Shrimp/Avocado Salad

Shrimp/avocado Salad Recipe

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Diane Bono


Although this recipe could be made anytime of year, I would call it a summertime-favorite. I recently had a friend over who has MS. Before we went in the pool I served this recipe for lunch. She loved it!


★★★★★ 1 vote

25 Min
5 Min


  • 1 lb
    cleaned, deveined raw shrimp with tail on.
  • 1
    ripe haas avocado
  • 12
    halved grape tomatoes
  • 1 tsp
    finely chopped red onion
  • 2 tsp
    chopped fresh cilantro
  • 1
    juice of 1 lime
  • pinch
    oregano, dried
  • pinch
    salt (or to taste)
  • 1
    12 oz bottle of cold beer

How to Make Shrimp/Avocado Salad


  1. Using a pot you would cook pasta in, fill with water half way and bring to a boil. Add a bottle of beer, and then 1 lb. of shrimp (tails on). Cook approx. 3 min (till shrimp turn opaque- Don't overcook).
  2. Drain shrimp and place immediately into a bowl of cold water and ice to stop cooking. Swish them around and put shrimp back into colander to drain. Pat with paper towel slightly.
  3. In a large bowl add: halved grape tomatoes (about 12 or so); shrimp; chunks of 1 avocado; about a tsp of finely chopped red onion; 2 tsps. fresh chopped cilantro; juice of 1 lime; a pinch of oregano and a little salt (to taste). Toss all ingredients and return to fridge. I put the pit from the avocado in the bowl, until ready to serve.

Printable Recipe Card

About Shrimp/Avocado Salad

Course/Dish: Other Salads
Other Tag: Quick & Easy

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