
06 -
1 ripe medium avocado
→ Dressing
07 -
60 ml mayonnaise
08 -
1.5 g kosher salt, plus more to taste
→ For Serving (optional)
09 -
Toasted bread, hot dog bun, or salad greens
# How to Prepare:
01 -
Bring a large pot of water to a vigorous boil. Prepare an ice bath by filling a medium bowl with ice and cold water. Line a baking sheet with a double layer of paper towels.
02 -
Add shrimp to the boiling water and cook until pink and opaque, about 2 minutes if fresh or 3.5 minutes if frozen. Drain shrimp and immediately transfer to the ice bath to cool completely. Drain again and discard remaining ice. Spread shrimp in a single layer on prepared baking sheet to dry.
03 -
Juice lime until 30 ml is obtained. Finely chop celery stalk and shallot. Remove cilantro leaves from stems and finely chop. Halve, pit, and peel avocado. Cut one half of avocado into 8 mm pieces.
04 -
Scoop flesh of remaining avocado half into a medium bowl. Add mayonnaise and mash with a whisk until mostly smooth. Incorporate lime juice and kosher salt, whisking until combined. Add celery, shallot, and cilantro. Blend until well mixed.
05 -
Add cooked shrimp and diced avocado to the dressing mixture and gently toss to coat, taking care to keep avocado pieces intact. Adjust seasoning with additional kosher salt as needed.
06 -
Serve salad on toasted bread, in a hot dog bun, or atop salad greens as preferred.
# Extra Tips:
01 -
Chilling the shrimp immediately after boiling stops the cooking process and preserves a tender texture.