Shrimp Avocado Salad
Shrimp avocado salad with cucumbers, tomatoes, and creamy cilantro dressing. It’s a filling salad to serve for lunch or dinner!
Shrimp Avocado Salad
You’ll love everything about this shrimp and avocado salad with creamy dressing! It’s crispy, fresh, and very satisfying. Not to mention it’s a breeze to make.
The base of the salad is romaine lettuce topped with crunchy cucumbers, sweet tomatoes, creamy avocado, and shrimp. Use leftover shrimp or pick up a bag of cooked frozen shrimp from the market.
The salad is tossed with creamy cilantro dressing, which is so good on its own!
You’ll need the following ingredients to make shrimp avocado salad.
For the dressing:
- sour cream
- olive oil
- lemon juice
- dry mustard
- salt and pepper
For the salad:
- cooked shrimp
- red onions
How to Make Shrimp Avocado Salad
Make the dressing – in a small bowl, whisk together the dressing ingredients. The mixture is going to be thick. Add 1-2 tablespoons of cold water to thin out the dressing until desired consistency. Taste for salt and pepper. Set aside.
Prepare the salad – either in a large salad bowl or a platter, combine the salad ingredients. If making a tossed salad, then chop the shrimp into bite size pieces, otherwise, feel free to keep the shrimp whole with tails on or off.
Spoon some of the dressing on top of the salad and serve the rest on the side. Serve immediately.
Tips for Making Shrimp Salad
- To cut down on prep time, use cooked shrimp. Keep them whole or chop them up before adding into the salad.
- Feel free to substitute sour cream with whole milk Greek yogurt. The dressing will taste tangier.
- Double up on the dressing! It stores well in the refrigerator for up to 3-4 days and serves well over other green salads or as a dip for veggies and wings. The dressing will thicken upon standing. Stir in little water or olive oil to thin out.
This shrimp salad is great on its own but it also makes a great meal. Here are some recipes that pair well with this shrimp salad:
- Parmesan Cheese Crisps
- Veggie Sandwich
- Cauliflower Spinach Bake
- Open-Faced Tomato Sandwich
- Mediterranean Flatbread
More Shrimp RecipesPrint
Shrimp avocado salad with cucumbers, tomatoes, and creamy cilantro dressing. It’s a filling salad to serve for lunch or dinner.
- 3 Tbsp. sour cream
- 2 Tbsp. mayonnaise
- 3 Tbsp. extra-virgin olive oil
- 1 Tbsp. fresh lemon juice
- 2 Tbsp. minced fresh cilantro
- 1 Tbsp. minced fresh dill
- 1 clove garlic, minced
- 1/4 tsp. dry mustard
- 1/4 tsp. kosher salt, plus more to taste
- Black pepper, to taste
- 1 lb. large cooked shrimp, peeled and deveined
- 2 heads romaine hearts, chopped, about 8–10 cups
- 2 mini/Persian cucumbers, thinly sliced
- 1 cup cherry or grape tomatoes, halved
- 1 ripe avocado, diced
- 1/2 cup thinly sliced red onions
- Whisk together the dressing ingredients. The dressing will be thick. Add 1-2 tablespoons of water to thin out. Taste for salt and pepper before serving.
- Arrange the salad ingredients on a platter or toss together in a salad bowl. Feel free to chop the shrimp into bite size pieces. Spoon some of the dressing over the salad and serve the rest on the side. Serve immediately.
- Shrimp: Frozen cooked shrimp works great in this recipe. Thaw out before serving and make sure it’s peeled and deveined. Keep tails on or off. Or feel free to toss in leftover cooked shrimp.
- Substitute: Substitute sour cream with whole milk Greek yogurt. The dressing will still taste creamy just a little tangier.
- Dressing: Dressing can be made up to 3-4 days in advance. Refrigerate until ready to serve. It will thicken upon standing. Stin in a little water or olive oil to thin out.
- Serving Size:
- Calories: 244
- Sugar: 5.2 g
- Sodium: 184.6 mg
- Fat: 15.5 g
- Carbohydrates: 11.5 g
- Protein: 17.7 g
- Cholesterol: 125.7 mg
Keywords: shrimp salad, chopped salad, summer
Recipe published 5/5/2014. Updated 6/4/2021.