If you’re looking for a meal that’s light but seriously satisfying, packed with flavor and color, and perfect for easy weeknight dinners or summer gatherings, let me introduce you to my absolute go-to: Grilled Shrimp & Avocado Salad. Juicy, smoky shrimp, creamy avocado, sweet cherry tomatoes, crisp greens, and a zesty homemade lime dressing come together for a salad that’s as beautiful as it is delicious. This dish checks every box—it’s fast, fresh, and doesn’t skimp on those bold, craveable flavors everyone at the table will love.

Grilled Shrimp & Avocado Salad Recipe - Recipe Image

Ingredients You’ll Need

Every component of this Grilled Shrimp & Avocado Salad plays a starring role, delivering vibrant flavors and lively color to your plate. These are simple, no-fuss ingredients, but together, they make magic—each adding their own touch, whether it’s creaminess, zest, crunch, or smoky depth.

Large shrimp (1 lb): The main event! Choose peeled and deveined for easy prep and juicy, tender bites.
Olive oil (2 tablespoons + 3 for dressing): Adds richness and helps those spices cling to the shrimp while keeping them ultra-moist.
Smoked paprika (1 teaspoon): A dash of smoky flair that takes the shrimp to another level—don’t substitute regular paprika!
Garlic powder (½ teaspoon): Infuses every bite with a mellow, savory aroma.
Salt (½ teaspoon, plus more to taste): Essential for brightening and balancing flavors throughout the salad and dressing.
Black pepper (¼ teaspoon, plus more to taste): Brings a gentle hint of heat without overpowering the salad.
Mixed salad greens (6 cups): Go for a mix—baby spinach, arugula, and romaine add variety in taste and crunch.
Large avocado (1, sliced): Extra creamy texture, plus heart-healthy fats. Hass avocados are ideal for their rich flavor.
Cherry tomatoes (1 cup, halved): Their sweet, juicy pop is a welcome contrast to smoky shrimp.
Red onion (½ small, thinly sliced): Adds color and a mild sharpness—rinse slices for a less intense onion flavor.
Feta cheese (¼ cup, optional): Salty, tangy crumbles that add an extra layer of flavor (skip it for dairy-free).
Fresh lime juice (2 tablespoons): Brings all the dressing ingredients together with zesty, citrusy brightness.
Honey (1 tablespoon): Balances lime and mustard with a whisper of sweetness.
Dijon mustard (1 teaspoon): For that subtle tang and amazing dressing emulsification.

How to Make Grilled Shrimp & Avocado Salad

Step 1: Season the Shrimp

Start by tossing your shrimp in a bowl with olive oil, smoked paprika, garlic powder, salt, and pepper. Get right in there and make sure every piece is coated—this is where so much of the flavor for your Grilled Shrimp & Avocado Salad begins. Let the shrimp hang out and marinate while you prep the grill; it only takes a minute or two, but truly makes a difference.

Step 2: Fire Up the Grill

Preheat your grill or a grill pan to medium-high heat. Once it’s nice and hot, lay the shrimp out in a single layer. Grill them for about 2–3 minutes on each side, just until they turn pink and opaque. You want them just barely cooked through—overcooking leads to rubbery shrimp, and nobody wants that!

Step 3: Whip Up the Zesty Lime Dressing

While the shrimp are cooling for a minute, add olive oil, lime juice, honey, Dijon mustard, salt, and black pepper to a small jar (or a bowl). Pop the lid on and shake it up, or use a whisk if you’re mixing in a bowl. You’ll have a vibrant dressing that’s creamy, bright, and ties every flavor in this Grilled Shrimp & Avocado Salad together beautifully.

Step 4: Assemble the Salad

In a large salad bowl, layer your mixed greens as the base. Pile on the avocado slices, cherry tomatoes, and red onion—scatter them for the prettiest presentation. Top with your just-grilled shrimp, nestling them across all the greens. If you love a salty kick, sprinkle over some crumbled feta (highly recommended!).

Step 5: Dress and Serve

When you’re ready to eat, drizzle that homemade dressing generously over the whole salad. Give everything a gentle toss just to coat, or let everyone dress their own plate. This moment when the flavors come together is pure magic—every bite is juicy, creamy, zingy, and oh-so-satisfying.

How to Serve Grilled Shrimp & Avocado Salad

Garnishes

This salad shines on its own, but a handful of thinly sliced scallions, extra chopped cilantro, or a squeeze of additional lime can make it pop. For crunch, scattered toasted pumpkin seeds or sunflower seeds are amazing—don’t be afraid to get creative with toppings that add your favorite textures.

Side Dishes

While Grilled Shrimp & Avocado Salad is a meal in itself, it pairs wonderfully with crusty bread, a side of herbed rice, or even some grilled corn for extra summer vibes. For a Mediterranean twist, offer bowls of hummus and olives alongside. Keep side dishes simple to let the salad’s bold flavors shine.

Creative Ways to Present

If you’re entertaining, try serving individual portions in wide-mouthed jars or on large platters. For a fun lunch, pile the salad into avocado halves or tuck the grilled shrimp and fixings into lettuce cups. These small touches turn the Grilled Shrimp & Avocado Salad into a show-stopping centerpiece.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Grilled Shrimp & Avocado Salad, store the greens, toppings, shrimp, and dressing separately in airtight containers. This helps keep everything crisp and fresh—just assemble right before eating. Enjoy leftovers within 24 hours for the best flavors and textures.

Freezing

While the dressing and greens aren’t freezer-friendly, cooked shrimp can be frozen. Simply cool the shrimp, pack them in an airtight container, and freeze for up to two months. When you’re ready to enjoy, thaw in the fridge and toss into a fresh batch of salad ingredients.

Reheating

To gently rewarm leftover shrimp, place them in a skillet over low heat for a minute or two until just heated through. Avoid microwaving, as this can make them chewy. For the rest of the salad, serve at room temperature or chilled—never reheat the greens or avocado.

FAQs

Can I use frozen shrimp for this salad?

Absolutely! Just make sure to fully thaw and pat them dry before seasoning and grilling. Frozen shrimp work beautifully and are often incredibly fresh—just as good as buying from the seafood counter most days.

What can I use instead of feta cheese?

If you’re keeping things dairy-free or simply not a fan, skip the feta or swap in diced ripe mango or grilled halloumi for a different twist. The salad is super adaptable to your preferences.

Is there a substitute for smoked paprika?

If you can’t find smoked paprika, regular paprika will do in a pinch, but you’ll miss that signature smoky depth. You could also try a pinch of chipotle powder for extra heat and smokiness—just use less, as it’s spicier!

How do I keep the avocado from browning?

The lime juice in the dressing actually helps slow browning, but if you’re prepping in advance, slice the avocado right before serving for ultimate freshness. You can also lightly coat the cut slices in a bit of the dressing to help preserve color.

Can I make Grilled Shrimp & Avocado Salad for meal prep?

This salad is ideal for prepping ahead—just store the ingredients separately and dress just before eating. Pre-cut veggies, cooked shrimp, and jarred dressing make assembling lunch or dinner a two-minute affair, with all the flavor and none of the wilted greens.

Final Thoughts

I can’t recommend trying Grilled Shrimp & Avocado Salad enough—it’s truly one of those dishes that impresses every time with bright flavors and effortless elegance. Whether you’re treating yourself or feeding guests, this salad will win hearts (and taste buds) without any hassle. Get grilling and enjoy every refreshing, flavorful bite!

Grilled Shrimp & Avocado Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 29 reviews

Author: admin
Total Time: 21 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Grilled Shrimp & Avocado Salad is a delightful and satisfying dish that combines succulent grilled shrimp with creamy avocado over a bed of mixed greens. Topped with a zesty lime dressing, it’s a perfect blend of flavors for a light and refreshing meal.

Ingredients

Scale

For the Salad:

1 lb large shrimp, peeled and deveined
2 tablespoons olive oil
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
6 cups mixed salad greens
1 large avocado, sliced
1 cup cherry tomatoes, halved
½ small red onion, thinly sliced
¼ cup crumbled feta cheese (optional)

For the Dressing:

3 tablespoons olive oil
2 tablespoons fresh lime juice
1 tablespoon honey
1 teaspoon Dijon mustard
Salt and pepper to taste

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Instructions

Toss Shrimp: In a bowl, toss shrimp with olive oil, smoked paprika, garlic powder, salt, and pepper.
Preheat Grill: Preheat grill or grill pan to medium-high heat.
Grill Shrimp: Grill shrimp for 2–3 minutes per side until pink and opaque.
Prepare Dressing: In a small jar, combine dressing ingredients; shake until emulsified.
Assemble Salad: In a large salad bowl, arrange greens, avocado, cherry tomatoes, and red onion. Top with grilled shrimp and sprinkle with feta if using.
Drizzle Dressing: Drizzle with dressing just before serving.