Shrimp Avocado Salad

This shrimp avocado salad combines tender shrimp, fresh vegetables, creamy avocado, and zesty lime dressing, making it an easy, healthy, and flavorful option for any meal or gathering.

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Prep Time 25

Resting Time 1

Total Time 25

Course Main Course

Cuisine American

Servings 6 servings

Ingredients

1 pound peeled and deveined cooked shrimp, coarsely chopped
2 plum tomatoes, seeded and chopped
2 green onions, chopped
1/4 cup finely chopped red onion
1 jalapeno pepper, seeded and minced
1 serrano pepper, seeded and minced
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
2 tablespoons seasoned rice vinegar
2 tablespoons olive oil
1 teaspoon adobo seasoning
3 medium ripe avocados, peeled and cubed
Bibb lettuce leaves
Lime wedges

Instructions

In a large bowl, combine the chopped shrimp, tomatoes, green onions, red onion, jalapeno, serrano, and cilantro.
In a small bowl, whisk together the lime juice, rice vinegar, olive oil, and adobo seasoning until fully combined. Pour this dressing over the shrimp mixture and toss gently to coat.
Cover and refrigerate the mixture for about 1 hour to let the flavors meld.
Right before serving, gently fold in the cubed avocados to avoid mashing them.
Serve the shrimp avocado salad over fresh Bibb lettuce leaves or use the leaves as wraps. Garnish with lime wedges for an extra burst of flavor at the table.