Sriracha Lime Shrimp & Avocado Salad
A vibrant, zesty salad with succulent shrimp, creamy avocado, and a spicy lime dressing. This mexican-inspired salads ready in about 25 minutes pairs (peeled and deveined) shrimp, (diced) avocado, (finely chopped) red onion into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 300 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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
- 1 lb (peeled and deveined) shrimp
- 2 (diced) avocado
- 1/2 cup (finely chopped) red onion
- 1/4 cup (chopped) cilantro
- 2 (juiced) lime
- 1 tbsp sriracha
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: In a large bowl, toss 1 lb peeled shrimp with 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp olive oil. Sauté over medium-high heat for 2-3 minutes until pink and opaque. Set aside.
- Step 2: Add 2 diced avocados, 1/2 cup chopped red onion, and 1/4 cup chopped cilantro to the bowl. Squeeze 1 lime over the mixture.
- Step 3: For the dressing: Whisk 2 tbsp lime juice, 1 tbsp sriracha, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
- Step 4: Pour the dressing over the salad and toss to coat. Serve immediately, garnished with additional cilantro and lime wedges.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sriracha Lime Shrimp & Avocado Salad take to make?
Total time is about 25 minutes (15 min prep + 10 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 Sriracha Lime Shrimp & Avocado Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (peeled and deveined) shrimp from drying out.
Can I substitute ingredients in Sriracha Lime Shrimp & Avocado 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 Sriracha Lime Shrimp & Avocado Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Sriracha Lime Shrimp & Avocado Salad?
Mexican salads 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
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
