There’s something so refreshing about a salad that’s both light and satisfying.
This shrimp avocado salad combines juicy shrimp, creamy avocado, tangy feta, and fresh herbs for a dish that feels elegant yet effortless.
Why You’ll Love This Recipe
It’s quick—ready in under 20 minutes.
The creamy avocado balances the tangy feta and zesty lemon.
Protein-rich shrimp make it filling enough for a meal.
It’s versatile—perfect for lunch, dinner, or a party side dish.
What You’ll Need (Ingredient Highlights)
Shrimp – seared in butter until golden and juicy.
Avocado – adds creaminess and healthy fats.
Tomatoes – bring freshness and acidity.
Feta cheese – tangy, salty crumbles that tie everything together.
Fresh cilantro or parsley – brightens the flavor.
Lemon juice – a splash of zest and freshness.
Pro Tips Before You Start
Use fresh shrimp for the best flavor, but frozen works if thawed properly.
Drain chopped tomatoes to prevent a watery salad.
Dice avocado just before mixing to keep it from browning.
Let the shrimp cool slightly before tossing so they don’t wilt the avocado.
How to Make Shrimp Avocado Salad with Tomatoes and Feta
Step 1 – Sear the shrimp
Toss shrimp with melted butter.
Heat a skillet over medium-high, add shrimp in a single layer, and cook for 1–2 minutes per side until pink and opaque.
Transfer to a plate to cool.
Step 2 – Prepare the salad base
In a large bowl, combine avocado, tomatoes, feta, herbs, lemon juice, olive oil, salt, and pepper.
Step 3 – Assemble
Gently fold the cooled shrimp into the salad.
Adjust seasoning to taste.
Step 4 – Serve
Serve immediately as a main dish or a side.
What to Serve It With
Warm pita bread or flatbread.
Grilled chicken or salmon for extra protein.
A crisp white wine like Sauvignon Blanc.
Variations / Substitutions
Swap feta for goat cheese or mozzarella pearls.
Add cucumbers for extra crunch.
Use lime juice instead of lemon for a brighter flavor.
Toss in quinoa for a heartier salad.
Storage & Leftovers
Best enjoyed fresh, since avocado browns quickly.
If prepping ahead, store chopped ingredients separately and combine just before serving.
Leftovers keep for 1 day in an airtight container in the fridge.
FAQs
Can I use frozen shrimp?
Yes, thaw and pat dry before cooking.
Can I make this salad ahead of time?
Chop everything in advance but add avocado and shrimp just before serving.
Can I serve this warm?
Yes, slightly warm shrimp taste great against the cool veggies.
What herbs work best?
Cilantro adds brightness, while parsley gives a milder flavor.
Can I make it dairy-free?
Skip the feta or use a dairy-free cheese alternative.
What protein can replace shrimp?
Grilled chicken or salmon works beautifully in this salad.
Final Thoughts
This shrimp avocado salad is light, colorful, and bursting with fresh flavor.
It’s easy to make, naturally low-carb, and perfect for warm-weather meals or quick weeknight dinners.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.