Grilled Shrimp & Avocado Salad Recipe
There is something magical about the combination of juicy, smoky grilled shrimp paired with creamy, buttery avocado, brightened up by fresh lime and cilantro. This Grilled Shrimp & Avocado Salad Recipe is a celebration of vibrant colors and flavors that come together effortlessly in just minutes. If you want a dish that feels both refreshing and indulgent, packed with protein and healthy fats, this salad is your new go-to, perfect for casual lunches or impressive dinners with friends.
Ingredients You’ll Need
Don’t be intimidated by the simplicity of the ingredients because each one plays a crucial role in building the bright, balanced taste and inviting texture of this salad. Freshness and quality here will shine through every bite.
- 1 lb shrimp, peeled and deveined: The star protein that grills quickly and absorbs all the zesty flavors beautifully.
- 2 ripe avocados, sliced: Creamy and rich, these add a buttery smoothness that complements the smoky shrimp perfectly.
- 2 tbsp extra virgin olive oil: Adds a silky texture and helps carry the citrusy marinade flavors.
- 2 tbsp fresh lime juice: Imparts a fresh, tangy brightness that cuts through the richness.
- 3 garlic cloves, minced: Gives just the right pungent kick and depth of flavor.
- ¼ cup fresh cilantro, chopped: Adds a fragrant herbal note that lifts the entire dish.
- Salt and pepper to taste: Essential for seasoning and enhancing all the natural flavors.
How to Make Grilled Shrimp & Avocado Salad Recipe
Step 1: Prepare the Grill and Marinade
Start by preheating your grill to medium-high heat to get it nice and hot, ensuring those perfect grill marks and a quick cook. While the grill warms, combine the olive oil, fresh lime juice, minced garlic, salt, and pepper in a bowl. This simple marinade is where the shrimp soak up all the vibrant flavors. Toss the peeled and deveined shrimp into the mixture and let them marinate for 15 minutes—just enough time to develop that zesty punch without overpowering the natural sweetness of the seafood.
Step 2: Grill the Shrimp
Thread the marinated shrimp onto skewers, or place them directly on the grill grates for a more rustic approach. Grill each side for 2 to 3 minutes until the shrimp turn pink and opaque, signaling they’re perfectly cooked and bursting with smoky goodness. The quick grilling is key to keeping them tender and juicy, never rubbery.
Step 3: Prepare the Avocados
While the shrimp sizzle, slice your ripe avocados into creamy wedges. The contrast of the cool, buttery avocado against the hot, smokey shrimp is what makes this Grilled Shrimp & Avocado Salad Recipe truly special. Handle the avocado gently for clean, pretty slices that will shine when plated.
Step 4: Combine and Finish the Salad
In a large bowl, gently toss the grilled shrimp with the sliced avocados. Drizzle any leftover marinade over the top to tie all the flavors together. Finally, sprinkle with fresh chopped cilantro for that bright, aromatic finish. Give everything a gentle mix just before serving so the avocado stays intact yet gets a hint of the marinade’s zing.
How to Serve Grilled Shrimp & Avocado Salad Recipe
Garnishes
For an extra touch of freshness and a pop of color, scatter additional cilantro leaves or thin slices of red chili for a little heat. A light dusting of smoked paprika or a few lime wedges on the side can invite guests to customize their bites. These simple garnishes can transform this salad into a stunning centerpiece.
Side Dishes
This salad pairs beautifully with crusty bread to soak up the flavorful juices or a side of quinoa for a hearty boost. For something light, serve alongside grilled vegetables or a chilled cucumber soup to complete the meal with refreshing contrasts.
Creative Ways to Present
If you’re hosting, try plating this salad on a bed of mixed baby greens or serve it in halved avocado shells for an eye-catching presentation. Alternatively, stack the shrimp and avocado on toasted flatbread for an open-faced salad sandwich that’s both elegant and satisfying.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the grilled shrimp and avocado salad separately in airtight containers. The shrimp can last in the fridge for up to 2 days without losing flavor, while avocado slices are best kept fresh with a little lime juice to prevent browning.
Freezing
While shrimp freeze well, this particular salad is best enjoyed fresh due to the avocado’s delicate texture. Freezing avocado will change its consistency and color, so avoid freezing the combined salad. Instead, freeze shrimp separately if needed and prepare the salad fresh when ready to eat.
Reheating
To reheat leftover grilled shrimp, do so gently in a skillet over low heat just until warmed through to maintain juiciness. Avoid reheating the avocado; serve it fresh for maximum creaminess and flavor.
FAQs
Can I use frozen shrimp for this salad?
Absolutely! Just make sure to thaw them completely and pat dry before marinating and grilling for the best texture and flavor.
What if I don’t have a grill?
No worries! You can cook the shrimp in a hot skillet or broil them in the oven; they’ll still turn out delicious with a lovely slightly charred flavor.
How do I know when the shrimp are done?
The shrimp turn from translucent to pink and become firm yet tender. Overcooking can make them rubbery, so watch closely—it usually takes only 2-3 minutes per side.
Can I add other vegetables to the salad?
Definitely! Cherry tomatoes, thinly sliced red onion, or diced cucumbers would add a nice crunch and extra freshness to this salad.
Is this recipe keto-friendly?
Yes, it’s perfect for keto and low-carb diets thanks to the healthy fats in the avocado and protein-rich shrimp, making it both satisfying and nutritious.
Final Thoughts
If you’re craving a dish that feels like a bright, fresh escape with every bite, this Grilled Shrimp & Avocado Salad Recipe is exactly what you need. It’s quick, colorful, and bursting with flavor—a real winner whether you’re feeding a crowd or just treating yourself. Grab these simple ingredients, fire up the grill, and enjoy a salad that’s as delightful to share as it is to eat.
Print
Grilled Shrimp & Avocado Salad Recipe
- Total Time: 21 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A fresh and vibrant Grilled Shrimp & Avocado Salad featuring perfectly grilled shrimp marinated in a zesty lime and garlic dressing, combined with creamy avocado slices and fresh cilantro for a healthy and flavorful meal ready in just 21 minutes.
Ingredients
For the Shrimp Marinade and Salad
- 1 lb shrimp, peeled and deveined
- 2 ripe avocados, sliced
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh lime juice
- 3 garlic cloves, minced
- ¼ cup fresh cilantro, chopped
- Salt and pepper to taste
Instructions
- Preheat the Grill: Preheat your grill to medium-high heat to ensure it is hot enough for perfectly grilling the shrimp quickly without overcooking.
- Prepare the Marinade and Marinate Shrimp: In a bowl, combine the olive oil, fresh lime juice, minced garlic, salt, and pepper to create a bright and aromatic marinade. Add the peeled and deveined shrimp and toss well to coat. Let the shrimp marinate for 15 minutes to absorb the flavors.
- Grill the Shrimp: Place the shrimp on skewers or directly on the grill grates. Grill for 2-3 minutes per side, turning once, until the shrimp turn pink and opaque, indicating they are fully cooked.
- Slice the Avocados: While the shrimp cooks, carefully slice the ripe avocados into wedges, ready for assembling the salad.
- Combine Ingredients: In a large bowl, gently toss the grilled shrimp and avocado slices together. Drizzle with any leftover marinade for extra flavor and sprinkle with freshly chopped cilantro for a burst of color and freshness.
- Serve: Serve the salad immediately while the shrimp are still warm, making for a refreshing and satisfying meal.
Notes
- For easier grilling, thread the shrimp onto skewers to prevent them from falling through the grill grates.
- If using wooden skewers, soak them in water for 30 minutes before grilling to avoid burning.
- You can add a pinch of red pepper flakes to the marinade for a spicy kick.
- Serve over a bed of mixed greens or alongside quinoa for a more filling meal.
- Leftover marinade can be heated and used as a dipping sauce if desired.
- Prep Time: 6 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
