web analytics
Kalyn's Kitchen

Shrimp and Avocado Salad with Edamame, Cilantro, Chipotle, and Lime

Shrimp and Avocado SaladIn Utah the gardener’s rule is don’t plant your tomatoes until after Mother’s Day. I’ve tempted fate for years by planting earlier, and since my garden has a nice tall fence on three sides, I’ve been able to get away with it. Of course, when you break rules you get caught eventually, and after temperatures below freezing two nights in a row, I’m mourning the loss of about half the tomato plants I showed in the last garden update, plus a few other things I had planted during the week. (Yes, I know I should have used Wall-of-Water!) Luckily all the herbs are fine, and a few brave seeds are coming up despite the cold.

After such a sad couple of days in the garden, I needed something seriously comforting to eat today. I had shrimp and edamame in the freezer and combined them with avocados, cilantro, and a Chipotle-lime dressing to make a great salad that took my mind off the garden, at least for a while. I loved the crunch of the edamame in this, but if you don’t have those in your freezer, this would still be a great salad without them.

I used cooked shrimp, 31-40 count, and thawed them over night in the refrigerator, then drained them well when I was ready to make the salad.

I love edamame, but hate shelling them. If I ever found a place to buy pre-shelled edamame, I’d use them in a lot more recipes!

Combining the avocado and edamame with some lime juice while you cut up the shrimp, chop the cilantro, and chop the green onions adds a lot of flavor to the salad.

Shrimp and Avocado Salad with Edamame, Cilantro, Chipotle, and Lime
(Makes about 4 servings, recipe created by Kalyn)

1 lb. cooked shrimp (I used 31-40 count size frozen cooked shrimp and thawed them overnight in the refrigerator)
2 avocados, diced in pieces about 1/2 inch square
1 cup shelled edamame (optional but good in this. Chopped celery would be a good substitute.)
1/4 cup sliced green onions
1/2 cup finely chopped cilantro
2 T + 1 T fresh squeezed lime juice
1/4 cup olive oil
1/4 tsp. ground Chipotle chile powder (I use Penzeys ground Chipotle. Could also use hot sauce such as Sriracha or Tabasco.)
1/2 tsp. Spike Seasoning (optional but recommended.)
Salt to taste (I used Vege-Sal)


If using frozen shrimp, thaw overnight in the refrigerator or in the bag in barely warm water, then drain well in a colander. While shrimp drain, dice avocado and toss with 1 T lime juice in plastic bowl. Shell edamame and add to avocado.

If shrimp still look wet, dry them with paper towels, then cut in pieces close to the same size as avocado pieces. Add shrimp and sliced green onions to avocado-edamame mixture.

Mix 2 T lime juice, ground Chipotle chile powder or hot sauce and Spike Seasoning if using, then slowly add olive oil, whisking together. Gently stir dressing into salad. (You may not need all the dressing, depending on how wet you like your salads.) Add chopped cilantro and season to taste with salt, and stir to barely combine. Serve immediately.

(I have some leftover salad in the refrigerator, but I’m guessing it will not be as good as freshly made.)

Click Here for Printer Friendly Recipe

South Beach Suggestions:

This salad is a perfect main dish salad for any phase of the South Beach Diet, or any low-glycemic eating plan. You could serve it over lettuce if desired. For phase two or three, this would taste great served inside whole wheat pita bread.

More Shrimp Salads to Try:
(Recipes from other blogs may not always be South Beach Diet friendly, check ingredients.)
Shrimp and Macaroni Salad
Shrimp, Avocado, and Red Pepper Salad
Shrimp and Black Bean Salad with Cilantro, Cumin, and Lime
Asian Spinach Salad with Shrimp, Red Pepper, and Mushrooms
Shrimp Salad Recipe with Cabbage, Jicama, and Cilantro-Lime Dressing
Arugula and Endive Salad with Shrimp and Meyer Lemon Dressing from Cooking with Amy
Mediterranean Shrimp Salad from Jenn, the Leftover Queen
Moroccan Shrimp Salad from Taste Buddies
Peanut Crunch Shrimp Salad with Basil-Lime Dressing from FamilyStyle Food
Shrimp Salad in Puff Boats with Roasted Red and Yellow Tomato Coulis from Ms. Glaze’s Pommes d’Amour
Want even more recipes?  I find these recipes from other blogs using Food Blog Search.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Leave a Reply

Your email address will not be published. Required fields are marked *

    34 Comments on “Shrimp and Avocado Salad with Edamame, Cilantro, Chipotle, and Lime”

  1. Katherine, if you don't like olive oil I'd suggest making the dressing with a more neutral flavored oil like grapeseed or vegetable oil.

  2. This recipe was great except I couldn't eat it with the dressing. All I could taste was olive oil. Any suggestions to tone that down? Maybe add something else? More lime juice?

  3. So glad it was a hit!

  4. My dinner guest tonight requested a high protein, low carb entree and suggested a dinner salad. I did some searching and found this one. Tweaked it a little — I forgot the green onions, used Penzey's Northwoods Fire seasoning in place of the chipotle because it's what I had on hand, and tossed in a couple of cups of must use up arugula. It was a hit… thanks for sharing and for providing a stellar index.

  5. Beachchica, great idea to eat it like a wrap! (I'm longing to find pre-shelled edamame here, but so far no luck.)

  6. I made the shrimp and avocado salad with edamame last night. It was delicious. I put it inside hearts of Romaine leaves like a little wrap…I loved the crunchiness it added. I think I used a little too much of the dressing, but I so enjoyed it!…minus shelling the edamame 🙂 Thanks for the recipe!

  7. wow wow wow – every single flavour in this is one of my favourites – fabulous salad!

  8. the salad looks really tempting… great pictures!

  9. I have to tell you that this sounds fantastic. I would never have played around and come up with something like this. I can’t wait to try it for myself. Thanks for posting, and keep up the good work.

  10. this looks so delicious.
    you can tell you’re moving towards spring and the fact that i’m looking at this photo wistfully means i’m headed into the dark months of winter. sigh.

  11. This sounds really good!

  12. OMG kalyn!!!i love this..this combo sounds delicious…am drooling here..definitely gonna try it out next time…

  13. Wow, 3 of my all time favourite ingredients – prawns (or shrimp!), avocado and edamame in the same dish!

  14. I’d have to make a bucket full of that it looks so good! There isn’t a single flavour there that I don’t like.