Summer Shrimp Salad

WANT TO SAVE THIS RECIPE?

A fresh and vibrant Summer Shrimp Salad is the perfect way to celebrate sunny days. This zesty and colorful dish combines tender shrimp, creamy avocado, crisp cucumbers, and juicy tomatoes with a punchy citrus-herb dressing that brings everything together in harmony. It’s not only visually beautiful but also full of texture and flavor that makes every bite exciting.

Whether you’re planning a light lunch, a picnic, or a side dish for a backyard BBQ, this shrimp salad is a delicious crowd-pleaser. It’s quick to prepare, protein-packed, and naturally gluten-free. Best of all, it showcases the season’s best produce with minimal effort.

Why You’ll Love This Summer Shrimp Salad

• It’s light, refreshing, and perfect for hot days.
• The combination of shrimp and avocado is satisfying without being heavy.
• Easy to customize with your favorite herbs and vegetables.
• Ready in just 20 minutes.
• Naturally low-carb and high-protein.

What Kind of Shrimp Should I Use?

Fresh or frozen shrimp both work well here. If using frozen, make sure to thaw and pat dry before cooking. Medium or large shrimp (tail-off) are ideal for quick sautéing or grilling. Peeled and deveined shrimp will save prep time.

---

Ingredients for the Summer Shrimp Salad

Every ingredient in this salad brings a purpose to the bowl. Together, they create a crunchy, creamy, herbaceous dish you’ll crave again and again.

• 1 lb cooked shrimp (peeled and deveined): This is the protein star of the salad, bringing juicy bites with a mild sweetness.
• 1 large avocado (diced): Adds creamy richness and heart-healthy fats.
• 1 1/2 cups cucumber (sliced): Refreshing and crisp, it balances the richness of avocado.
• 1/2 small red onion (thinly sliced): Offers a mild sharpness and bite.
• 1/2 cup cherry tomatoes (halved): Brings juicy acidity and a pop of color.
• 2 tbsp fresh dill (chopped): Adds fresh, grassy flavor perfect for summer.
• 1/4 cup cilantro (chopped): Enhances brightness and depth.
• 2 tbsp olive oil: Base for the dressing and helps everything come together.
• Juice of 1 lime: Adds tang and keeps avocado from browning.
• 1 tsp Dijon mustard: For a tangy, emulsifying touch in the dressing.
• 1/2 tsp crushed red pepper flakes: Optional, but adds a little kick.
• Salt and pepper to taste: To bring all flavors forward.

---

How To Make the Summer Shrimp Salad

Step 1: Make the Citrus Herb Dressing

In a small bowl, whisk together the olive oil, lime juice, Dijon mustard, crushed red pepper flakes (if using), and a pinch of salt and pepper. Set aside to allow the flavors to meld.

Step 2: Prepare the Vegetables

Dice the avocado, slice the cucumbers and red onion, and halve the cherry tomatoes. Chop the dill and cilantro. Place everything into a large mixing bowl.

Step 3: Add the Shrimp

If using raw shrimp, sauté them with a touch of olive oil for 2-3 minutes per side until pink and opaque. Let cool slightly before adding. If pre-cooked, simply thaw and pat dry before tossing them in.

Step 4: Toss and Serve

Drizzle the dressing over the bowl, gently toss to combine all ingredients. Taste and adjust seasoning with more salt, pepper, or lime juice if needed.

Serve immediately, or chill for 15 minutes to let the flavors blend even more.

---

Serving and Storing This Summer Shrimp Salad

This salad serves 4 people as a main course, or 6 as a side dish. It’s ideal for potlucks, beach lunches, or light dinners on warm nights.

Store leftovers in an airtight container in the fridge for up to 2 days. Because of the avocado, it’s best enjoyed the day it’s made to keep the texture and color vibrant.

---

What to Serve With Summer Shrimp Salad?

Crusty Garlic Bread

Warm, crunchy garlic bread pairs perfectly with the salad’s light flavors.

Chilled White Wine

Try a crisp Sauvignon Blanc or Pinot Grigio.

Watermelon Feta Skewers

Sweet and salty bites that complement the zesty shrimp.

Corn on the Cob

Grilled corn adds a smoky, buttery balance.

Mango and Dragon Fruit Chia Pudding

Finish your meal with a refreshing dessert: Mango and Dragon Fruit Chia Pudding

Snack Prep Veggie Sticks with Pesto Hummus

Great for snacking before or after: Snack Prep Veggie Sticks

Vegan Breakfast Quesadillas

For brunch gatherings, this salad goes great with: Vegan Breakfast Quesadillas

---

Frequently Asked Questions

Can I use frozen shrimp?
Yes, just thaw completely and pat dry to avoid excess water.

Is this salad keto-friendly?
Yes, it’s low in carbs and high in healthy fats and protein.

What herbs can I use instead of dill?
Fresh parsley, basil, or mint work well as substitutions.

Can I meal-prep this salad?
You can prep everything except the avocado and dressing, which should be added just before serving.

How do I keep the avocado from browning?
Toss it with lime juice right after dicing. This helps preserve its color and flavor.

---

Save This Pin For Later

📌 Save this recipe to your Pinterest board so you can come back to it any time.
Let me know in the comments how yours turned out. Did you add mango or maybe swap out the dill? I love seeing how you make these recipes your own. Questions are welcome too — let’s help each other cook smarter!

Check out more recipes like this on my Pinterest page: Meals We Share

---

Conclusion

This Summer Shrimp Salad is more than just a seasonal favorite. It’s a refreshing, colorful, and nourishing dish that brings people together around the table. Whether you’re enjoying it solo or sharing with friends, it’s a foolproof way to enjoy bold flavors with minimal effort. Make it your own, and let it become your go-to summer staple.

Print

WANT TO SAVE THIS RECIPE?