Shrimp Salad With Avocado Recipe

Prep shrimp

Pat the shrimp dry with paper towels. In a bowl, toss shrimp with 1 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika, 1 tbsp olive oil, and the zest of 1 lemon until evenly coated.

Cook shrimp

Heat a large nonstick skillet over medium-high heat. When hot, add the shrimp in a single layer. Cook 2 minutes without moving, then flip and cook another 1–2 minutes until shrimp are opaque and just cooked through (internal temperature ~120–130°F). Remove from heat and squeeze the juice of half the lemon over the shrimp. Transfer to a plate to cool slightly.

In a small bowl or jar combine 3 tbsp extra-virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey, 1 minced garlic clove, 1 tsp salt and 1/2 tsp black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning (add more lemon for brightness, honey for sweetness, or salt to taste).

Prepare the vegetables: halve cherry tomatoes, thinly slice the cucumber, and slice the red onion thinly. Halve the avocados, remove pits, and score the flesh into 1/2-inch cubes while still in the skin, then scoop out with a spoon to keep pieces intact.

In a large bowl, combine 4 cups mixed salad greens, halved cherry tomatoes (1 cup), cucumber slices (1 cup), sliced red onion, and 2 tablespoons chopped cilantro. Gently fold in the avocado cubes so they don’t mash.

Pour about half of the dressing over the salad mixture and toss gently to coat. Reserve the remaining dressing to finish the dish if needed.

Top the dressed salad with the warm shrimp and any accumulated juices from the shrimp plate. If you prefer, lightly toss again to distribute shrimp throughout the salad.

Taste and adjust: add additional dressing, salt, or pepper as desired. Sprinkle with toasted sliced almonds or pepitas (2 tbsp) for crunch and garnish with extra chopped cilantro and lemon wedges on the side.

Serve immediately so avocado stays fresh and shrimp remain warm. Leftovers: store shrimp and dressed greens separately in airtight containers in the refrigerator up to 2 days.