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This fresh and healthy Shrimp Lettuce Salad is perfect for lunch or dinner. Shrimp salad with lettuce and avocado is loaded with your favorite salad veggies, succulent seasoned shrimp and topped with a creamy, spicy dressing that’s bright and flavorful. Prep all of your ingredients at the beginning of the week for a simple and tasty lunch all week long. This easy shrimp salad recipe is a real crowd pleaser.
Crisp lettuce, succulent shrimp and a spicy dressing with burst of citrus flavor come together beautifully in this easy shrimp salad recipe. Best of all, it’s so easy to prepare this robust avocado shrimp salad in just 20 minutes.
If you love easy salad recipes, try my Greek Salmon Salad, Cilantro Lime Chicken Salad, or Mozzarella Caprese Salad Recipe.
Why You’ll Love This Easy Shrimp Salad Recipe
- It’s healthy. Shimp is low in calories and packed with protein so it’s the perfect option for a healthy diet.
- It’s perfect for meal prep. Chop the veggies, saute the shrimp and make a batch of dressing to store in the fridge. Prepare a fresh salad each morning to take for a delicious lunch on the go.
- It’s the perfect side or main dish. Serve smaller portions to enjoy this salad as a side dish or appetizer. Pile on the shrimp and veggies for a main dish salad that will satisfy your hunger.
Shrimp Salad Ingredients
For the Shrimp
- Shrimp: purchase shrimp that has been peeled and deveined but still has the tail ON
- Seasoning: combine paprika, black pepper and salt for flavor and to add color to the shrimp.
- Olive Oil: for sauteing the shrimp.
Shrimp Salad Dressing
- Mayonnaise: use your favorite brand of mayonnaise or substitute light mayo or plain greek yogurt for a healthier option.
- Sriracha: sriracha brings the heat, so use more or less depending on your tolerance level.
- Lemon Juice: freshly squeezed lemon juice adds a brightness
- Garlic: freshly minced garlic adds a warm, earthy flavor.
- Black Pepper and Salt
Salad Ingredients
- Lettuce: use chopped Romaine or your favorite sturdy salad greens.
- Toppings: ripe avocado, chopped red bell pepper, chopped red onion and green onion are used to top the salad.
- Lemon wedges: to garnish.
How To Make Shrimp Lettuce Salad
- Cook the shrimp. Pat dry the shrimp with a kitchen towel and season the shrimp with paprika, black pepper, and salt. Heat a skillet over medium heat; add oil and once the oil is heated, add the seasoned shrimp and cook for 4-5 minutes until the shrimp is cooked through and opaque. Transfer the shrimp to a plate and set it aside.
- Prepare the dressing. In a small bowl, whisk together the ingredients for the dressing; mayonnaise, sriracha, lemon juice, garlic, pepper, and salt. Set aside.
- Build the salad. Meanwhile, prepare the salad ingredients and mix them in a large bowl. Add the shrimp to the salad and drizzle the prepared dressing and toss. Add the chopped green onions and garnish with lemon wedges and serve immediately.
Tips To Make Shrimp Salad with Lettuce and Avocado
- If using frozen shrimp, thaw completely before sauteeing.
- Purchase shrimp that have been peeled and deveined. I like shrimps with the tail on for presentation.
- Pat the shrimp dry with a paper towel before seasoning.
- Shrimp cook in just a few minutes. Watch closely so you don’t overcook the shrimp.
- If you don’t use jumbo shrimp, adjust the cooking time accordingly.
- Add warm shrimp to the salad or cook the shrimp in advance and chill it in the fridge.
- Look for ripe avocados that aren’t mushy.
- Chop all of the salad ingredients into small, bite-sized pieces.
- Customize the salad with your favorite veggies.
- The dressing is quite thick. You can thin it with additional lemon juice and a bit of water if necessary.
Frequently Asked Questions
Shrimp is low in carbs and packed with protein making it a healthy option for any diet. This salad is loaded with veggies to fill you up. To make this salad even healthier, use light mayo or plain greek yogurt to make the dressing. This salad is perfect for keto, low carb and gluten free diets.
This seasoned shrimp cooks quickly and easily when sauteed but you can cook the shrimp using your favorite method including grilling, boiling or steaming.
It’s easy to customize this salad with your favorite vegetables. Some of our favorites include celery, cucumbers, tomatoes and fresh corn.
To store this salad we recommend that you store the salad, shrimp and dressing in separate containers and assemble the salad just before serving.
While the shrimp can be frozen, they may lose some of their texture. We do not recommend freezing the salad or the dressing.
If serving this shrimp lettuce salad as a meal, pair it with crusty Homemade Roasted Garlic Bread, Low Carb Keto Garlic Bread or Cheesy Cauliflower Bread Sticks. When serving as a side dish you can serve it with buttered pasta or your favorite main dish.
More Shrimp Recipes
- Kung Pao Shrimp Recipe
- Firecracker Shrimp
- Easy Dynamite Shrimp Tacos
- Air Fryer Popcorn Shrimp
- Lemon Garlic Butter Shrimp
I hope you enjoy all the recipes I share with you, including this delicious Shrimp Salad with Lettuce and Avocado recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
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Shrimp Lettuce Salad
Ingredients
For the shrimp
- 1 lb jumbo shrimp, peeled and deveined, tail on or off
- ½ teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 tablespoon olive oil
For the dressing
- ½ cup mayonnaise
- 1 tablespoon sriracha
- 1 tablespoon lemon juice
- 1 teaspoon minced garlic
- ½ teaspoon black pepper
- ½ teaspoon salt
For the salad
- 4 cups Romaine lettuce, chopped
- 1 medium avocado, chopped
- 1 medium red bell pepper, chopped
- ½ medium red onion, chopped
- 2 tablespoons green onion, chopped
- Lemon wedges to garnish
Instructions
- Pat dry the shrimp with a kitchen towel and season the shrimp with paprika, black pepper, and salt.
- Heat a skillet over medium heat; add oil and once the oil is heated, add the seasoned shrimp and cook for 4-5 minutes until the shrimp is cooked through and opaque. Transfer the shrimp to a plate and set it aside.
- In a small bowl, whisk together the ingredients for the dressing; mayonnaise, sriracha, lemon juice, garlic, pepper, and salt. Set aside.
- Meanwhile, prepare the salad ingredients and mix them in a large bowl. Add the shrimp to the salad and drizzle the prepared dressing and toss.
- Add the chopped green onions and garnish with lemon wedges and serve immediately.
Notes
- If using frozen shrimp, thaw completely before sauteeing.
- Purchase shrimp that have been peeled and deveined. I like shrimps with the tail on for presentation.
- Pat the shrimp dry with a paper towel before seasoning.
- Shrimp cook in just a few minutes. Watch closely so you don’t overcook the shrimp.
- If you don’t use jumbo shrimp, adjust the cooking time accordingly.
- Add warm shrimp to the salad or cook the shrimp in advance and chill it in the fridge.
- Look for ripe avocados that aren’t mushy.
- Chop all of the salad ingredients into small, bite-sized pieces.
- Customize the salad with your favorite veggies.
- The dressing is quite thick. You can thin it with additional lemon juice and a bit of water if necessary.
