How long does shrimp avocado salad last in the fridge?

Because of the avocado and the delicate nature of cooked shrimp, this salad is best enjoyed within 24-48 hours. After 48 hours, the texture of the shrimp can become slightly tough from the acid, and the avocado may begin to soften.

Can you meal prep shrimp avocado salad for the week?

I recommend prepping the shrimp and veggies (except avocado) in one container and adding the fresh avocado and dressing the morning you plan to eat it. This ensures the textures remain perfect.

Can you use frozen shrimp for shrimp avocado salad?

Absolutely. In fact, most "fresh" shrimp at the grocery store was previously frozen. Just ensure they are thawed completely and patted dry before use.

Can you make shrimp avocado salad without cilantro?

Yes. If you are one of the people who find cilantro tastes like soap, swap it for fresh flat-leaf parsley or even fresh mint for a unique, cooling flavor profile.

High Protein Shrimp Avocado Salad (Healthy & Fresh)

Description

This High Protein Shrimp Avocado Salad features 40g of protein and a zesty lime dressing. A fresh, low-calorie lunch perfect for weight loss and meal prep!

Ingredients

Scale

The Salad Base

1 lb Large Shrimp (21/25 count), peeled and deveined
2 Ripe Avocados, diced into cubes
2 Persian Cucumbers, diced
1 cup Cherry Tomatoes, halved
1/4 cup Red Onion, finely diced
1/2 cup Fresh Cilantro, chopped
Optional: 1 Jalapeño, seeded and minced

The Zesty Cilantro Lime Vinaigrette

1/4 cup Fresh Lime Juice (approx. 2–3 limes)
1 tbsp Lime Zest
1 tsp Honey or Agave
1/2 tsp Garlic Powder
1/2 tsp Cumin
Salt and Black Pepper to taste
Optional: 1 tbsp Non-fat Greek Yogurt (for creaminess)

Cook Mode Prevent your screen from going dark

Instructions

Poach Shrimp: Bring a pot of water to a boil with a slice of lemon. Add shrimp and cook for 2 minutes until pink and opaque. Immediately drain and plunge into an ice bath for 5 minutes. Pat dry.
Marinate: In a large bowl, combine the cold shrimp and diced red onion with the lime juice. Let sit for 15 minutes in the refrigerator.
Chop Veggies: Uniformly dice the cucumbers and tomatoes to match the size of the shrimp.
Whisk Dressing: In a small jar, combine lime juice, zest, honey, garlic powder, cumin, salt, pepper, and yogurt (if using). Shake well.
Assemble: Add the chopped cucumbers, tomatoes, and cilantro to the shrimp bowl.
Gentle Fold: Add the diced avocado last. Pour the dressing over the salad and gently fold with a spatula to combine without mashing the avocado.
Serve: Serve chilled immediately or store for up to 24 hours.

Notes

Shrimp Selection: Use “Tail-Off” shrimp for easier eating in a salad.
Storage: To prevent browning, keep the avocado pits in the container with the leftovers.
Spice Level: Keep the ribs in the jalapeño if you prefer a spicy kick.

Prep Time: 20 minutes
Cook Time: 2 minutes
Category: Lunch/Salad
Method: Poaching/Mixing
Cuisine: Coastal/Mexican

Nutrition

Serving Size: 1 Large Bowl
Calories: 310
Sugar: 4g
Sodium: 480mg
Fat: 14g
Saturated Fat: 2g
Carbohydrates: 12g
Fiber: 8g
Protein: 40g
Cholesterol: 180mg