The BEST Avocado Shrimp Salad
Why Make This Recipe
Avocado Shrimp Salad is a perfect dish for a warm day, a picnic, or a light lunch. It’s refreshing, packed with protein, and loaded with healthy fats. Using fresh ingredients, you can enjoy a dish that is both tasty and nutritious. This salad not only offers great flavors but also provides a great presentation with its vibrant colors.
How to Make Avocado Shrimp Salad
Ingredients:
- 1 1/2 lbs raw shrimp (de-veined)
- 1 lime
- 2 sprigs of dill weed
- 1 bay leaf
- 2 tsp salt
- Fresh cracked black pepper
- About 2 quarts water
- 1 ripe avocado
- 2 tsp lime juice
- 1/2 cup finely chopped celery
- 1/3 cup chopped green onion
- 3 Tbsp minced fresh dill weed
- Salt
- 1/4 cup mayo
Directions:
- Clean and de-vein the shrimp.
- Bring water to a boil and add the juice from the lime, half of the squeezed lime, bay leaf, dill weed sprigs, salt, and pepper. Mix well and let it simmer for a few minutes.
- Add the shrimp to the pot and cook until they are just done, about 2-3 minutes. Strain off the water and let the shrimp cool in the strainer until they are easy to handle.
- Transfer the shrimp to a mixing bowl. Cut, pit, and peel the avocado, then dice the avocado meat and add it to the bowl.
- Add the diced celery, green onion, and minced dill weed. Sprinkle in the lime juice and a pinch of salt, then gently mix everything together.
- Add the mayo and mix gently until everything is evenly coated.
- Cool for 30 minutes to an hour and serve. Make sure to store any leftovers in an air-tight container in the refrigerator.
How to Serve Avocado Shrimp Salad
Serve the Avocado Shrimp Salad on a bed of greens, in a sandwich, or in lettuce wraps. You can also enjoy it on its own or as a side dish to your main meal. It pairs well with crusty bread or tortilla chips.
How to Store Avocado Shrimp Salad
Store your Avocado Shrimp Salad in an air-tight container in the refrigerator. It’s best enjoyed within one day, but it can last up to two days. Make sure to keep it chilled and do not leave it out at room temperature for long.
Tips to Make Avocado Shrimp Salad
- Use fresh shrimp for the best flavor. Frozen can work, but fresh is better.
- Don’t overcook the shrimp. They should be just pink and opaque.
- For a creamier texture, add a little more mayo.
- Consider adding a pinch of cayenne pepper for a bit of heat.
Variation
You can add diced tomatoes or cucumbers for extra crunch and flavor. If you prefer, swap the mayo for Greek yogurt for a lighter version.
FAQs
1. Can I use cooked shrimp for this recipe?
Yes, you can use cooked shrimp. Just skip the cooking step and proceed to mix the ingredients.
2. Is this recipe gluten-free?
Yes, all ingredients used in this recipe are gluten-free, making it perfect for those with gluten allergies.
3. Can I make Avocado Shrimp Salad in advance?
Yes, you can prepare it a few hours ahead of time. Just make sure to store it in the refrigerator until you’re ready to serve.
Avocado Shrimp Salad
Ingredients
For the shrimp
- 1.5 lbs raw shrimp (de-veined) Use fresh shrimp for the best flavor.
- 1 whole lime Juice and zest will be used.
- 2 sprigs dill weed Fresh dill adds flavor.
- 1 leaf bay leaf Enhances the broth.
- 2 tsp salt Adjust to taste.
- to taste fresh cracked black pepper For seasoning.
- 2 quarts water For boiling the shrimp.
For the salad
- 1 ripe avocado Adds creaminess to the salad.
- 2 tsp lime juice Freshly squeezed.
- 0.5 cup finely chopped celery For crunch.
- 0.33 cup chopped green onion
- 3 Tbsp minced fresh dill weed For added flavor.
- 0.25 cup mayo For creaminess.
Instructions
Preparation
- Clean and de-vein the shrimp.
- Bring water to a boil and add the juice from the lime, half of the squeezed lime, bay leaf, dill weed sprigs, salt, and pepper. Mix well and let it simmer for a few minutes.
- Add the shrimp to the pot and cook until they are just done, about 2-3 minutes. Strain off the water and let the shrimp cool in the strainer until they are easy to handle.
Mixing
- Transfer the shrimp to a mixing bowl. Cut, pit, and peel the avocado, then dice the avocado meat and add it to the bowl.
- Add the diced celery, green onion, and minced dill weed. Sprinkle in the lime juice and a pinch of salt, then gently mix everything together.
- Add the mayo and mix gently until everything is evenly coated.
Serving
- Cool for 30 minutes to an hour and serve. Serve on a bed of greens, in a sandwich, or in lettuce wraps.
Notes
Avocado Shrimp Salad
Ingredients
For the shrimp
- 1.5 lbs raw shrimp (de-veined) Use fresh shrimp for the best flavor.
- 1 whole lime Juice and zest will be used.
- 2 sprigs dill weed Fresh dill adds flavor.
- 1 leaf bay leaf Enhances the broth.
- 2 tsp salt Adjust to taste.
- to taste fresh cracked black pepper For seasoning.
- 2 quarts water For boiling the shrimp.
For the salad
- 1 ripe avocado Adds creaminess to the salad.
- 2 tsp lime juice Freshly squeezed.
- 0.5 cup finely chopped celery For crunch.
- 0.33 cup chopped green onion
- 3 Tbsp minced fresh dill weed For added flavor.
- 0.25 cup mayo For creaminess.
Instructions
Preparation
- Clean and de-vein the shrimp.
- Bring water to a boil and add the juice from the lime, half of the squeezed lime, bay leaf, dill weed sprigs, salt, and pepper. Mix well and let it simmer for a few minutes.
- Add the shrimp to the pot and cook until they are just done, about 2-3 minutes. Strain off the water and let the shrimp cool in the strainer until they are easy to handle.
Mixing
- Transfer the shrimp to a mixing bowl. Cut, pit, and peel the avocado, then dice the avocado meat and add it to the bowl.
- Add the diced celery, green onion, and minced dill weed. Sprinkle in the lime juice and a pinch of salt, then gently mix everything together.
- Add the mayo and mix gently until everything is evenly coated.
Serving
- Cool for 30 minutes to an hour and serve. Serve on a bed of greens, in a sandwich, or in lettuce wraps.
