Shrimp, Avocado, and Red Pepper Salad
Shrimp, Avocado, and Red Pepper Salad is a delicious option for an easy low-carb meal, if you like shrimp and avocados you’re going to enjoy this salad.
Shrimp, Avocado, and Red Pepper Salad would make a great take-to-work salad, especially if you kept the avocado separate and mixed it in just before you eat. And this is a delicious salad with tasty shrimp, creamy avocado, and red pepper and celery adding a bit of crunch.
Fresh shrimp is pretty much impossible to find in Utah, but I love to make salads like this with frozen, cooked shrimp that’s been thawed overnight in the fridge. Then I use a little of the shrimp “juice” from the frozen shrimp to add more flavor to the dressing for the salad, a a trick I also like for adding flavor to my family’s favorite shrimp and macaroni salad.
This is a quick salad that looks relatively fancy for the little time it takes to make, and I’ve made it many times since I first came up with the recipe. Check out 90 Healthy No-Heat Lunches for Taking to Work for more lunch salad ideas like this one!
How to Make Shrimp, Avocado, and Red Pepper Salad:
(Scroll down for complete recipe with nutritional information.)
- Thaw the shrimp overnight in the fridge; then let them drain well, with a bowl under the colander to catch the “juice.” I used 50-70 size frozen shrimp from Costco.
- Cut the red bell pepper and celery in same-size pieces, slice green onions, and whisk together the dressing ingredients.
- Dice the avocados and toss with lemon juice to keep them from turning brown. Season with salt if desired.
- Gently stir the red pepper, celery, and green onions into the diced avocado.
- In a small bowl, stir the dressing into the shrimp, tossing until every piece of shrimp is coated with dressing.
- Then gently stir the shrimp and any extra dressing from the bowl into the mixture of avocado, red pepper, celery, and green onions, just mixing until it’s combined.
- Season with salt and fresh ground black pepper to taste and serve.
- If you’re making the salad to keep in the fridge, I might save out the avocado and cut it and mix in just before eating.
More Tasty Salads with Shrimp:
Easy Shrimp and Avocado Salad from Kalyn’s Kitchen
Salad Cups with Quinoa, Shrimp, Avocado, and Lemon Dressing from Cookin’ Canuck
Shrimp and Macaroni Salad from Kalyn’s Kitchen
Barefoot Contessa Shrimp Salad from Leite’s Culinaria
- 1 lb. frozen cooked shrimp (see instructions after the recipe if using raw shrimp)
- 1 cup celery, diced in 1/2 inch pieces
- 1 cup red bell pepper, diced in 1/2 inch pieces
- 1/2 cup sliced green onion
- 2 avocados, diced in 1/2 inch pieces
- 1 T fresh lemon juice, to toss with avocado
- 1/2 tsp. salt for avocado (optional)
- 5 T mayo
- 2 T reserved shrimp juice from thawing shrimp
- 1/2 tsp. Ancho chili powder
- 1 tsp. dill weed
- Thaw shrimp overnight in refrigerator.
- When ready to make the salad, place shrimp in colander placed over a bowl to catch juice.
- Drain shrimp well.
- Cut the red bell pepper and celery into 1/2 inch pieces and slice the green onions.
- Combine mayo, 2 T shrimp juice, chili powder and dill weed with whisk and set aside.
- Dice avocado into 1/2 inch square pieces.
- Toss with lemon juice and salt and place in salad bowl.
- Add the diced red pepper, celery, and green onion and gently combine.
- Place shrimp in separate bowl, add mixed salad dressing, and stir to coat all shrimp with dressing.
- Add shrimp and dressing to bowl with shrimp mixture, and gently combine.
- Season with salt and freshly ground black pepper if desired and serve immediately.
I used 50-70 per pound shrimp from Costco.
Instructions for raw shrimp:Shell and devein shrimp. Put 1 1/2 cup water in saucepan, add 1 bay leaf, 1 tsp. peppercorns, and several slices lemon. Bring to a boil, then add shrimp and turn off heat immediately. Let shrimp poach until opaque, less than five minutes. Remove shrimp and cool. (This method will not give you the shrimp juice which adds flavor to the dressing. Knorr makes shrimp bouillon, which could be used, or bottled clam juice would be a good substitute. You could also boil the shrimp shells and then reduce the liquid, which is a bit more labor intensive.)
Some ingredients in this salad are high in fiber, which lowers the net carbs.
Recipe created by Kalyn.
Amount Per Serving: Calories: 435Total Fat: 30gSaturated Fat: 4.8gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 247mgSodium: 1528mgCarbohydrates: 16gFiber: 8.2gSugar: 3.5gProtein: 29g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Everything in this Shrimp, Avocado, and Red Pepper Salad is a good choice for all phases of the South Beach Diet and other types of low-carb eating plans. Use portion control for South Beach due to the amount of fat.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
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