Name: Shrimp, Avocado & Tomato Chopped Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 1 lb shrimp (peeled and deveined); 2 avocados (diced); 1.5 cups cherry tomatoes (halved); 0.25 cup red onion (finely diced); 2 tbsp cilantro (chopped); 2 tbsp olive oil; 2 tbsp lime juice (freshly squeezed); 0.5 tsp sea salt; 0.25 tsp black pepper

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If you’re searching for a vibrant, protein-rich dish that feels light yet satisfying, this Shrimp, Avocado & Tomato Chopped Salad is exactly what you need. Bursting with juicy shrimp, creamy avocado, and sweet tomatoes, this healthy shrimp salad recipe delivers bold flavors in every bite while staying refreshingly simple.

Whether you’re preparing a quick lunch, a light dinner, or a crowd-pleasing summer side dish, this easy chopped shrimp salad checks every box. It’s naturally low in carbohydrates, packed with lean protein, and loaded with fresh ingredients that shine without heavy sauces or complicated steps.

Let’s dive into what makes this low carb seafood salad such a standout — and how you can make it perfectly every single time.

Why You’ll Love This Shrimp Avocado Tomato Salad

There’s something magical about the combination of shrimp, avocado, and tomatoes. The textures alone are irresistible:

Tender, slightly sweet shrimp
Buttery, creamy avocado cubes
Juicy, bright tomatoes
Crisp red onion for contrast
Fresh herbs and citrus for balance

This summer shrimp avocado salad is:

Quick to prepare (ready in under 30 minutes)
Naturally gluten-free
Low carb and keto-friendly
Packed with protein and healthy fats
Perfect for meal prep

Unlike heavy mayonnaise-based seafood salads, this version relies on a simple lime-olive oil dressing that enhances the natural flavors without overpowering them.

The Flavor Profile: Bright, Fresh & Balanced

The beauty of this healthy shrimp salad recipe lies in its simplicity. The dressing is minimal — fresh lime juice, olive oil, salt, and pepper — allowing each ingredient to shine.

Shrimp adds savory sweetness and satisfying protein.
Avocado contributes creaminess and richness.
Tomatoes bring acidity and natural sweetness.
Red onion provides a subtle sharp bite.
Cilantro or parsley adds a fresh herbal lift.

The result? A chopped shrimp salad that feels clean, vibrant, and incredibly refreshing.

Ingredients

1 lb raw shrimp, peeled and deveined
2 ripe avocados, diced
1 ½ cups cherry tomatoes, halved (or 2 medium tomatoes, chopped)
¼ cup red onion, finely diced
2 tablespoons fresh cilantro or parsley, chopped
2 tablespoons olive oil
Juice of 1–2 fresh limes
½ teaspoon sea salt (or to taste)
¼ teaspoon freshly ground black pepper
Optional: pinch of chili flakes for gentle heat

Instructions

Bring a pot of salted water to a gentle boil. Add shrimp and cook for 2–3 minutes, or until pink and opaque.
Immediately transfer shrimp to an ice bath to stop cooking. Drain and pat dry. Chop shrimp into bite-sized pieces if desired.
In a large mixing bowl, combine diced avocado, halved tomatoes, and finely chopped red onion.
Add the cooked shrimp and gently toss to combine.
Drizzle olive oil and freshly squeezed lime juice over the salad.
Sprinkle with salt, black pepper, and optional chili flakes.
Fold in chopped cilantro or parsley carefully to avoid mashing the avocado.
Taste and adjust seasoning if needed. Serve immediately or chill for 15–20 minutes before serving for enhanced flavor.

Pro Tips for Perfect Results

1. Don’t Overcook the Shrimp

Shrimp cook quickly. The moment they turn pink and opaque, remove them from heat. Overcooked shrimp become rubbery and tough.

2. Choose Ripe but Firm Avocados

Soft avocados may turn mushy when tossed. Look for fruit that yields slightly to gentle pressure but still holds its shape when diced.

3. Salt Tomatoes Lightly First

If you have time, lightly salt the chopped tomatoes and let them sit for 5 minutes. This enhances their natural sweetness and intensifies flavor.

4. Add Avocado Last

If prepping ahead, mix everything except avocado. Fold it in just before serving to keep it fresh and vibrant.

Nutritional Benefits

This low carb seafood salad is not just delicious — it’s highly nutritious.

Shrimp are rich in protein, selenium, and vitamin B12.
Avocados provide heart-healthy monounsaturated fats and potassium.
Tomatoes offer vitamin C and powerful antioxidants like lycopene.
Olive oil adds anti-inflammatory benefits.

With a balance of protein, healthy fats, and fiber, this salad keeps you full and energized without feeling heavy.

Variations to Try

Mediterranean Twist

Add diced cucumber, crumbled feta cheese, and a sprinkle of oregano for a Mediterranean-inspired version.

Spicy Kick

Mix in diced jalapeño or a dash of hot sauce for extra heat.

Mango Shrimp Avocado Salad

Replace half the tomatoes with diced mango for a sweet tropical spin.

Creamy Version

Stir in a tablespoon of Greek yogurt to create a slightly creamy texture without mayonnaise.

Serving Suggestions

This easy chopped shrimp salad is incredibly versatile:

Serve in lettuce cups for a low-carb lunch.
Spoon over mixed greens for a heartier salad.
Pair with crusty bread or garlic toast.
Use as a topping for tacos or tostadas.
Serve alongside grilled chicken or fish for a seafood feast.

For summer gatherings, this salad shines as a light, colorful side dish that complements grilled meats perfectly.

Make-Ahead & Storage Tips

While this salad is best enjoyed fresh, you can prep components in advance:

Cook shrimp up to 24 hours ahead and refrigerate.
Chop vegetables and store separately.
Combine everything just before serving.

Leftovers can be stored in an airtight container in the refrigerator for up to 1 day. Because of the avocado, the texture may soften slightly, but a squeeze of fresh lime juice helps preserve color.

Fun Food Fact

Shrimp is one of the most widely consumed seafoods worldwide. Its mild flavor makes it adaptable across cuisines — from Latin American ceviche to Mediterranean seafood salads. In warm climates, chilled shrimp salads are especially popular because they’re refreshing, protein-rich, and require minimal cooking time.

Frequently Asked Questions

Can I use frozen shrimp?

Yes. Thaw completely in the refrigerator overnight or under cold running water before cooking.

Can I grill the shrimp instead?

Absolutely. Grilled shrimp add a smoky depth of flavor that works beautifully in this summer shrimp avocado salad.

Is this recipe keto-friendly?

Yes. This shrimp avocado tomato salad is naturally low in carbs and high in healthy fats, making it suitable for keto lifestyles.

Final Thoughts

This Shrimp, Avocado & Tomato Chopped Salad proves that simple ingredients can create extraordinary flavor. It’s colorful, nutritious, and effortlessly elegant — the kind of dish that looks impressive but takes minimal effort.

Perfect for busy weekdays, summer cookouts, or light dinners, this healthy shrimp salad recipe deserves a permanent place in your meal rotation.

Fresh. Zesty. Satisfying.