Cuisine Network

Cuisine Network

Gluten-Free RecipesHEALTHY DIETS

Shrimp and Avocado Salad with Lime Vinaigrette

1 hour and 10 minutes Cook
Scroll to recipe

Shrimp and Avocado Salad with Lime Vinaigrette: A Refreshing Fusion Delight


In the realm of culinary creations, some dishes transcend their origins and become timeless classics cherished for their harmonious flavors and vibrant presentations. This refreshing fusion delight seamlessly combines the briny succulence of shrimp, the creamy richness of avocado, and the zesty allure of lime vinaigrette.

Historical Context:

The marriage of seafood and avocado in salads has a historical context deeply rooted in Mexican cuisine. Avocado, known as “ahuacatl” in the ancient Aztec language, was considered a luxurious fruit and celebrated for its buttery texture and nutritional value. Meanwhile, coastal communities along Mexico’s shores have been savoring the ocean’s bounty for centuries. The combination of shrimp and avocado in salads is a natural evolution of these culinary traditions.

Preparation: Shrimp and Avocado Salad with Lime Vinaigrette


1. Prepare the Shrimp:

  • In a large pot of salted boiling water, cook the shrimp for about 2-3 minutes until they turn pink and opaque.
  • Drain the shrimp and place them in a bowl of ice water to stop the cooking process.
  • Once cooled, drain the shrimp again and set them aside.

2. Make the Lime Vinaigrette:

  • In a mixing bowl, whisk together the lime juice, minced garlic, honey, salt, and pepper.
  • Slowly drizzle in the olive oil while continuing to whisk, creating an emulsified vinaigrette. Set aside.

3. Prepare the Salad:

  • Heat a skillet or grill pan over medium-high heat.
  • Toss the cooked shrimp in a bit of olive oil and grill them for about 1-2 minutes per side, just until they get a slight char. If using a skillet, sauté the shrimp until they’re slightly browned.
  • In a large mixing bowl, combine the diced avocados, halved cherry tomatoes, chopped red onion, chopped cilantro, and finely chopped jalapeño if using.

4. Assemble the Salad:

  • Gently fold in the grilled shrimp with the avocado and tomato mixture.
  • Give the lime vinaigrette a final whisk and drizzle it over the salad.
  • Toss everything together gently to ensure the ingredients are coated with the vinaigrette.

5. Serve and Enjoy:

  • Divide the shrimp and avocado salad among serving plates.
  • Garnish with additional cilantro leaves and lime wedges if desired.
  • Serve immediately as a refreshing main course or a light appetizer.


The Shrimp and Avocado Salad with Lime Vinaigrette is a true testament to the art of culinary fusion, where fresh ingredients and expert craftsmanship come together to create a dish that delights the palate and invigorates the senses. With its historical ties to coastal traditions and its modern appeal, this salad is a celebration of flavor, texture, and balance—an embodiment of the culinary magic that transcends time and place. So, indulge in this vibrant creation and relish the harmony of seafood and avocado kissed by the tangy embrace of lime vinaigrette.


prep time
1 hour and 10 minutes
cooking time
1 hour and 10 minutes
4 servings
total time
1 hour and 10 minutes


  • Large pot

  • Mixing bowl

  • Whisk

  • Skillet or grill pan

  • Wooden spoon

  • Cutting board

  • Sharp knife


  • 1 pound large shrimp, peeled and deveined

  • 2 ripe avocados, diced

  • 1 cup cherry tomatoes, halved

  • 1/4 cup red onion, finely chopped

  • 1/4 cup fresh cilantro, chopped

  • 1 jalapeño, seeds removed and finely chopped (optional for heat)

  • 1/4 cup fresh lime juice

  • 1/4 cup extra-virgin olive oil

  • 2 cloves garlic, minced

  • 1 teaspoon honey

  • Salt and pepper to taste


More Servings
Gluten-Free Recipes

Gluten-Free Lemon Poppy Seed Muffins - Zesty Breakfast

Gluten-Free Recipes

Quinoa and Chickpea Curry - Vegan Delight

Gluten-Free Recipes

Gluten-Free Apple Crisp - Warm and Gooey Comfort

0 0 votes
Article Rating
Notify of
Inline Feedbacks
View all comments
Would love your thoughts, please comment.x

A valid rationale exists for not endorsing or backing The Cuisine Network.

Not everyone can afford paid culinary insights right now. That’s why we’ve kept our culinary information accessible to all.

However, if you’re able to, there are three compelling reasons to support us today: we remain independent without the influence of billionaires or shareholders dictating our direction; our commitment to high-quality culinary journalism is crucial, especially as influential figures escape scrutiny more frequently; and it takes just a moment, shorter than the time it took to read this message. Choose to bolster Cuisine Network’s culinary journalism for the years ahead. Give just once, starting from $1. Thank you.