You guys are going to love this Shrimp Guacamole Salad. It takes everything you love about guacamole and turns it into a fresh, satisfying salad that actually eats like a meal. Pan fried shrimp tossed with lemon and garlic are folded through creamy avocado, crisp vegetables, and bright citrus for a shrimp avocado salad that feels light but still delivers on flavor.

Finished with a simple lemon or lime dressing, this is one of those shrimp and avocado recipes you keep coming back to when you want something fresh, fast, and genuinely delicious. For a heartier plate, serve it with crispy, golden Sausage Rolls on the side for the perfect savory contrast.

Pan fried shrimp in lemon and garlic flavours are mixed through guacamole ingredients! in a bowl - 1
  • What Makes This Recipe So Good
  • What Goes Into Shrimp Guacamole Salad
  • How To Make Shrimp Guacamole Salad
  • Tips For Making Shrimp Guacamole Salad
  • Recipe FAQ’s
  • Shrimp Guacamole Salad Recipe

What Makes This Recipe So Good

This Shrimp Guacamole Salad works because it keeps things simple and intentional. The shrimp are quickly pan fried with lemon and garlic so they stay juicy and flavorful, while the avocado adds creaminess without needing heavy dressings, making this shrimp avocado salad feel fresh and balanced.

Unlike many shrimp and avocado recipes that turn mushy or bland, this one focuses on texture and contrast. Each bite of shrimp avocado stays bright and clean, with citrus lifting the richness so the salad tastes light, satisfying, and crave worthy from start to finish.

What Goes Into Shrimp Guacamole Salad

Flat lay photo of ingredient shot of romaine lettuce leaves, red onion, garlic, pepper, olive oil, lemon juice, green and red jalapeno, ground cumin, grape tomatoes, salt, grape tomatoes, shrimp, avocado, cilantro - 2

You do not need a long ingredient list to make this Shrimp Guacamole Salad work.

  • Shrimp: Juicy shrimp are quickly cooked with lemon and garlic, giving the salad a savory, protein rich base that keeps it satisfying without weighing it down.
  • Avocados: Ripe avocados bring natural creaminess and richness, forming the heart of this shrimp avocado salad without the need for mayo or heavy dressings.
  • Lemon Or Lime Juice: Fresh citrus lifts the entire dish, cutting through the avocado and shrimp while keeping the flavors bright and fresh from the first bite to the last.
  • Jalapeños: Green and red jalapeños add gentle heat and crunch, giving this shrimp avocado combination a little kick that keeps it lively and far from boring.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

How To Make Shrimp Guacamole Salad

Combine the shrimp with lemon or lime juice, minced garlic, salt, and pepper until evenly coated. - 3
  1. Prep the Shrimp: Combine the shrimp with lemon or lime juice, minced garlic, salt, and pepper until evenly coated.
If using raw shrimp, pan fry in a hot skillet until cooked through. - 4
  1. Cook: If using raw shrimp, pan fry in a hot skillet until cooked through. Transfer to a large salad bowl.
Add lettuce, avocados, onion, tomatoes, jalapeños, lemon or lime juice, olive oil, cilantro or parsley, salt, and cumin to the bowl. - 5
  1. Assemble Salad: Add lettuce, avocados, onion, tomatoes, jalapeños, lemon or lime juice, olive oil, cilantro or parsley, salt, and cumin to the bowl.
Gently toss everything together until well combined. - 6
  1. Toss and Serve: Gently toss everything together until well combined. Taste and adjust seasoning if needed, then serve immediately.

This Shrimp Guacamole Salad pairs well with Caprese Crostini With Grilled Avocado , adding a light, toasted bite that complements the creamy shrimp avocado base. For something warm and comforting, Creamy Roasted Tomato Basil Soup makes a great side without overwhelming the salad. If you want a simple vegetable option, Crispy Parmesan Asparagus with Garlic Butter adds crunch and savory depth while keeping the meal fresh and well rounded.

Tips For Making Shrimp Guacamole Salad

  • I always look for avocados that give just slightly when pressed. Too firm and they will not blend into the salad, too soft and you will end up with guacamole instead of chunks.
  • When cooking raw shrimp, make sure your pan is properly hot before they go in. I learned the hard way that a lukewarm pan makes shrimp release water and turn rubbery.
  • This salad is best tossed right before serving. If I need to prep ahead, I keep everything separate and combine it at the last minute so the lettuce stays crisp.
  • Go easy on the salt at first. With citrus, shrimp, and jalapeños already bringing bold flavor, I usually season once, taste, then adjust.

The lemon or lime juice helps slow browning, but this salad is best eaten fresh. If you need to prep ahead, keep the avocado sliced separately and add it just before serving.

Yes. Simply reduce the amount of jalapeño or remove it entirely. You will still get plenty of flavor from the shrimp, citrus, and avocado.

Butter lettuce or cos lettuce are great alternatives. Just avoid very delicate greens, as they tend to wilt quickly once tossed with the dressing.

Image focusing on shrimp piece from Pan fried shrimp in lemon and garlic flavours are mixed through guacamole ingredients! in a bowl - 7 Karina in a white and black dress with her hair blowing back, standing in front of her cooktop, cooking salmon in a pan - 8

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IngredientsUSMetric1x2x3x

  • ▢ 1 pound shrimp no shell and no tails, raw or pre cooked is fine

  • ▢ 2 tablespoon lemon juice or lime juice

  • ▢ 2 teaspoons minced garlic

  • ▢ 1 pinch salt

  • ▢ 1 pinch pepper

  • ▢ 4 cups romaine lettuce leaves, washed and dried

  • ▢ 2 large ripe avocados peeled, pitted and sliced

  • ▢ 1/2 medium red onion sliced

  • ▢ 1 cup grape tomatoes, halved

  • ▢ 1 large green jalapeño stemmed, seeded and sliced

  • ▢ 1 large red jalapeño stemmed seeded and sliced

  • ▢ 2 tablespoons lemon juice or lime juice

  • ▢ 1 tablespoon olive oil

  • ▢ 1/2 cup chopped fresh cilantro or parsley

  • ▢ 1/2 teaspoon kosher salt or more to taste

  • ▢ 1/4 teaspoon ground cumin

Instructions

  • Combine shrimp together with the lemon (or lime juice), minced garlic and salt and pepper, to taste. If using raw shrimp: fry in a hot pan until cooked through (about 2-3 minutes per side). Transfer to a salad bowl. If using pre-cooked shrimp: you can do the first step right in the salad bowl. No need to cook them again.
  • Add in the lettuce, avocados, onion, tomatoes, jalapeños, lemon juice (or lime juice), olive oil, cilantro (or parsley), salt and cumin. Toss all the ingredients together until well combined. Taste and season with extra salt if needed. Serve immediately! Great to serve with Nacho chips!

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Pan fried shrimp in lemon and garlic flavours are mixed through guacamole ingredients! in a bowl - 9

Shrimp Guacamole Salad

Ingredients

  • 1 pound shrimp no shell and no tails, raw or pre cooked is fine

  • 2 tablespoon lemon juice or lime juice

  • 2 teaspoons minced garlic

  • 1 pinch salt

  • 1 pinch pepper

  • 4 cups romaine lettuce leaves, washed and dried

  • 2 large ripe avocados peeled, pitted and sliced

  • 1/2 medium red onion sliced

  • 1 cup grape tomatoes, halved

  • 1 large green jalapeño stemmed, seeded and sliced

  • 1 large red jalapeño stemmed seeded and sliced

  • 2 tablespoons lemon juice or lime juice

  • 1 tablespoon olive oil

  • 1/2 cup chopped fresh cilantro or parsley

  • 1/2 teaspoon kosher salt or more to taste

  • 1/4 teaspoon ground cumin

Instructions

  • Combine shrimp together with the lemon (or lime juice), minced garlic and salt and pepper, to taste. If using raw shrimp: fry in a hot pan until cooked through (about 2-3 minutes per side). Transfer to a salad bowl. If using pre-cooked shrimp: you can do the first step right in the salad bowl. No need to cook them again.
  • Add in the lettuce, avocados, onion, tomatoes, jalapeños, lemon juice (or lime juice), olive oil, cilantro (or parsley), salt and cumin. Toss all the ingredients together until well combined. Taste and season with extra salt if needed. Serve immediately! Great to serve with Nacho chips!

Notes

Nutrition

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