Shrimp & Avocado Salad Recipe

Name: Shrimp & Avocado Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound peeled and deveined shrimp; 2 tablespoons vegetable oil or olive oil; 2 garlic cloves, minced or pressed; Juice and zest of 1 lemon; 1 tablespoon Dijon mustard; 1 tablespoon chopped fresh tarragon; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup olive oil; 2 avocados; 2 tomatoes; 6 cups baby greens or torn lettuce

Servings: persons

1 pound peeled and deveined shrimp
2 tablespoons vegetable oil or olive oil
2 garlic cloves, minced or pressed
Juice and zest of 1 lemon
1 tablespoon Dijon mustard
1 tablespoon chopped fresh tarragon
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup olive oil
2 avocados
2 tomatoes
6 cups baby greens or torn lettuce

1
If youre using frozen shrimp, begin to thaw it by placing it in cold water about 15 minutes before cooking.
2
Warm the oil in a skillet, add the garlic and shrimp, and saute until the shrimp turn pink, 2 to 4 minutes.
3
Set aside.
4
Whisk together the dressing ingredients.
5
Toss the cooked shrimp with 1/4 cup of the dressing.
6
Peel and pit the avocados and cut into wedges.
7
Cut the tomatoes into wedges.
8
Arrange the shrimp, avocados, and tomatoes on the greens and drizzle on more of the dressing.
9
Pass extra dressing and bowls of olives, red onion slices, and cucumber slices at the table.

538

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 pound peeled and deveined shrimp, 2 tablespoons vegetable oil or olive oil, 2 garlic cloves, minced or pressed, Juice and zest of 1 lemon, and more.

Yes, Shrimp & 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 & Avocado Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions