Mexican Shrimp Salad Recipe

An easy Mexican-inspired avocado shrimp cucumber salad similar to a cooked shrimp ceviche but loaded with vegetables and a sweetened lime dressing. You’ll adore this Mexican shrimp salad when you’re looking for something healthy, light, and refreshing. It’s a WHOLE LOTTA YUM!

Jump to:

• Shrimp Avocado Cucumber Salad
• Ingredient Notes
• Variations
• Diet Adaptions
• How to Make Shrimp Salad
• Recipe Tips
• Common Questions
• More Shrimp Recipes
• Mexican Shrimp Salad

 

Shrimp Avocado Cucumber Salad

Our Mexican shrimp salad recipe has been made all summer long on repeat since it’s been so hot. All you need is a bag of frozen shrimp and a handful of fresh vegetables to make this light and refreshing shrimp salad that’s perfect as a light warm weather lunch or dinner.

The salad recipe is very similar to a shrimp ceviche with cooked shrimp with the addition of cucumber, optional mango, and a touch of sweetener to make it a cilantro lime shrimp salad. We left the shrimp whole and didn’t chop the vegetables as fine as you would with ceviche.

Serve the Mexican shrimp salad with a low carb margarita and our esquites recipe using frozen corn.

Ingredient Notes

• raw shrimp, peeled and deveined – we love to use a bag of frozen raw shrimp that comes peeled and deveined. Such a time saver! You can even cook the shrimp from frozen instead of defrosting it first.
• large avocado, cubed – we cube it right before adding it to the salad so it doesn’t start to turn brown. Mixing it with the lime juice in the salad
• grape or cherry tomatoes, cut in half – sliced tomatoes can also be used instead of baby tomatoes
• thin cucumber slices – we used the small Persian cucumbers but any variety of sliced cucumbers works great
• small red onion, minced – make sure to use red onion since it’s being eaten raw and has a milder flavor.
• chopped cilantro – chop up the stem too, it has tons of flavor!
• large mango, cubed – adding mango adds a touch of tropical sweetness, you can also skip the mango which we often do, depending on what vibe you’re going for. Peaches or nectarines are great too.
• small finely minced jalapeno -it’s easy to add more or less depending on your heat tolerance.
• avocado oil – extra virgin olive oil also works fine
• fresh limes, squeezed – fresh lime juice only, do not substitute concentrate!
• fine sea salt or kosher salt – our preferred cooking salts, if you use table salt cut back a bit
• ground black pepper – we like the freshly ground black pepper, if you’re using finely ground pepper cut back a bit
• agave nectar or honey (optional) – or monk fruit, erythritol, or coconut sugar to taste. Sweetener isn’t necessary but especially when we add the mango, we add a touch of agave or honey along with it.
• Taijin seasoning to garnish (optional) – A Mexican spice made of dried chilis, limes, and salt. A little bit goes a long way to adding a boost of flavor to any Mexican dish.

** Please see the recipe card at the bottom of the post for the exact quantities **

Variations

Make shrimp ceviche with cooked shrimp– Leave out the cucumber and mango and what you have left is ceviche using cooked shrimp. Cut your shrimp into smaller pieces and the veggies too and serve it with tortilla chips.

Increase/decrease the heat – add more jalapeno if you like it spicy or use green bell pepper in place of the jalapeno if you want the recipe totally mild.

Swap the veggies – It’s so easy in a recipe like our shrimp and avocado salad to just leave out what you don’t like or add more of something like the avocado.

Diet Adaptions

As written, the avocado shrimp cucumber salad is paleo, Whole30, dairy-free, gluten-free, and refined sugar-free. It’s easy to adapt to low carb or keto too!

• Vegan– you could easily skip the shrimp and just make this as a vegan side salad
• Keto/Low carb– leave out the mango, cut back on red onion, use monk fruit or erythritol like Swerve to sweeten the lime dressing to taste (you’ll want to use less than the 2 Tbsp of liquid sweetener the recipe calls for)

How to Make Shrimp Salad

Assembling the shrimp salad is quick and easy! Just briefly simmer the shrimp, chop and assemble the veggies, and toss it all with a simple lightly sweetened lime dressing.

Cook the Shrimp

Boil the shrimp in a large pot of water for about 2 minutes until the shrimp just turns pink. You can add seasoning to the cold water before bringing it to a boil such as 1/2 lemon sliced, 1 tablespoon sea salt or garlic salt, and 1/2 teaspoon black peppercorns. Immediately put the shrimp in a water bath with ice cubes to stop the shrimp from cooking.

Make the Dressing

While the water is coming to a boil for the shrimp, make the lime dressing by adding the freshly squeezed lime juice, avocado oil, optional sweetener, salt, and pepper into a small bowl or small jar. Stir or shake well. This is also a convenient time to chop the vegetables.

Assemble the Salad

In a medium-sized bowl add the cooked chilled shrimp, sliced cucumber, minced red onion, sliced grape tomatoes, cubed mango, cubed avocado, and the chopped fresh cilantro. Combine the salad ingredients. Pour the dressing over the top of the Mexican shrimp salad and gently toss to combine. Let sit for up to 30 minutes to combine the flavors before serving. Add more salt and pepper to taste. Enjoy!

Recipe Tips

• Save time by purchasing frozen raw shrimp that’s already peeled and deveined. You can cook the shrimp from frozen, just add another minute to the cooking time.

• Chop and slice the vegetables while the water is boiling instead of prepping before you start.

• Cut the vegetables and shrimp into smaller pieces to serve like salsa alongside tortilla chips.

Common Questions

More Shrimp Recipes

If you love our Mexican shrimp salad recipe be sure to check out our other shrimp recipes too.

• Air fryer shrimp (cajun)
• Shrimp and pesto zoodles
• Air fryer frozen shrimp
• How to boil frozen shrimp