Say hello to your new favorite salad—shrimp, creamy avocado, corn & cherry tomatoes with zesty lime and cilantro. Great on its own or loaded into warm tortillas!
Avocado Shrimp Salad with Lime
I really love the combo of avocado, shrimp, and lime — it’s one of my favorite flavor trios. I usually make this avocado shrimp salad with juicy tomatoes and sweet corn from our NYC garden, which makes it taste extra fresh. It’s an easy, no-fuss dish that’s great when you want something light.
Sometimes I like to serve this salad with sweet cornbread to make it a bit more filling. The cornbread soaks up all those zesty lime and shrimp flavors and turns it into a real meal. Cilantro lime rice is another favorite — it’s fresh and flavorful and goes really well with the salad. If you want to try either, I’ve got a great cornbread recipe and a simple cilantro lime rice recipe for you to check out.
Cooking Tips
I’ve been tossing together this salad for years, and along the way, I’ve learned a few helpful tips.
- Use Fresh, Cooked Shrimp: For the best flavor and texture, use freshly cooked or high-quality pre-cooked shrimp. Make sure they’re peeled and deveined for easy eating. I like to pan-fry my shrimp with a little salt and pepper before adding them to the salad—it adds extra flavor and a nice touch of seasoning.
- Ripen Your Avocados: Choose ripe but firm avocados so they hold their shape when cubed and don’t turn mushy in the salad.
- Serve Immediately: This salad is best eaten right away when the avocado is fresh and creamy, and all the flavors taste bright and delicious. Enjoy it as soon as it’s mixed for the best experience!
- Warm Tortillas for Serving: If you’re serving on corn tortillas, warm them up just before plating to enhance flavor and texture.
How to Make Easy Shrimp and Avocado Salad
Cook the shrimp using your preferred method—grilling, sautéing, or boiling all work well. I personally like to pan-fry mine with a sprinkle of salt and pepper.
In a large bowl, combine the cooked shrimp, cubed avocado, halved cherry tomatoes, fresh corn kernels, and chopped cilantro.
Pour the lime juice over the ingredients, then sprinkle with a pinch of salt and pepper.
Gently toss everything together until all the ingredients are evenly coated and well mixed.
Serve the salad immediately for the freshest taste, or scoop it onto warm corn tortillas for a simple, tasty dinner.
Storing Leftovers
Avocado tends to brown quickly after mixing, so this shrimp avocado salad is best enjoyed fresh.
If you do need to store leftovers, it’s best to keep the salad separate from the avocado or add extra lime juice to help slow browning. Store the salad in an airtight container in the fridge and eat within a day for the best taste and texture. However, for peak freshness and flavor, I recommend making this salad just before serving.
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Shrimp Avocado Salad with Corn and Lime
PrintIngredients
- 1 pound cooked shrimp I like to pan fry mine
- 2 avocados cubed
- 2 cups grape or cherry tomatoes halved
- 2 fresh ears of corn kernels removed
- 2 tablespoons cilantro finely chopped
- 1/4 cup lime juice
- Pinch salt and pepper to taste
Instructions
- In a large serving bowl, add the cooked shrimp, cubed avocado, halved tomatoes, fresh corn, chopped cilantro, and lime juice. Season with a pinch of salt and pepper to taste.
- Gently toss everything together until the ingredients are well combined and evenly coated with the lime juice.
- Serve the salad immediately for the freshest flavor, or spoon it onto warm corn tortillas for a delicious dinner.
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