This shrimp and avocado salad combines cooked shrimp, crisp cucumbers, creamy avocado, and a zesty lemon-mayo dressing. I'll also show you how to assemble it in a fun and festive shape perfect for any occasion.
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Why I love this shrimp and avocado salad
- Quick and easy: if you have already cooked shrimp, this salad takes only 15 minutes and requires no cooking.
- Refreshing: I love how cucumber and fresh dill add fresh flavors and crunch to this salad.
- Versatile: You can serve it as a light main course, appetizer, dip, or filling for wraps and sandwiches.
- Festive: this salad is a perfect dish to serve on New Year's Eve, Valentine's Day, Anniversaries, Mother’s Day, or Easter.
Ingredients at a glance
You can find the full ingredients list with their exact quantities in the recipe card at the end of this post.
- Shrimp: The easiest option is to use cooked cocktail shrimp that you can get at any grocery store. Alternatively, I also like to buy a bag of frozen shrimp, and quickly cook it in the air fryer from frozen. Of course, you can also pan-fry or grill the fresh shrimp. Make sure it is peeled and tails off before adding them to the salad.
- Ripe avocados: Avocados should be soft when gently squeezed. When cubed it should have a bit, but not be mushy.
- Fresh cucumber: English cucumber or Persian cucumber work best. Mayo I love adding some fresh cucumbers to this salad because they add crunch and a refreshing element to the dish.
- Mayonnaise: I like to use full-fat or low-fat mayo as a dressing base. You can also use full-fat plain Greek yogurt instead.
- Lemon juice: I like to mix in a small amount of lemon juice with mayo for a simple creamy dressing. You can also use fresh lime juice
- Fresh herbs: you will need dill and green onions. If you do not like dill, you can use fresh parsley or fresh cilantro.
How to cook shrimp for a salad
If you have precooked shrimp, you can skip this step. I prefer boiling raw shrimp for salads. But below you'll find a few other quick cooking methods you can use.
- To boil: bring a pot of salted water to a boil. Add shrimp and boil over medium-high heat for about 2-3 minutes or until pink and the internal temperature reaches 145°F. Drain the shrimp and transfer them to the ice bath. Peel and devein as needed.
- To pan fry: heat a tablespoon of olive oil in a large skillet. Add shrimp in a single layer and cook for 1-2 minutes per side. Remove from heat and set aside t to cool before adding to the salad.
- To air fry: Preheat the air fryer to 400°F. Toss the shrimp with a little bit of oil and salt. Arrange them in a single layer and air fry at 400°F for about 6 minutes or until the internal temperature reaches 145°F. Peel, devein, and let them cool before adding to the salad.
How to make and assemble this avocado shrimp salad
If you plan to assemble this salad like shown in the main picture, you will need a cake springform pan with the bottom removed or the cake ring. You can also serve it in a large salad bowl or individual cups.
Note: Reserve 4-6 shrimp and ½ of a cucumber for garnish
Chop cooked shrimp, fresh cucumber, and avocado into small cubes. Chop fresh dill and green onion. Add everything to the large bowl.
In a small bowl, combine mayonnaise, lemon juice, garlic powder, black pepper, and salt.
Pour the salad dressing over the salad and mix carefully. Taste and add more salt and pepper as needed.
Place the cake ring wrapped in foil (bottom removed) directly on the serving platter where you plan to serve it. Place a clean glass in the center of the ring. Spoon the salad around the glass, pressing it gently to compact it. Cover with plastic wrap and chill it for 30-60 minutes in the fridge.
Carefully remove the glass and the ring. Garnish with thin cucumber ribbon and whole shrimp on top of desired.
Recipe tips
- Use medium or large shrimp, for better texture. Buying pre-cooked shrimp will save you time.
- If you cook the shrimp, season it well and do not overcook it.
- It is best to serve shrimp avocado salad within 2-3 hours, to keep shrimp fresh and prevent the cucumber from becoming watery.
- You can serve it as a dip with some crunchy tortilla chips.
- I used a veggie peeler to make thin cucumber ribbons.
Recipe add-ons and variations
I love this salad as it is, but sometimes I am in a mood to add a few different ingredients or use lighter dressing.
- Lighter dressing: you can use plain Greek yogurt instead of mayo. You can also mix ¼ cup extra virgin olive oil, 1 tablespoon of lemon juice, 1 tablespoon of Dijon mustard, 1 teaspoon of honey, salt and pepper for a light citrus dressing.
- Add some heat: add about ¼ teaspoon of red chili flakes or add diced red onion for a slightly spicy note.
- Veggies: you can use radish instead or in addition to cucumbers for extra crunch or add some halved cherry tomatoes for sweet notes.
Make ahead
This salad is best to serve within 2-3 hours because all the ingredients used are fresh. But you can easily cook the shrimp ahead of time, so all you have left to do is chop and mix.
Store the prepared salad in the fridge, tightly covered with the plastic wrap over the cake ring.
If you have leftovers, transfer them into an airtight container and store them in the fridge for up to 2 days.
Frequently Asked Questions
es, you can use fully cooked chilled shrimp or pre-cooked frozen shrimp. If you use pre-cooked frozen shrimp, make sure to let it thaw overnight in the fridge or under cold running water. After that, dry shrimp with paper towels. If the shrimp tastes bland, season it with some salt, garlic powder, chili powder, lemon juice, or any other favorite spices.
This salad can be stored in the fridge for up to 2 days. But for the best texture and taste, I recommend enjoying it within 24 hours. This recipe makes just 4 servings, which is perfect for a family or a small gathering without having to deal with too much leftovers. If you are serving a larger group, you can easily double the recipe.
Yes, you can use cooked chickpeas, mushrooms, or jackfruit in place of shrimp to make this salad.
More seafood appetizers and salad recipes
📖 Recipe
Festive Shrimp And Avocado Salad
Equipment
- 1 large bowl
- 1 small bowl
- 1 6-inch cake spring form, bottom removed
- 1 glass, to create a ring shape
Ingredients
- 1.5 pounds cook shrimp
- 2 ripe avocados
- 2 English cucumbers
- 2 tablespoons green onions, chopped
- 1 tablespoon dill, chopped
- ½ cup mayonnaise
- 2 teaspoons fresh lemon juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Reserve 4-6 shrimp and ½ of a cucumber for the garnish. Chop the remaining shrimp into small cubes. Cube 2 ripe avocados and remaining cucumbers. Chop the dill and green onions. Add all chopped ingredients into a large bowl.
- In a small bowl, mix together ½ cup mayonnaise , 2 teaspoons fresh lemon juice , ¼ teaspoon salt, ¼ teaspoon black pepper .
- Pour the dressing over the salad and mix the salad. Taste and adjust seasoning with more salt and pepper if needed.
- Wrap the sides of an 6-inch spring form cake pan (without the bottom) for easier removal. Place the prepared cake spring on a flat serving plate. Position clean, empty glass in the center of the ring to create a hollow center.
- Spoon the salad around the glass, filling the ring evenly. Press it gently with a spoon to compact the salad and ensure it holds the shape. Cover the salad with the plastic wrap and refrigerate for 30-60 minutes. Remove the springform ring and the glass carefully. Garnish the salad to your liking and serve.
- Optional garnish: use a veggie peeler to cut 4 thin slices of cucumber. Twist each and arrange it on top, alternating with the reserved shrimp.
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