Shrimp avocado salad

Mexican-Style Shrimp Avocado Salad

Shrimp, avocado, tomato, arugula and grapefruit with cilantro dressing. Imagine the flavor explosion when you take a bite of this Shrimp Avocado Salad!

Course Main Course, Salad
Cuisine International, Mexican
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Servings 2 people
Calories 141 kcal


  • 2 hands full arugula sprouts (or regular arugula)
  • 2 large avocados
  • 8-12 cherry tomatoes
  • 1 grapefruit
  • 8-12 large shrimps peeled and deveined but tails on
  • 1 hand full cilantro
  • 1 lime
  • 1 Tbsp avocado oil
  • Salt
  • Pepper


  1. Rinse and drain shrimps and bring to room temperature. Then pat completely dry with a paper towel.
  2. Cut avocados in half and remove stone, then cut out avocado balls with a melon baller.
  3. Wash and slice cherry tomatoes in half.
  4. Wash and spin dry arugula sprouts .
  5. Peel grapefruit out of peel AND skin! Cut up a couple pieces of grapefruit flesh only, no white peel.
  6. Preheat pan over medium heat.
  7. Chop cilantro leaves and mix with lemon juice, avocado oil, 1/4 tsp salt and pepper to taste.
  8. Once pan is hot, add a dollop of oil and cook the shrimp in the pan for about 1 minute per side. Add salt and pepper to each side while cooking. When shrimp starts to curl up and become orange they're ready and should be removed from the pan immediately.
  9. Assemble salad and drizzle cilantro dressing over it. Enjoy!

Recipe Video

Nutrition Facts
Mexican-Style Shrimp Avocado Salad
Amount Per Serving
Calories 141 Calories from Fat 63
% Daily Value*
Fat 7g11%
Cholesterol 10mg3%
Sodium 39mg2%
Potassium 348mg10%
Carbohydrates 19g6%
Fiber 3g13%
Sugar 10g11%
Protein 2g4%
Vitamin A 1780IU36%
Vitamin C 63.6mg77%
Calcium 51mg5%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.