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Avocado Shrimp Cilantro Salad

Category: Recipes the Whole Family Will Love

This vibrant dish features plump shrimp gently boiled and chilled, then tossed with creamy avocado, zesty lime juice, and fresh cilantro. Crisp celery and shallot add crunch, while a touch of mayonnaise creates a rich, smooth dressing. Everything comes together in one bowl, mixing the diced avocado into the dressing before folding in the shrimp and additional chunks of avocado for texture. Serve the salad on toasted bread, a hot dog bun, or atop greens for a refreshing meal with a satisfying blend of flavors and textures. Season to taste for a perfect balance of creamy, tangy, and savory notes.

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Created By Melanie Carter
Updated on Sun, 25 May 2025 23:11:26 GMT
Avocado Shrimp Salad Pin
Avocado Shrimp Salad | mellierecipes.com

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
Avocado Shrimp Salad Pin
Avocado Shrimp Salad | mellierecipes.com

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.

Avocado Shrimp Cilantro Salad

Plump shrimp, creamy avocado, and crisp celery combined with bright lime and cilantro for fresh flavor.

Prep Time
10 minutes
Cooking Duration
4 minutes
Overall Cooking Time
14 minutes
Created By: Melanie Carter

Recipe Category: Family-Friendly Meals

Skill Level: Beginner-Friendly

Cuisine Style: American

Result Amount: 3 Portions (3 cups)

Diet Preferences: Gluten-Free Option, Dairy-Free Option

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

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 06

Serve salad on toasted bread, in a hot dog bun, or atop salad greens as preferred.

Extra Tips

  1. Chilling the shrimp immediately after boiling stops the cooking process and preserves a tender texture.

Tools Required

  • Large pot
  • Medium mixing bowl
  • Whisk
  • Sharp knife
  • Cutting board
  • Baking sheet
  • Paper towels

Allergen Info

Review ingredients carefully for allergens. Reach out to your healthcare provider if you’ve got specific concerns.
  • Contains shellfish
  • Contains egg (in mayonnaise)

Nutritional Information (Per Serving)

Remember, this info is purely for reference and isn’t meant to replace dietary guidance.
  • Caloric Value: 280
  • Fat Content: 17 grams
  • Carbohydrate Content: 6 grams
  • Protein Content: 24 grams