For the Salad:
- Shrimp (1.5 lbs / 680g): The hero of the dish. Use large shrimp (size 21/25 or 26/30), as they provide a meatier, more satisfying bite. You can buy them raw (peeled and deveined for convenience) or pre-cooked. We’ll cover how to cook them perfectly.
- Avocados (3 large): Choose ripe but firm Hass avocados. They should yield slightly to gentle pressure. This variety is known for its superior creamy texture and rich flavor.
- Red Onion (1/2 cup, finely diced): Provides a sharp, pungent crunch and beautiful color that contrasts with the green avocado. Soaking the diced onion in cold water for 10 minutes can mellow its bite if you prefer a milder flavor.
- Celery (2 ribs, finely diced): Adds a wonderful, fresh, and subtle crunch and a hint of saltiness that complements the shrimp perfectly.
- Cilantro (1/2 cup, freshly chopped): Lends a bright, citrusy, and herbaceous note that is essential to the salad’s fresh character. If you’re not a fan of cilantro, you can substitute with fresh parsley or dill.
- Jalapeño (1, finely minced, optional): For those who enjoy a little heat, a minced jalapeño (with seeds and ribs removed for less spice) adds a fantastic kick that cuts through the richness of the avocado.

For the Zesty Lime Dressing:
- Lime Juice (1/3 cup): This is approximately the juice from 2-3 fresh limes. Always use fresh-squeezed juice; the bottled kind simply doesn’t compare in flavor and vibrancy.
- Extra Virgin Olive Oil (3 tablespoons): Choose a good quality olive oil for its fruity, peppery flavor, which forms the base of the dressing.
- Garlic (2 cloves, finely minced or grated): Provides an aromatic depth and a gentle bite. Using a microplane or garlic press ensures it incorporates seamlessly into the dressing.
- Sea Salt (3/4 teaspoon, or to taste): Enhances all the flavors in the salad.
- Black Pepper (1/2 teaspoon, freshly cracked, or to taste): Adds a touch of warmth and spice.

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The goal is to have shrimp that are tender, juicy, and flavorful—not rubbery. If you are using pre-cooked shrimp, you can skip this step.

If Using Raw Shrimp: Bring a medium pot of salted water to a rolling boil. Add the peeled and deveined shrimp and cook for just 2-3 minutes. The shrimp will turn pink and opaque and curl into a “C” shape. Be careful not to overcook them (an “O” shape means they’re overcooked).

Drain and Chill: Immediately drain the shrimp in a colander and rinse them under cold running water to stop the cooking process. Alternatively, plunge them into an ice bath (a bowl of ice and water). This shock of cold ensures they remain tender and cool down quickly.

Pat Dry: Once chilled, pat the shrimp completely dry with paper towels. This is a crucial step to prevent the final salad from becoming watery. If the shrimp are very large, you can chop them into bite-sized pieces.

In a small bowl, combine all the dressing ingredients.

Add the fresh lime juice, extra virgin olive oil, minced garlic, sea salt, and freshly cracked black pepper.

Whisk vigorously until the oil and lime juice are emulsified, meaning they have combined into a slightly thickened, cohesive dressing.

Taste the dressing and adjust the seasoning if necessary. You might prefer a little more salt, a bit more lime, or an extra crack of pepper. Set it aside while you prepare the other ingredients.

This step is all about dicing and chopping to create a harmonious texture.

Vegetables: Finely dice the red onion and celery. Chop the fresh cilantro. If you’re using jalapeño, mince it very finely. Place all of these prepared vegetables into a large mixing bowl. A large bowl is key, as it gives you plenty of room to toss everything together without making a mess.

Timing the avocado is key to keeping it green and fresh.

Dice Just Before Mixing: Do not cut the avocados until you are ready to assemble the salad. This minimizes their exposure to air and slows down the browning process.

How to Dice: Slice each avocado in half lengthwise and remove the pit. Using a knife, carefully score the flesh of the avocado into a grid pattern while it’s still in the skin. Then, use a large spoon to scoop out the perfectly diced avocado cubes directly into the large mixing bowl with the other vegetables.

Now for the grand finale where everything comes together.

Combine and Dress: Add the chilled, dry shrimp to the large bowl containing the diced avocado and other vegetables. Pour the prepared lime dressing over everything.

Gently Fold: Using a rubber spatula or a large spoon, gently fold all the ingredients together. Be careful not to mash the avocado. The goal is to coat everything evenly with the dressing while keeping the avocado chunks intact.

Final Taste Test: Give the salad one last taste. Now that all the ingredients are combined, you may find it needs another pinch of salt or a final squeeze of lime juice to make the flavors pop. Adjust as needed.

Serve Immediately: For the best taste and texture, serve the salad immediately while the avocado is at its greenest and the vegetables are at their crispest.