Amazing cold shrimp salad that is perfect for a variety of summer meals. This shrimp salad is made with delicious boiled shrimp, fresh avocado, fresh dill weed, green onions, and some celery for added crunch.
Shrimp salad is a classic summer dish that can be serve any time of the day and for any occasion. It’s a refreshing, cold shrimp salad made creamy with avocado and a little bit of mayo. Fresh dill weed and green onions are the perfect compliments to this salad. Add a little citrus with fresh lime juice and make the flavors pop.
Cold shrimp salad makes a nice summer dish and you can have it as a sandwich, as a salad, or as a side dish. You can also try it in tacos, lettuce wraps, and tortilla wrap sandwiches. It’s a also a perfect salad to serve at barbecues as well because it will add a beautiful fresh touch to hot, smoky meats and vegetables.
HOW TO CLEAN SHRIMP
You can get whole shrimp in a shell or you can get shrimp that has already been cleaned and peeled. If you choose to get whole shrimp, make sure to take time to de-vein, clean, and peel shrimp first, before starting to cook.
Shrimp has to be cleaned and deveined before cooking because that dark “vein” that you see running along the back of shrimp is actually shrimp’s waste. It’s important to clean that out.
First, take the shell off the shrimp, including the tail. It’s easy to take the shell off by starting to peel at shrimp’s feet.
Make a slight incision with a paring knife along the back of shrimp, just deep enough to slice the outer skin. This will expose the “vein.” Rinse out the cavity with cold water, taking out the “vein” and any dirt, leaving shrimp nice and clean.
It’s now ready to cook.
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CAN I USE PRECOOKED SHRIMP?
I’ve had this question asked a couple of time and the answer it “yes, but I don’t you will loose some of the flavor.” Cooking shrimp yourself in seasoned water will infuse shrimp with flavor. If you get the pre-cooked plain shrimp that is meant for being served with cocktail sauce, you the salad won’t have as much flavor.
So of course, you can use pre-cooked shrimp but you will loose some of the flavor.
HOW TO MAKE SHRIMP SALAD
Cook the shrimp in seasoned water until shrimp turns pink and opaque. Take it out immediately and let it cool to room temperature.
Cut, pit, and peel avocado. Dice avocado meat and add it to the bowl. Add diced celery, green onion, and dill weed. Squeeze in lime juice and add salt, gently mix.
Add mayo and mix until all evenly coated. Cool for about 30 minutes to an hour in the refrigerator and serve.
Store in the refrigerator, in an air-tight container for about a day but after that, the avocado will be getting dark and soft.
HOW TO SERVE SHRIMP SALAD
Lettuce wraps – use romaine lettuce leaves, iceberg lettuce leaves, or butter lettuce leaves to wrap shrimp salad.
Sandwich – you can serve this shrimp salad on soft brioche buns or crescent rolls.
Salad – top off your dinner salad with some shrimp salad for a refreshing light dinner.
Tortilla wrap – make a sandwich wrap by wrapping shrimp salad with some lettuce, tomatoes, and feta cheese.
Tacos – you can also use hard or soft taco shells to make shrimp salad tacos.
Some More Cold Salad Recipes From Me:
Avocado Shrimp Flatbread Sandwich
Balsamic Strawberry Chicken Salad
Shrimp and Pesto Panzanella Salad
Mexican Chicken Salad
Shrimp Corn Salad
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The BEST Avocado Shrimp Salad
- 1 1/2 lbs raw shrimp de-veined
- 1 lime
- 2 sprigs of dill weed
- 1 bay leaf
- 2 tsp salt
- Fresh cracked black pepper
- About 2 quarts water
- 1 ripe avocado
- 2 tsp lime juice
- 1/2 cup finely chopped celery
- 1/3 cup chopped green onion
- 3 Tbsp minced fresh dill weed
- 1/4 cup mayo little more if you like it saucier
Clean and de-vein shrimp.
Bring water to boil and add juice from lime, 1/2 of the squeezed lime, bay leaf, dill weed springs, salt, and pepper. Mix well and simmer for a few minutes.
Add shrimp to the pot and cook until just done.
Strain off water and let shrimp cool in the strainer until easy to handle.
Add shrimp to a mixing bowl.
Cut, pit, and peel avocado. Dice avocado meat and add it to the bowl.
Add diced celery, green onion, and dill weed.
Add lime juice and salt, gently mix.
Add mayo and mix until all evenly coated.
Cool for 30 minutes to an hour and serve.
Store in the refrigerator, in an air-tight container.
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.