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Zesty Shrimp and Avocado Salad with Lime Vinaigrette

The perfect light meal, this delicious Shrimp and Avocado Salad with an easy homemade cocktail dressing comes together quickly for a bright, flavorful dinner.

A round dish filled with a vibrant shrimp cocktail salad featuring diced mango, avocado, chopped red onion, and lettuce. Nearby are a bowl of mango cubes and a lemon wedge on a gray surface with a blue striped cloth.

This refreshing salad is also lovely for lunch served with crusty white bread. Simply toss the ingredients, whisk the dressing, and pour it over the salad.

Recipe Tip

For an elegant appetizer, divide the salad into tall martini glasses and serve chilled for a classic presentation with a little spice.

Like my Fig Bresaola Salad and Watermelon Feta Chessboard Salad, this shrimp version is a family favorite—especially in summer when fruits and vegetables are at their best.

Round dish filled with Shrimp Cocktail Salad featuring shrimp, diced mango, red onion, avocado, and chopped herbs, all topped with a creamy pink dressing, on a gray surface.

Shrimp and Avocado Salad Ingredients

Please scroll to the recipe card below for complete measurements and details.

  • Gem lettuce: Use gem lettuce or romaine for a crisp base.
  • Mango: Peel and dice finely for sweetness and texture.
  • Red onion: Finely diced to avoid large bites of onion.
  • Avocado: Dice just before serving to prevent browning; a squeeze of lemon helps preserve color.
  • Shrimp: Use cooked shrimp or prawns, fresh or thawed from frozen.
  • Condiments: Mayonnaise, ketchup, Worcestershire sauce, and sriracha form an easy cocktail-style dressing. Adjust spice to taste.
  • Lemon or lime juice: Adds bright acidity that balances the creamy dressing and shrimp.
  • Basil: Fresh chopped basil adds peppery, aromatic notes; dill, parsley, or cilantro work well too.
  • Sea salt and pepper: To taste, to lift the flavors.

How to Make Shrimp and Avocado Salad

  1. Peel and dice the mango, avocado, and vegetables.
  2. Arrange the gem lettuce on a serving platter, then add the mango, onion, avocado, and shrimp.
  3. Whisk together mayonnaise, ketchup, sriracha, and Worcestershire sauce to make the dressing.
  4. Add lemon juice, sea salt, and black pepper to taste.
  5. Drizzle the dressing over the salad and toss gently if you prefer a more even coating.
  6. Finish with finely chopped fresh basil and serve immediately.

Possible Variations

  • Swap the mayo dressing: Use a light olive oil vinaigrette or a store-bought dressing for a different profile.
  • Add other vegetables: Try finely chopped cucumber, cherry tomatoes, fennel, or radishes for extra crunch.
  • Swap the mango: Substitute grapefruit segments, strawberries, apple, or pear depending on season and taste.
  • Make it heartier: Stir in cooked pasta, cooked quinoa, or chickpeas to make the salad more filling.
  • Try different herbs: Fresh cilantro, dill, or parsley are great alternatives to basil.

FAQs

How far in advance can I make this shrimp salad?

Prepare the components a few hours ahead and keep them chilled and covered. Dice the avocado just before serving or toss it with lemon juice to slow browning. The dressing can be made a day ahead and refrigerated; assemble shortly before serving for best texture.

How can I serve this salad?

Serve it as a light lunch or dinner with crusty bread, or portion it into martini glasses for an attractive starter when entertaining.

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Shrimp and Avocado Salad

Shrimp, mango, and avocado salad topped with a creamy homemade cocktail dressing.
Prep: 25
Cook: 0
Total: 25

Ingredients

Salad

  • 3 gem lettuce, chopped
  • 1 mango, peeled and diced
  • 1/2 red onion, finely diced
  • 2 avocados, diced
  • 300 grams shrimp, cooked
  • 2 tablespoons basil, chopped

Dressing

  • 100 ml mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon sriracha
  • lemon juice, to taste
  • sea salt, to taste
  • black pepper, to taste

Instructions

  • Place the gem lettuce, diced mango, finely diced red onion, diced avocado, and cooked shrimp on a serving platter.
  • Whisk together mayonnaise, ketchup, Worcestershire sauce, and sriracha until smooth.
  • Add lemon juice, sea salt, and black pepper to taste, adjusting acidity and seasoning as desired.
  • Drizzle the dressing over the salad or serve it on the side for guests to add themselves.
  • Sprinkle with finely chopped basil and serve immediately.

Video

Nutrition

Calories: 428kcal,
Carbohydrates: 19g,
Protein: 18g,
Fat: 33g

Nutrition information is automatically calculated and should be used as an approximation.



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