This Garlic Shrimp & Avocado Salad combines plump, garlic-sautéed shrimp, creamy avocado, crisp greens, and a zesty citrus dressing. It’s a light yet satisfying dish, perfect for a nutritious lunch or a dinner that feels indulgent without the guilt.

Why You’ll Love This Recipe

Fresh and flavorful: Garlic, lemon, and herbs brighten juicy shrimp and creamy avocado.
Quick prep: Ready in under 20 minutes—ideal for busy weeknights.
Light yet protein-rich: Shrimp and avocado make the salad both filling and nutritious.
Flexible and adaptable: Use fresh shrimp, canned, or leftovers; greens can be mixed or your favorite lettuce.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Large shrimp (peeled and deveined)
Ripe avocado, cubed
Mixed greens (such as arugula, spinach, or romaine)
Cherry tomatoes, halved
Cucumber, thinly sliced
Red onion, thinly sliced
Fresh cilantro or parsley, chopped
Olive oil
Butter (optional for richness)
Garlic, minced
Lemon or lime juice and zest
Salt & freshly ground black pepper

Directions

Prep your ingredients
Rinse and pat dry the shrimp. Season lightly with salt, pepper, and a squeeze of lemon. Set aside.
Sauté the shrimp
Heat olive oil (and a pat of butter, if desired) in a skillet over medium-high heat. Sauté garlic for 30 seconds, then add shrimp in a single layer. Cook 1–2 minutes per side until pink and opaque. Remove from heat and let rest.
Build the salad base
In a large bowl, combine mixed greens, cherry tomatoes, cucumber, and red onion.
Add avocado
Gently fold in cubed avocado, being careful to maintain its shape.
Whisk the dressing
Make a citrus-garlic vinaigrette by whisking lemon (or lime) juice and zest, olive oil, minced garlic, salt, and pepper until emulsified. Adjust seasoning to taste.
Assemble the salad
Drizzle dressing over the salad and toss lightly. Top with warm garlic shrimp, then garnish with chopped fresh cilantro or parsley.

Servings and timing

Servings: 2–3 people
Prep time: 10 minutes
Cook time: 5 minutes
Total time: 15 minutes

Variations

Spicy kick: Add a pinch of red pepper flakes or a dash of chipotle powder to the shrimp or dressing.
Herbal twist: Swap cilantro for basil, mint, or dill depending on your preference.
Creamy dressing: Stir in a spoonful of Greek yogurt into the vinaigrette for extra richness.
Extra crunch: Sprinkle toasted almonds, sunflower seeds, or pine nuts before serving.
Grain bowl style: Serve over quinoa, farro, or brown rice to transform it into a full meal bowl.

Storage/reheating

Storage: Keep shrimp and salad components separately in airtight containers for up to 2 days.
Make-ahead tip: Prep your vegetables and dressing ahead; sauté shrimp just before serving.
Reheating: Warm shrimp gently in a skillet over low heat or in the air fryer for 2–3 minutes—do not overcook.

Tips for the best results

Don’t overcook shrimp: They cook rapidly—remove once opaque and curly for tender bites.
Use ripe avocado: Just-yielding to the touch ensures creamy texture.
Let shrimp cool slightly: Adding piping-hot shrimp to greens may wilt them—let them rest briefly.
Combine citrus components: Use both juice and zest for layered brightness.
Balance flavors: Taste the dressing before tossing and tweak seasoning until it sings.

FAQs

1. Can I use frozen shrimp?

Yes—thaw completely, pat dry, and proceed as directed.

2. What if I don’t have cherry tomatoes?

Use grape tomatoes or diced ripe plum tomatoes instead.

3. Is this gluten-free?

Yes—all ingredients are naturally gluten-free.

4. How do I avoid avocado browning?

Toss it in a little lemon juice before adding, and serve immediately.

5. Can I make this dairy-free?

Yes—omit butter in the shrimp sauté and stick with olive oil.

6. Can I prepare this ahead?

Prep all components ahead of time—but sauté shrimp and add avocado just before serving.

7. Can I grill the shrimp instead?

Yes—thread shrimp on skewers and grill for a smoky twist.

8. How can I add more veggies?

Add roasted peppers, avocado slices, snap peas, or shredded cabbage.

9. What’s a complementary side?

Serve with crusty bread, garlic pita, or a chilled glass of white wine.

10. Can this work as lunch prep?

Absolutely—pack shrimp and veggies separately, then assemble at mealtime.

Conclusion

The Garlic Shrimp & Avocado Salad is a delicious celebration of fresh, bright flavors—garlicky shrimp, creamy avocado, crisp veggies, and tangy dressing make it a standout. Quick, adaptable, and visually appealing, it’s sure to become a favorite.

Pro tip: Toss leftover shrimp and dressing with toasted baguette slices for a perfect next-day appetizer.

Ready to serve freshness on a plate? Try this salad tonight and let me know if you added any unique ingredients or twists—I’m excited to hear

Garlic Shrimp & Avocado Salad

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This Garlic Shrimp & Avocado Salad is a quick, flavorful, and refreshing meal made with sautéed shrimp, creamy avocado, crisp greens, and a zesty citrus dressing—perfect for lunch or a light dinner.

Author: Emma Harper
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: 2–3 servings 1x
Category: Salad
Method: Sautéing
Cuisine: American/International
Diet: Gluten Free

Instructions

Pat shrimp dry and season with salt, pepper, and a squeeze of lemon. Set aside.
Heat olive oil and butter in a skillet over medium-high. Sauté garlic for 30 seconds, then add shrimp in a single layer. Cook 1–2 minutes per side until pink and opaque. Remove and let rest.
In a large bowl, mix greens, cherry tomatoes, cucumber, and red onion.
Add cubed avocado gently, taking care not to mash it.
Whisk together lemon or lime juice and zest, olive oil, minced garlic, salt, and pepper to make a citrus vinaigrette. Adjust seasoning as needed.
Drizzle dressing over salad, toss gently, then top with warm garlic shrimp.
Garnish with fresh cilantro or parsley and serve immediately.

Notes

Let shrimp cool slightly before adding to prevent wilting greens.
Use ripe but firm avocado for best texture.
Frozen shrimp can be used—thaw completely and pat dry.
Prep dressing and veggies ahead, but cook shrimp and cut avocado just before serving.
For added crunch, sprinkle nuts or seeds just before serving.

Nutrition

Serving Size: 1.5 cups
Calories: 350
Sugar: 4g
Sodium: 460mg
Fat: 23g
Saturated Fat: 4g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 5g
Protein: 28g
Cholesterol: 180mg