Avocado Shrimp Salad is Your Answer to Weeknight Eating!

If you’re ever stuck for what to make for yourself for dinner after a long day, or even for lunch if you didn’t meal prep enough food, this shrimp salad is your answer. It comes together super quickly, has a ton of great ingredients, but won’t take you more than 10 minutes to put together.


  1. Start off by cooking the shrimp. You can do this by boiling the shrimp in salted water until it turns pink for the easiest and most hands-off method, or saute it with some garlic and butter for more flavor.
  2. While the shrimp cooks, start chopping up the vegetables. The first veggie you want to cut is the red onion. Put that in a bowl, squeeze over the juice of one lime and allow the onion to mellow out.
  3. Then, chop up tomatoes, a small jalapeno, and add that to the bowl as well.
  4. Roughly chop cilantro add that into the bowl, reserving some for presentation.
  5. If you want to make the dish a little fancier, in a pan with no oil, dry roast some shredded coconut or coconut flakes until they are slightly brown and fragrant.
  6. Add the coconut and the shrimp into the bowl.
  7. Season with salt and pepper, drizzle in a bit of olive oil, toss, and serve!
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🥑🍤 Fresh Lemony Shrimp + Avocado + Tomato Salad 🌱🍋 . ✅ Save this recipe for later to make 😋 ✅ Tag someone who loves healthy food👇🏼 ✅ Follow @easy.healthy.eats 🌱 . By @cleanfoodcrush . This SUPER FRESH tasting chopped salad has a good balance of protein and healthy fats to keep us satisfied for hours! Use mixed colors of cherry tomatoes if you can to give this a really beautiful touch! Think about doubling or tripling this salad recipe for your upcoming parties or get-togethers. You can prep your salad ahead, it stays well in the fridge for a few hours, and flavors actually combine and blend even better after a few hours. Your avocado should stay nice and green for a while if it's really coated in the lemon juice/oil mixture. . . makes about 3-4 servings Ingredients: 1 lb. raw shrimp, peeled and deveined 2 Tbsps olive or avocado oil, divided (I use avocado oil for cooking, and olive oil as the drizzle/dressing) 1-2 fresh garlic cloves, minced or pressed 2 large avocados, diced 8 oz. mixed cherry tomatoes, cut in half 1 green chili, seeded & sliced a good handful of fresh cilantro or flat-leaf parsley leaves, chopped 1 large fresh lemon, both juice and zest of sea salt and fresh ground black pepper Instructions: Heat one tablespoon of oil in a large skillet over medium-high heat. Add shrimp, and minced garlic, then cook for 3-4 minutes, or just until shrimp turns pink and is no longer translucent. Season shrimp with sea salt and pepper to taste, remove from heat. In a large bowl add cooked shrimp, chopped tomatoes, diced avocado, sliced chili, and chopped cilantro leaves. Drizzle with remaining 1 Tablespoon of oil and squeeze in your fresh lemon juice, add zest, then very gently toss to combine everything together. Adjust seasonings to your taste and enjoy! I prefer this salad eaten within a few hours of preparing, but it stays good in the fridge for a day or two. . . #quickdinner #zucchininoodles #foodprep #eatwell #foodism #healthyrecipes #foodoftheday #foodpost #food52 #foodislife #eats #foody #homecooked #chickenalfredo #paleodinner #breakfastfordinner #nobread #easydinner #shrimpsalad #healthydinner

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