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An oval serving platter container shrimp avocado cucumber salad.
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Shrimp Avocado Cucumber Salad

This Shrimp Avocado Cucumber Salad is loaded with red onions, cucumber, red bell peppers, avocado and sautéd shrimp. Also, it’s tossed with a very light and fresh lemon dressing. Delicious!
Course Side Dish
Cuisine American
Keyword Shrimp Salad
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 people
Calories 319kcal

Ingredients

For the Shrimp

  • 450 g (26-39 shrimps) uncooked extra large shrimp (peeled and deveined)
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • Salt and black pepper

For the Salad

  • 1 ½ cups cucumber chopped
  • ½ cup red onions chopped
  • 1 cup red bell pepper chopped
  • 2 medium avocado peeled, pitted and chopped
  • 1 tablespoon parsley chopped
  • 2 tablespoons lemon juice
  • 4 tablespoons olive oil
  • Salt and black pepper

Instructions

  • Using paper towels, pat dry shrimp.
    raw shrimp in a white plate
  • In a skillet, heat butter and olive oil over medium-high heat. Add shrimp, salt and pepper. Cook for about 1-2 minutes each side or until they are cooked through.
    saute shrimp in a cast iron skillet
  • In a large salad bowl, add cucumber, red onions, bell pepper, avocado and shrimp.
    overhead view of shrimp avocado cucumber salad bowl
  • In a mason jar, pour the freshly squeezed lemon juice, olive oil, salt and black pepper. Whisk everything together until combined.
    overhead view of a dressing in a glass bowl
  • Taste to check the seasoning and pour over the salad. Toss to combine and enjoy!
    close up of shrimp avocado cucumber salad bowl

Video

Notes

  • If you love shrimp salad, I'm pretty sure you'll love this Pesto Shrimp Tomato Salad Recipe or this Shrimp Avocado Tomato Salad. Both of these salads are super tasty, low-carb and very easy to make since shrimp cooks so fast. They are also great recipes for leftovers and to bring to your work for lunch.
  • Buy raw large shrimp that is already peeled and deveined to save yourself the time doing it yourself.
  • I prefer large shrimps as you lower the chances of overcooking them. Overcooking will lead to rubbery shrimp.
  • Feel free to use frozen shrimp, just thaw them first.
  • To store: Leftovers can be stored in the fridge for up to 3 days. Enjoy it chilled. The avocado may brown as it oxidizes. 

Nutrition

Serving: 1/4 | Calories: 319kcal | Carbohydrates: 11g | Protein: 18g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 156mg | Sodium: 800mg | Fiber: 6g | Sugar: 4g