There’s something about the combo of juicy shrimp and creamy avocado that hits just right. When I first tossed together this shrimp & avocado salad, I was craving something cool, clean, and protein-packed—but I didn’t want to sacrifice flavor. This bowl is what I ended up with: pan-seared shrimp, buttery avocado chunks, crunchy greens, and a citrusy lime vinaigrette that ties it all together.
This shrimp & avocado salad has become one of my favorite go-tos when I need a satisfying meal that’s light yet packed with nutrients. It comes together fast—15 minutes tops—and gives you the kind of clean energy you want after a workout, during a busy workday, or on a hot summer afternoon when you just can’t with the stove. And yes, it’s as good as it looks.
Whether you’re watching carbs, dialing in your macros, or just want a vibrant, gluten-free shrimp bowl that doesn’t leave you sluggish, this dish delivers.
Shrimp and Avocado Salad (High-Protein, Low-Carb, Gluten-Free Meal in 20 Minutes)
Ingredients
- ½ lb cooked shrimp peeled and deveined
- 2 ripe avocados diced
- 4 cups baby spinach or arugula
- ¼ red onion thinly sliced
- Juice of 1 lime
- 2 tbsp olive oil
- Salt and pepper to taste
- Optional: chopped cilantro cherry tomatoes, chili flakes
Instructions
- Prep the shrimp: If using raw shrimp, boil or grill until pink and opaque (about 2–3 minutes per side). Chill before using.
- Mix the greens: In a large bowl, toss spinach or arugula with olive oil and lime juice.
- Add the goods: Gently fold in shrimp, avocado, and red onion. Season with salt and pepper.
- Optional boosts: Top with cherry tomatoes, chili flakes, or a handful of chopped cilantro.
- Serve immediately or chill for 10 minutes to let the flavors meld.
Notes
Secret Tips for the Best Shrimp & Avocado Salad
1. Pat Shrimp Dry Before Cooking: For a perfect sear and no soggy texture, always pat your shrimp dry with a paper towel before tossing them into the pan or grill. 2. Marinate Lightly and Quickly: A 10-minute marinade with lime juice, garlic, and olive oil boosts flavor without over-softening the shrimp. 3. Use Just-Ripe Avocados: Go for avocados that yield slightly to pressure—too soft and they’ll turn mushy in your bowl, too firm and they won’t blend well with the texture. 4. Toss Greens Separately: Lightly toss your greens in dressing before plating, then layer shrimp and avocado on top. It keeps the presentation fresh and avoids overdressing. 5. Add Dressing Right Before Serving: To keep things crisp and vibrant, always drizzle the dressing just before you’re ready to eat—especially if you’re meal prepping. 6. Try Citrus Zest: Grating a bit of lime or orange zest over the top before serving adds bright, unexpected flavor without any extra calories.Flavor Snapshot
- Course: Lunch, Dinner, Salad, Meal Prep
- Cuisine: American, Mediterranean-Inspired
- Skill Level: Beginner
- Difficulty Level: Easy
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Servings: 2–3
- Main Ingredients: Shrimp, avocado, spinach, red onion, lime juice, olive oil
- Best For: Low-carb meals, summer lunches, high-protein bowls, clean eating
Fuel Facts
- Calories: 320 per serving
- Protein: 31g
- Carbohydrates: 8g
- Fat: 18g
- Fiber: 5g
- Sodium: 540mg
Nutrition values are estimates based on typical ingredients.
Budget Breakdown
- Shrimp (1/2 lb): $5.50
- Avocados (2): $2.50
- Spinach (4 cups): $1.50
- Red onion: $0.50
- Lime + olive oil dressing: $1.00
Total: $11.00 for 2–3 servings ($3.66/serving)
What’s the Big Deal?
High Protein, Clean Fuel for Muscle and Energy
This shrimp & avocado salad packs a serious punch when it comes to lean protein. Shrimp is low in calories but high in quality protein, making it one of the best choices for those focused on muscle recovery, weight management, or post-workout meals. A 3-ounce serving of shrimp offers about 20 grams of protein, plus essential nutrients like selenium, vitamin B12, and iodine—nutrients that are vital for thyroid health, brain function, and metabolism.
Even more impressive? Shrimp contains astaxanthin, a powerful antioxidant that may support heart and skin health. According to Healthline, astaxanthin helps reduce inflammation and oxidative damage—two major culprits behind aging and chronic disease. This makes the salad more than just a meal—it’s a wellness upgrade.
Naturally Gluten-Free and Low-Carb for Clean Eating
Trying to stick to a low-carb or gluten-free lifestyle? You’re in luck. This shrimp & avocado salad is naturally free from gluten and refined carbs. The avocado provides healthy fats and fiber, while the leafy greens support digestion and help regulate blood sugar. There are no fillers or processed grains here—just clean, simple ingredients that your body loves.
If you’re following a keto, paleo, or clean eating meal plan, this salad fits in beautifully.
Meal Prep-Friendly and Quick to Assemble
In under 20 minutes, you can have everything ready for this meal prep shrimp avocado salad. Cook the shrimp, blend up your lime vinaigrette, chop the veggies, and store them in separate airtight containers. When hunger strikes, just toss and eat.
This kind of prep-ahead flexibility makes it a high-protein lunch idea worth repeating. It’s the kind of meal that feels restaurant-fresh, even after a couple of days in the fridge.
Full of Healthy Fats and Antioxidants
Avocado isn’t just creamy and delicious—it’s also a nutritional powerhouse. It adds a solid dose of heart-healthy monounsaturated fats, which help support cholesterol balance and reduce inflammation. You also get potassium, vitamin K, and vitamin E—micronutrients that work together to keep your heart, muscles, and skin in peak condition.
Combined with shrimp, the avocado in this dish delivers a great balance of healthy fats and lean protein, making this salad not only satisfying but also ideal for those aiming for balanced macros, clean fuel, and nutrient-rich meals that don’t compromise on flavor.
From My Kitchen Notes
I came up with this shrimp & avocado salad on a summer night when I wanted something cold but satisfying—something that felt like comfort food without the heaviness. I had some shrimp defrosted, a ripe avocado on the counter, and a handful of greens leftover from the week. Lime, garlic, and olive oil did the rest.
What I didn’t expect was how much I’d fall in love with this combo. The warm shrimp on cool greens, the creaminess of avocado against citrus, that juicy burst of cherry tomatoes—it’s everything you want in a salad that actually eats like a meal.
Since then, I’ve made this clean eating shrimp salad dozens of ways. It’s my go-to when I’m meal prepping for the week or just want a 15-minute dish that makes me feel good after eating it. I hope you find your own version of it that fits your cravings and your routine.
Best Served When
After a Workout: Rebuild and Refuel
This shrimp & avocado salad is the ultimate post-workout recovery meal. It’s high in lean protein, thanks to the shrimp, which helps repair muscle tissue and support strength gains. Paired with healthy fats from avocado, it keeps you satisfied and energized. According to Healthline, shrimp is rich in essential amino acids and low in calories, making it perfect for those who want clean, protein-rich fuel after training.
Hot Summer Days: Cool, Crisp, and Hydrating
When the temperature climbs, this salad becomes your best friend. The combo of chilled shrimp, creamy avocado, crisp greens, and a citrusy lime vinaigrette hits all the right notes. It’s refreshing, hydrating, and light—ideal for keeping your energy up without feeling weighed down.
Clean Eating Resets: No Junk, Just Good Fuel
This gluten-free, dairy-free, and low-carb bowl makes clean eating easy. No processed ingredients, no refined sugars—just real, whole foods. Whether you’re doing a nutrition reset, intermittent fasting, or simply trying to cut back on inflammatory foods, this shrimp and avocado salad keeps you on track with zero compromise on taste.
Fast-Paced Days: Quick, Easy Lunch with Staying Power
Pressed for time? This salad is on your table in 20 minutes or less and packs serious nutritional punch. The fiber from leafy greens and avocado, paired with high-protein shrimp, means it fuels you without a crash. It’s perfect for work-from-home lunches, busy weekdays, or meal-prep Sunday.
When You Crave a Fresh Start
Maybe you’ve had a heavy weekend. Maybe you’re dialing back after travel. Whatever the case, this salad feels like a reset button in a bowl. It’s clean, balanced, and bright. Whether you’re aiming to hit your macros or simply nourish your body with wholesome food, it delivers on all fronts—with flavor to spare.
Grocery Game Plan
Ingredients You’ll Need:
- 1/2 lb cooked shrimp, peeled and deveined
- 2 ripe avocados, diced
- 4 cups baby spinach or arugula
- 1/4 red onion, thinly sliced
- Juice of 1 lime
- 2 tbsp olive oil
- Salt and pepper to taste
- Optional: chopped cilantro, cherry tomatoes, chili flakes
Ingredient Notes:
- Shrimp: Boiled or grilled both work. For extra flavor, use grilled shrimp seasoned with paprika and garlic.
- Avocado: Use ripe but firm avocados for best texture.
- Greens: Arugula adds a peppery bite, while spinach is mellow and nutrient-dense.
The Fix-Up
- Prep the shrimp: If using raw shrimp, boil or grill until pink and opaque (about 2–3 minutes per side). Chill before using.
- Mix the greens: In a large bowl, toss spinach or arugula with olive oil and lime juice.
- Add the goods: Gently fold in shrimp, avocado, and red onion. Season with salt and pepper.
- Optional boosts: Top with cherry tomatoes, chili flakes, or a handful of chopped cilantro.
- Serve immediately or chill for 10 minutes to let the flavors meld.
Flavor Twists
Grilled Shrimp Avocado Salad
For a smoky, citrus-forward variation, toss your shrimp in olive oil, cumin, and lime zest, then grill until they’re just charred and juicy. The grilling adds depth while maintaining the clean profile of this shrimp & avocado salad, making it perfect for summer dinners or backyard meal prep. Serve over arugula or baby spinach for a peppery bite.
Keto Shrimp Salad Bowl
To keep it low-carb and keto-friendly, skip the tomatoes and boost the healthy fats with extra avocado, olive oil, and a sprinkle of hemp seeds or chia seeds for added omega-3s and texture. This version supports ketogenic goals while still offering lean protein and antioxidant-rich greens. According to Cleveland Clinic, avocado is one of the best fats you can eat, packed with fiber and nutrients.
Shrimp Avocado Salad with Quinoa
Want to turn this into a heartier shrimp salad meal prep option? Add ½ cup of cooked quinoa, which brings in complete plant-based protein, extra fiber, and staying power. Quinoa soaks up the lime dressing and creates a satisfying texture balance against the creamy avocado and juicy shrimp.
Spicy Shrimp & Avocado Bowl
If you’re into bold flavors, mix red chili flakes, a squirt of sriracha, or diced jalapeños into the vinaigrette. The spice gives the salad a metabolism-boosting kick and pairs perfectly with the richness of the avocado and freshness of the greens. For extra crunch, add thinly sliced radishes.
Mexican Shrimp Salad
Channel south-of-the-border vibes with this festive take: swap lime juice for a touch of fresh orange juice, then stir in black beans, corn, and a few crushed tortilla chips on top. It’s still naturally gluten-free, loaded with color and flavor, and perfect for Taco Tuesday or a fun summer cookout.
Leftover Love
Store leftover shrimp and avocado salad in an airtight container for up to 2 days. For best texture, keep avocado and dressing separate until serving.
- Fridge: 2 days
- Freezer: Not recommended
To refresh, just add a squeeze of lime and a drizzle of olive oil before eating.
Pull Up a Chair (Perfect Pairings)
Looking to round out the meal? Here are some delicious pairings:
Explore more crave-worthy recipes from these collections:
Kitchen Talk (FAQs)
Is shrimp & avocado salad good for weight loss?
Absolutely. This shrimp & avocado salad is high in lean protein, healthy fats, and fiber—all of which help increase satiety while keeping calorie count low. According to WebMD, meals high in protein and fiber are particularly effective for managing hunger and supporting weight goals. It’s a great option for clean eating and low-carb diets.
Can I use frozen shrimp in this salad?
Yes, frozen shrimp works just fine. Just make sure to thaw completely, pat them dry with paper towels, and cook quickly over medium-high heat for the best texture and flavor. Avoid overcooking so the shrimp stay juicy and tender.
Is this salad high in protein?
Yes—it delivers roughly 31 grams of protein per serving, making it a smart choice for post-workout meals, muscle recovery, or anyone looking to add more lean protein into their day. The combo of shrimp and greens hits the mark for both taste and performance.
What kind of dressing works best with shrimp & avocado salad?
A lime vinaigrette made with olive oil, garlic, and a touch of honey (optional) brings brightness and balance. You can also experiment with a Greek yogurt-based herb dressing for a creamy texture without the added processed ingredients.
Is shrimp & avocado salad gluten-free?
Yes, it’s naturally gluten-free as long as your dressing and seasoning ingredients are free of additives. Always double-check spice blends or bottled dressings if you’re celiac or highly sensitive. The FDA offers a helpful guide on gluten-free labeling standards.
What are the health benefits of avocado and shrimp?
Avocado delivers potassium, vitamin K, and monounsaturated fats that help support heart and brain health. Shrimp, meanwhile, provides lean protein, vitamin B12, and iodine, along with selenium, which is vital for immune and thyroid function. According to the Medical News Today, shrimp is low in fat yet dense in nutrition.
Can I meal prep this shrimp avocado salad?
Yes—just keep the components separate. Cook the shrimp and store them in an airtight container in the fridge for up to 3 days. Keep your dressing in a small jar, and slice the avocado fresh before serving to prevent browning.
Is shrimp & avocado salad good for heart health?
Definitely. Both shrimp and avocado are rich in heart-friendly nutrients. Avocados provide monounsaturated fats that help reduce LDL cholesterol, while shrimp contributes omega-3 fatty acids and astaxanthin, an antioxidant shown to support cardiovascular function.
How many calories are in shrimp & avocado salad?
Each serving averages around 400–450 calories, depending on your dressing and portion sizes. It’s a balanced, nutrient-dense option that fits into most healthy eating plans.
Can I eat shrimp & avocado salad on a keto or low-carb diet?
Yes—this salad is naturally low in carbohydrates and contains plenty of healthy fats from avocado and olive oil. Just avoid sweet dressings or croutons to keep it keto-approved.
What’s the best way to keep avocado from browning in meal prep?
To keep avocado fresh, slice it just before serving. If you must prep it ahead, brush it with lemon or lime juice and store in an airtight container with plastic wrap pressed directly against the surface. This helps minimize oxidation.
Final Bite
This shrimp & avocado salad is more than just a clean eating dish—it’s my kind of comfort food. Simple ingredients. Big flavors. Perfect textures. It’s fast, versatile, and fits every wellness goal I care about—high protein, low carb, nutrient-dense, and satisfying without being heavy.
Whether you’re dialing in your macros, looking for a protein-rich shrimp salad for lunch, or just want something fresh and fast on a warm day, this bowl checks every box. It’s become a mainstay in my kitchen, and I have a feeling it’ll win a spot in yours too.
Keep it fresh, keep it flavorful—and enjoy every bite.
“Bright, protein-rich, and loaded with heart-healthy flavor—this shrimp and avocado salad is everything you want in a clean, craveable lunch.” — Molly
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Fresh shrimp, creamy avocado, and crisp greens tossed in zesty lime vinaigrette—this low-carb salad is quick, clean, and packed with protein!
