Shrimp and Avocado Salad Recipe

Name: Shrimp and Avocado Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup mayonnaise; 2 stalks celery, thinly sliced, plus 3 tablespoons; chopped celery leaves; 3 tablespoons finely chopped fresh cilantro; Kosher salt and freshly ground pepper; 1 1/2 limes; 1 1/2 pounds large shrimp, peeled and deveined; 1 tablespoon vegetable oil; 2 hass avocados, diced; 1 5 -ounce package baby kale salad mix (about 8 cups); 1 small bunch radishes, thinly sliced; Preheat a grill or grill pan to medium high.

Servings: persons

1/4 cup mayonnaise
2 stalks celery, thinly sliced, plus 3 tablespoons
chopped celery leaves
3 tablespoons finely chopped fresh cilantro
Kosher salt and freshly ground pepper
1 1/2 limes
1 1/2 pounds large shrimp, peeled and deveined
1 tablespoon vegetable oil
2 hass avocados, diced
1 5 -ounce package baby kale salad mix (about 8 cups)
1 small bunch radishes, thinly sliced
Preheat a grill or grill pan to medium high.

1
Make the dressing.
2
Combine the mayonnaise, celery leaves, 2 tablespoons chopped cilantro, 1 tablespoon water, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
3
Grate in the zest of 1 lime and squeeze in the juice.
4
Toss the shrimp with the vegetable oil, 1/4 teaspoon salt and a few grinds of pepper in a bowl.
5
Arrange the shrimp on the grill and cook until pink and just firm, about 2 minutes per side.
6
Transfer to the bowl with the dressing; squeeze in the juice of the remaining 1/2 lime.
7
Add the sliced celery, avocados, salad mix and radishes to the bowl with the shrimp; toss to coat.
8
Top with the remaining 1 tablespoon chopped cilantro.
9
Photograph by Justin Walker

338

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup mayonnaise, 2 stalks celery, thinly sliced, plus 3 tablespoons, chopped celery leaves, 3 tablespoons finely chopped fresh cilantro, and more.

Yes, Shrimp and Avocado Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Shrimp and Avocado Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions