This refreshing shrimp avocado salad brings together tender, perfectly cooked shrimp, crisp romaine lettuce, crunchy cucumbers, and creamy avocado, all coated in a bright and herby Greek-yogurt dressing. It’s nutrient-dense, satisfying, and ideal as a light main course or a vibrant side dish.
Why You’ll Love This Recipe
This recipe delivers a refreshing mix of textures and flavors while remaining wholesome and easy to assemble. The combination of shrimp, avocado, and Greek yogurt creates a protein-rich, healthy-fat-balanced dish that keeps you full without feeling heavy. Fresh herbs and lemon provide brightness, while a hint of cumin adds warmth and depth to the dressing. It’s quick, delicious, and versatile enough for lunch, dinner, or meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Salad:
1 pound large shrimp, thawed and cleaned (tails and shells removed)
1 tablespoon olive oil (for cooking the shrimp)
1 heart romaine lettuce, chopped
2 Persian or mini cucumbers, chopped (or about 3/4 of an English cucumber)
1 medium-large ripe avocado, peeled and cubed
Salt and pepper, to taste
For the Yogurt Dressing:
1/2 cup plain Greek yogurt
1/4 cup olive oil
Juice of 1/2 lemon (about 2 tablespoons)
1/2 teaspoon white wine vinegar or apple cider vinegar
1–2 garlic cloves, minced
1/2 teaspoon honey
1/2 teaspoon cumin
2 tablespoons fresh mint
1/4 cup fresh dill
1 tablespoon water (to thin the dressing)
Salt and pepper, to taste
Directions
Toss the cleaned shrimp with 1 tablespoon olive oil, salt, and pepper until well coated.
Heat a large pan over medium-high heat. Cook the shrimp for 1–2 minutes per side, or until pink and opaque. Work in batches if needed and set aside.
Chop the romaine lettuce and cucumbers, placing the romaine as the base on a serving platter or in a salad bowl.
Prepare the dressing by combining Greek yogurt, olive oil, lemon juice, vinegar, garlic, honey, cumin, mint, dill, water, salt, and pepper in a food processor. Blend until smooth and creamy.
Add the cooked shrimp and cubed avocado to the salad.
Pour the creamy herb dressing over the salad and toss gently to coat. Adjust seasoning as desired and serve immediately.
Servings and timing
This recipe makes 4–6 servings as a side dish or 2–3 servings as a main dish.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Variations
Use grilled shrimp for a smoky twist.
Add cherry tomatoes for extra freshness and color.
Replace romaine with baby spinach or mixed greens.
Add quinoa for a heartier, more filling salad.
Swap Greek yogurt with labneh for a thicker, tangier dressing.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 1 day. The salad is best enjoyed fresh due to the avocado and romaine.
For make-ahead preparation, store the dressing, cooked shrimp, chopped romaine, and cucumbers separately. Add freshly cut avocado and assemble just before serving. This salad is not suitable for reheating.
FAQs
How do I prevent the avocado from browning?
Coat the avocado lightly in lemon juice and add it right before serving.
Can I use frozen shrimp?
Yes, simply thaw completely and pat dry before cooking.
Can I make the dressing without a food processor?
Yes, finely chop the herbs, mince the garlic, and whisk everything together in a bowl.
Is this salad suitable for meal prep?
Yes, prep all components separately and assemble when ready to eat.
Can I substitute the Greek yogurt?
You can use plain labneh or a thick plain yogurt for a similar result.
What can I use instead of dill or mint?
Parsley or cilantro offer fresh alternatives, though the flavor profile will change slightly.
Can I grill the shrimp instead of pan-searing?
Absolutely—grilling adds wonderful flavor and works well in this salad.
How can I make the dressing thicker?
Use full-fat Greek yogurt and reduce or omit the water.
Can I add other vegetables?
Yes, bell peppers, radishes, or celery make excellent additions for added crunch.
Is this recipe gluten-free?
Yes, all ingredients are naturally gluten-free.
Conclusion
This creamy shrimp avocado salad is a refreshing, protein-packed dish that comes together quickly while offering vibrant flavors and satisfying textures. From the crisp vegetables to the creamy dressing and succulent shrimp, every bite is balanced and nourishing. Whether served as a main course or a light side, it’s a delicious addition to any table.
This creamy shrimp avocado salad combines tender shrimp, crunchy cucumbers, crisp romaine, and creamy avocado with a bright Greek yogurt herb dressing. It’s refreshing, protein-rich, and perfect as a light main or vibrant side dish.
Ingredients
1 pound large shrimp, thawed and cleaned (tails and shells removed)
1 tablespoon olive oil (for cooking shrimp)
1 heart romaine lettuce, chopped
2 Persian cucumbers, chopped (or 3/4 of an English cucumber)
1 medium-large ripe avocado, peeled and cubed
Salt and pepper, to taste
1/2 cup plain Greek yogurt
1/4 cup olive oil
Juice of 1/2 lemon (about 2 tablespoons)
1/2 teaspoon white wine vinegar or apple cider vinegar
1–2 garlic cloves, minced
1/2 teaspoon honey
1/2 teaspoon cumin
2 tablespoons fresh mint
1/4 cup fresh dill
1 tablespoon water (to thin dressing)
Salt and pepper, to taste (for dressing)
Instructions
Toss cleaned shrimp with 1 tablespoon olive oil, salt, and pepper.
Heat a pan over medium-high heat. Cook shrimp for 1–2 minutes per side until pink and opaque. Set aside.
Chop romaine and cucumbers and place into a salad bowl or serving platter.
In a food processor, blend Greek yogurt, olive oil, lemon juice, vinegar, garlic, honey, cumin, mint, dill, water, salt, and pepper until smooth and creamy.
Add cooked shrimp and cubed avocado to the salad.
Drizzle the dressing over the salad and toss gently to combine.
Adjust seasoning if needed and serve immediately.
Notes
For meal prep, store components separately and assemble just before serving.
Add lemon juice to avocado to prevent browning.
Grilled shrimp adds a smoky twist to the salad.
Use labneh or thick yogurt for a richer dressing.
Cherry tomatoes or quinoa make great additions for variety.
