Mexican Shrimp Avocado Salad

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Last Updated on August 26, 2025 by Casia Valdés

When the heat of summer rolls in, I always crave something that’s light, refreshing, and full of vibrant flavors. This Mexican Shrimp Avocado Salad hits all the right notes—cool, citrusy, and bursting with juicy shrimp, creamy avocado, sweet mango, and fresh herbs. It’s the kind of dish that comes together in minutes but tastes like a chef prepared it.

Inspired by coastal Mexican flavors and ceviche-style freshness, this salad is perfect for cookouts, meal prep, or quick no-fuss lunches. Whether you enjoy it solo, with tortilla chips, or spooned over cauliflower rice, it’s a versatile favorite that’s as nutritious as it is delicious.

Why You’ll Love This Recipe

  • Packed with bold, fresh flavor – Lime, jalapeño, mango, and avocado come together beautifully.

  • Protein-rich and healthy – A great low-carb or paleo-friendly meal.

  • Easy and quick – Ready in under 30 minutes.

  • Naturally gluten-free – Whole ingredients, no fillers.

  • Perfect for summer – Light, hydrating, and full of color.

Ingredients (Serves 4)

  • 1 lb raw shrimp, peeled and deveined

  • 1 large avocado, cubed

  • 8 oz grape or cherry tomatoes, halved

  • 1 cup thinly sliced cucumber

  • ½ small red onion, finely minced

  • ½ cup chopped fresh cilantro

  • ½ large mango, cubed

  • ½–1 small jalapeño, finely minced (adjust to taste)

  • 2 tablespoons avocado oil

  • Juice of 2 fresh limes (about 3 tablespoons)

  • ½ teaspoon sea salt or kosher salt

  • ¼ teaspoon ground black pepper

  • 2 tablespoons agave nectar or honey (optional, adjust to taste)
    (Monk fruit, erythritol, or coconut sugar are good subs)

  • Tajín seasoning, to garnish (optional)

Instructions

Step 1: Cook and Chill the Shrimp

Bring a large pot of water to a boil. Add optional aromatics such as ½ lemon (sliced), 1 tablespoon sea salt or garlic salt, and ½ teaspoon peppercorns.

Once boiling, add shrimp and cook for just 2 minutes, or until they turn pink and opaque. Immediately transfer the shrimp to an ice water bath to stop cooking and keep them tender. Set aside to chill.

Step 2: Prepare the Dressing

While the shrimp cool, make the lime dressing. In a small bowl or jar, combine:

  • Freshly squeezed lime juice

  • Avocado oil

  • Agave nectar or chosen sweetener

  • Salt and pepper

Stir or shake well to emulsify. Adjust sweetness or acidity to your liking.

Step 3: Chop and Combine Ingredients

In a medium mixing bowl, add:

  • Cooked, chilled shrimp

  • Halved grape tomatoes

  • Thin cucumber slices

  • Minced red onion

  • Cubed mango

  • Cubed avocado

  • Chopped cilantro

  • Finely minced jalapeño

Gently combine to avoid mashing the avocado or shrimp.

Step 4: Dress and Toss

Pour the lime dressing over the salad mixture. Toss gently to coat all the ingredients evenly without breaking down the avocado or over-mixing the shrimp.

Let the salad rest in the fridge for about 20–30 minutes to allow the flavors to marry.

Step 5: Garnish and Serve

Taste and adjust seasoning with more salt and pepper, if needed. Garnish with additional cilantro and a sprinkle of Tajín for a bright, citrusy kick.

Serve chilled on its own or alongside:

  • Tortilla chips or tostadas

  • Grilled corn or street corn salad

  • Cauliflower rice for a low-carb meal prep lunch

  • Over a bed of mixed greens for a heartier salad bowl

Tips and Variations

  • Add crunch: Try jicama or diced bell pepper for extra texture.

  • Make it spicy: Leave jalapeño seeds in or swap for serrano peppers.

  • Add grains: Serve over cooked quinoa or couscous for a more filling meal.

  • Go tropical: Add diced pineapple or papaya for an even fruitier twist.

  • Swap protein: Use grilled chicken, canned tuna, or firm tofu for a variation.

Frequently Asked Questions

Can I use pre-cooked shrimp?
Yes! Just thaw and chill if using frozen. Ensure it’s firm and not overcooked.

How long does this salad last?
Best eaten the same day due to the avocado. However, it will keep in the fridge for up to 24 hours if covered tightly.

Can I make this salad ahead of time?
Prep everything ahead and keep the dressing separate. Combine just before serving to maintain freshness.

Is this dish keto-friendly?
Yes—omit the sweetener or use monk fruit, and it’s perfectly keto.

Can I make it vegan?
Swap shrimp for grilled tofu, chickpeas, or hearts of palm for a plant-based version.

Final Thoughts

Mexican Shrimp Avocado Salad is one of those dishes that feels fancy but is incredibly easy to make. It’s loaded with texture and bright flavor, perfect for warm days, quick lunches, or weekend gatherings. Every bite offers something different—sweet mango, creamy avocado, crisp cucumber, and a citrusy punch from lime and cilantro.

Make a big bowl, chill it down, and you’ve got a fresh, healthy dish that tastes like sunshine in every bite.

Mexican Shrimp Avocado Salad

This fresh shrimp avocado salad is packed with mango, lime, and cilantro. A light and flavorful Mexican-inspired dish perfect for summer.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 minutes
Chill Time 30 minutes
Total Time 52 minutes
Servings: 4
Course: Appetizer, Salad, Side Dish
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 1 lb raw shrimp peeled and deveined
  • 1 large avocado cubed
  • 8 oz grape or cherry tomatoes halved
  • 1 cup thinly sliced cucumber
  • ½ small red onion finely minced
  • ½ cup chopped fresh cilantro
  • ½ large mango cubed
  • ½ –1 small jalapeño finely minced (adjust to taste)
  • 2 tablespoons avocado oil
  • Juice of 2 fresh limes about 3 tablespoons
  • ½ teaspoon sea salt or kosher salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons agave nectar or honey optional, adjust to taste
  • Monk fruit, erythritol, or coconut sugar are good subs
  • Tajín seasoning to garnish (optional)

Method
 

Step 1: Cook and Chill the Shrimp
  1. Bring a large pot of water to a boil. Add optional aromatics such as ½ lemon (sliced), 1 tablespoon sea salt or garlic salt, and ½ teaspoon peppercorns.
  2. Once boiling, add shrimp and cook for just 2 minutes, or until they turn pink and opaque. Immediately transfer the shrimp to an ice water bath to stop cooking and keep them tender. Set aside to chill.
Step 2: Prepare the Dressing
    While the shrimp cool, make the lime dressing. In a small bowl or jar, combine:
    1. Freshly squeezed lime juice
    2. Avocado oil
    3. Agave nectar or chosen sweetener
    4. Salt and pepper
    5. Stir or shake well to emulsify. Adjust sweetness or acidity to your liking.
    Step 3: Chop and Combine Ingredients
      In a medium mixing bowl, add:
      1. Cooked, chilled shrimp
      2. Halved grape tomatoes
      3. Thin cucumber slices
      4. Minced red onion
      5. Cubed mango
      6. Cubed avocado
      7. Chopped cilantro
      8. Finely minced jalapeño
      9. Gently combine to avoid mashing the avocado or shrimp.
      Step 4: Dress and Toss
      1. Pour the lime dressing over the salad mixture. Toss gently to coat all the ingredients evenly without breaking down the avocado or over-mixing the shrimp.
      2. Let the salad rest in the fridge for about 20–30 minutes to allow the flavors to marry.
      Step 5: Garnish and Serve
      1. Taste and adjust seasoning with more salt and pepper, if needed. Garnish with additional cilantro and a sprinkle of Tajín for a bright, citrusy kick.
      Serve chilled on its own or alongside:
      1. Tortilla chips or tostadas
      2. Grilled corn or street corn salad
      3. Cauliflower rice for a low-carb meal prep lunch
      4. Over a bed of mixed greens for a heartier salad bowl