1. Home
  2. Recipes
  3. Shrimp Avocado Bowl

Shrimp Avocado Bowl

Featured in Meals That Make the Table Happy.

This Shrimp Avocado Bowl is a mix of fresh, flavorful ingredients. It features juicy steamed shrimp, buttery avocados, crisp greens, and thinly sliced red onions, all coated in a zingy lime dressing spiced with cumin. Quick and easy, it’s ready in 10 minutes, ideal for busy days. Naturally gluten-free and low-carb, this dish fits many diets. Best enjoyed fresh, it can last up to 2 days in the fridge. The dressing is easy to prep ahead and stays fresh for 2 weeks, saving you time.
Pin it Share it Send it Print it Jump To Recipe
A woman wearing a chef's hat and apron.
Updated on Tue, 08 Apr 2025 23:36:49 GMT
Shrimp Avocado Bowl Pin it
Shrimp Avocado Bowl | mecooking.com

Juicy shrimp paired with buttery avocado makes this cool, refreshing salad a true standout. The tangy lime coating ties everything together, balancing the shrimp's natural sweetness with the creamy texture of the other ingredients for a mouthwatering mix of flavors.

I stumbled on this dish at a backyard party last summer and now I can't stop making it. Whether it's just lunch for myself or feeding friends, everyone wants to know my secret - it's all about that lime dressing!

Key Ingredients

  • Shrimp (1 pound): Go for big, pink ones (16-20 count) for the tastiest bites. If you can get wild-caught, they're much sweeter.
  • Avocados (2 medium): Grab Hass avocados that feel slightly soft when you press them - that's when they're ready to use.
  • Red Onions (1/2 medium): Pick ones that feel solid and have tight layers for just the right kick without taking over.
  • Extra Virgin Olive Oil (1/4 cup): Don't skimp here - good quality oil really makes the dressing pop.
  • Fresh Lime Juice (2 limes): Skip the bottle stuff and squeeze them yourself for that zingy taste.
  • Fresh Cilantro (1/2 cup): Look for bright green bunches that aren't wilting or yellowish.

Step-by-Step Directions

Clean the Shrimp:
Rinse your shrimp well in cold water. If they're frozen, let them thaw overnight in your fridge or run cold water over them. Take off the shells and clean out the dark vein, but you can leave the tails on if you think it looks nicer.
Cook the Shrimp:
Get some water going at a light boil. Throw in some salt and maybe a lemon chunk or bay leaf for extra flavor. Add your shrimp and let them cook just until they turn pink, about 3-4 minutes tops. Drop them straight into ice water afterward to stop them from cooking more and getting rubbery.
Mix up the Dressing:
Grab a bowl and whisk your olive oil and fresh lime juice together until they're well combined. Throw in some minced garlic, a bit of sea salt, and some black pepper. Give it a taste and tweak it if needed.
Get the Veggies Ready:
Slice your red onions super thin with a sharp knife. Soak them in cold water for about 10 minutes to take away some of that bite. Cut your avocados in half, take out the pit, and slice them into even pieces right before you put the salad together.
Put it All Together:
In a big bowl, mix your cooled shrimp with all the prepped veggies. Pour your dressing over everything and toss it around to coat it all. Add the avocado last and mix very gently so it doesn't get mushy.
Fresh Shrimp Avocado Salad Recipe Pin it
Fresh Shrimp Avocado Salad Recipe | mecooking.com

I've really grown to love the avocado part of this dish. One trick I've learned over the years: let your avocados sit out for half an hour before cutting them. They'll be so much creamier and tastier that way.

Prep Ahead Tips

You can get everything ready up to a day before serving. Just keep the shrimp and veggies in different containers in the fridge, then mix with fresh-cut avocado and dressing right before you eat for the best look and taste.

Ways to Serve It

Try putting this salad on top of some leafy greens for extra color and nutrients. Want something more filling? Pair it with some toasted sourdough or a scoop of quinoa.

Keeping Leftovers Fresh

Any extra salad (minus the avocado) can stay good in a sealed container in your fridge for a couple days. Just add fresh avocado when you're ready to eat it again.

Twists to Try

Toss in some halved cherry tomatoes, chopped cucumber, or diced mango for different flavors. Each adds its own special touch while keeping the dish light and tasty.

Close-up Shrimp Avocado Salad Recipe Pin it
Close-up Shrimp Avocado Salad Recipe | mecooking.com

I now bring this shrimp and avocado salad to every summer get-together. Something about the mix of tender shrimp, smooth avocado, and that tangy lime dressing always gets compliments. It works great as a light lunch or fancy starter for dinner parties, showing how simple foods done right can be absolutely amazing.

Frequently Asked Questions

→ How long will this shrimp avocado bowl last?
It will last up to 2 days in the fridge in a sealed container, though it's best fresh to keep the avocado from turning brown.
→ Can I use shrimp that’s already cooked?
Totally! If you’re short on time, pre-cooked shrimp works well.
→ What could I swap for red onion?
Green onions are a great swap, or you can simply leave out the onions.
→ Can the lime dressing be made ahead?
Yep, you can prep the dressing up to 2 weeks early and store it until needed.
→ What’s a good replacement for cumin in the dressing?
You can use paprika or coriander for a slightly different taste.

Shrimp Avocado Bowl

This vibrant Shrimp Avocado Bowl brings together juicy shrimp, rich avocados, and a tangy lime dressing, perfect for a fast and healthy meal.

Prep Time
10 Minutes
Cook Time
~
Total Time
10 Minutes
By: Mariana

Category: Main Dishes

Difficulty: Easy

Cuisine: American

Yield: 4 Servings

Dietary: Low-Carb, Gluten-Free, Dairy-Free

Ingredients

→ Main Ingredients

01 2 avocados, cut into slices
02 1/4 red onion, chopped small
03 2 cups of lettuce, shredded
04 1 tablespoon cilantro, minced
05 1 pound of big shrimp, defrosted

→ Zesty Lime Dressing

06 3 tablespoons of lime juice
07 1/2 teaspoon freshly cracked black pepper
08 1 teaspoon ground cumin
09 1/2 teaspoon salt
10 3 tablespoons good-quality olive oil

Instructions

Step 01

Heat a big pot of water until it boils, then drop the heat to medium. Put the shrimp in a steamer basket or mesh strainer over the pot, cover with a lid, and let them steam for 4-6 minutes. You'll know they're done when they curl up and turn pink. Take them out and let them cool.

Step 02

Grab a mixing bowl that can hold all the salad stuff. Toss in the lime juice, olive oil, cumin, salt, and black pepper. Mix it with a whisk until it looks like it's blended together smoothly.

Step 03

Start with adding the shrimp on top of the dressing in your bowl. Toss in the lettuce and red onion, mixing them to coat in the dressing. Lay the avocado slices around the edges and sprinkle cilantro on top to finish.

Step 04

You can serve this chilled or just let it sit out until it's room temperature.

Notes

  1. Keep leftover salad in a tightly sealed container for up to two days. But if you wait longer than a day, the avocados might turn brown.
  2. You can make the dressing ahead of time—it stays fresh for up to two weeks. Cooked shrimp from the store works well too.
  3. Feel free to swap the red onion for green onion. And if you're out of cumin, paprika or coriander will still do the job.

Tools You'll Need

  • Set of Pots and Pans
  • Bowl Set for Mixing
  • Knife Set on a Block
  • Cutting Board

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 363
  • Total Fat: 26 g
  • Total Carbohydrate: 12 g
  • Protein: 25 g