Shrimp Avocado Tomato Salad

Warm shrimp over a cool avocado and tomato salad. Fold avocado through gently at the end so it keeps its shape.

Why you’ll love this recipe

• Warm shrimp over a cool avocado and tomato salad.
• Fold avocado through gently at the end so it keeps its shape.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 12 oz shrimp, peeled
• 1 avocado, diced
• 2 tomatoes, diced
• 3 cups lettuce, chopped
• 1 lime, juiced
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Heat half the oil in a skillet over medium

   Heat half the oil in a skillet over medium. Cook shrimp 2–3 minutes per side until 145°F, then transfer to a clean plate to cool slightly.

2. 02

   Whisk lime juice with remaining oil

   Whisk lime juice with remaining oil.

3. 03

   Toss lettuce, tomato and avocado with the dressing

   Toss lettuce, tomato and avocado with the dressing.

4. 04

   Bring it together

   Arrange the warm shrimp over the salad and serve immediately.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

Fold avocado through gently at the end so it keeps its shape.

Make it your own

Use cucumber instead of lettuce for extra crunch.

What to serve with it

Dress just before serving and keep warm components separate until plating. Offer toasted bread on the side if desired; bread is an optional extra.

Storage & reheating

Refrigerate promptly in a covered container within 2 hours. Keep dressing and fresh greens or avocado separate when possible. Use within 2 days and serve chilled; do not reheat the assembled salad.