I started making this salad because I was craving something that felt totally out of place in my usual rotation. Not your typical leafy greens or heavy Caesar. I wanted something that would surprise me—something with a bite, a crunch, and a pop of freshness.
When that perfectly ripe avocado hits your tongue along with plump shrimp, it’s almost a minor miracle. The salty squeeze of lime and crisp cucumber make every bite snap. It’s quick, colorful, and honestly kind of feels like a little rebellion against bland summer snacks.
Why I Love This Recipe (And You Will Too)
- It’s a break from the usual lunch rut, bright and invigorating.
- The textures are wild: crunchy cucumber, creamy avocado, tender shrimp—satisfying in every bite.
- It feels fancy enough for guests but easy enough for a weeknight.
- Perfect for hot days when a heavy meal sounds terrible.
- It’s a reminder salad can surprise you, like, when you aren’t looking.
Honestly, I just love how simple ingredients come together when you’re not overthinking it. Sometimes, that’s all I need to keep me sane.
Shrimp and Avocado Salad
Equipment
- Pot for boiling shrimp
- Cutting board
- Chef’s knife
- Large mixing bowl
- Juicer or citrus press
Ingredients
- 1 pound shrimp (peeled and deveined) preferably medium-sized
- 2 large avocados ripe and creamy
- 1 large cucumber preferably English or seedless
- 2 limes limes freshly squeezed
- 2 teaspoons olive oil optional, for dressing
- to taste salt and pepper for seasoning
Instructions
- Bring a pot of salted water to a boil, then add the shrimp and cook until they turn pink and are just cooked through, about 3-4 minutes. Drain and set aside to cool slightly.
- While the shrimp are cooking, peel, pit, and slice the avocados into thick cubes. Place them in a large mixing bowl.
- Thinly slice the cucumber into rounds or half-moons and add them to the bowl with the avocados for a crisp, fresh element.
- Once the shrimp are cooled enough to handle, chop them into smaller pieces and add to the bowl with the other ingredients.
- Squeeze the juice of the limes into a small bowl or directly over the mixture, then drizzle with olive oil if using. Toss gently to combine all ingredients evenly, taking care not to mash the avocados.
- Season the salad with salt and freshly ground pepper to taste. Adjust the lime and salt if needed, balancing bright acidity with the richness of the avocado.
- Serve the salad immediately in bowls or chilled for about 10 minutes to let flavors meld. It’s perfect as a light main course or a vibrant starter.
Anyway, I think I’ll keep a stash of shrimp in the freezer just in case I want to throw this together on a whim. It’s the sort of thing that keeps you from craving boring snacks.
And who knows, maybe I’ll toss in some tiny cherry tomatoes next time. Or just eat it plain and call it good. Yeah, probably that last one.
