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On hot days, I always end up making this Shrimp Avocado Salad. It’s a breeze—ready in no time with simple steps. Juicy shrimp, creamy avocado, fresh tomatoes, and a tangy lemony dressing make it super tasty. Grab it for a quick lunch or a chill dinner. If you’re all about big bowls full of healthy stuff and flavor, you’ll totally love this.
Every time we have friends over for BBQ, they ask me how I put this together. Funny thing—I once tossed it with leftover shrimp, but now I buy shrimp just to make this bowl happen.
Delicious Ingredients
- Ground black pepper: freshly cracked is best for a little heat and aroma
- Table salt: fine salt so everything tastes just right
- Olive oil: choose extra virgin for smoother, richer flavor
- Fresh lemon juice: gives a citrus pop and brings out all the flavors
- Salted butter: melts in for a deep, rich taste with the shrimp
- Fresh cilantro or parsley: adds fresh, herby flavor (cilantro if you want more zing)
- Feta cheese: use a good feta for tang—aged feta is extra bold
- Roma tomatoes: go for heavy, juicy ones and let extra juice drain off
- Avocado: pick ripe, firm ones for that creamy bite and healthy fats
- Shrimp: peeled and deveined so they’re fast to cook and super tender
Easy Steps
- Combine and Finish:
- Gently stir in the cooled shrimp, making sure everything gets coated with the dressing. Taste and see if it needs more salt or pepper. Serve right away so your salad stays crisp and fresh.
- Make the Salad Base:
- Throw chopped tomatoes, creamy avocado, feta bits, and chopped herbs into a big bowl. Add a sprinkle of pepper and salt. Pour on olive oil and lemon juice for tang and shine. Stir it up gently to keep avocado from mushing.
- Chop and Drain Vegetables:
- Cut avocados into small pieces that won’t fall apart. Dice the tomatoes then let them drain in a sieve so you don’t get a soggy salad.
- Prep and Sear the Shrimp:
- Pat shrimp dry and toss with melted butter until slick. Let a skillet get really hot, set shrimp in one layer, cook them about a minute for pink edges, flip, then cook just a bit longer till opaque and softly curled. Pull off heat. Let cool while you work on the rest.
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What makes this dish fun is the zing you get from lemon juice and cilantro. Every forkful reminds me of sunny afternoons with my sister by the water—she's the one who got me hooked on shrimp in salads!
Fresh Storage
Tastes best right when you make it, but you can stick it in the fridge for a day. Keep the avocado whole until serving so it doesn't go brown. Hold off on adding chopped tomatoes till you’re about to eat—they can make it watery if left too long.
Swaps & Variations
Change up the protein and use cooked salmon, crab, or shredded chicken if you want. For cheese, crumble in goat cheese or a little blue if you’re bold. If cilantro’s too strong for you, choose parsley. Need it dairy-free? Just skip the cheese.
Fun Ways to Serve
Spoon this on mixed greens or use lettuce leaves as little cups for bite-sized snacks. I like piling it on toasted sourdough—so good as an open sandwich. Got a crowd? Double everything and serve it up in a big bowl to share.
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Cultural Touch
This kind of salad is popular all along the coast—from Mediterranean spots with feta to tangy, herby ceviches in Latin America. Mine meshes those flavors, so it feels both fresh and totally familiar. It pops me right back to beachy towns where you find herbs and seafood in every bowl.
Common Recipe Questions
- → Could I go with shrimp that’s already cooked?
Absolutely! Just give them a rinse, dry ‘em off, and toss them in a hot pan with a dab of butter if you want more flavor.
- → Is there a feta swap that works?
You can go for blue cheese, parmesan shavings, or just skip the cheese for a non-dairy option.
- → What should I do so my avocado doesn’t go brown?
Splash the avocado with lemon juice right before tossing, and keep the salad parts separate until you’re about to eat.
- → Can I prep this in advance?
You can get everything ready early—just wait to mix in tomatoes and avocado until serving so things stay fresh.
- → Which green herbs fit well here?
Love cilantro for a punchy kick, or pick parsley for something gentler. Use both if you want more flavor going on.
- → Don’t have lemon juice—any swap for the dressing?
Sure thing! A bit of sherry or white wine vinegar works great. It still brings some tang and keeps the dressing lively.