Half-Shell Shrimp Salad
Plump shrimp paired with creamy avocado and bright cherry tomatoes in a citrusy cilantro dressing, ideal for a light lunch. This american-inspired seafood ready in about 20 minutes pairs shrimp, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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
- 12 oz, peeled and deveined shrimp
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2, diced avocado
- 1 cup, halved cherry tomatoes
- 1/2 cup, thinly sliced red onion
- 1/4 cup, chopped cilantro
- 2 tbsp lime juice
- 1 tbsp olive oil
- 1/2 tsp ground cumin
- 1/4 tsp chili powder
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tbsp olive oil in a skillet over medium-high heat. Season 12 oz peeled and deveined shrimp with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 2-3 minutes per side until pink and opaque, then set aside to cool.
- Step 2: In a large bowl, combine 2 diced avocados, 1 cup halved cherry tomatoes, and 1/2 cup thinly sliced red onion.
- Step 3: In a small bowl, whisk together 2 tbsp lime juice, 1 tbsp olive oil, 1/2 tsp ground cumin, 1/4 tsp chili powder, and a pinch of salt and pepper.
- Step 4: Pour the dressing over the salad mixture and toss gently to combine, being careful not to mash the avocados.
- Step 5: Add the cooled shrimp to the salad and toss again to distribute evenly.
Frequently asked questions
How long does Half-Shell Shrimp Salad take to make?
Total time is about 20 minutes (15 min prep + 5 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Half-Shell Shrimp Salad?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Half-Shell Shrimp Salad?
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 Half-Shell Shrimp Salad for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.
What goes well with Half-Shell Shrimp Salad?
American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Perfect seafood recipe for a weeknight dinner.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
