Bay Shrimp and Avocado Salad

Low CarbPaleoAvocadoShrimp

Easy shrimp and avocado salad! Pink shrimp and creamy avocado are a perfect match, especially with a crisp vinaigrette.

Photography Credit: Elise Bauer

Featured in 10 Salads to Take for Lunch

Here’s a quick and easy shrimp avocado salad for those times when you only have 10 minutes to put something together, and you still want it to taste great!

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Bay shrimp and creamy avocado are a perfect match, especially with a crisp vinaigrette. What are bay shrimp (also called Maine shrimp or Boreal Shrimp)? Those little pink shrimp that come already cooked.

They don’t get as much respect as larger shrimp, but they come from sustainable fisheries and you buy them already cleaned, cooked, and ready to eat.

To make the salad, we toss the shrimp in a simple vinaigrette, mix with some green onions, and pile over an avocado half on a bed of lettuce.

If you have time to make it extra fancy, toast some hazelnuts or pistachios and sprinkle on top.

Shrimp Avocado Salad

Bay Shrimp and Avocado Salad Recipe

  • Prep time: 10 minutes
  • Yield: Serves 4

Bay shrimp are also called Maine shrimp or boreal shrimp. They are sustainably harvested and they come already shelled and cooked.


  • 1/4 cup of white wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1 green onion, thinly sliced
  • Pinch of salt
  • 3/4 pound cooked bay shrimp or extra small shrimp that are cooked, peeled, and de-veined, most of the shrimp roughly chopped
  • 3 ripe avocados
  • Lettuce - preferably butter lettuce or red leaf lettuce


  • 2 tablespoons chopped roasted hazelnuts, almonds, or pistachios
  • 1 tablespoon chopped cilantro
  • Lemon slices for garnish


1 Whisk together the oil, vinegar, chopped green onion and salt in a medium bowl. Add the shrimp and toss to coat with the dressing.

2 Arrange leaves of lettuce on individual plates. Cut two of the avocados in half and remove pits. (See How to Peel and Cut an Avocado.) With a spoon, carefully scoop out avocado halves from their skins in one piece. Place avocado half on plate with lettuce.

Peel and chop the remaining avocado and mix it with the shrimp.

3 Spoon shrimp mixture onto avocado. Sprinkle with nuts and/or cilantro if using.

Serve with lemon slices for garnish.

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Shrimp Avocado Salad

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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10 Comments / Reviews

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Did you make it? Rate it!

  1. Adriana

    What a sophisticated dish. My entire family LOVES it. The only change i made to it was to add tarragon to it. Now i am going to try other of your recipes with the hope of find new favorites. Thank you for this outstanding recipe!


  2. Noel

    made it using a red wine vinaigrette instead of the one provided here, absolutely divine!

  3. Marion Olson

    Sad to report, the Maine shrimp season has been cancelled for the third year in a row. While you can still find good little frozen shrimp, they’re probably not coming from Maine. Nonetheless, I love the looks of this recipe.

  4. Teri

    Shrimp and avocado are a great appetizer from Spain. Same idea but shrimp mixed with cocktail sauce. This is a great variation.

  5. Laura

    Elise, are the shrimp called for in this recipe canned cocktail shrimp, or are they raw/frozen?

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