Amazing cold shrimp salad that is perfect for a variety of summer meals. This shrimp salad is made with delicious boiled shrimp, fresh avocado, fresh dill weed, green onions, and some celery for added crunch.
Shrimp salad is a classic summer dish that you can serve any time of the day and for any occasion. It’s a refreshing, cold shrimp salad made creamy with avocado and a little bit of mayo. Fresh dill weed and green onions are the perfect compliments to this salad. Add a little citrus with fresh lime juice to make the flavors pop.
This cold salad is a nice summer dish and you can have it as a sandwich, as a salad, or as a side dish. You can also try it in tacos, lettuce wraps, and tortilla wrap sandwiches. It’s a perfect salad to serve at barbecues because it will add a beautiful fresh touch to hot, smoky meats and vegetables.
HOW TO CLEAN SHRIMP
You can get whole shrimp in a shell or you can get shrimp that have already been cleaned and peeled. If you choose to get whole shrimp, make sure to take time to peel, devein, and clean shrimp first, before starting to cook.
Shrimp has to be cleaned and deveined before cooking because that dark “vein” that you see running along the back of shrimp is actually shrimp’s digestive tract. It’s important to clean that out because there might be traces of sand and dirt in it along with whatever the shrimp ate.
First, take the shell off the shrimp, including the tail. It’s easy to take the shell off by starting to peel at shrimp’s feet.
Make a slight incision with a paring knife along the back of shrimp, just deep enough to slice the outer skin. This will expose the “vein.” Rinse out the cavity with cold water, taking out the “vein” and any dirt, leaving shrimp nice and clean.
It’s now ready to cook.
(You can read all about cleaning the shrimp and watch a video in my post on How To Peel and Devein Shrimp.)
CAN I USE PRECOOKED SHRIMP?
I got this question asked a couple of time and the answer is “yes, but I don’t you will loose some of the flavor.” Cooking shrimp yourself in seasoned water will infuse shrimp with flavor. If you get the pre-cooked plain shrimp that is meant for being served with cocktail sauce, the salad won’t have as much flavor.
So of course, you can use pre-cooked shrimp but you will loose some of the flavor.
HOW TO MAKE SHRIMP SALAD
Cook the shrimp in seasoned water until shrimp turns pink and opaque. Take it out immediately and let it cool to room temperature.
Cut, pit, and peel avocado. Dice avocado meat and add it to the bowl along with diced celery, green onion, and dill weed. Squeeze in lime juice, add salt, and gently mix.
Add mayo and mix until all evenly coated. Cool for about 30 minutes to an hour in the refrigerator and serve.
Store in the refrigerator, in an air-tight container for about a day but after that, the avocado will be getting dark and soft.
HOW TO SERVE SHRIMP SALAD
Lettuce wraps – use romaine lettuce leaves, iceberg lettuce leaves, or butter lettuce leaves to wrap the salad.
Sandwich – you can serve this shrimp salad on soft brioche buns or crescent rolls.
Salad – top off your dinner salad with some shrimp salad for a refreshing light dinner.
Tortilla wrap – make a sandwich wrap by wrapping this salad with some lettuce, tomatoes, and feta cheese in a large flour tortilla.
Tacos – you can also use hard or soft taco shells to make cols shrimp tacos.
Some More Salad Recipes To Try:
If you made any of my recipes and shared them on Instagram, make sure to tag me @willcookforsmiles and #willcookforsmiles so I can see all the things you tried!
Connect with Will Cook For Smiles!
Be sure to click below and follow me on my social media, so you never miss a recipe.
Don’t forget to sign up for email, so you won’t miss any new recipes.
The BEST Avocado Shrimp Salad
- 1 1/2 lbs raw shrimp de-veined
- 1 lime
- 2 sprigs of dill weed
- 1 bay leaf
- 2 tsp salt
- Fresh cracked black pepper
- About 2 quarts water
- 1 ripe avocado
- 2 tsp lime juice
- 1/2 cup finely chopped celery
- 1/3 cup chopped green onion
- 3 Tbsp minced fresh dill weed
- 1/4 cup mayo little more if you like it saucier
- Clean and de-vein shrimp.
- Bring water to boil and add juice from lime, 1/2 of the squeezed lime, bay leaf, dill weed springs, salt, and pepper. Mix well and simmer for a few minutes.
- Add shrimp to the pot and cook until just done.
- Strain off water and let shrimp cool in the strainer until easy to handle.
- Add shrimp to a mixing bowl.
- Cut, pit, and peel avocado. Dice avocado meat and add it to the bowl.
- Add diced celery, green onion, and dill weed.
- Add lime juice and salt, gently mix.
- Add mayo and mix until all evenly coated.
- Cool for 30 minutes to an hour and serve.
- Store in the refrigerator, in an air-tight container.
Originally published on Will Cook For Smiles on June 29, 2017. Updated May 28, 2020.