Quick Cold Shrimp & Avocado Salad (No Mayo)

Jun 5, 2021 (updated Aug 10, 2023) by Nyssa Tanner 4 Comments

This veggie-packed, cold shrimp and avocado salad is an ideal weeknight dinner! Quick and easy to make, and oh-so-yummy! Made with a fresh array of ingredients like cucumber, tomatoes, red onion, avocado, and arugula. All tossed in a bright, crave-able lemony dressing (without mayo!). Ready in less than 30 minutes!

Overhead shot of a fresh and colorful shrimp and avocado salad on a pale pink and beige platter. Salad is made of arugula, sliced cucumber, cherry tomatoes, thinly sliced red onion, avocado, chopped shrimp, and fresh parsley. — This colorful cold shrimp salad is full of fresh flavor and crave-worthy textures! Perfect for a wholesome lunch or light dinner.

The best fresh salad with yummy marinated shrimp

I dare someone to try and stop me from eating this easy shrimp salad recipe all summer long.

Because it’s happening. Done deal. It’s simply too fresh and delicious not to!

Being from Wisconsin I’ve had my fair share of mayo based shrimp salads, and while I do have a soft spot in my heart for them, this salad is not that.

Although it’s just as easy to throw together (takes less than 30 minutes!), it’s made WITHOUT mayo and WITH an abundance of fresh ingredients, all tossed together with a zesty lemon dressing that takes all the flavors to new heights.

A cold shrimp salad that is light and bright and full of color – & just perfect for the warmer months!

And because we’re using pre-cooked shrimp (don’t worry we’ll amp up the flavor!) you don’t even have to turn on your oven.

Shrimp is one of our favorite proteins to cook with at home! For more easy shrimp-dinner ideas, be sure to take a quick peek at our Cajun Shrimp Recipe, Easy Grilled Shrimp Skewers, Garlic and Basil Sautéed Shrimp, and Easy Shrimp Scampi without Wine!

45 degree angle shot of a fresh and colorful shrimp and avocado salad on a pale pink and beige platter. Salad is made of arugula, sliced cucumber, cherry tomatoes, thinly sliced red onion, avocado, chopped shrimp, and fresh parsley. Next to wooden salad serving utensils and some scattered cucumber and arugula. — The combination of ingredients in this salad all play so well together! There’s a nice crunch from the cucumber, sweetness thanks to the cherry tomatoes, and a luxurious creaminess from the fresh avocado.

Image of a large speckled bowl filled with pre-cooked shrimp, on a light beige background next to various bowls of other salad ingredients. — To keep the prep time down for this recipe I almost always buy pre-cooked shrimp and then marinate it in some of the dressing to bolster the flavor.

A medium sized speckled plate filled with chopped avocado. On a light beige background. — To keep the prep time down for this recipe I almost always buy pre-cooked shrimp and then marinate it in some of the dressing to bolster the flavor.

How to make this shrimp and avocado salad

Because you’ll be using pre-cooked shrimp to make this salad it takes little effort besides cutting the vegetables, and whisking together the lemony dressing!

A small textured bowl filled with the ingredients for the lemony salad dressing. — The dressing is so easy to make! Just combine olive oil, lemon juice, garlic, salt, and pepper in a bowl…

Close up of a small textured bowl filled with the ingredients for the lemony salad dressing whisked together. — The dressing is so easy to make! Just combine olive oil, lemon juice, garlic, salt, and pepper in a bowl…

Image of a large speckled bowl of cooked shrimp without tails, cut into thirds. — You’ll cut the cooked shrimp into bite sized pieces.

Image of a large speckled bowl of cooked shrimp without tails, cut into thirds and tossed with a bit of the lemony dressing. — You’ll cut the cooked shrimp into bite sized pieces.

Can this shrimp salad be made ahead of time?

You can make parts of this salad in advance. Because it is made with arugula (or another tender salad green), you’ll want to wait to add the greens until just before you’re ready to serve.

If I were to make this recipe ahead of time this is what I would do:

Cut the cucumber, tomato, and red onion and store them in a tupperware in the refrigerator.
Portion out the salad greens and store them in a separate container.
Whisk together the dressing and store it on the counter top (if you’re only prepping it an hour or two before serving), or in the refrigerator if storing for longer. If storing in the refrigerator, make sure to let it come to room temperature before adding to the salad as the olive oil will solidify in the fridge.
Prep and marinate the shrimp, keeping it separate from any of the fresh ingredients.

Then just before serving, chop the parsley, cut the avocado, and assemble the salad according to the instructions in the recipe!

If you enjoyed this shrimp salad we’d love it if you would take a moment to rate and review it below! 🌟🌟🌟🌟🌟 It’s also a great place to get your questions answered, and helpful for other readers if you share any modifications you made to the recipe.

Thank you for sharing your kitchen with NK. We’re so grateful you’re here!