Tossing tomatoes, cucumbers, onion and white beans in a light citrus vinaigrette, makes a lively base for chopped avocado and chipotle roasted shrimp. This oven roasted Shrimp and Avocado Salad is a happy little light no-fuss Summer dinner. And it’s ready in about 30 minutes!
About This Recipe and Why It Works
With warmer days, singing birds and blooming tulips, I found myself jotting down ingredients I needed for an easy roasted shrimp and avocado salad.
A quick fuss-free shrimp avocado cucumber salad that we could enjoy on the patio for a light lazy Summer meal.
If you’re looking for a healthy shrimp salad recipe, this one is most certainly worth a try.
Shrimp are seasoned with chipotle pepper and oven roasted. Then tossed with white beans, chunks of creamy avocado, tomato, cucumber and diced red onion that have been tossed in a citrus vinaigrette.
The result is creamy in texture with cannellini beans and avocado, balanced with a crunch from the fresh cucumbers and red onion.
A little bite of sweet and tart from the fresh tomatoes.
It all comes together, simply dressed with olive oil, lime juice and some red pepper flakes, this is a delightful guilt-free light meal.
Keep this recipe in your back pocket for one of those hot Summer days when you’re in the mood for a fresh and easy dinner.
Pour yourself a crisp cold glass of Prosecco, or iced tea and dig in. It’s simply delightful.
Ingredients You’ll Need
- Cilantro, chopped
- Shrimp or Prawns, peeled, deveined and tails removed
- Canned Cannellini beans, drained and rinsed
- Avocado, 1 avocado, sliced or chopped
- Olive oil, choose a good quality olive oil for optimum flavor for the citrus vinaigrette.
- Lime juice, about 2 limes to make 2 tablespoons for the vinaigrette.
- Chipotle Chile Powder
- Orange Juice, purchased orange juice is fine. But you can fresh squeeze if you’d like. You’ll need one juicy orange.
- Chopped cucumber, about 1/2 cucumber, peeled and chopped. Make this a shirmp avocado cucumber salad, it’s a natural pairing for this combo of ingredients.
- Chopped red onion
- Chopped fresh tomatoes, or halved grape tomatoes. I really like using Cherub grape tomatoes for this recipe, because they’re firm and easy to slice using a serrated knife. Plus sweet and flavorful.
Ingredients Swaps and Substitutions
- Cilantro: Not everyone likes cilantro. Simply omit it from the recipe. If you’re thinking about substituting chopped parsley, please feel free. Use sparingly however, because the flavor profile will change and the parsley may overwhelm and compromise the fresh light flavor.
- Cannellini Beans: Any canned white beans will work for this recipe. Great Northern beans will work, and even big luscious Butter Beans would make an adventurous selection.
- Chipotle Chile Powder: If you don’t have Chipotle chile powder, substitute with Ancho Chile Powder, Alleppo Pepper, or New Mexico Red Chile powder. You’ll still get the wisp of heat, but you’ll lose the smoky flavor that Chipotle Chile Powder brings to the party.
- Red Onion: Use a sweet or yellow onion if you’re out of red onion. Red onion brings a strong bite to the overall flavor of this shrimp and avocado salad, and a sweet or yellow onion will present a milder flavor,
- Shrimp: I’ve made this salad with both shrimp or spot prawns. Avocado Prawn Salad is a beautiful variation.
Step by Step Instructions
- Step 1: Preheat oven to 400 degrees. Peel devein and remove tails from shrimp or prawns. Place shrimp in a bowl and sprinkle with salt, pepper, chipotle chile powder and olive oil. Toss to coat. Tongs work great here.
- Step 2: How to bake shrimp, (roast shrimp) its easy. Place the shrimp on a foil lined baking sheet and roast in oven until just done. Watch them closely as to not over cook. And don’t over crowd the shrimp. The photo above are spot prawns. How long to bake shrimp at 400 degrees? Only about 5 minutes.
- Step 3: In a bowl, add drained and rinsed Cannellini beans, cilantro, chopped cucumber, tomatoes, and onions. In another bowl, whisk remaining 2 tablespoons oil, lime juice, orange juice and crushed red pepper. Pour over salad, toss to combine.
To Serve: Place a large portion of the bean salad on plates. Top with cooked shrimp and chopped avocado.
Absolutely yes. This Shrimp and Avocado salad is light enough to serve as an appetizer or as a light main course.
You can. Just prep everything and toss in a container you can seal and keep in the fridge. Don’t add cilantro or chopped avocado until ready to serve. I’d also let this sit at room temperature for about 30 minutes before adding avocado and cilantro, so it’s not ice cold when you’re ready to serve. All ingredients will taste better without that cold chill.
Serve this as a taco or tostada. Heat soft corn tortillas and then fold the mixture inside, or turn this into a tostada. I like buying packages of those already cooked crisp tostada shells at the grocery. They’re great for quick dinners. Or even a healthier option, wrap a couple of big spoon fulls into a big crispy leaf of iceberg lettuce.
Yes. Make this a super easy meal by purchasing cooked and deveined shrimp from the grocery store. Let shrimp come to room temperature, remove the tails, toss them with a drizzle of oil and then a sprinkle of chipotle chile powder. Done! Note: Please purchase American wild caught shrimp from reputable companies. You’ll be very pleased with the flavor, shrimp that tastes like shrimp should taste. And a tip for purchasing prawns, I receive spot prawns in some of my shipments from Sitka Salmon Shares. They’re incredible.
Yes, this recipe is easy to increase. Important Note: When roasting larger amounts of shrimp, you may need to do them in batches. Don’t over-crowd the shrimp on the baking sheet. Crowded shrimp will result in moisture forming where the shrimp are touching. You’ll lose some of that crispy factor.
When choosing an avocado for slicing or chopping in a salad, choose one that’s firm to the touch but not hard. If you pick an avocado that’s too soft or mushy, it will be impossible to cube or slice, plus you’ll find dark spots on the green flesh next to the skin, which will compromise the appearance of this salad. Save those for your favorite Guacamole Recipe. And don’t use a serrated knife to cut avocado. The soft flesh will show those serrated grooves. A sharp plain paring knife works best for a clean looking sliced avocado.
Yes, this is a keto shrimp salad. Using one can of Cannellini beans gives you two servings for around 10 carbs per serving.
Yes. This avocado with shrimp salad is full of fresh healthy no grain ingredients.
Medium or large work best for roasting. Avoid large tiger shrimp or prawns, they’ll just overwhelm the salad and disrupt the balance of flavors.
Recipe for Roasted Shrimp And Avocado Salad with White Beans
I hope you give this shrimp salad recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.
And if you have a favorite shrimp and avocado salad, let me know, I’d love to give it a try.
More Fresh Healthy Summer Salad Recipes
- Grilled Shrimp Salad with Citrus Mint Dressing
- Blackened Shrimp Salad with Champagne Vinaigrette
- Mexican Chicken Salad with Avocado
- Creamy Tangy Avocado Chicken Salad
- Grilled Watermelon Salad with Curried Shrimp and Mache
If you’ve tried this or any other recipe on my website, please leave a star rating in the recipe card below. And write a review in the comment section. I always appreciate your feedback.
And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.
Roasted Shrimp and Avocado Salad with White Beans
- 1/2 pound medium shrimp peeled, deveined
- 3 tablespoons olive oil divided
- salt and pepper to taste
- 1/2 teaspoon Chipotle chile powder
- 15 ounce Canned Cannellini beans drained and rinsed
- 1/2 cup grape tomatoes halved
- 1/4 cup red onion chopped. About 1/2 of a small red onion
- 2 tablespoons fresh cilantro chopped
- 1/2 small cucumber peeled and cut into 1/2 inch dice
- 1 avocado peeled, pitted and cut into 1/2 inch pieces
- 2 tablespoons lime juice
- 2 teaspoon orange juice
- 1/4 teaspoon crushed red pepper
- Preheat oven to 400. Line a rimmed baking sheet with foil
- In a bowl, toss shrimp with 1 tablespoon of oil, season with salt, pepper and chipotle chile powder. Spread in a single layer on baking sheet and roast until just cooked through, about 3-5 minutes. Transfer to a bowl and allow to slightly cool.
- In a bowl, combine beans, tomato, onion, cucumber, and cilantro. Whisk remaining 2 tablespoons oil, lime juice, orange juice and crushed red pepper in a bowl. Pour over salad, toss to combine.
- Fold in avocados. Season with additional salt and pepper. Serve immediately or cover and store in fridge.
Roasted Shrimp and Avocado Salad with Citrus Vinaigrette …It’s what’s for Dinner