Shrimp Avocado Lime Salad
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Shrimp Avocado Lime Salad Recipe

Buttery avocado, crunchy seedless cucumber and flavored shrimps make a great mix of textures and flavors for this salad.
Prep Time25 mins
Cook Time15 mins
Course: Salad
Cuisine: International
Keyword: shrimp avocado recipe, Shrimp Avocado Salad Recipe
Servings: 2 servings
Calories: 150kcal


  • 200 g shrimps uncooked large
  • 1 avocado ripe
  • 2 cucumbers
  • 2 garlic cloves
  • 1 lime (zested and juiced)
  • 2-4 basil springs
  • 2 tbsp. olive oil (1tbsp. for shrimps and 1 tbsp. for the dressing)


  • Finely chop garlic cloves. Separate basil leaves from stalks and leave them for later. Chop basil stalks into small pieces.
  • Peele the shrimps (I like to leave tales in), devein by making a slight cut along the backs. Wash shrimps by running them under cold water; get rid of the liquid by patting them with paper towels.
  • Heat oil in a skillet on the heat. Add chopped garlic and basils stalks. Stir them for about 10 seconds. Let them release all the flavors to the oil. Place shrimps on the skillet; add salt and pepper. Cook each side for 2-3 minutes until shrimps are pink and firm.
  • Now let’s cut veggies. I tried something new here. Peeled cucumbers, scooped inside seeds out and cut them in slices (ass inside contains mainly water, cucumbers cut in classic way can make a salad soggy). Cut avocado the shape you want after peeling and pitting it.
  • Combine chopped avocado, cucumber and shrimps in the serving bowl. Add lime zest and lime juice to the mixture.
  • You have basil leaves in the salad chopped or uncut. I tend to use whole leave as they add more color to the salad. Season with salt and freshly ground black pepper (I also added some paprika). Pour a tablespoon of olive oil and carefully toss the salad to combine ingredients with the dressing.