Easy & Healthy Shrimp Avocado Salad Boats: Your Ultimate Refreshing Meal

Discover the perfect blend of fresh flavors and delightful textures with these Easy Shrimp Avocado Salad Boats. Ideal for hot summer evenings or simply as a light, satisfying meal, this recipe offers a refreshing escape. We love serving these vibrant avocado boats as a flavorful appetizer, perhaps before diving into heartier main courses like our Slow-Braised Spicy Brisket Tacos or the incredibly simple Two-Ingredient Grilled Tri-Tip Roast. This healthier shrimp salad stands out with its crisp, cool components and a zesty lime-tomato dressing, all beautifully presented in a creamy, halved avocado. It’s a culinary experience where every bite is a harmonious mix of deliciousness and nourishment.

Why You’ll Love These Refreshing Shrimp Avocado Boats

Imagine tender, perfectly cooked jumbo shrimp, combined with the crisp coolness of cucumber, the subtle bite of red onions, and the aromatic freshness of cilantro. All these delightful ingredients are gently tossed in a remarkably light, vibrant tomato and avocado oil dressing. This incredible shrimp avocado salad is then artfully nestled into a ripe avocado half, creating the ultimate healthy, filling, and unbelievably quick option for lunch or dinner. It’s one of my absolute favorite ways to enjoy shrimp, which is not only incredibly versatile but also a fantastic, low-calorie source of lean protein, making it a stellar choice for a balanced diet.

This recipe truly shines as a perfect seafood keto diet or low-carb meal, and it’s naturally gluten-free, catering to a wide range of dietary needs. Beyond its health benefits, the best part is how effortlessly it comes together, often in a matter of minutes. While I personally prefer to poach fresh shrimp for this salad to achieve optimal texture and flavor, using pre-cooked shrimp is a fantastic shortcut that makes preparation even faster, proving that healthy eating doesn’t have to be time-consuming.

Inspired by the Flavors of Mexican Shrimp Cocktail

The flavor profile of this shrimp salad recipe is reminiscent of a deconstructed Mexican shrimp cocktail, but with a lighter, fresher twist. An authentic Mexican shrimp cocktail typically features a rich, savory tomato sauce base, brimming with succulent, bite-sized pieces of shrimp, finely diced vegetables, and a generous squeeze of fresh lime juice. Traditionally, this is served with crispy crackers or crunchy corn tortilla tostadas, often accompanied by a good dash of your favorite hot sauce for an extra kick. My version takes these beloved elements and transforms them into something equally delicious yet distinctly different.

Instead of a heavy sauce, my recipe utilizes a super lightened-up tomato salad dressing that highlights the natural sweetness of the tomatoes without overpowering the delicate flavor of the shrimp. This innovative approach also incorporates all the creamy, nutritious goodness of ripe avocado directly into the serving vessel, enhancing both the taste and texture of the salad. It’s a sophisticated take on a classic, offering all the vibrant, zesty flavors you love, but in a more refreshing and health-conscious format. It’s a tribute to the original, reimagined for a lighter, modern palate.

Essential Ingredients for Your Shrimp Avocado Salad Boats

Crafting these delightful shrimp avocado boats requires a selection of fresh, high-quality ingredients. Here’s what you’ll need to create this vibrant and flavorful salad:

• Cooked, Peeled Jumbo Shrimp: Opt for high-quality, plump shrimp. You can cook them yourself (poached is ideal for this salad) or use pre-cooked for convenience.
• Cucumber: Peeled, seeded, and diced for a refreshing crunch. Choose firm, dark green cucumbers.
• Roma Tomatoes: Seeded and cubed. Roma tomatoes are preferred for their firm flesh and less watery interior.
• Red Onion: Finely chopped, adding a mild pungency and beautiful color.
• Fresh Cilantro: Finely chopped leaves, crucial for that authentic, vibrant herbal note.
• Fresh Avocados: Ripe but firm, perfect for creating your “boats.”
• Tomato-Based Vegetable Juice (like V-8): This forms the light base of our unique dressing. Avoid thick tomato sauces.
• Avocado Oil or Extra Virgin Olive Oil: Use a good quality oil for the best flavor and healthy fats.
• Limes: Freshly squeezed lime juice and zest are indispensable for brightness.
• Garlic Powder & Onion Powder: For a subtle, savory depth in the dressing.
• Paprika (Sweet, not smoked): Adds a touch of color and mild sweetness.
• Kosher Salt & Black Ground Pepper: Essential seasonings to enhance all the flavors.
• Hot Sauce: Optional, but highly recommended for a customizable kick.

Step-by-Step Directions to Assemble Your Perfect Shrimp Avocado Salad Boats

The total prep time for this recipe is remarkably quick, making it perfect for busy days. However, for the absolute best flavor and to allow the dressing to truly meld with the ingredients, chilling the salad is highly recommended.

Preparing the Shrimp Salad:

• Chop the Shrimp: If using jumbo shrimp, chop your cooked shrimp into smaller, bite-sized pieces. This ensures an even distribution throughout the salad and makes for easier eating.
• Prepare Tomatoes: Carefully remove the seeds from the Roma tomatoes, then cube them. Removing the seeds prevents the salad from becoming watery.
• Prepare Cucumber: Peel and seed the cucumber, then cube it. Like the tomatoes, seeding the cucumber helps maintain the salad’s crisp texture.
• Chop Red Onion: Finely chop the red onion. A fine dice ensures the onion’s flavor is present but not overwhelming.
• Chop Cilantro: Finely chop the fresh cilantro leaves. Fresh herbs are key to this salad’s vibrant taste.
• Combine Ingredients: Add the chopped shrimp, prepared tomatoes, cucumber, red onion, and cilantro into a large mixing bowl. Set this mixture aside while you prepare the dressing.

Crafting the Light Tomato Dressing:

• Start the Dressing Base: In a separate, small bowl, pour in the tomato-based vegetable juice (like V-8).
• Add Lime Zest: Zest one lime directly into the vegetable juice. The zest carries a concentrated burst of citrus aroma and flavor.
• Incorporate Seasonings: Add the fresh lime juice (from about 1.5 limes), garlic powder, onion powder, sweet paprika, kosher salt, and black ground pepper. For an optional but recommended kick, add a dash or two of your favorite hot sauce.
• Whisk Thoroughly: Whisk all the dressing ingredients together until well combined. Taste and adjust seasonings if necessary.
• Dress the Salad: Pour the prepared dressing over the shrimp and veggie mixture in the large bowl. Toss gently to ensure all ingredients are evenly coated without mashing them.
• Chill for Flavor: Cover the bowl and chill the salad in the refrigerator for at least one hour. This crucial step allows the flavors to meld beautifully and ensures a refreshingly cool serving temperature.

Assembling Your Avocado Boats:

• Prepare Avocados: Once the shrimp salad is thoroughly chilled, you’re ready to prepare your avocado boats. Cut the fresh avocados in half lengthwise, carefully remove the large pit, and then gently peel off the exterior skin.
• Arrange for Serving: Arrange the peeled avocado halves on your chosen serving plate or platter.
• Fill the Boats: Generously fill each avocado cavity with the chilled shrimp salad. If the natural pit cavity is too small to hold sufficient salad, you can gently carve out a slightly larger space. Don’t discard any extra avocado pulp you might remove; simply chop it up and toss it directly into the salad mixture for added creaminess and flavor.
• Garnish & Serve: For a final flourish, garnish with extra fresh cilantro leaves, a few lime wedges for an added squeeze of citrus, and a small side of hot sauce for those who enjoy a little extra heat. Serve immediately and enjoy!

Tried and True Tips for the Best Shrimp Avocado Salad Boats

To ensure your Shrimp Avocado Salad Boats are absolutely perfect every time, consider these expert tips:

• Opt for Extra Large Shrimp: Larger shrimp provide a more substantial and satisfying bite, elevating the overall experience of the salad. They also hold their texture better when chopped.
• Always Chill Thoroughly: This is a crucial step! Ensure the shrimp salad is well chilled for at least an hour before serving. A cold salad not only tastes more refreshing but also allows the flavors to deepen and meld beautifully.
• Choose the Right Dressing Base: Avoid using thick tomato sauce for the dressing. The goal is a very light, vibrant dressing that enhances the shrimp, not overpowers it. A tomato-based vegetable juice (like V-8) provides the perfect consistency and subtle tomato essence.
• Invest in Quality Oil: Use a high-quality avocado oil or extra virgin olive oil. The flavor of the oil significantly impacts the overall taste of your dressing and adds healthy fats.
• Select Ripe Roma Tomatoes: Ripe Roma tomatoes are ideal for this recipe. They are less watery than other varieties and have a firm flesh that holds up well when cubed.
• Consider Decadent Variations: For a truly luxurious touch, substitute the shrimp with cooked lobster or crab meat. These options will transform your salad into an even more indulgent appetizer or meal.

Creative Ways to Serve Your Shrimp Avocado Salad Boats

The versatility of this shrimp avocado salad recipe makes it suitable for various occasions and presentations. While I often photograph this recipe with the avocado skin on for visual appeal, I typically peel and sometimes quarter the avocados before serving, especially when presenting it as an appetizer on a large, chilled platter. For a more casual lunch or dinner, I also recommend peeling the avocados beforehand for easier enjoyment.

This recipe makes a wonderful starter or a light main course. However, because it contains seafood and fresh avocado, it’s not a dish that should sit out at room temperature for extended periods. Always serve it on a chilled platter to maintain its freshness and refrigerate any leftovers as soon as possible. Another fantastic way to serve this healthy shrimp salad is on a bed of crisp butter lettuce. Not only does the butter lettuce add another layer of fresh crunch, but its delicate flavor complements the salad beautifully, making for an elegant presentation and an even more satisfying meal.

Storage and Make-Ahead Tips for Your Shrimp Avocado Salad

Proper storage is key to enjoying your Shrimp Avocado Salad. This recipe can be prepared slightly in advance, but there are a few considerations to keep in mind:

• Salad Storage: The prepared shrimp salad mixture (without the avocado shell) can be stored in an airtight container in the refrigerator for up to one day.
• Avocado Preparation: To prevent browning, it’s best to cut, peel, and fill the avocado halves just before serving. If you have any leftover avocado pulp from carving out larger cavities, chop it up and mix it into the main salad to minimize waste and add more creamy texture.
• Enjoying Leftovers: While the salad is best fresh, any leftovers (without avocado) can be enjoyed the next day. They are delicious served with your favorite crackers or crispy tostadas for a quick snack or light lunch.
• Shelf Life: Due to the fresh seafood and avocado, I do not recommend keeping this salad in the refrigerator for more than one day. Freshness is paramount for taste and safety.

Explore More Refreshing Shrimp Recipes!

If you’ve fallen in love with these Shrimp Avocado Salad Boats, you’ll be thrilled to discover more of our favorite shrimp creations. Two of my absolute go-to shrimp recipes are the vibrant Zesty Shrimp Avocado Jicama Salad and the irresistible Shrimp Ceviche Style Tostadas. Both are incredibly fabulous and perfect for entertaining guests or simply enjoying a healthy, warm-weather meal. They offer unique flavor profiles and textures, proving just how versatile and delicious shrimp can be!

We truly hope you enjoy making and savoring these Easy Shrimp Avocado Salad Boats. If you try this recipe, please take a moment to help other readers by commenting below and sharing some stars! Your feedback is invaluable, and we 🫶🏼 appreciate you!

All content and photographs ©Claudia’s Table and claudiastable.com

Easy Shrimp Avocado Salad Boats

Ana | Claudia’s Table

July 8, 2025

This healthier shrimp salad is wonderfully refreshing and crunchy, featuring a light lime-tomato dressing beautifully nestled in a creamy half-avocado boat. It’s a perfect blend of exquisite flavors and delightful textures, making it an ideal light meal or appetizer.

5 from 1 vote

Print Recipe
Pin Recipe

Prep Time

30 minutes
mins

Chilling

1 hour
hr

Total Time

1 hour
hr
30 minutes
mins

Course
Appetizer, Dinner, Lunch

Cuisine
American, Californian, Mexican

Servings

4
boats

Calories

145
kcal

Equipment

• 1 small bowl
• 1 large bowl
• 1 serving platter (optional)
• 1 microplane for zest

Ingredients

Shrimp Salad

• 1/2
  lb
  Shrimp
  Cooked, peeled, jumbo
• 1/2
  cup
  Cucumber
  peeled & seeded
• 1/2
  cup
  Roma tomatoes
  seeded, cubed
• 1/4
  cup
  Red onion
  finely chopped
• 1/4
  cup
  Cilantro
  finely chopped
• 2
  whole
  Fresh avocados
  halved, peeled, pits removed

Tomato Dressing

• 1/2
  cup
  Vegetable juice, tomato based
  (like V-8)
• 2
  tablespoons
  Avocado oil or extra virgin olive oil
  use good quality
• 3
  whole
  Limes
  Juice of 1 1/2 limes and zest of one lime. Remainder for garnish
• 1/8
  teaspoon
  Garlic powder
• 1/8
  teaspoon
  Onion powder
• 1/4
  teaspoon
  Paprika
  sweet not smoked
• 1/4
  teaspoon
  Kosher Salt
• 1/8
  teaspoon
  Black ground pepper
• Hot sauce
  optional

Cook Mode

Prevent your screen from going dark

Instructions

Shrimp Salad Preparation

• Chop cooked shrimp into smaller, bite-sized pieces.
• Remove seeds from the Roma tomato and cube.
• Peel and seed the cucumber, then cube.
• Finely chop red onion.
• Finely chop fresh cilantro leaves.
• Combine the chopped shrimp and all prepared vegetables into a large bowl. Set aside.

Tomato Dressing Preparation

• In a small bowl, add the tomato-based vegetable juice.
• Zest one lime and add the zest to the vegetable juice.
• Add lime juice (from 1.5 limes), garlic powder, onion powder, paprika, kosher salt, and pepper. Optionally, add a dash of hot sauce.
• Whisk all dressing ingredients together until well combined.
• Pour the dressing over the shrimp and veggie mixture and toss gently to coat.
• Chill the salad in the refrigerator for at least one hour to allow flavors to meld.

Assembly & Serving

• Once the shrimp salad is chilled, prepare your avocado boats.
• Cut avocados in half, remove the pit, and gently peel off the exterior skin.
• Arrange the avocado halves on a plate or platter.
• Fill each avocado cavity generously with the chilled shrimp salad. If the pit cavity is small, carefully carve out a slightly larger space to hold more salad.
• Do not discard any extra avocado pulp; chop it up and toss it into the salad for added creaminess.
• Garnish with additional cilantro, lime wedges, and extra hot sauce on the side if desired. Serve immediately.

Notes

How to Store This Shrimp Avocado Salad

• The prepared shrimp salad (without the avocado shell) can be stored in an airtight container in the fridge for up to one day.
• Always fill the avocado halves just before serving to prevent browning and maintain freshness.
• If you have any extra avocado pulp from scooping, chop it and mix it into the salad.
• Enjoy leftovers with crackers or tostadas.
• It is not recommended to store this salad for more than one day due to fresh seafood and avocado.

 

Nutrition

Calories:
145
kcal


Carbohydrates:
9
g


Protein:
13
g


Fat:
8
g


Saturated Fat:
1
g


Polyunsaturated Fat:
1
g


Monounsaturated Fat:
5
g


Trans Fat:
0.003
g


Cholesterol:
91
mg


Sodium:
269
mg


Potassium:
380
mg


Fiber:
2
g


Sugar:
3
g


Vitamin A:
663
IU


Vitamin C:
29
mg


Calcium:
67
mg


Iron:
1
mg

Nutritional information is calculated online and should be used as a guide.

Keyword
avocado shrimp salad, cold shrimp recipes, healthy shrimp salad recipes, keto, Low carb salad, shrimp avocado salad, simple avocado shrimp salad

All content and photographs ©Claudia’s Table and claudiastable.com

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