Spring is the season for crisp greens, tender herbs, and light meals that still feel satisfying. This shrimp and avocado salad checks every box: juicy shrimp, creamy avocado, and a zesty citrus dressing that wakes everything up. It’s quick enough for a weekday lunch and pretty enough for a dinner party starter.
You’ll get bright flavors, great textures, and a balanced plate without fuss. If you like fresh food that tastes like sunshine, this one’s for you.
Why This Recipe Works
- Balanced flavors: Sweet shrimp, creamy avocado, and a lemon-lime dressing hit salty, tangy, and fresh notes all at once.
- Great texture: Crunchy cucumbers and radishes play against tender shrimp and buttery avocado.
- Fast and flexible: Cook the shrimp in 5 minutes, toss the rest, and serve. Swap greens and herbs with what you have.
- Seasonal produce: Spring herbs, peas, and crisp lettuce shine without heavy cooking.
- Light but satisfying: Healthy fats from avocado and protein from shrimp keep you full without weighing you down.
What You’ll Need
- Shrimp: 1 pound large shrimp, peeled and deveined (tails optional)
- Avocado: 1–2 ripe avocados, diced
- Greens: 5–6 cups mixed spring greens or butter lettuce
- Cucumber: 1 small English cucumber, thinly sliced
- Radishes: 4–6 radishes, thinly sliced
- Snap peas or peas: 1 cup, blanched or raw if very tender
- Fresh herbs: 1/2 cup mixed dill, mint, and chives (or your favorites), chopped
- Red onion or shallot: 1/4 cup, very thinly sliced
- Citrus zest: Zest of 1 lemon
- Olive oil: 1/4 cup extra-virgin
- Citrus juice: 3 tablespoons lemon juice + 1 tablespoon lime juice
- Dijon mustard: 1 teaspoon
- Honey or maple syrup: 1–2 teaspoons (to taste)
- Garlic: 1 small clove, grated
- Salt and pepper: To taste
- Optional add-ins: Cherry tomatoes, crumbled feta, toasted almonds or pistachios, cooked quinoa
Step-by-Step Instructions
- Prep the shrimp: Pat shrimp dry with paper towels.
Season with salt, pepper, and lemon zest. This helps them sear well and taste bright.
- Cook the shrimp: Heat a large skillet over medium-high with a drizzle of olive oil. Cook shrimp 1–2 minutes per side until pink and opaque.
Remove to a plate to cool slightly.
- Blanch the peas (optional): If using firm snap peas, drop them in boiling salted water for 30–60 seconds, then move to an ice bath. Drain and pat dry.
- Make the dressing: In a small bowl, whisk olive oil, lemon and lime juice, Dijon, honey, garlic, salt, and pepper until glossy. Taste and adjust acidity or sweetness.
- Prep the greens: Add lettuce, cucumber, radishes, peas, and onion to a large bowl.
Toss with half the dressing to lightly coat.
- Add avocado: Gently fold in avocado and most of the herbs. Add a bit more dressing to coat without mashing the avocado.
- Top with shrimp: Arrange shrimp over the salad. Spoon a little dressing on top so the shrimp pick up the flavor.
- Finish and serve: Sprinkle remaining herbs, add a crack of black pepper, and top with nuts or cheese if using.
Serve right away while the shrimp are still slightly warm.
How to Store
- Keep components separate: Store greens, shrimp, avocado, and dressing individually if you plan to eat later. This keeps everything fresh.
- Refrigeration: Cooked shrimp will keep 2 days in an airtight container. Greens and chopped veggies last 2–3 days if dry.
- Avocado: Dice just before serving.
If storing, toss with a little lemon juice and cover tightly with plastic wrap pressed directly against the surface.
- Dressing: Refrigerate up to 5 days. Shake before using.
- Leftovers already dressed: Eat within 24 hours for best texture. The greens will soften over time.
Why This Is Good for You
- Protein-rich: Shrimp provides lean protein that supports muscles without heavy calories.
- Healthy fats: Avocado offers heart-friendly monounsaturated fats that help keep you satisfied.
- Fiber and micronutrients: Greens, peas, and radishes bring fiber, vitamin C, folate, and antioxidants.
- Lower-sodium, lower-sugar: You control the seasoning and sweetness in the dressing, keeping it lighter than many store-bought options.
- Balanced plate: Protein, fat, and fiber work together to keep energy steady and hunger in check.
What Not to Do
- Don’t overcook the shrimp: They turn rubbery fast.
Pull them as soon as they turn pink and curl into a loose “C.”
- Don’t overdress the greens: Too much dressing weighs them down. Start with less and add as needed.
- Don’t cut avocado too early: It browns quickly. Dice it last or toss with lemon juice if prepping ahead.
- Don’t skip salt: A pinch in the dressing and on the shrimp makes all the flavors pop.
- Don’t mix hot shrimp with delicate greens: Let shrimp cool for a couple of minutes to avoid wilting.
Alternatives
- Protein swaps: Use grilled chicken, seared scallops, or canned tuna.
For vegetarian, try marinated chickpeas or grilled halloumi.
- Greens: Swap butter lettuce for arugula, baby spinach, or a mix of spring greens.
- Herbs: Basil, tarragon, or parsley work well. Use what’s fresh and fragrant.
- Crunch: Add toasted almonds, pistachios, pumpkin seeds, or croutons for texture.
- Cheese: Feta, goat cheese, or shaved Parmesan add a salty, creamy note.
- Grains: Fold in cooked and cooled quinoa, farro, or couscous to make it a fuller meal.
- Dressing twist: Swap citrus for a light champagne vinegar. Add a spoon of plain yogurt for creaminess.
- Heat: Add a pinch of chili flakes to the shrimp or a dash of hot sauce to the dressing.
FAQ
Can I use frozen shrimp?
Yes.
Thaw them overnight in the fridge or under cold running water for 10–15 minutes. Pat very dry before cooking so they sear instead of steaming.
What size shrimp should I buy?
Large or extra-large (16–26 per pound) are ideal. They cook quickly yet stay juicy and look nice on top of the salad.
How do I make this ahead?
Prep and store components separately: washed greens, sliced veggies, cooked shrimp, and dressing.
Assemble and add avocado just before serving.
Can I grill the shrimp?
Absolutely. Toss with oil, salt, pepper, and lemon zest, then grill over medium-high heat 2–3 minutes per side on skewers or a grill pan.
What if my avocado is too firm?
Place it in a paper bag with a banana or apple for a day to ripen faster. For immediate use, dice it small and let it sit in the dressing a few minutes to soften slightly.
How do I make it dairy-free or paleo?
It already is, as long as you skip any cheese add-ins.
The dressing uses olive oil and citrus, not dairy.
Is there a way to make it more filling?
Add a grain like quinoa or farro, extra avocado, or a handful of nuts. This boosts fiber and staying power without making it heavy.
What wine pairs well?
A crisp Sauvignon Blanc, Albariño, or dry rosé complements the citrus and herbs. Sparkling water with lemon is a great non-alcoholic match.
In Conclusion
This Spring Shrimp Salad with Avocado is fresh, colorful, and satisfying without effort.
It’s quick to make, easy to customize, and full of bright flavors that feel right at home in spring. Keep the shrimp tender, the dressing zippy, and the avocado ripe, and you’ll have a simple meal that tastes like a special occasion. Serve it for lunch, bring it to brunch, or make it your go-to light dinner when the weather turns warm.