Far from the mayo-laden dish of the ’80s, this far lighter shrimp salad is still super flavorful.  The salad is brightened it with red onion, jalapeno, fresh cilantro and a light lime/olive oil dressing. 

Spoon your salad into a romaine or butter lettuce leaf, onto cucumber slices, fill up a cooked puff pastry shell or simply enjoy as is. 

It’s a light entrée to add to your go-to recipe collection.  And it might become be one of your favorite shrimp recipes, too.


  • ¼ cup chopped red onion
  • 2 tbsp lime juice
  • 1 tsp olive oil
  • ¼ tsp salt, pepper to taste
  • 1 medium tomato, diced
  • 1 avocado, diced
  • 1 jalapeno pepper, seeded and diced
  • 1 tbsp coriander, chopped


  • Combine lime juice, olive oil, salt and pepper. 
  • In a large bowl, combine shrimp, avocado, tomato, red onion and pepper. 
  • Toss all with cilantro to serve.
  • Adjust salt and pepper to taste. 
  • *I often add a bit of Trader Joe’s Everyday Seasoning to the mix.