Perfect for summer, cold Shrimp and Avocado Salad with creamy yogurt dressing is ready in 15 minutes. Whether you bring it to a backyard BBQ or enjoy it for lunch, this creamy and refreshing salad is so easy to make with no cooking.

Avocado makes any salad better! From easy avocado salad to avocado corn salad and avocado spinach salad, this fruit is perfect for making salads!

Closeup shrimp and avocado salad with tomatoes, peppers and creamy yogurt dressing.

This shrimp avocado salad is perfect for summertime, holidays, and even Easter! It is served cold, requires no cooking, and is simple to make. That’s why we also love this cucumber tomato avocado salad!

The base of the salad are vegetables like cucumbers, tomatoes, bell pepper, avocado and tossed in creamy homemade yogurt dressing. This salad is made with store-bought cooked shrimps for easiness but can be made with raw shrimps, if preferred.

It would pair nicely with a summer soup like sun dried tomato soup or salmon soup.

Why You Will Love This Recipe

  • Quick: You only need 15 minutes using store-bought cooked shrimp.
  • Tasty: It’s light, refreshing, creamy and zesty.
  • Healthy: Made with fresh healthy ingredients and loaded with fiber and protein. It is also quite low carb and gluten-free.
  • No cook recipe: Keeps kitchen cool during hot summer days.

Ingredients You Will Need

This easy shrimp avocado salad recipe is so versatile. Perfect for cleaning out the veggie drawers, so use what you have! Honestly.

  • Cooked shrimp: You will need one pound. I prefer smaller sized shrimp, so you can have the perfect bite of shrimp in your salad!
  • Avocado: Choose avocado fruit that is dark green and a bit soft to the touch. Because of its thick skin and because only 1% of avocados are actually sprayed, you can buy regular avocados and not organic.
  • Tomatoes: Grape or cherry tomatoes work best here.
  • Bell pepper: Any color works, red bell pepper, yellow, or even orange. Green is less sweet.
  • Cucumber: I use long English cucumbers as you do not need to peel them. Garden cucumbers with thicker skin may need to be peeled.
  • Cilantro: I recommend to use only fresh.
  • Plain yogurt: Greek or regular with 2% fat. Greek yogurt may need to be thinned out to reach correct consistency.
  • White vinegar: Balances the dressing and adds a crispy tangy taste.
  • Simple spices: Garlic powder, salt and pepper.

How to Make Shrimp and Avocado Salad

This dish is so simple to make!

Yogurt, vinegar, garlic powder, salt and pepper in measuring cup with a fork.

Make dressing: In a small bowl, add yogurt, vinegar, garlic powder, salt and pepper. Whisk with a fork and set aside.

Shrimp and veggies in black bowl.

Chop vegetables: Chop vegetables and add to a large salad bowl along with cooked shrimp.

Shrimp, tomatoes, cucumber, peppers, avocado and cilantro with yogurt dressing in a bowl.

Combine: Pour dressing on top and mix gently to combine. Serve chilled.

Tips for Best Results

  • Larger shrimp: Cut in half so you can get juicy shrimp in every salad bite.
  • Not sure the best method to dice your avocado? Check out this detailed step by step with photos on how to cut an avocado.
  • No vinegar? You could try lemon or lime juice.
  • Greek yogurt: May need to be thinned out with milk if your dressing is too thick.
  • Zesty: Add chopped red onion.
  • Touch of mayo: Replace a few tablespoons of yogurt with mayo like I do in tuna egg salad and healthy potato salad.

What Should I Serve With This Salad?

Our family often swaps this shrimp salad for the chicken in chicken tostadas and then I serve it with a side of whole grains for hungry boys and husbands.

It also works well as an appetizer with tortilla chips, or we serve over a bed of fresh crispy lettuce like Romaine with air fryer hard boiled eggs for additional protein for dinner.

How To Store Leftovers?

Store: Place in a container then refrigerate covered for up to 2 days (dressed is OK). Do not freeze.

More FAQs

How to cook shrimp for salad?

You can buy large sized or tiny sized shrimp that are already cooked, peeled and deveined. I personally love to buy wild because it has not been contained in enclosed environment or fed antibiotics.

Leftovers of grilled shrimp or air fryer shrimp could also be used, or use either of those methods to quickly cook your raw shrimp.

How long does it last in the fridge?

Surprisingly enough, this yummy make ahead salad is also good for leftovers. Even all dressed, it keeps its shape pretty well for up to 2 days. Avocado may turn a bit brown but nothing catastrophic.

Can I make this dish ahead of time?

Yes, just leave out avocado and cilantro. Pour dressing on a side but do not stir. Or refrigerate dressing in a separate container and dress right before serving.

More Shrimp Recipes to Try

Shrimp avocado salad served on lettuce leaves on blue plate.
Closeup shrimp and avocado salad with tomatoes, peppers and creamy yogurt dressing.

Shrimp and Avocado Salad

Shrimp and Avocado Salad is creamy, easy and healthy with a yogurt dressing and fresh veggies! It is a 15 minute summer must have.
5 from 21 votes
Servings 7 servings
Calories 245
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes


Yogurt Dressing:

Shrimp Avocado Salad:

  • 1 lb cooked frozen shrimp thawed & drained
  • 1 pint grape tomatoes cut in halves
  • 1 lb long English cucumber chopped
  • 2 large bell peppers chopped
  • 3 medium avocados chopped
  • 1/2 cup cilantro finely chopped


  • In a small bowl, add yogurt, vinegar, garlic powder, salt and pepper. Whisk with a fork and set aside.
  • In a large salad bowl, add shrimps, tomato, cucumber, bell pepper, avocado and cilantro.
  • Pour dressing on top and mix gently to combine. Serve chilled.


  • Store: Refrigerate covered for up to 2 days (dressed is OK).
  • Make Ahead: Just leave out avocado and cilantro. Pour dressing on a side but do not stir. Or refrigerate dressing in a separate container and add before serving.
  • If using thick Greek yogurt, thin it out with a few tbsp of water.
  • Smaller sized shrimp is great for this salad as it’s cheaper. If using large shrimp, cut in half.


Serving: 1cup | Calories: 245kcal | Carbohydrates: 14g | Protein: 18g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 164mg | Sodium: 690mg | Fiber: 8g | Sugar: 5g
Course: Salad
Cuisine: North American
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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  1. 5 stars
    This salad is absolutely gorgeous, Olena! I’m pinning it right now to make this week! Lovely photos, too!

    1. Absolutely fine. There might be some juices at the bottom which you can drain. I keep this salad in a fridge for a few days.

  2. 5 stars
    Oh my, this salad was divine. The dressing I think I could just eat with a spoon – and the best is I could if I wanted without any guilt! This may be my new go to in a pinch dinner. Thank you!!

  3. 5 stars
    Oooh! This looks really tasty! I think I’ll need to try this recipe out before I change my diet to a plant-based diet. I’m pescetarian right now but am transitioning slowly… 🙂

  4. 5 stars
    It’s been a long time since we’ve had shrimp but now I want to get some and make your salad. It looks so good.

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