Avocado and Shrimp Seafood Salad Recipe with Lime

shrimp summer salad

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Another favorite of mine is this avocado and shrimp seafood salad recipe. You might be noticing a theme here too! If refreshing summer salads are what you are looking for, this recipe might be right up your street as well.

Featuring shrimp and avocado, as well as typical south of the border ingredients like chilies, lime juice and cilantro, this delicious and juicy seafood salad recipe is easy to make and suitable for any occasion.

The green chili pepper spices up this seafood salad recipe, as you would imagine, although if you prefer milder salads you can leave the chili out altogether or simply use half or a quarter of it. Not everyone likes to use chilies in their seafood salads after all.

You can use any kind of shrimp for this – tiny, small or medium. This is not a salad for the jumbo shrimp or prawns though, since everything is tossed together so smaller ones fit the bill the best.

If you do have some large shrimp to use up you could always chop them up after cooking them of course. Cook the shrimp by boiling them for a couple of minutes.

Peel the shrimp before or after cooking, if they have the shells on. Shrimp cook fast and as soon as they are pink and float to the top of the water in the pan they are ready to add to the salad. You could buy ready-cooked shrimp if you prefer.

If you want to serve this as a complete meal, rather than as an appetizer or side dish, you can boil some new potatoes and slice them up and toss them with the other ingredients.

Potatoes will suit the other textures and flavors in the dish and bulk it out a bit to make it more satisfying and hearty enough for an entree.

Want to make this low carb? Swap the sugar for your preferred keto-friendly sweetener.


  • 1 tablespoon minced green chili pepper
  • 1 tablespoon white sugar
  • 6 thinly sliced green onions (spring onions)
  • ½ chopped cucumber
  • 1 lb (450g) ripe avocados
  • 3 tablespoons fresh lime juice
  • 12 halved cherry tomatoes
  • 2 tablespoons extra-virgin olive oil
  • 2/3 cup (12g) chopped cilantro (fresh coriander)
  • 1 lb (450g) small peeled and cooked shrimp
  • Large handful of shredded lettuce, to serve


  1. Whisk the oil, lime juice and sugar together until the sugar dissolves.
  2. Dice the avocados into ¾-inch (2cm) cubes and mix the cubes in a bowl with the other ingredients except the lettuce, stirring gently.
  3. Serve immediately on a bed of lettuce, or cover the bowl and chill the seafood salad recipe for an hour before serving on the lettuce, to intensify the flavors.


  • Leaving this seafood salad recipe in the refrigerator for an hour before serving so the flavors blend and intensify is a great idea. You will be able to taste the difference.
  • Don’t add the salad to the bed of lettuce until just before serving though, else the lettuce will go soggy and that is never what you want when making a seafood salad recipe or any kind of simple salad recipe for that matter.
  • This salad is colorful and appealing, featuring green lettuce, pink juicy shrimp, bright red cherry tomatoes and more.
  • It makes a great lunch or appetizer and it is full of south of the border flavors, making it super-refreshing and tasty.

Keywords: spiced shrimp salad, mexican shrimp salad, tex mex shrimp salad, spicy shrimp salad recipe