This oven roasted Shrimp White Bean Salad is a happy little light no-fuss Summer dinner. And it’s ready in about 30 minutes! Tossing tomatoes, cucumbers, onion and white beans in a light citrus vinaigrette, makes a lively base for chopped avocado and chipotle roasted shrimp.
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 white bean avocado salad that we could enjoy on the patio for a light lazy Summer meal.
Chipotle chile powder seasoned oven roasted shrimp is a simple process, ready in just a few minutes.
The cooked shrimp are 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 ½ cucumber, peeled and chopped. Make this a shrimp 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.
Questions You Might Have
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.
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.
Pro Tip: Picking An Avocado For Salad: 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.
Roasted Shrimp White Bean Avocado Salad
I hope you give this white bean avocado 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.
More Fresh Healthy Summer Salad Recipes
- Grilled Shrimp Salad with Citrus Mint Dressing
- Blackened Shrimp Salad with Champagne Vinaigrette
- Mexican Chicken Salad with Avocado
- Grilled Watermelon Salad with Curried Shrimp and Mache
And if you’re looking for even more salad recipes, don’t miss my Salad Category. You’ll find lots of recipe ideas, including the most popular salad recipe on my site for tossed salad with Sweet Red Wine Vinaigrette.
If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.
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Roasted Shrimp White Bean Avocado Salad
Ingredients
- ½ pound medium shrimp peeled, deveined
- 3 tablespoons olive oil divided
- salt and pepper to taste
- ½ teaspoon Chipotle chile powder
- 15 ounce Canned Cannellini beans drained and rinsed
- ½ cup grape tomatoes halved
- ¼ cup red onion chopped. About ½ of a small red onion
- 2 tablespoons fresh cilantro chopped
- ½ small cucumber peeled and cut into ½ inch dice
- 1 avocado peeled, pitted and cut into ½ inch pieces
- 2 tablespoons lime juice
- 2 teaspoon orange juice
- ¼ teaspoon crushed red pepper
Instructions
- 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.
Notes
Nutrition
Roasted Shrimp White Bean Avocado Salad with Citrus Vinaigrette …It’s what’s for Dinner
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
What a delicious salad! Delicious flavors and textures!
Thanks so much Erica.
I love all things chipotle – I bet this is fantastic!
Thanks Danielle.
This would be great on a hot, summer day! I too, love the sprinkle of chipotle powder 🙂
Absolutely Susan. Can’t wait to have this again.
Totally gorgeous salad! Looks so yummy. 🙂
Thanks Sara. And thanks for stopping in. Always love new visitors.
Oh man! I totally need to try these shrimp! I like how you sprinkled a bit of chipotle on top too. 🙂
Thanks CJ.
Oh Wow! what a great combination, love meals like this! I bet the chipotle dust was wonderful on this. The secret recipe club sounds like fun.
Thanks so much Cheri. We really liked this recipe and I’ll make it lots over this Summer.
Salad looks delish but I am checking out that blackberry sauce, too!
Yes, I’m all over that blackberry sauce. One..of..these..days.
This makes a perfect lunch or light supper. I love the addition of the avocados.
Thanks Chaya. So nice of you to stop in. Love new visitors.
What a great choice Lea Ann! We love shrimp dishes and this looks delicious!
Thanks Deb.
You got beautiful color on your shrimp and I like the ease of roasting the shrimp. You picked a great recipe, I’ll take your advice and try it this summer. For the snow we have on the ground today it is one more batch of chili for me for the season.
Thank you Holly! I’m so glad that darn snow is melted. I’m ready for warm.
This looks delicious and your photo is so pretty!
Thank you Karen.
This looks so great. I prefer salads that don’t have lettuce in them. I always find it hard to get all the lettuce down without drowning it in dressing first. And then what’s the point? Shrimp is also a nice change from the usual chicken salad. Beautiful!
I agree jen. It’s always nice to find an alternative.
YUM! I never thought of roasting shrimp before. Great SRC choice!
Easy and delicious way to cook shrimp. This is actually the 2nd time I’ve done it. Works like a charm.
This sounds delicious. I had your blog this month and I found it beautiful and inspiring and, of course, delicious.
Thank you so much Jean. Such kind comments are always welcome. 🙂
Great pick as we go into warm weather months.
Thanks Colleen. Our snow has finally melted, so I’m ready for those warm weather months.
Thanks so much for the sweet introduction. I like that you spiced things up a bit, my kids would not have gone for that. I think it is totally acceptable to change it up a bit I do it all the time with SRC recipes. Glad you liked it, Totatlly forgot about that recipe.
You’re so welcome Maria. Thanks for a great recipe.
Look at those shrimp – they look perfect! Great looking salad.
What a great recipe! What a great combination of flavors and so pretty too!
Thanks so much Tricia. We really liked this recipe.
Yum this shrimp salad looks and sounds delicious, perfect it summer!
Thanks so much Emily! You should try this one. Delicious and healthy. Not all recipes can make that claim. 🙂
Love this salad and a little chipotle dust is always welcome. This would be great for lunch and very filling with the beans. You are right – it’s a keeper.
Sam
Thanks for easing my guilt about altering her recipe. I just love that darn Chipotle powder on shrimp, and it seemed to be a great partner for this recipe.