Creamy Avocado Shrimp Salad

This refreshing Avocado Shrimp Salad combines perfectly cooked succulent shrimp with creamy avocado in a light, zesty dressing. It's my go-to summer lunch that transforms simple ingredients into something truly special without hours in the kitchen.

This recipe became my salvation during hot summer months when I was looking for something substantial yet light. After experimenting with different seafood salads, this combination of shrimp and avocado quickly became the most requested dish at family gatherings.

Ingredients

• Fresh large shrimp The star of the dish providing sweet, delicate flavor and substantial texture. Look for shrimp labeled 21/30 count for the perfect bite size.
• Medium lime Adds essential brightness and helps prevent avocado browning. Choose heavy limes with thin, smooth skin for maximum juice.
• Celery Provides refreshing crunch and subtle flavor. Select crisp stalks with bright green color.
• Shallot Offers milder, more sophisticated flavor than regular onions. Pick firm shallots with tight, shiny skin.
• Fresh cilantro Brings vibrant, citrusy notes that elevate the entire dish. Look for bright green bunches without wilting.
• Ripe avocado Creates the creamy base that binds everything together. Choose avocados that yield slightly to gentle pressure.
• Mayonnaise Adds richness and helps create the perfect dressing consistency. Quality matters here use real mayonnaise rather than low fat versions.
• Kosher salt Enhances and balances all flavors. The larger crystals make it easier to control seasoning.

Step-by-Step Instructions

Prepare the Ice Bath

Fill a medium bowl halfway with ice and cold water while bringing a large pot of water to a boil. This contrast will help stop the shrimp from cooking further after boiling, preserving their perfect texture. Also prepare a paper towel lined baking sheet for draining.

Cook the Shrimp

Add the shrimp to vigorously boiling water and cook just until they turn pink and opaque about 2 minutes for fresh shrimp or 3½ minutes if cooking from frozen. Watch carefully as overcooking will make them tough and rubbery.

Chill and Drain

Transfer the cooked shrimp immediately to your prepared ice bath to halt the cooking process. Once completely chilled about 1 minute drain them thoroughly and spread in a single layer on paper towels to remove excess moisture.

Prepare Fresh Ingredients

Juice your lime until you have 2 tablespoons of juice. Finely chop the celery shallot and cilantro leaves. Cut half the avocado into small pieces that will add texture to the finished salad.

Create the Creamy Base

In a medium bowl mash the remaining avocado half with mayonnaise until mostly smooth. This creates a luscious creamy dressing that coats the shrimp beautifully. Add lime juice and salt then whisk until well combined.

Combine Components

Fold in the chopped celery shallot and cilantro into your avocado mayo base. Mix thoroughly to distribute the flavors evenly throughout the dressing.

Add Shrimp and Avocado

Gently fold in the chilled shrimp and avocado pieces being careful not to mash the avocado chunks. You want those distinct pieces to provide textural contrast in each bite.

Final Seasoning

Taste and adjust salt as needed. The proper seasoning will make all the flavors pop and come together harmoniously.

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The lime juice in this recipe does double duty it not only adds brightness but also helps prevent the avocado from browning. I discovered this happy accident when I was making this salad for a beach picnic and was delighted to find it still looking fresh hours later.

Serving Suggestions

This versatile salad shines in multiple presentations. For a light lunch serve it atop crisp butter lettuce or baby spinach. For a more substantial meal pile it high on toasted sourdough or tuck it into a buttered and grilled hot dog bun for a New England style shrimp roll.

My favorite way to serve this is on small toasted baguette slices as an elegant appetizer when entertaining. The contrast between the crisp bread and creamy filling never fails to impress guests before a dinner party.

Make It Your Own

While this recipe is perfect as written dont be afraid to customize it to your taste. Add diced red bell pepper for color and sweetness or swap cilantro for dill or parsley if you prefer. A sprinkle of cayenne or a dash of hot sauce adds welcome heat for those who enjoy a spicy kick.

For a lighter version replace half the mayonnaise with Greek yogurt. This adds tanginess while reducing calories. Just be sure to use full fat yogurt to maintain the creamy texture that makes this salad so satisfying.

Storage Tips

This salad is best enjoyed within 24 hours of preparation but proper storage helps maintain quality. Keep it refrigerated in an airtight container with a piece of plastic wrap pressed directly onto the surface to minimize air exposure which can cause avocado browning.

If making ahead for packed lunches store in individual containers and add a small wedge of lime to squeeze over just before eating for maximum freshness.

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Commonly Asked Questions

→ Can I use pre-cooked shrimp for this salad?

Yes, pre-cooked shrimp works well as a time-saving option. Simply skip the boiling step and add the thawed, pre-cooked shrimp directly to the dressing. However, for the best texture and flavor, freshly cooked shrimp is recommended.

→ How do I know when the shrimp are perfectly cooked?

Shrimp cook very quickly and are done when they turn from translucent gray to opaque pink and form a slight C-shape. For large shrimp, this takes about 2 minutes for fresh and 3-4 minutes for frozen. Avoid overcooking as they can become rubbery.

→ How long will this salad keep in the refrigerator?

This salad is best enjoyed within 24 hours of preparation. The avocado may start to brown and the shrimp can become tough if stored longer. If you need to prepare ahead, cook the shrimp and make the dressing without the avocado chunks, then add the fresh avocado just before serving.

→ What can I substitute for mayonnaise to make this lighter?

Greek yogurt makes an excellent substitute for mayonnaise if you prefer a lighter version with less fat. The tangy flavor complements the lime and avocado nicely. You can also use half mayonnaise and half yogurt for a middle ground approach.

→ What are the best ways to serve this shrimp and avocado dish?

This versatile dish can be served in multiple ways: as a sandwich filling on toasted bread, stuffed in a buttered and toasted hot dog bun for a classic shrimp roll, over mixed greens for a complete salad, in lettuce cups for a low-carb option, or as an appetizer with crackers or cucumber slices.

→ Can I add other ingredients to this salad?

Absolutely! This salad is customizable with additions like diced bell peppers for crunch, cherry tomatoes for color and sweetness, corn kernels for texture, diced jalapeño for heat, or even mango chunks for a tropical twist. Just maintain the balance of flavors and textures.