Avocado Shrimp Salad

This time of the year, I am chomping at the bit for summer! I want all the chilled, bright, vibrant things! This Avocado Shrimp Salad was full of flavor, and it totally felt like sunshine! The big juicy shrimp, the huge chunks of avocado, the chili lime oil, the charred corn and jalapeño, cilantro, the lime juice burst on the palate – I mean this had so much going on! This was really simple to make, and it would be perfect for an upcoming potluck or holiday! It was so unique and also offers a ton of protein and healthy fats from the avocado too! Our family of four devoured this the day we made it, like…pretty much immediately! It’s even yummier after sitting in the fridge for a while!

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Where does the idea for cold shrimp salads come from?

Cold shrimp salads evolved over time and appeared during the early to mid 1900’s with the rise of American seafood salads, mayo-based “cold salads,” and West coast shrimp dishes such as “Shrimp Louie.” It was a combination of those 3 overlapping food traditions that paved the way for the shrimp salads we know today!

In modern day cold shrimp salads, you’ll see shrimp that’s been boiled, poached, grilled or pan seared. You’ll see versions with mayo, versions with mustard, a variety of fresh herbs! You’ll see ceviche type salads, you’ll see cooked pasta stirred in, I mean there are so many ways you could whip up a cold salad featuring shrimp! It’s so easy to customize this type of dish, and that’s what makes it so great!

Did you know?

Limes are only green because we pick them early! A fully ripe Persian lime is actually yellow! They are picked from the trees when they’re still green because they’re easier to ship when they’re smaller, they often times look more appealing to the consumer (the thought process is that they appear fresher this way), and the flavor is also brighter and more acidic when the lime is still green! So, the green lime…it’s really just – for marketing! Pretty wild, right?!

What ingredients do I need to make this?

For the chili lime oil:

Olive Oil
Honey
Lime
Garlic
Crushed Red Pepper
Paprika
Salt

For the shrimp:

Shrimp
Olive Oil
Cumin
Paprika
Salt
Garlic Powder
Black Pepper

For the avocado shrimp salad:

Avocado
Cucumber
Green Onion
Red Onion
Corn
Jalapeño
Cilantro

For serving:

Wonton Strips
Lime
Cilantro
Cotija Cheese
Freshly Cracked Black Pepper

What equipment do I need?

• Large Skillet
• Tongs
• Mixing Bowls
• Measuring Cups and Spoons
• Chef Knife
• Cutting Board
• Juicer
• Zester
• Vegetable Peeler
• Spatula
• Whisk

How do I make it?

To make the chili lime oil:

To get started on this recipe, first we’ll want to make the chili lime oil, that way it can chill while we make the rest of the salad. Wash and dry the lime, then slice it in half and grab the juice and zest from half of it. Add to a small mixing bowl. Mince the garlic, toss that into the bowl, then add all of the other ingredients for the chili lime oil and whisk to combine.

Cover and refrigerate until ready to use. Next, let’s prep the rest of the ingredients for the salad!

To prep the ingredients for the salad:

Wash the rest of the veggies and herbs, then thinly slice the green onion. Peel and dice the cucumber. Thinly slice the red onion and chop the cilantro. Deseed and dice the jalapeño.

Don’t cut the avocado just yet. We’ll do that at the very end, so it doesn’t start getting all brown on us!

Next let’s char up the jalapeño and corn, that way it can cool while we prepare the rest!

To char the jalapeño and corn:

Add the frozen corn and the diced jalapeño to a large, dry skillet on medium high heat. Cook the veggies, stirring occasionally, until charred and tender.

Remove from heat, move to a bowl, and allow to cool completely! You could always pop it in the fridge for a bit too! Set the skillet aside to use again later. Now let’s prep the shrimp and get those cooking!

To prep and cook the shrimp:

Carefully peel the shrimp, pinch the tails off, and pat very dry. Next, add the shrimp along with all of the other ingredients for them to a large mixing bowl and use your hands to toss and coat.

In that same skillet, on medium high heat, cook the shrimp for a few minutes per side, using a tong to flip each one individually, until pink and slightly charred.

Remove from heat and set aside to cool completely. Again, you can always pop them into the fridge for a while once they’ve slightly cooled.

To assemble the avocado shrimp salad:

Peel, pit, and cube the avocado into large chunks. Add it to a bowl along with the cucumber, red onion, cooled corn and jalapeño, and most of the chili lime oil, cilantro, and green onion. Toss to combine, then add the shrimp, the rest of the chili lime oil, stir, then cover and refrigerate for a bit to chill and marry those flavors together!

To serve:

Garnish the chilled avocado shrimp salad with the remaining green onion, cilantro, wonton strips, cotija cheese, freshly cracked black pepper, and more lime juice squeezed on top. Enjoy!

Tips:

• Once the avocado is tossed with the chili lime oil in the salad, it will help to dramatically slow the oxidation process. That’s why cutting it at the very last minute helps as well as that fresh lime squeezed over top before serving! Still, this salad will only keep in the refrigerator for 1-2 days if stored in an airtight container. If you plan to make it ahead, I would only do so 2-4 hours max before you plan to serve it!
• Add whatever else you want to this! Some grape tomatoes would be really good in this too!
• If you feel like you want the shrimp to be a bit smaller, it’s totally fine to chop them up a bit!

Want some more cold salad recipes perfect for parties?

• Street Corn Pasta Salad
• Rustic Potato Salad
• Carrot Apple Walnut Salad

Looking for some more appetizers and sides featuring seafood? Check these out!

• Shrimp Scampi Flatbread
• Homemade Crab Rangoons
• Spicy Tuna Pasta Salad