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Shrimp Avocado Salad

Shrimp avocado salad is a perfect low carb entree, appetizer and can be used as a party dip, by slicing shrimp in smaller pieces.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Salad
Cuisine: American
Servings: 2
Author: Angela Roberts


  • Cook Shrimp
  • 1 pound raw cooked shrimp
  • 1 teaspoon white vinegar
  • juice of 1/2 lemon
  • 1 teaspoon champagne or red wine vinegar
  • 1/2 teaspoon celery salt or 1 piece celery
  • Make Salad
  • 3 tablespoons red onion finely diced
  • 2 small avocado
  • 3-4 radishes optional
  • 1 pint grape tomatoes or 2 tomatoes chopped
  • 2 tablespoons extra virgin olive oil
  • juice of one lime
  • 3 tablespoons chopped cilantro
  • sea salt
  • black pepper


  • Cook Shrimp
  • Put water in large sauce pan.
  • Add vinegar and celery (or celery salt)
  • Once water boils, add shrimp.
  • Once water boils again, turn off stove. Shrimp should be pink and cooked.
  • Drain. Take shrimp out of shell, which should occur easily.
  • Drizzle with olive oil and squeeze lemon on shrimp. Refrigerate.
  • Peel and slice avocado into bite sized pieces.
  • Slice grape tomatoes lengthwise and again cross wise into bite sized pieces.
  • Clean and slice radishes thinly. This will give a bite to salad and is an option.
  • Juice the lime.
  • Once shrimp are cold, assemble with ingredients, including cilantro.
  • Toss with remaining olive oil, lime juice and vinegar. Most vinegars will work, but red wine vinegar or a white champagne vinegar works best.
  • Season with salt and pepper.
  • Taste to see if more vinegar or salt is needed.