If you love crisp, refreshing salads that don’t skimp on flavor, Shrimp Avocado Salad with Honey Lime Dressing is about to become your new obsession. Plump, marinated shrimp and creamy avocado meet a sweet-tangy honey lime dressing for an effortlessly showstopping meal—perfect for lunch, dinner, or your next gathering!
Why You’ll Love This Recipe
- Bright, Balanced Flavors: The honey lime dressing brings a lively sweet-citrusy punch that transforms each bite of shrimp and avocado.
- Quick and Easy Prep: With just 20 minutes from kitchen to table, this salad is your answer for busy weeknights and impromptu get-togethers.
- Protein-Packed & Satisfying: Juicy shrimp provide hearty protein, while creamy avocado keeps you feeling full and happy.
- Showstopping Presentation: The gorgeous mix of greens, avocados, and jewel-toned tomatoes makes this dish as beautiful as it is delicious.
Ingredients You’ll Need
The beauty of Shrimp Avocado Salad with Honey Lime Dressing lies in its simple, vibrant ingredients. Each element brings something special to the table—color, flavor, crunch, or creaminess—so use the freshest you can find for truly irresistible results.
- Large Raw Shrimp (1 lb, peeled & deveined): Fresh, plump shrimp become incredibly flavorful after marinating, and their quick cook time keeps the salad light.
- Mixed Spring Greens (6 cups): These delicate greens provide a crisp, colorful base and balance the bold flavors of the dressing and toppings.
- Avocados (2, sliced): Avocado adds buttery richness and a creamy texture that pairs so well with the tangy dressing.
- Cherry Tomatoes (½ cup, halved): Sweet, juicy tomatoes offer pops of color and a refreshing contrast to the shrimp.
- Red Onion (1 medium, thinly sliced): Adds a subtle sharpness and pretty purple hue—if you don’t love the bite, soak slices in water for 10 minutes first.
- Olive Oil (½ cup): The luscious base for your honey lime dressing, giving it body and smoothness.
- Honey (2 Tbsp): Offers just enough natural sweetness to balance the citrus notes.
- Dijon Mustard (2 Tbsp): Adds gentle heat and acts as an emulsifier to keep the dressing silky-smooth.
- Lime (1, juiced & zested): Fresh lime zest and juice are essential for that signature flavor punch.
- Garlic Powder (½ tsp): For a subtle garlicky layer without raw garlic’s bite.
- Sea Salt (1 tsp) & Pepper (¼ tsp): Enhances and balances every other flavor.
Variations
One of my favorite things about this salad is how endlessly adaptable it is! Whether you’re working with what you have, catering to dietary needs, or simply ready for a twist, these variations make Shrimp Avocado Salad with Honey Lime Dressing your own.
- Grilled Shrimp: Thread shrimp onto skewers and throw them on the grill for smoky char and a backyard barbecue vibe.
- Swap the Greens: Try arugula, baby spinach, or crunchy romaine if you’re out of spring mix or want a different flavor base.
- Citrus Up: Add segments of orange or grapefruit for extra color and a burst of sweet-tart juiciness.
- Go Dairy: Crumbled feta or cotija cheese takes the creamy factor up a notch—perfect if you’re feeling a little indulgent!
- Low-Carb Version: Skip the honey and use a sugar-free sweetener to make the salad keto-friendly without compromising on flavor.
How to Make Shrimp Avocado Salad with Honey Lime Dressing
Step 1: Mix Up the Honey Lime Dressing
In a small mason jar or bowl, combine olive oil, honey, Dijon mustard, lime juice and zest, garlic powder, salt, and pepper. If you’re shaking in a jar, just pop on the lid and give it a vigorous shake until creamy and well-emulsified. For extra-smooth results, you can whisk or blend the ingredients, slowly drizzling in olive oil until glossy and unified.
Step 2: Marinate the Shrimp
Pour about ⅓ cup of your dressing into a shallow container. Add the peeled and deveined shrimp and toss until completely coated. Cover and refrigerate for at least 1 hour, letting those flavors infuse and tenderize the shrimp—the extra time makes every bite more delicious!
Step 3: Prepare the Salad Base
While the shrimp are marinating, lay out your mixed greens in a large salad bowl. Scatter on the halved cherry tomatoes, sliced avocado, and red onion. Feel free to get creative with patterns or simply layer everything for a rustic look—it’ll be stunning either way!
Step 4: Cook the Shrimp
When you’re ready to eat, heat a skillet over medium-high heat. Add only the shrimp (discard the used marinade) and cook about 2 minutes per side, just until the shrimp are pink and opaque. Be careful not to overcook—they turn rubbery fast. Grilling is also a fantastic alternative!
Step 5: Assemble and Dress the Salad
Place the warm shrimp right atop your greens and veggies. Drizzle the remaining honey lime dressing generously over the entire salad. Serve immediately for the best combination of warm, cool, crisp, and creamy textures—they truly make Shrimp Avocado Salad with Honey Lime Dressing irresistible.
Pro Tips for Making Shrimp Avocado Salad with Honey Lime Dressing
- Marinating Magic: Letting shrimp marinate for longer—up to 4 hours—deepens flavor and helps keep them juicy after cooking.
- Avocado Perfection: Slice avocados right before assembling to keep them bright and prevent browning (a quick squeeze of lime over the slices helps, too).
- Blending Trick: For an ultra-creamy, emulsified dressing, blend everything except olive oil, then add oil slowly for luscious results.
- Shrimp Doneness: Shrimp cook in a flash! Remove them from heat as soon as they turn pink and curl into tight “C” shapes for buttery tenderness.
How to Serve Shrimp Avocado Salad with Honey Lime Dressing
Garnishes
A handful of fresh cilantro, extra lime wedges, or even a sprinkle of toasted pumpkin seeds will instantly elevate the look and flavor of your Shrimp Avocado Salad with Honey Lime Dressing. For added zing, a scattering of thinly sliced jalapeños works wonders!
Side Dishes
This vibrant salad pairs beautifully with a slice of crusty sourdough, warm tortillas, or light summer soups. For a more substantial meal, serve it alongside grilled corn or fresh fruit salad to echo the bright flavors in your main dish.
Creative Ways to Present
If you’re entertaining, layer the salad in wide glasses for individual parfaits, or arrange it as a colorful platter centerpiece. You can also tuck everything into lettuce cups for handheld bites—the possibilities for showing off Shrimp Avocado Salad with Honey Lime Dressing are endless!
Make Ahead and Storage
Storing Leftovers
Store any leftover salad (without the dressing, if possible) in a tightly sealed container in the refrigerator for up to 1 day. Avocado is best eaten fresh, but if you have extra, press a layer of plastic wrap directly onto the surface to help minimize browning.
Freezing
Freezing isn’t recommended for this recipe. While you can freeze cooked shrimp, the creamy avocado and fresh greens don’t hold up well to thawing. Enjoy Shrimp Avocado Salad with Honey Lime Dressing fresh for the best texture and flavor.
Reheating
Since this salad is best served cold or at room temperature, there’s no need to reheat. If you’ve prepped the shrimp ahead, let them come to room temperature before adding to the salad—or enjoy cold straight from the fridge!
FAQs
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Can I use pre-cooked shrimp for Shrimp Avocado Salad with Honey Lime Dressing?
Yes! If you only have pre-cooked shrimp, skip the marinating step and simply toss the shrimp in some of the dressing right before serving. Warm them briefly if you prefer, but they’re delicious cold, too.
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How can I keep avocado slices from turning brown in the salad?
Add avocado just before serving and squeeze extra lime juice over the slices to help prevent oxidation. Storing avocado with the pit and airtight, covered with plastic wrap pressed onto the surface, also helps slow browning.
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Is Shrimp Avocado Salad with Honey Lime Dressing gluten-free?
Yes, the salad and dressing are naturally gluten-free. Just ensure your Dijon mustard and any additional toppings are certified gluten-free if you’re preparing for someone with celiac disease or a severe allergy.
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Can the honey lime dressing be made ahead?
Absolutely! You can prep the dressing up to 5 days in advance—just keep it sealed in the fridge and give it a good shake or whisk before using, as the ingredients may separate.
Final Thoughts
I can’t wait for you to experience just how fresh, vibrant, and satisfying Shrimp Avocado Salad with Honey Lime Dressing can be. This is one of those recipes that feels like a treat, but is easy enough for any day of the week. Dive in and enjoy every colorful, zesty bite!
Print
Shrimp Avocado Salad with Honey Lime Dressing Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Shrimp Avocado Salad with Honey Lime Dressing is a refreshing and flavorful dish that’s perfect for a light lunch or dinner.
Ingredients
For the Salad:
- 1 lb Large, raw shrimp peeled and deveined
- 6 cups Mixed Spring Greens
- 2 Avocados sliced
- 1/2 cup Cherry Tomatoes halved
- 1 medium Red Onion sliced
For the Honey Lime Dressing:
- 1/2 cup Olive Oil
- 2 Tbsp. Honey
- 2 Tbsp. Dijon Mustard
- 1 Lime juiced and zested
- 1/2 tsp. Garlic Powder
- 1 tsp. Sea Salt
- 1/4 tsp. Pepper
Instructions
- Prepare the Dressing: In a small mason jar, add all of your salad dressing ingredients and shake vigorously until thoroughly combined.
- Marinate the Shrimp: Add about ⅓ cup of the salad dressing to a large, flat container. Add shrimp and toss to coat. Cover and refrigerate for at least one hour to let the shrimp marinate.
- Assemble the Salad: When ready to eat, add spring greens to a large salad bowl. Top with cherry tomatoes, avocado slices, and sliced red onion.
- Cook the Shrimp: Heat a skillet over medium-high heat. Add shrimp and discard remaining marinade. Cook shrimp about 2 minutes on each side until pink.
- Finish and Serve: Add cooked shrimp to the salad and drizzle with the remaining honey lime salad dressing. Enjoy immediately!
Notes
- You can also make the salad dressing by blending in a blender or whisking in a bowl. For those methods, add all the ingredients except for the olive oil. Blend or whisk them together. Then add the olive oil in a steady stream while you continue to blend or whisk until everything is incorporated.
- Instead of cooking the shrimp on the stovetop, you can also grill them on kebab skewers. They take about 2 minutes per side to grill.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 8g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 180mg
