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Avocado shrimp salad in a bowl.

Super Quick Avocado Shrimp Salad


  • Author: Lindsay
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 1-2 servings 1x

Description

Avocado Shrimp Salad packed with chilled poached shrimp, fresh dill, creamy avocado, and a nice big lemon drench.


Scale

Ingredients

  • 1/2 lb. shrimp (tails removed)
  • 1 ripeĀ avocado
  • 1/2 teaspoon salt
  • a sprinkle of garlic powder (optional)
  • squeeze of one lemon
  • half of a small cucumberĀ (diced)
  • a pinch of fresh dill
  • a pinch of chives

Instructions

  1. Poach the shrimp: Bring a pot of water to boil. Add the shrimp. Cook for 3-5 minutes until pink and opaque. Drain and place in a bowl of ice water to cool. When cooled, pat dry and cut into bite-sized pieces.
  2. Avocado mixture: Mash the avocado. Season with salt, lemon, and garlic powder if you want.
  3. Assemble: Toss shrimp, avocado mix, cucumber, and herbs together. Season to taste. Eat on the deck in the summer with a cold coconut water and feel like a million bucks!

Notes

I usually buy a full pound of shrimp and cook all of it, but then I make it into salad in two batches. The salad doesn’t keep well, but the extra cooked shrimp will do great for a day or two in the fridge.

Sometimes I add some chopped fresh spinach to this salad to kind of bulk it up a little bit and get some extra greens in my life.

  • Category: Salad
  • Method: Chop
  • Cuisine: American