This Healthy Lettuce Shrimp Avocado Salad is the perfect combination of fresh, vibrant, and flavorful, making it one of the BEST healthy salad meals you’ll find! It features perfectly seasoned pan-cooked shrimp, creamy avocado slices, crisp lettuce, colorful bell pepper, and onion, all tossed in a zesty and unique Old Bay dressing. I absolutely adore this Shrimp Avocado Salad for a light yet satisfying lunch or a quick weeknight dinner, especially during the beautiful spring weather we’re having right now on April 25th! It’s easy to prepare and bursting with delicious textures and tastes.
Why You’ll Love This Shrimp Avocado Salad
- Healthy and Nutritious: Packed with lean protein from shrimp, healthy fats from avocado, and plenty of fresh vegetables.
- Flavorful & Unique Dressing: The Old Bay dressing with Sriracha and lime is creamy, tangy, savory, and slightly spicy – truly unique!
- Quick and Easy: Comes together quickly once the shrimp is cooked.
- Satisfying Meal Salad: Hearty enough to be a main course for lunch or a light dinner.
- Customizable: Easy to adjust the spice level or add other salad ingredients.
Ingredients for Healthy Lettuce Shrimp Avocado Salad
Here’s what you’ll need to make this vibrant and healthy salad. The full list with measurements is in the recipe card below.
Salad Base
- Shrimp, peeled and deveined (Shellfish)
- Shredded lettuce (Romaine, iceberg, or mixed greens) (Vegetable)
- Avocado, thinly sliced (Fruit)
- Yellow onion, finely chopped (Vegetable)
- Red bell pepper, diced (Vegetable)
- Green onion, sliced (Vegetable)
- Fresh chopped cilantro (Herb)
Shrimp Seasoning
- Olive oil (Oil)
- Garlic powder (Spice)
- Ground cumin (Spice)
- Paprika (Spice)
- Salt (Seasoning) (Implied, added)
- Pepper (Spice) (Added based on instructions)
Old Bay Dressing
- Mayonnaise or Greek yogurt (Base)
- Sriracha (Condiment)
- Fresh lime juice (Acid)
- Low sodium Old Bay seasoning (Spice Blend) (See notes for substitutions)
- Kosher salt (optional) (Seasoning)
- Water (Liquid)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the unique flavor of the Old Bay dressing in this Shrimp Avocado Salad, but here are some variations:
- No Old Bay? Old Bay seasoning is a classic American blend containing celery salt, paprika, black pepper, red pepper, and other spices. If you can’t find it, substitute with a mixture of ½ tsp paprika, ¼ tsp celery salt, and a pinch each of black pepper and cayenne pepper, adjusting to taste.
- Different Protein: Use grilled chicken, salmon, or chickpeas instead of shrimp.
- Add Corn or Beans: Toss in some cooked corn kernels or rinsed black beans for extra texture and fiber.
- Make it Spicier: Add more Sriracha to the dressing or include some diced jalapeño in the salad.
- Different Dressing: If Old Bay isn’t your thing, try a simple cilantro-lime vinaigrette or a creamy avocado dressing.
How to Make Healthy Shrimp Avocado Salad
Let me show you how easy it is to whip up this delicious Shrimp Avocado Salad:
Make the Dressing
- First, I prepare the zesty Old Bay dressing. In a small bowl, I whisk together the mayonnaise (or Greek yogurt), Sriracha, fresh lime juice, Old Bay seasoning, and 1 teaspoon of water until smooth and combined.
- I taste the dressing and season with a pinch of kosher salt, if desired (keeping in mind Old Bay already contains salt). I set the dressing aside.
Season and Cook Shrimp
- In a large bowl or shallow plate, I place the peeled and deveined shrimp. I sprinkle them with paprika, cumin, garlic powder, salt (optional, depends on Old Bay), and pepper.
- I toss the shrimp until they are well combined and evenly coated with the seasonings.
- Next, I heat 1 tablespoon of olive oil in a large skillet over medium heat.
- I add the seasoned shrimp to the hot skillet in a single layer (working in batches if necessary).
- I cook the shrimp, stirring occasionally, until they are pink, opaque, and cooked through. This usually takes about 4 minutes total (around 2 minutes per side).
- I remove the cooked shrimp from the skillet to a plate and set them aside.
Assemble the Salad
- Now, I assemble the salad. In a large salad bowl, I add the shredded lettuce, diced red bell pepper, finely chopped yellow onion, sliced green onion, sliced avocado, and chopped fresh cilantro.
- I add the cooked shrimp to the salad bowl.
- I drizzle the prepared Old Bay dressing over the salad ingredients.
- Gently, I toss everything together until well combined and coated with the dressing.
Serve
- Serve immediately
- Garnish if desired
Tips and Tricks for the BEST Shrimp Salad
Here are my secrets for making this Shrimp Avocado Salad truly exceptional:
- Don’t Overcook Shrimp: Cook shrimp just until they turn pink and opaque. Overcooked shrimp become tough and rubbery.
- Use Ripe Avocado: Choose an avocado that yields slightly to gentle pressure for the best creamy texture. Add it just before serving if making components ahead to minimize browning.
- Fresh Lime Juice: Provides the best bright, tangy flavor for the dressing.
- Old Bay Substitute: If you can’t find Old Bay, use the paprika/celery salt/pepper mix suggested in Variations for a similar flavor profile.
- Dress Just Before Serving: For the crispest lettuce and freshest taste, toss the salad with the dressing right before serving.
How to Serve
This Healthy Lettuce Shrimp Avocado Salad is a fantastic main course salad! Serve it:
- As Is: A complete and satisfying meal for lunch or a light dinner.
- In Lettuce Cups: Scoop the salad mixture into large lettuce cups (like butter or romaine) for a low-carb wrap alternative.
- With Crackers: Serve alongside some simple crackers.
Garnish with an extra sprinkle of Old Bay seasoning if you like!
Make Ahead and Storage
While best assembled fresh, components can be prepped ahead for this Shrimp Avocado Salad:
- Dressing: Make the dressing up to 3 days ahead and store covered in the refrigerator.
- Shrimp: Cook the shrimp up to 1 day ahead and store covered in the refrigerator.
- Veggies: Chop the onion and bell pepper ahead. Slice avocado and assemble salad just before serving.
- Storage: Leftover dressed salad doesn’t store well as the lettuce wilts and avocado browns. It’s best to store components separately if possible and assemble just before eating leftovers.
FAQs about Healthy Lettuce Shrimp Avocado Salad
- What is Old Bay Seasoning?
- Old Bay is a classic American seasoning blend typically used for seafood. It contains celery salt, paprika, black pepper, red pepper, and other spices. It has a unique savory, slightly salty, and peppery flavor.
- Can I use frozen cooked shrimp?
- Yes, thaw frozen cooked shrimp completely according to package directions. Pat them dry. You can skip the cooking step (Step 3) and just toss the thawed, seasoned shrimp directly into the salad.
- Is this salad spicy?
- The spice level comes from the Sriracha in the dressing and potentially the Old Bay/other spices. Adjust the Sriracha amount to your preference for heat in this Shrimp Avocado Salad.
Enjoy this fresh, flavorful, healthy, and incredibly easy Healthy Lettuce Shrimp Avocado Salad! It’s a perfect light meal packed with taste.
Print
Healthy Lettuce Shrimp Avocado Salad
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 1x
- Category: Salad, Main Course, Healthy, Gluten-Free
- Cuisine: American
Description
This avocado shrimp salad recipe with lettuce and bell pepper is THE BEST healthy salad meal. Seasoned shrimp, crisp lettuce, avocado, and vegetables are tossed in a creamy Old Bay dressing. Perfect for lunch or any night of the week!
Ingredients
Scale
For the Shrimp & Seasoning:
- 1 lb (450g) large shrimp, raw, peeled and deveined
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
For the Old Bay Dressing:
- 1/3 cup mayonnaise or plain Greek yogurt
- 1 1/2 teaspoons Sriracha (or other hot sauce, adjust to taste)
- 3/4 teaspoon fresh lime juice
- 1 teaspoon low sodium Old Bay seasoning
- 1 teaspoon water
- Kosher salt (optional, to taste)
For Salad Assembly:
- 2 cups shredded lettuce (Romaine recommended)
- 1 small red bell pepper, diced
- 1/2 yellow onion, finely chopped
- 1 green onion (scallion), sliced
- 1 ripe avocado, thinly sliced
- Fresh chopped cilantro, for garnish
Instructions
- Make the Dressing: In a small bowl, whisk together the mayonnaise (or Greek yogurt), Sriracha, lime juice, Old Bay seasoning, and 1 teaspoon of water until smooth. Taste and season with salt, if desired. Set aside.
- Season Shrimp: Pat the peeled and deveined shrimp dry with paper towels. In a medium bowl or shallow plate, combine the shrimp with the paprika, ground cumin, and garlic powder. Toss until the shrimp are evenly coated.
- Cook Shrimp: Heat the 1 tablespoon of olive oil in a large skillet over medium heat. Add the seasoned shrimp in a single layer (cook in batches if necessary). Cook, stirring occasionally, until the shrimp are pink, opaque, and cooked through, about 3-4 minutes total. Season lightly with salt and pepper during the last minute of cooking. Remove the cooked shrimp from the skillet to a plate and set aside.
- Assemble the Salad: In a large salad bowl, combine the shredded lettuce, diced red bell pepper, finely chopped yellow onion, sliced green onion, sliced avocado, and chopped fresh cilantro.
- Add Shrimp and Dressing: Add the cooked shrimp to the salad bowl. Drizzle with the prepared Old Bay dressing.
- Toss and Serve: Toss gently to combine all ingredients. Serve immediately. Garnish with an extra sprinkle of Old Bay seasoning, if desired.
Notes
- Shrimp: Use raw, peeled, and deveined shrimp. Adjust cook time slightly based on shrimp size. Be careful not to overcook.
- Dressing Base: Mayonnaise or Greek yogurt can be used. Greek yogurt provides a tangier, lighter option.
- Old Bay Seasoning: A classic seafood seasoning. Adjust the amount based on the saltiness of your brand and your preference.
- Avocado: Add avocado just before tossing and serving to prevent browning.
- Storage: This salad is best enjoyed fresh after assembling. If prepping ahead, store the cooked shrimp, vegetables, and dressing separately and combine just before serving.