Cold Shrimp Salad

It is 9000 degrees outside and I refuse to turn on my stove. So this cold shrimp salad is happening for lunch. And dinner. And probably lunch again tomorrow.

Plump shrimp, creamy avocado, a pile of crunchy bell pepper, red onion, a fistful of cilantro, and a lime-chili situation that wakes the whole bowl UP. So fresh. So cold. So good.

The chopping takes maybe 20 minutes. Toss it all with olive oil, lime, chili flakes, and salt. Chill for an hour. Then eat it straight from the container (no judgment, I do this constantly).

How to Buy Shrimp for This Salad

Buy WILD-CAUGHT when you can! Look for medium to large (31-40 count) shrimp that smell like the ocean, never fishy or ammonia-like. Texture should be FIRM, never mushy or slippery.

Frozen is FINE, often fresher than the “fresh” counter case. Thaw overnight in the fridge, then pat dry before adding so the dressing clings instead of pooling at the bottom.

Keeping Avocado from Browning

Avocado is the diva of this salad. Leave her in the air too long and she goes from creamy green to sad brown. Here’s how to keep her looking (and tasting) fresh.

• Fold in the avocado RIGHT BEFORE chilling. The recipe already has you doing this… don’t sneak it in earlier or you’ll be eating mush.
• Lime juice slows oxidation, but it’s not magic. Squeeze a little extra juice DIRECTLY over the cubes after folding for insurance.
• Press plastic wrap onto the surface before refrigerating. Air is the enemy. No gaps.
• If you’re making this ahead, reserve a little avocado and stir it in fresh right before serving. The rest of the salad holds up fine overnight.

How Long Does Shrimp Salad Keep?

• FRIDGE LIFE: 3-4 DAYS MAX in an airtight container, kept below 40°F. After that, toss it…. shrimp turns risky fast!
• DO NOT FREEZE (the avocado turns mushy and the shrimp texture goes rubbery, just don’t!)
• SPOILAGE SIGNS: sour or ammonia smell, slimy texture, or any discoloration on the shrimp or avocado…. when in doubt, throw it out!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1250-1350
• Protein: 170-185 g
• Fat: 70-80 g
• Carbohydrates: 30-40 g

Ingredients

• 2 lb cooked shrimp (peeled, deveined, and cut into 1/2-inch pieces)
• 1 large green bell pepper, diced
• 1 large red bell pepper (diced into 1/4-inch pieces for uniform texture)
• 6 garlic cloves, minced
• 1 small red onion, finely diced
• 1/2 cup fresh cilantro, chopped
• 1 avocado (firm but ripe, cut into 1/2-inch cubes)
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup Filippo Berio Extra Virgin Olive Oil
• 1/2 teaspoon chili flakes
• 1/4 cup fresh lime juice

Step 1: Chop the Fresh Produce

• 1 large green bell pepper, diced
• 1 large red bell pepper, diced into 1/4-inch pieces
• 1 small red onion, finely diced
• 6 garlic cloves, minced
• 1/2 cup fresh cilantro, chopped

Dice the green and red bell peppers into uniform 1/4-inch pieces for even texture throughout the salad.

Finely dice the red onion and mince the garlic cloves.

Chop the fresh cilantro.

Set all prepped vegetables aside in separate small bowls or on a cutting board—this mise en place approach ensures everything is ready to combine smoothly without scrambling mid-assembly.

Step 2: Toss Shrimp with Aromatics

• 2 lb cooked shrimp, peeled, deveined, and cut into 1/2-inch pieces
• prepared vegetables from Step 1

In a large bowl, combine the cooked shrimp pieces with all the prepped vegetables from Step 1 (peppers, onion, garlic, and cilantro).

Toss gently to distribute everything evenly.

I like to be gentle when mixing to avoid breaking down the shrimp or crushing the delicate cilantro leaves, which preserves the fresh, bright texture of the salad.

Step 3: Whisk in Dressings and Spices

• shrimp and vegetable mixture from Step 2
• 1/2 cup Filippo Berio Extra Virgin Olive Oil
• 1/4 cup fresh lime juice
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon chili flakes

Pour the extra virgin olive oil and fresh lime juice over the shrimp mixture.

Sprinkle the salt, black pepper, and chili flakes evenly over the top.

Fold everything together gently but thoroughly, ensuring the dressing coats all the ingredients and the seasonings are well distributed.

The lime juice and oil will create a light, bright vinaigrette that brings acidity and richness to balance the shrimp and vegetables.

Step 4: Fold in Avocado and Refrigerate

• seasoned shrimp mixture from Step 3
• 1 avocado, firm but ripe, cut into 1/2-inch cubes

Cut the firm but ripe avocado into 1/2-inch cubes and gently fold them into the salad just before chilling.

I add the avocado at this stage rather than earlier to prevent it from breaking down or browning during the chill time.

Cover the bowl and refrigerate for at least 1 hour so the flavors meld and the salad becomes properly cold, which enhances the refreshing quality of this dish.

Step 5: Present and Enjoy Cold

• chilled shrimp salad from Step 4

Remove the chilled shrimp salad from the refrigerator and give it a gentle toss to redistribute any pooled dressing.

Serve cold in individual bowls or as a bed on crisp greens.

The salad is best enjoyed immediately after chilling while the avocado is still perfectly creamy and all components maintain their bright, fresh character.

Simple Cold Shrimp Salad

Delicious Simple Cold Shrimp Salad recipe with step-by-step instructions.

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Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 12 minutes mins

Servings: 6 servings

Calories: 1300

Ingredients Method

Ingredients

  

• 2 lb cooked shrimp (peeled, deveined, and cut into 1/2-inch pieces)
• 1 large green bell pepper, diced
• 1 large red bell pepper (diced into 1/4-inch pieces for uniform texture)
• 6 garlic cloves, minced
• 1 small red onion, finely diced
• 1/2 cup fresh cilantro, chopped
• 1 avocado (firm but ripe, cut into 1/2-inch cubes)
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup Filippo Berio Extra Virgin Olive Oil
• 1/2 teaspoon chili flakes
• 1/4 cup fresh lime juice

Method

 

1. Dice the green and red bell peppers into uniform 1/4-inch pieces for even texture throughout the salad. Finely dice the red onion and mince the garlic cloves. Chop the fresh cilantro. Set all prepped vegetables aside in separate small bowls or on a cutting board—this mise en place approach ensures everything is ready to combine smoothly without scrambling mid-assembly.
2. In a large bowl, combine the cooked shrimp pieces with all the prepped vegetables from Step 1 (peppers, onion, garlic, and cilantro). Toss gently to distribute everything evenly. I like to be gentle when mixing to avoid breaking down the shrimp or crushing the delicate cilantro leaves, which preserves the fresh, bright texture of the salad.
3. Pour the extra virgin olive oil and fresh lime juice over the shrimp mixture. Sprinkle the salt, black pepper, and chili flakes evenly over the top. Fold everything together gently but thoroughly, ensuring the dressing coats all the ingredients and the seasonings are well distributed. The lime juice and oil will create a light, bright vinaigrette that brings acidity and richness to balance the shrimp and vegetables.
4. Cut the firm but ripe avocado into 1/2-inch cubes and gently fold them into the salad just before chilling. I add the avocado at this stage rather than earlier to prevent it from breaking down or browning during the chill time. Cover the bowl and refrigerate for at least 1 hour so the flavors meld and the salad becomes properly cold, which enhances the refreshing quality of this dish.
5. Remove the chilled shrimp salad from the refrigerator and give it a gentle toss to redistribute any pooled dressing. Serve cold in individual bowls or as a bed on crisp greens. The salad is best enjoyed immediately after chilling while the avocado is still perfectly creamy and all components maintain their bright, fresh character.