Shrimp and Avocado Salad Bowl – 20 Minute Dinner Recipes

Alright, let me tell you – this shrimp and avocado salad bowl is like the superhero of quick dinners. Picture this: juicy, tender shrimp sizzling with just the right seasoning, creamy avocado adding that buttery touch, and a splash of zesty dressing to tie it all together. It’s fresh, fast, and packed with flavors that make your taste buds do a little happy dance. If you’re anything like me, juggling a busy day and still craving something wholesome, this salad is your best friend. Plus, it comes together in 20 minutes flat—yes, really! So, grab your skillet, and let’s get cooking.

Quick Facts

• Yield: Serves 2
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

Ingredients

For the Main Dish:

• 12 ounces peeled and deveined shrimp
• 1 ripe avocado, diced
• 4 cups mixed salad greens (spinach, arugula, or your favorite mix)
• 1 cup cherry tomatoes, halved
• 1 small cucumber, thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste

For the Dressing:

• 3 tablespoons fresh lime juice (about 1 lime)
• 2 tablespoons olive oil
• 1 teaspoon honey or agave syrup
• 1/2 teaspoon cumin
• Salt and pepper, to taste

How I Make It

Step 1:

Start by heating 2 tablespoons of olive oil in a large skillet over medium-high heat. While it warms, toss the shrimp with smoked paprika, garlic powder, salt, and pepper so they’re evenly coated and ready to sizzle.

Step 2:

Once the oil is hot, add the shrimp in a single layer. Let them cook undisturbed for about 2 minutes until they get that gorgeous pink color and slight golden edge, then flip and cook for another 2 minutes. Shrimp cook fast—don’t overdo it or they’ll turn rubbery!

Step 3:

While the shrimp cook, mix together the dressing ingredients in a small bowl: lime juice, olive oil, honey, cumin, salt, and pepper. Whisk until it’s smooth and a little tangy.

Step 4:

In a large bowl, combine the salad greens, cherry tomatoes, cucumber slices, and diced avocado. Gently toss to combine so the avocado doesn’t mush up.

Step 5:

Add the cooked shrimp on top of the salad, then drizzle with the fresh lime dressing. Give everything a light toss again to coat everything beautifully.

Step 6:

Serve immediately for the best flavor and texture—enjoy the warm shrimp and cool, creamy avocado together in every bite.

Variations & Tips

• Swap avocado for sliced mango for a fruity twist.
• Use grilled shrimp instead of pan-seared for a smoky flavor.
• Add a handful of toasted pepitas (pumpkin seeds) for crunch.
• Use baby kale or romaine for a sturdier green base.
• Make it spicier with a pinch of cayenne or chili flakes in the shrimp seasoning.
• Leftover shrimp? Toss them cold with the salad for a refreshing lunch.

How I Like to Serve It

This salad bowl is perfect on warm spring evenings or as a quick weeknight dinner when you want something light but filling. I love pairing it with a chilled glass of white wine or sparkling water with lemon. It also works great for a leisurely weekend lunch with friends, easy to put together but impressive enough to feel special.

Notes

• Store leftover shrimp and salad separately in airtight containers for up to 1 day.
• Reheat shrimp gently in a skillet or microwave, but avocado is best added fresh.

Closing: This shrimp and avocado salad bowl always hits the spot because it’s simple, fresh, and totally satisfying—your new go-to when time’s short and taste matters!