Shrimp Avocado Salad

This Shrimp Avocado Salad is light, fresh, and bursting with flavor! Juicy Cajun-spiced shrimp, creamy avocado, and crisp veggies are tossed with a zesty cilantro-tahini dressing. Perfect as a refreshing main dish or a hearty side, it’s a wholesome meal that comes together in under 40 minutes.

Why You’ll Love This Recipe

This salad is a vibrant fusion of bold flavors and nutritious ingredients. The creamy tahini dressing with lime and herbs pairs beautifully with the smoky, spiced shrimp. With fresh veggies, buttery avocado, and a satisfying crunch from the corn and cucumber, every bite is deliciously balanced and refreshing.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Dressing:

• 1/2 cup plain sour cream
• 2 tablespoons tahini paste, stirred
• 2 tablespoons water
• 1 cup fresh cilantro, tightly packed
• 1 tablespoon honey
• 3 tablespoons extra virgin olive oil
• 3 tablespoons freshly squeezed lime juice
• 3/4 teaspoon ground cumin
• 3/4 teaspoon sumac
• 1 teaspoon fine sea salt (more to taste)
• 1/2 teaspoon freshly cracked black pepper
• 3 green onion sprigs, green parts only
• 2 garlic cloves
• 1 jalapeño or serrano pepper, stemmed and cored

Shrimp Salad:

• 2 pounds large raw shrimp (21–25 per pound), deveined, peeled, tails removed
• 1 tablespoon Cajun seasoning blend
• 1 tablespoon olive oil or avocado oil
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 3 ears of corn (or thawed frozen corn, cooked)
• 1 cup grape tomatoes, halved
• 1 cup seedless cucumber, diced
• 1/4 large red onion, finely chopped (or sumac onions)
• 6 cups romaine lettuce, chopped
• 2 avocados, sliced
• 3 tablespoons fresh chives, chopped
• 1 tablespoon fresh dill, chopped
• 2 tablespoons flat-leaf parsley, chopped

directions

1. In a blender, combine sour cream, tahini, water, cilantro, lime juice, cumin, sumac, salt, pepper, green onions, honey, olive oil, garlic, and jalapeño. Blend until smooth. Refrigerate until ready to use.
2. Rinse shrimp and pat dry. Toss with Cajun seasoning, oil, salt, and pepper. Cook in a skillet over medium-high heat for 2–3 minutes per side until pink and opaque. Set aside to cool.
3. Remove kernels from corn cobs. Heat oil in a skillet, sauté corn for 5–7 minutes until slightly charred. Cool.
4. Prepare salad base: halve tomatoes, dice cucumber, chop onion, chop lettuce, and slice avocados. Mince garlic and chop fresh herbs.
5. In a large salad bowl, combine lettuce, tomatoes, cucumber, onion, charred corn, and shrimp. Gently fold in avocado.
6. Drizzle with cilantro-tahini dressing and toss gently. Garnish with herbs and serve.

Servings and timing

This recipe yields 8 servings.

• Prep Time: 25 minutes
• Cooking Time: 15 minutes
• Total Time: 40 minutes
• Calories: Approximately 335 kcal per serving

Variations

• Grilled Shrimp: Instead of pan-cooking, grill the shrimp for extra smokiness.
• Spicy Kick: Add extra jalapeño or a pinch of cayenne to the dressing.
• Lettuce Alternatives: Swap romaine with arugula, spinach, or a spring mix.
• Creamy Avocado Dressing: Blend one avocado into the dressing for a creamier texture.
• Low-Carb Option: Omit the corn and add extra greens or cucumbers.

storage/reheating

Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days.

For best texture, add avocado and toss with dressing just before serving. Do not freeze.

FAQs

Can I use pre-cooked shrimp?

Yes, but make sure it’s well-seasoned or toss it with Cajun spice before adding to the salad.

What can I use instead of tahini?

You can substitute with plain Greek yogurt or leave it out for a lighter dressing.

Is this salad good for meal prep?

Yes, just keep the dressing and avocado separate until ready to eat.

Can I grill the corn instead of sautéing?

Absolutely, grilled corn adds extra flavor and texture.

Is the salad spicy?

It has a mild kick, but you can adjust the heat by modifying the jalapeño or Cajun seasoning.

How do I keep the avocado from browning?

Add avocado just before serving or toss it in lime juice to slow oxidation.

Can I make this dairy-free?

Use a dairy-free sour cream alternative or replace with extra tahini and lime juice.

What protein can I use instead of shrimp?

Grilled chicken or tofu would also work well.

Can I make the dressing ahead of time?

Yes, the dressing can be made up to 3 days in advance and stored in the fridge.

What if I don’t have sumac?

You can skip it or use a splash of lemon juice to mimic its tartness.

Conclusion

Shrimp Avocado Salad is a vibrant, refreshing meal that brings together bold Cajun shrimp, creamy avocado, and crisp vegetables all tossed in a zesty cilantro-tahini dressing. It’s light yet satisfying, perfect for warm weather meals, entertaining, or a wholesome weeknight dinner.

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