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A vibrant shrimp avocado salad bowl with grilled shrimp skewers, corn, avocado, tomatoes, red onion, and fresh lime slices on the side.
Layla

Zesty Garlic Herb Shrimp & Avocado Salad

This vibrant and refreshing salad features succulent, perfectly seasoned shrimp, creamy avocado, crisp vegetables, and a bright lemon-herb vinaigrette, making it an ideal light meal for any day of the week.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: lunch, Main Course, Salad
Cuisine: American, Mediterranean-inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Garlic Herb Shrimp
  • 1.5 lbs large shrimp peeled and deveined, tails on or off
  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 1/2 tsp dried oregano
  • 1/4 tsp dried thyme
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • Pinch red pepper flakes optional
For the Lemon Herb Vinaigrette
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp fresh dill chopped
  • 1 tsp fresh parsley chopped
  • 1/2 tsp honey or maple syrup optional
  • Salt to taste
  • Black pepper to taste
For the Salad Assembly
  • 6 oz mixed greens (or romaine lettuce), roughly chopped
  • 2 medium ripe avocados diced
  • 1 cup cherry tomatoes halved
  • 1/2 cup cucumber diced
  • 1/4 cup red onion thinly sliced
  • 2 tbsp fresh cilantro chopped, optional garnish

Equipment

  • Large Mixing Bowl
  • Small mixing bowl
  • Whisk
  • Large Skillet or Air Fryer
  • Tongs
  • Cutting board
  • Sharp knife

Method
 

Prepare the Garlic Herb Shrimp
  1. Pat the peeled and deveined shrimp very dry with paper towels. In a large bowl, combine the shrimp with 1 tbsp olive oil, minced garlic, dried oregano, dried thyme, 1/4 tsp salt, 1/8 tsp black pepper, and red pepper flakes (if using). Toss until the shrimp are evenly coated.
  2. Choose your preferred cooking method: - **Skillet Method**: Heat a large skillet over medium-high heat. Add the seasoned shrimp in a single layer, being careful not to overcrowd the pan. Cook for 2-3 minutes per side, or until pink and opaque. - **Air Fryer Method**: Arrange the seasoned shrimp in a single layer in your air fryer basket. Air fry at 375°F (190°C) for 6-8 minutes, shaking the basket halfway through, until pink and cooked through.
  3. Remove shrimp from heat and set aside to cool slightly while you prepare the dressing and other salad components.
Make the Lemon Herb Vinaigrette
  1. In a small bowl, whisk together the 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp chopped fresh dill, 1 tsp chopped fresh parsley, and 1/2 tsp honey or maple syrup (if using).
  2. Season the vinaigrette generously with salt and black pepper to taste. Whisk again until well combined and emulsified.
Assemble the Shrimp Avocado Salad
  1. In a large mixing bowl, combine the mixed greens, halved cherry tomatoes, diced cucumber, and thinly sliced red onion.
  2. Add the slightly cooled cooked shrimp and diced avocado to the bowl with the vegetables.
  3. Pour the lemon herb vinaigrette over the salad ingredients. Gently toss to combine, ensuring everything is lightly coated with the dressing.
  4. Serve immediately, garnished with fresh cilantro if desired, for a delicious and complete meal.

Notes

For best results, cook shrimp just before assembling the salad to ensure they are warm or slightly cooled, not cold. To prevent avocado from browning if preparing ahead, toss the diced avocado with a small amount of lemon juice before adding to the salad. Leftovers can be stored in an airtight container in the refrigerator for up to 1 day, though the avocado may brown slightly and the greens may wilt.