Get ready for a burst of freshness with this Shrimp Avocado Salad! Imagine tender shrimp, creamy avocado, and crisp veggies tossed in a tangy yogurt dressing. This salad is perfect for a light lunch, dinner, or a healthy side dish. Trust me, you’re going to love how vibrant and satisfying this is!
Why You’ll Love This Recipe
- Healthy and Refreshing: Packed with protein, healthy fats, and vitamins.
- Quick and Easy: Ready in just 15 minutes with no cooking required.
- Flavorful and Vibrant: A tangy yogurt dressing brings all the flavors together.
- Versatile: Perfect for any occasion and easily customizable.
Ingredients
Here’s what you’ll need to make this delicious Shrimp Avocado Salad:
Yogurt Dressing:
- Plain Yogurt (Regular or Greek): Provides a creamy and tangy base.
- White or White Wine Vinegar: Adds a tangy kick.
- Garlic Powder: Adds a pungent, aromatic flavor.
- Salt and Pepper: Enhances the overall flavor.
Shrimp Avocado Salad:
- Cooked Frozen Shrimp: Provides a lean, protein-rich component.
- Grape Tomatoes: Adds sweetness and juiciness.
- English Cucumber: Adds crunch and freshness.
- Bell Peppers: Adds crunch and sweetness.
- Avocados: Adds creaminess and healthy fats.
- Cilantro: Adds a fresh, herbaceous flavor.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
How to Make Shrimp Avocado Salad
Step 1: Prepare the Yogurt Dressing
In a small bowl, whisk together yogurt, vinegar, garlic powder, salt, and pepper. Set aside.
Step 2: Combine Salad Ingredients
In a large salad bowl, combine shrimp, tomatoes, cucumber, bell peppers, avocado, and cilantro.
Step 3: Dress and Mix
Pour the yogurt dressing over the salad and gently mix to combine.
Step 4: Chill and Serve
Serve chilled.
Pro Tips for Making the Recipe
- Thaw Shrimp Properly: Ensure shrimp is fully thawed and drained to prevent a watery salad.
- Use Ripe Avocados: Ripe avocados add the best creamy texture.
- Adjust Dressing to Taste: Add more vinegar, salt, or pepper to your liking.
- Chill Before Serving: Chilling the salad enhances the flavors and makes it more refreshing.
How to Serve Shrimp Avocado Salad
- As a Light Lunch or Dinner: A complete and satisfying meal on its own.
- As a Side Dish: Perfect for BBQs, picnics, and potlucks.
- In Lettuce Wraps: Serve the salad in lettuce cups for a low-carb option.
- On Toast or Crackers: Use as a topping for toast or crackers.
Make Ahead and Storage
Storing Leftovers
Refrigerate covered for up to 2 days (dressed is OK).
Make Ahead
Leave out the avocado and cilantro, and pour the dressing on the side but do not stir. Alternatively, refrigerate the dressing in a separate container and add before serving. If using thick Greek yogurt, thin it with a few tablespoons of water.
FAQs
1. Can I use a different type of shrimp?
- Yes, you can use any size of shrimp. If using large shrimp, cut them in half.
2. Can I use a different type of vinegar?
- Yes, you can use apple cider vinegar or lemon juice instead of white or white wine vinegar.
3. Can I add other vegetables?
- Yes, you can add vegetables like red onion, corn, or spinach.
4. Can I make this salad spicier?
- Yes, you can add jalapeños, red pepper flakes, or a dash of hot sauce to the dressing.
Enjoy this refreshing and healthy Shrimp Avocado Salad Recipe!
Print
Shrimp Avocado Salad Recipe
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 7 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
Description
This Shrimp Avocado Salad is a refreshing and vibrant dish that’s perfect for a light lunch, dinner, or side. Packed with protein from the shrimp and healthy fats from the avocado, this salad is both nutritious and delicious. A creamy yogurt dressing complements the fresh vegetables and herbs, making it a satisfying and easy-to-prepare meal.
Ingredients
- Yogurt Dressing:
- 3/4 cup regular or Greek plain yogurt (2%+ fat)
- 2 tsp white or white wine vinegar
- 1 tsp garlic powder
- 1/2 tsp salt
- Ground black pepper, to taste
- Shrimp Avocado Salad:
- 1 lb cooked frozen shrimp, thawed & drained
- 1 pint grape tomatoes, cut in halves
- 1 lb long English cucumber, chopped
- 2 large bell peppers, chopped
- 3 medium avocados, chopped
- 1/2 cup cilantro, finely chopped
Instructions
- Prepare Yogurt Dressing:
- In a small bowl, add the yogurt, vinegar, garlic powder, salt, and pepper.
- Whisk with a fork until well combined.
- Set aside.
- Combine Salad Ingredients:
- In a large salad bowl, add the shrimp, tomatoes, cucumber, bell peppers, avocado, and cilantro.
- Dress and Serve:
- Pour the yogurt dressing over the salad.
- Gently mix to combine.
- Serve chilled.
Notes
- Store: Refrigerate covered for up to 2 days (dressed is okay).
- Make Ahead: To prevent the avocado from browning, leave it and the cilantro out until just before serving. You can also keep the dressing separate and add it right before serving.
- If using thick Greek yogurt, thin it out with a few tablespoons of water to achieve a pourable consistency.
- Smaller-sized shrimp works well in this salad and is often more budget-friendly. If using large shrimp, consider cutting them in half.
- Adjust the amount of garlic powder and vinegar to your taste.
- You can add other vegetables, such as red onion or celery, for added flavor and texture.
Nutrition
- Serving Size: 1 Serving
- Calories: 300kcal
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 150mg
