Creamy Shrimp Avocado Salad

Ingredients

• 300 glarge shrimp
• 1/2 tspCajun seasoning
• to tastesalt
• to tastepaprika
• 3 sticks, choppedcelery
• 1/2, slicedavocado
• 1, choppedtomato
• 1/4–1/2, dicedred onion
• 8 g (1/2 cup)dill
• 3–4 tbspmayonnaise
• 1–2 tspmustard
• to tasteblack pepper
• to tastelemon juice
• a drizzleolive oil

Instructions

1. 1

   Season the shrimp

   Peel, devein and clean the shrimp. Add the Cajun seasoning, salt, paprika and a splash of olive oil, then mix to coat.

2. 2

   Cook the shrimp

   Air-fry the shrimp at 200°C (400°F) for 8 minutes, or pan-fry with a splash of oil for 3–4 minutes on each side.

3. 3

   Mix the salad

   Put the cooked shrimp in a bowl with the celery, avocado, tomato, red onion, dill, mayonnaise, mustard, lemon juice, salt to taste, black pepper to taste and a drizzle of olive oil. Mix and serve.

What is shrimp avocado salad?

This American-style salad combines cooked shrimp and avocado with chopped vegetables and a creamy, tangy dressing. Its appeal is the contrast between tender seafood, soft avocado and crunchy celery.

Here, Cajun seasoning gives the shrimp a savoury kick, while dill, mustard and lemon bring freshness to the mayonnaise dressing. It can be served as a light meal, appetiser or side.

Nutrition and macros by portion

The nutrition label shows one serving as written: 222 calories, 17g protein, 13g carbs, 12g fat.

The shrimp provide most of the protein, while the avocado and mayonnaise contribute much of the fat. The vegetables and any bread or grains served alongside supply most of the carbohydrates; add extra leafy vegetables or a modest portion of whole grains to round out the plate.

Choosing the ingredients

Shrimp: Large shrimp are easy to season and give each serving a substantial bite. If using frozen shrimp, thaw and drain them before cooking.

Avocado: Choose one that yields slightly when pressed but is not mushy. Slice it shortly before mixing so it stays fresh-looking.

Dressing: The mayonnaise makes the salad creamy, while mustard and lemon juice add sharpness. Start with the smaller amounts and adjust to taste.

Getting the shrimp right

Seasoning: Toss the cleaned shrimp with Cajun seasoning, salt, paprika and a little oil so the spices coat the surfaces evenly.

Cooking: Arrange shrimp in a single layer in the air fryer, or cook them in a pan with space between pieces. They are ready when opaque throughout; avoid cooking them longer than needed, as they can turn firm.

Keeping the texture fresh

Vegetables: Chop the celery, tomato and onion into pieces that are easy to eat alongside the shrimp. Smaller, even cuts distribute well through the dressing.

Mixing: Fold the ingredients together gently once the shrimp have cooked. This helps keep the avocado in pieces rather than mashing it into the mayonnaise.

Timing and preparation

The listed total time is 8 minutes, with the air-fryer method specifying 8 minutes of cooking. Peeling and deveining the shrimp, chopping the vegetables and measuring the dressing ingredients are not separately timed.

For a quicker assembly, prepare the vegetables and dressing while the shrimp cook, then combine everything once the shrimp are ready.

Serving ideas

Serve the salad on its own for a light lunch, or spoon it into lettuce leaves for a crisp, handheld option. It also works as an appetiser or a side with a simple meal.

For a more filling plate, pair it with bread, cooked grains or extra salad leaves. Add the lemon juice to taste so it brightens the dressing without overpowering the shrimp.

Recipe notes & tips

• Pat the shrimp dry before seasoning so the oil and spices cling well.
• Thaw frozen shrimp fully and drain them before cooking.
• Cook the shrimp in a single layer for more even cooking.
• Add lemon juice a little at a time and taste as you go.
• Fold the avocado in gently to keep the pieces intact.

Variations

• Add lettuce: Serve the salad over crisp leaves for extra crunch.
• Make it spicier: Add a little extra Cajun seasoning to the shrimp.
• Use fresh herbs: Replace some or all of the dill with chopped parsley.
• Add cucumber: Fold in diced cucumber for another crisp vegetable.
• Adjust the dressing: Use the lower amount of mayonnaise and add more mustard or lemon to taste.

Common mistakes to avoid

• Crowding the air fryer: The shrimp may cook unevenly; arrange them in a single layer.
• Overcooking the shrimp: They can become firm; check that they are opaque and stop cooking then.
• Using wet shrimp: Excess moisture dilutes the seasoning; pat them dry before tossing.
• Mashing the avocado: Stirring too vigorously breaks it down; fold the salad gently.
• Adding all the dressing at once: The salad can become too rich; start with less and add more to taste.

How to store

Refrigerate leftovers in an airtight container and eat within 1 day for the best texture. The avocado may discolour, and the salad is best served cold rather than reheated.

Frequently asked questions