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–+ servings
Shrimp salad in a serving dish with lime wedges and dill as garnish.
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4.80 from 40 votes

The BEST Avocado Shrimp Salad

This easy shrimp salad is made with delicious boiled shrimp, fresh avocado, fresh dill weed, green onions and some celery for an added crunch. This ultimate avocado shrimp salad recipe is very easy and can be made ahead.
Prep Time10 minutes
Cook Time10 minutes
Cool down time1 hour
Total Time1 hour 20 minutes
Course: lunch
Cuisine: American
Diet: Gluten Free, Low Lactose
Servings: 4
Calories: 356kcal
Author: Lyuba Brooke

Ingredients

Shrimp

  • 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

Shrimp Salad

  • 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
  • Salt
  • 1/4 cup mayo little more if you like it saucier
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Instructions

  • 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. (About 2-3 minutes)
  • 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. Sprinkle in lime juice and salt, gently mix.
  • Add mayo and gently mix until all evenly coated.
  • Cool for 30 minutes to an hour and serve.
  • Store in the refrigerator, in an air-tight container.

Video

Notes

  • Using precooked shrimp - I get this question pretty often. The answer is “yes, but I don’t want you to lose some of the flavor!” Cooking shrimp yourself in seasoned water will infuse shrimp with flavor. If you get the precooked plain shrimp that is meant for being served with cocktail sauce, the salad won’t have nearly as much flavor.
  • Make ahead: You can definitely cook and refrigerate the shrimp ahead of time! However, don't mix the whole salad before you're ready to serve. If you cook the shrimp ahead, cool it completely and then store in an airtight container in the refrigerator. I don't recommend cooking shrimp more than 1 day ahead. 
  • Storing: This shrimp salad is packed with avocado and both shrimp and avocados don’t have long shelf life. At best, it’ll keep for 1-2 days in the refrigerator. Make sure to store it in an airtight food storage container. 

Nutrition

Calories: 356kcal | Carbohydrates: 7g | Protein: 36g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 435mg | Sodium: 2589mg | Potassium: 453mg | Fiber: 4g | Sugar: 1g | Vitamin A: 275IU | Vitamin C: 19.8mg | Calcium: 269mg | Iron: 4.1mg