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Far from the mayo-laden dish of the ’80s, this far lighter shrimp salad is still super flavorful. The salad is brightened it with red onion, jalapeno, fresh cilantro and a light lime/olive oil dressing.

Spoon your salad into a romaine or butter lettuce leaf, onto cucumber slices, fill up a cooked puff pastry shell or simply enjoy as is.

It’s a light entrée to add to your go-to recipe collection. And it might become be one of your favorite shrimp recipes, too.


  1. ¼ cup chopped red onion

  2. 2 tbsp lime juice

  3. 1 tsp olive oil

  4. ¼ tsp salt, pepper to taste

  5. 1 medium tomato, diced

  6. 1 avocado, diced

  7. 1 jalapeno pepper, seeded and diced

  8. 1 tbsp fresh cilantro, chopped

  9. 1 pound shrimp, shelled/deveined/cooked and cut into large pieces


  1. Combine lime juice, olive oil, salt and pepper.

  2. In a large bowl, combine shrimp, avocado, tomato, red onion and pepper.

  3. Toss all with cilantro to serve.

  4. Adjust salt and pepper to taste.

  5. *I often add a bit of Trader Joe’s Everyday Seasoning to the mix.


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