15-Minute Shrimp Salad That’s Irresistibly Creamy

You know those days when you want something fresh, satisfying, and ready in minutes? That’s exactly why I’m obsessed with this shrimp salad. It’s my go-to when I need a healthy meal that doesn’t skimp on flavor. The creamy avocado dressing makes it feel indulgent, but trust me – it’s packed with good-for-you ingredients. I first threw this together one summer when friends dropped by unexpectedly, and now it’s a staple in my kitchen. Perfect for lunch, light dinners, or even picnics (just pack the dressing separately!). The best part? You can whip it up faster than ordering takeout.

Why You’ll Love This Shrimp Salad

This isn’t just any shrimp salad – it’s the one you’ll crave all summer long. Here’s why:

• Ready in 15 minutes – faster than waiting for delivery
• Creamy without the guilt – that avocado dressing is magic
• Perfect for low-carb days – but filling enough to keep you satisfied
• Endlessly customizable – swap veggies based on what’s fresh
• Meal prep friendly – just keep the dressing separate

I make this at least twice a week when the weather gets warm. It’s that good!

Ingredients for Shrimp Salad

Here’s everything you’ll need to make this dreamy shrimp salad – I promise it’s all simple stuff you might already have:

• 1 lb cooked shrimp – peeled, deveined, tails removed (I buy the frozen pre-cooked ones when I’m lazy)
• 4 cups romaine lettuce – chopped into bite-sized pieces (or mixed greens if you prefer)
• 1 cup cherry tomatoes – halved (they burst with sweetness in every bite)
• 1 cup sweet corn kernels – fresh off the cob or frozen/thawed works great
• 1/4 cup red onion – thinly sliced (soak in cold water for 5 minutes if you want to tame the bite)

For the creamy dressing that makes this salad special:

• 1 ripe avocado – the softer, the better for blending
• 1/4 cup mayonnaise – or Greek yogurt if you’re going light
• 1 tbsp lemon juice – fresh squeezed makes all the difference
• 1 tbsp olive oil – just a drizzle to smooth things out
• Salt and black pepper – to taste (I’m generous with both)

How to Make Shrimp Salad

This shrimp salad comes together so easily – just follow these simple steps and you’ll have a restaurant-worthy meal in no time!

Preparing the Salad Base

Grab your biggest mixing bowl (I use my trusty 4-quart one) and toss in the chopped lettuce first. Then add those gorgeous cherry tomatoes – I like to cut them in half so they release their juices into the salad. Next comes the sweet corn (if using frozen, make sure it’s thawed and patted dry). Finally, sprinkle those thin red onion slices over everything. Give it all a gentle toss with your hands – just enough to mix without bruising the greens.

Making the Creamy Avocado Dressing

Here’s where the magic happens! Scoop your ripe avocado into a blender or mixing bowl. Add mayo (or yogurt), lemon juice, olive oil, salt and pepper. If blending, pulse until silky smooth. If mashing by hand, get after it with a fork until creamy with just a few small avocado bits remaining. The consistency should coat the back of a spoon nicely – add a splash of water if it’s too thick. Taste and adjust seasoning – I always add an extra pinch of salt!

Assembling the Shrimp Salad

Now for the fun part! Arrange those beautiful pink shrimp over your salad base. Drizzle that luscious avocado dressing all over – don’t be shy! Use salad tongs or two large spoons to gently toss everything together. You want each leaf lightly coated but not drowned. Let it chill for 10-15 minutes if you can wait – the flavors meld beautifully. Serve immediately and watch it disappear!

Tips for the Best Shrimp Salad

After making this shrimp salad on repeat for years, I’ve picked up some tricks to make it absolutely perfect every time:

• Use chilled shrimp – if they’re warm, they’ll wilt your greens (I toss mine in the freezer for 5 minutes while prepping other ingredients)
• Season generously – shrimp love salt and pepper, so don’t be shy when tossing them with the dressing
• Let it rest – 10 minutes in the fridge lets flavors marry beautifully
• Dress just before serving – keeps everything crisp (pack dressing separately for picnics)
• Squeeze extra lemon – right before eating for the brightest flavor

Trust me – these little touches take this salad from good to “oh my goodness, what IS this?!”

Shrimp Salad Variations

The beauty of this shrimp salad? It’s a blank canvas for whatever you’re craving! Try swapping romaine for baby spinach or arugula for a peppery kick. Add crisp cucumber slices if you want extra crunch. Lime juice works wonderfully instead of lemon in the dressing. And if you’re feeling fancy, toss in some diced mango or avocado chunks – pure heaven!

Serving and Storing Shrimp Salad

This shrimp salad shines brightest when served immediately – those crisp greens and plump shrimp deserve to be enjoyed at their peak! If you must store it, keep it chilled and eat within 2 hours (the avocado dressing will start browning after that). Pro tip: Store any leftovers without dressing to avoid sogginess – just mix in fresh dressing when ready to eat again.

Shrimp Salad Nutrition

Nutritional values are estimates (your exact ingredients may vary), but here’s the scoop per serving: About 380 calories, with a whopping 32g protein to keep you full! It’s got 18g carbs (6g fiber) and 22g of those good-for-you unsaturated fats. Perfect for light yet satisfying meals!

Frequently Asked Questions

Can I use frozen shrimp for this salad?
Absolutely! I use frozen pre-cooked shrimp all the time – just thaw them overnight in the fridge or run under cold water for a quick thaw. Pat them dry well so they don’t water down your dressing.

How long does the avocado dressing last?
The dressing stays fresh about 24 hours in the fridge if stored in an airtight container with plastic wrap pressed directly on the surface. The lemon juice helps slow browning, but it’s best used the same day for that vibrant green color.

Can I make this shrimp salad ahead?
You can prep components separately up to a day in advance – just store greens, shrimp, and dressing in separate containers. Combine right before serving to keep everything crisp and fresh.

What can I substitute for mayonnaise in the dressing?
Greek yogurt works beautifully for a lighter version, or try sour cream for extra tang. For dairy-free, avocado alone makes a creamy base – just add extra lemon juice and olive oil.

Final Thoughts

There you have it – my all-time favorite shrimp salad that never lets me down! Give it a try and let me know how you make it your own. I bet this’ll become your summer staple too. Now go grab those shrimp – your taste buds will thank you!

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