Grilled Shrimp And Avocado Salad

Grilled Shrimp And Avocado Salad

Deliciously grilled Argentinian red shrimp over a perfectly light and refreshing avocado-based salad. Serve this as an appetizer, side, or main dish!

Grilled Shrimp And Avocado Salad

“School” Supplies:

  • Cutting Board & Knife
  • Mixing Bowl
  • Grill
  • Skewers
  • Tongs
Grilled Shrimp And Avocado Salad

“Class” Notes:

When it comes to shrimp and summertime, I am all about firing up the grill. I like to marinate the shrimp in a little olive oil, cilantro, and a mixture of seasonings.

Toss them on the grill and get a nice sear. When I grill shrimp I actually like to use two skewers to hold them in place. It makes it easier to flip and control the shrimp when grilling.

Once the shrimp come off the grill, you can leave them whole and set them aside or dice them up and toss them in a bowl full of avocado, peppers, tomatoes, cilantro, and lime juices.

You can eat this Grilled Shrimp and Avocado Salad in a few ways! This week, I cut out low-carb tortillas into rounds, popped them into a muffin tin, and threw it on the grill to get smoky and crispy.

Additionally, I sometimes like to use keto tortilla chips or pita chips to serve. Better yet, place it in a lettuce cup or stuff it in a dash of sweet pepper. Let me know how you like to eat your Grilled Shrimp & Avocado Salad by leaving a comment below or by tagging me on Instagram @bonappeteach.

Sea Breeze Mojito

I hope you enjoy these Grilled Shrimp And Avocado Salad! Try pairing it with this delicious low carb Sea Breeze Mojito inspired by this week’s Bon Appetech “Book Club”

Grilled Shrimp And Avocado Salad

Print Recipe
Serves: 12 Cooking Time: 30 minutes


  • 1/2 lb Shrimp
  • 1 Lime Juiced
  • 1 Tbsp. Olive Oil
  • 2 Tbsp. Cilantro, minced
  • 1/2 tsp. Cumin
  • 1 tsp. Oregano
  • 1/2 tsp. Corriander
  • 1 tsp. Black Pepper
  • 1 tsp. Salt
  • 2 Avocados, Diced
  • 1 Tomato, Diced
  • 1/2 Red Onion, Diced
  • 1 Jalapeno, Diced
  • 1/2 Red Pepper, Diced
  • 1/4 cup Cilantro, minced



In a bowl, combine the raw shrimp, 1/2 lime juice, olive oil, 2 Tbsp. cilantro, cumin, oregano, coriander, black pepper, and salt.


Place the shrimp on the skewers and grill until cooked. Remove from the heat and set aside.


In a bowl, combine the avocados, tomato, red onion, jalapeno, red pepper, and the 1/4 cup of cilantro. Juice the other half of the remaining lime over the mixture. Season with salt and pepper and stir to combine.


Dice the shrimp or leave them whole (I leave mine whole when I make the "tortilla cups or lettuce cups" but like to dice them if I serve with a low carb tortilla chip (kind of like a salsa).


Garnish with a little more cilantro and serve with a Sea Breeze Mojito!

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