This Chilled Creamy Shrimp and Avocado Salad is fresh, creamy, and packed with delicious flavor! Tender shrimp, buttery avocado, crisp cucumber, juicy tomatoes, and fresh herbs are tossed in a light, tangy creamy dressing. Perfect for a refreshing lunch, summer dinner, appetizer, or easy meal prep.

 Ingredients

For the Salad

• 1 lb (450 g) cooked shrimp, peeled, deveined, and chilled
• 2 ripe avocados, diced
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• ¼ cup red onion, finely diced
• 2 tablespoons fresh cilantro or parsley, chopped

For the Creamy Dressing

• ½ cup plain Greek yogurt
• 2 tablespoons mayonnaise
• 1 tablespoon fresh lime juice
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 small garlic clove, finely minced
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• ¼ teaspoon salt, or to taste

Optional Add-Ins

• ½ cup corn kernels
• ½ cup diced mango
• 1 small jalapeño, finely diced
• 1 tablespoon chopped fresh dill
• Extra avocado for garnish

---

 Instructions

1. Prepare the shrimp

If using freshly cooked shrimp, allow them to cool completely. Pat the shrimp dry with paper towels and place them in a large mixing bowl.

If the shrimp are large, cut them into bite-sized pieces.

2. Prepare the vegetables

Dice the avocado and cucumber, halve the cherry tomatoes, and finely dice the red onion.

To help keep the avocado fresh, drizzle it lightly with a little of the lemon or lime juice.

3. Make the creamy dressing

In a small bowl, whisk together:

• Greek yogurt
• Mayonnaise
• Lime juice
• Lemon juice
• Dijon mustard
• Garlic
• Paprika
• Garlic powder
• Salt
• Black pepper

Mix until smooth and creamy.

4. Assemble the salad

Add the chilled shrimp, cucumber, tomatoes, red onion, and fresh herbs to the bowl.

Pour the creamy dressing over the ingredients and gently toss until everything is evenly coated.

5. Add the avocado

Gently fold in the diced avocado last to prevent it from becoming mashed.

6. Chill and serve

Cover the salad and refrigerate for 15–30 minutes to allow the flavors to blend.

Serve chilled and garnish with extra herbs, a sprinkle of paprika, and fresh lemon or lime wedges.

---

 Recipe Details

• Prep Time: 15 minutes
• Chilling Time: 15–30 minutes
• Total Time: 30–45 minutes
• Servings: 4
• Course: Lunch / Dinner / Appetizer
• Cuisine: American-inspired
• Difficulty: Easy

---

 Tips for the Best Shrimp and Avocado Salad

• Use fully cooked, chilled shrimp for the quickest preparation.
• Pat the shrimp dry before mixing so the dressing stays creamy.
• Choose avocados that are ripe but still firm enough to hold their shape.
• Add the avocado just before serving for the freshest appearance.
• Don’t overmix the salad, or the avocado may become mushy.
• For extra freshness, add chopped dill, cilantro, or parsley.

---

 Nut & Allergen Information

Is this recipe nut-free?

Yes. As written, this recipe contains no peanuts or tree nuts.

Important allergens

This recipe contains or may contain:

• Shellfish — shrimp
• Eggs — mayonnaise may contain egg
• Milk/dairy — Greek yogurt
• Mustard — Dijon mustard

Nut allergy note

For someone with a serious peanut or tree-nut allergy, always check the labels on packaged ingredients such as mayonnaise, Greek yogurt, Dijon mustard, and seasonings for possible cross-contact.

Optional nut additions

If there are no nut allergies, you can add:

• Toasted sliced almonds
• Chopped pistachios
• Toasted walnuts

Nut-free crunchy alternatives

For added crunch without nuts, try:

• Pumpkin seeds
• Sunflower seeds
• Crispy chickpeas
• Crushed roasted tortilla chips

---

 Q&A

Can I use frozen shrimp?

Yes! Thaw frozen cooked shrimp completely, drain well, and pat dry before using.

Can I use raw shrimp?

Yes. Cook the shrimp first until opaque and fully cooked, then cool and chill before adding them to the salad.

Can I make this salad ahead of time?

You can prepare the shrimp, vegetables, and dressing ahead of time, but add the avocado shortly before serving for the best color and texture.

How do I keep the avocado from turning brown?

Toss the avocado gently with fresh lemon or lime juice and keep the salad tightly covered in the refrigerator.

Can I make it dairy-free?

Yes. Replace the Greek yogurt with a dairy-free plain yogurt or use extra mayonnaise.

Can I make it spicy?

Absolutely! Add diced jalapeño, red pepper flakes, cayenne pepper, or a few drops of your favorite hot sauce.

How long do leftovers last?

Because of the shrimp and avocado, this salad is best enjoyed fresh. Store leftovers in an airtight container in the refrigerator and enjoy within 1–2 days.

What can I serve with this salad?

It pairs well with:

• Crackers
• Toasted bread
• Lettuce cups
• Cucumber slices
• Rice or quinoa
• A fresh green salad

 Serving Tip

For a beautiful presentation, serve the chilled salad over crisp lettuce leaves and finish with fresh herbs, a squeeze of lemon or lime, cracked black pepper, and a light sprinkle of paprika.