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Zesty Lime Shrimp Avocado Salad

A bright, quick shrimp and avocado salad tossed in a tangy lime vinaigrette — perfect for weeknight lunches or a light dinner. Ready in about 20 minutes with fresh herbs and a hint of smoked paprika.
Prep Time15 minutes
Cook Time6 minutes
Total Time21 minutes
Servings: 4

Ingredients

Salad

  • 6 cups mixed salad greens (or romaine)
  • 2 medium ripe avocados, peeled, pitted and cut into 1-inch cubes
  • 1 cup cherry tomatoes, halved
  • 1/2 small red onion, thinly sliced
  • 1/4 cup fresh cilantro leaves, loosely packed

Shrimp & Seasoning

  • 1 lb large raw shrimp, peeled and deveined (16–20 count)
  • 1 tbsp fresh lime zest (about 1 lime)
  • 1/2 tsp kosher salt, divided
  • 1/4 tsp freshly ground black pepper, divided
  • 1/4 tsp smoked paprika adds a subtle smoky warmth
  • 1 tbsp neutral oil (canola or vegetable) for sautéing

Lime Vinaigrette

  • 3 tbsp extra-virgin olive oil
  • 3 tbsp fresh lime juice (about 2 limes)
  • 1 clove garlic, finely minced
  • 1/8 tsp ground cumin optional, pairs well with shrimp
  • 1/2 tsp kosher salt to taste
  • 1/4 tsp black pepper

To Serve

  • 2 wedges lime wedges (for serving)
  • 1 pinch flaky sea salt, to finish (optional)

Instructions

Preparation Steps

  • Pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp with lime zest, smoked paprika, 1/4 teaspoon kosher salt and a pinch of black pepper until evenly coated. Let rest while you prepare the other ingredients (about 3 minutes).
  • Make the vinaigrette: whisk together lime juice, minced garlic, olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the optional ground cumin in a small bowl. Taste and adjust salt or lime as needed. Reserve about 1 tablespoon of dressing for finishing the plated salad.
  • Heat a large skillet over medium-high heat and add the neutral oil. When the pan is hot and the oil shimmers, add the seasoned shrimp in a single layer. Sear 1.5–2 minutes per side until opaque and just cooked through (shrimp will curl and turn pink). Transfer to a plate and let cool for 2 minutes.
  • In a large bowl, toss the mixed greens, cherry tomatoes, sliced red onion and cilantro with about two-thirds of the vinaigrette so the leaves are lightly coated. Gently fold in the avocado cubes, taking care not to mash them.
  • Divide the dressed greens among 4 plates or bowls. Top each with a quarter of the cooked shrimp, drizzle the reserved dressing over the shrimp and avocado, and finish with a squeeze of lime and a sprinkle of flaky sea salt if using. Let the assembled salad rest for 3–5 minutes to let flavors meld before serving.

Notes

Tip: Assemble just before serving to keep the greens crisp; if making ahead, store dressing separately and add avocado and shrimp at the last minute.
This recipe is an original creation inspired by classic Zesty Lime Shrimp Avocado Salad flavors. All ingredient ratios and instructions are independently developed.