Shrimp Avocado Salad
Ingredients
- 500 g cooked shrimp, peeled and deveined
- 2 ripe avocados, diced
- ¼ cup red onion, finely chopped
- 2 tbsp fresh parsley or chives, chopped
- 3 tbsp mayonnaise
- 1 tbsp sour cream or plain Greek yogurt
- Juice of 1 fresh lemon
- ½ tsp garlic powder, optional
- ¼ tsp paprika, optional
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the dressing: In a small bowl, whisk together mayonnaise, sour cream or Greek yogurt, lemon juice, salt, pepper, and optional garlic powder and paprika.
- Combine ingredients: Add the cooked shrimp, diced avocado, red onion, and fresh herbs to a large bowl.
- Add dressing: Pour the dressing over the shrimp mixture.
- Toss gently: Carefully fold everything together so the avocado stays chunky and doesn’t become mashed.
- Chill: Refrigerate for 10–15 minutes before serving.
- Serve: Enjoy chilled on its own, over lettuce, in lettuce cups, or with cucumber slices.
Quick Recipe Info
- Prep Time: 15 minutes
- Chill Time: 10–15 minutes
- Total Time: About 25–30 minutes
- Servings: 4
- Difficulty: Easy
- Cuisine: American/Mediterranean-inspired
- Best served: Chilled
Nutrition Information
Approximate per serving, based on 4 servings and regular mayonnaise; actual values vary by ingredients and brands.
- Calories: ~360 kcal
- Protein: ~29 g
- Fat: ~24 g
- Carbohydrates: ~12 g
- Fiber: ~7 g
- Net Carbs: ~5 g
- Sugar: ~2 g
- Sodium: ~650 mg
Nut & Allergen Information
- Contains: Shellfish (shrimp), eggs if using traditional mayonnaise, and dairy if using sour cream or dairy-based Greek yogurt.
- Nuts: Naturally nut-free when prepared with nut-free mayonnaise and other ingredients.
- Gluten: Naturally gluten-free, but check mayonnaise and seasonings for cross-contamination if strict gluten avoidance is required.
- Dairy-free option: Use dairy-free yogurt or simply replace the sour cream with additional mayonnaise.
- Egg-free option: Use egg-free mayonnaise.
- Keto/low-carb: Suitable for a low-carb or keto-style meal because avocado and shrimp are relatively low in carbohydrates.
Tips & Variations
- Use cold, fully cooked shrimp for the best texture.
- Don’t overmix the avocado.
- Add diced cucumber or cherry tomatoes for extra freshness.
- For more Mediterranean flavor, add chopped dill, feta, cucumber, and a drizzle of extra-virgin olive oil.
- For a spicy version, add red pepper flakes or a little hot sauce.
- For meal prep, keep the dressing separate and add the avocado shortly before eating for the freshest texture.
Q&A
Q: Can I use frozen shrimp?
Yes. Thaw completely, drain well, and pat dry before adding to the salad.
Q: Can I make this salad ahead of time?
Yes, but it is best eaten within about 24 hours because avocado can brown and soften.
Q: Can I use Greek yogurt instead of mayonnaise?
Yes. You can replace some or all of the mayonnaise with plain Greek yogurt for a lighter, higher-protein dressing.
Q: Is this salad keto-friendly?
Yes. It is relatively low in net carbohydrates and provides protein and healthy fats.
Q: Can I make it dairy-free?
Absolutely. Use dairy-free yogurt or omit the sour cream.
Q: How should I store leftovers?
Store in an airtight container in the refrigerator and consume within 1 day for the best quality.
Q: What can I serve with shrimp avocado salad?
Serve it over mixed greens, in lettuce wraps, alongside cucumber and tomato, or with a small portion of whole-grain crackers.
