Avocado-Cucumber Shrimp Salad with Lime Dressing
A refreshing, no-heat salad with plump shrimp, creamy avocado, and zesty lime dressing—perfect for cooling down after a long day. This mexican-inspired seafood (low-carb) ready in about 19 minutes blends peeled and deveined raw shrimp, diced avocado, thinly sliced cucumber into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 1, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 oz, peeled and deveined raw shrimp
- 1/2, diced avocado
- 1/2, thinly sliced cucumber
- 2 tbsp, chopped fresh cilantro
- 1/2, juiced lime
- 1 tbsp olive oil
- 1/8 tsp sea salt
- pinch black pepper
Instructions
- Step 1: Pat 6 oz shrimp dry, then season with 1/8 tsp sea salt and pinch black pepper. Heat 1/2 tbsp olive oil in a skillet over medium-high heat and cook shrimp 2-3 minutes per side until pink and opaque; transfer to a bowl.
- Step 2: Add 1/2 diced avocado, 1/2 thinly sliced cucumber, and 2 tbsp chopped cilantro to the shrimp; toss gently.
- Step 3: Whisk 1/2 lime juice, remaining 1/2 tbsp olive oil, 1/8 tsp sea salt, and pinch black pepper in a small bowl until emulsified; drizzle over salad and toss once more to coat evenly.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Avocado-Cucumber Shrimp Salad with Lime Dressing take to make?
Total time is about 19 minutes (15 min prep + 4 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Avocado-Cucumber Shrimp Salad with Lime Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Avocado-Cucumber Shrimp Salad with Lime Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Avocado-Cucumber Shrimp Salad with Lime Dressing for a different number of people?
The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Avocado-Cucumber Shrimp Salad with Lime Dressing low-carb?
Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★★
Restaurant quality! Can't believe how easy this was.
