This fresh, healthy Shrimp Lettuce Salad is ideal for lunch or dinner. Crisp Romaine, creamy avocado, colorful vegetables and seasoned shrimp are tossed in a bright, creamy-spicy dressing. Make the components ahead for easy meal prep and enjoy a flavorful lunch all week. This simple shrimp salad comes together in about 20 minutes and is a crowd-pleaser.
Succulent shrimp, crisp lettuce and a zesty dressing with a hint of heat and citrus make this Avocado Shrimp Salad both satisfying and refreshing. It’s quick to prepare and easy to customize with your favorite vegetables.
Why you’ll love this shrimp salad
- Healthy and protein-packed. Shrimp is low in calories and high in protein, making this salad a filling, nutritious choice.
- Great for meal prep. Prep the veggies, cook the shrimp and make the dressing in advance to assemble fresh salads throughout the week.
- Versatile. Serve smaller portions as a side or appetizer, or pile on the shrimp and veggies for a hearty main-course salad.
Ingredients
For the shrimp
- Shrimp: 1 lb jumbo shrimp, peeled and deveined (tail on or off, as you prefer).
- Seasoning: paprika, black pepper and salt to taste.
- Olive oil: for sautéing.
Dressing
- Mayonnaise: about 1/2 cup; substitute light mayo or plain Greek yogurt for a lighter dressing.
- Sriracha: 1 tbsp, or adjust to taste for heat.
- Fresh lemon juice: for brightness.
- Garlic: freshly minced for depth of flavor.
- Salt and black pepper: to season.
Salad ingredients
- Lettuce: about 4 cups chopped Romaine or another sturdy green.
- Toppings: 1 medium avocado (chopped), 1 red bell pepper (chopped), 1/2 red onion (chopped), and 2 tablespoons chopped green onion.
- Garnish: lemon wedges.
How to make Shrimp Lettuce Salad
- Cook the shrimp: Pat shrimp dry with a towel, season with paprika, black pepper and salt. Heat a skillet over medium heat, add olive oil and cook the shrimp 4–5 minutes until opaque and cooked through. Transfer to a plate.
- Make the dressing: In a small bowl, whisk together mayonnaise, sriracha, lemon juice, minced garlic, salt and pepper until smooth. Adjust lemon and sriracha to taste.
- Assemble the salad: Combine chopped Romaine, avocado, red bell pepper and red onion in a large bowl. Add the cooked shrimp, drizzle the dressing over the salad and toss gently to combine. Top with chopped green onions and serve with lemon wedges.
Tips
- If using frozen shrimp, thaw completely and pat dry before cooking.
- Purchase peeled and deveined shrimp for convenience; leaving the tail on looks attractive for presentation.
- Watch shrimp closely while cooking — they take just a few minutes and can overcook easily.
- Use ripe but firm avocados to avoid mushy texture.
- Chop ingredients into bite-sized pieces for easy eating.
- Customize with additional vegetables like cucumber, celery, tomatoes or fresh corn.
- If the dressing is too thick, thin it with extra lemon juice and a splash of water.
- Store components separately (lettuce, shrimp and dressing) and assemble just before serving to keep the salad fresh.
Frequently asked questions
Yes. Shrimp is low in carbs and high in protein, and this salad includes plenty of vegetables. Use light mayo or Greek yogurt in the dressing for a lighter version. It fits well into low-carb, keto and gluten-free diets.
Absolutely. While sautéing is quick and simple, you can grill, boil or steam the shrimp if you prefer.
Yes. This salad is easy to customize — try cucumber, celery, cherry tomatoes or fresh corn.
Store the shrimp, dressing and greens separately in airtight containers. Assemble just before serving to maintain texture and freshness.
Freezing the assembled salad is not recommended. You can freeze cooked shrimp, but thawed shrimp may change texture. The dressing and vegetables don’t freeze well.
More shrimp recipes
- Kung Pao Shrimp
- Firecracker Shrimp
- Easy Dynamite Shrimp Tacos
- Air Fryer Popcorn Shrimp
- Lemon Garlic Butter Shrimp
I hope you enjoy this Shrimp Lettuce Salad with avocado. If you try it, please rate and leave feedback — it helps others discover the recipe. Share your version on social media and enjoy!
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 (or plain Greek yogurt)
- 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 shrimp dry and season with paprika, black pepper and salt.
- Heat a skillet over medium heat, add oil and cook the shrimp 4–5 minutes until opaque. Transfer to a plate.
- Whisk together mayonnaise, sriracha, lemon juice, minced garlic, salt and pepper for the dressing. Set aside.
- Toss chopped lettuce, avocado, red bell pepper and red onion in a large bowl. Add shrimp and drizzle dressing over the salad, tossing gently.
- Top with chopped green onions, garnish with lemon wedges and serve immediately.
Notes
- Thaw frozen shrimp completely before cooking.
- Pat shrimp dry before seasoning to help them sear nicely.
- Adjust cooking time for smaller shrimp sizes.
- Store shrimp, dressing and greens separately for best results when meal prepping.
- Thin the dressing with extra lemon juice and a little water if needed.