Shrimp Salad {with Avocado and White Beans}


shrimp salad

This shrimp salad is the perfect dinner salad that everyone will love – even the boys!  Shrimp, who doesn’t love shrimp?

This shrimp salad is easy to make and makes for great leftovers, too.  You can add avocado or keep it out if your hubby won’t touch the stuff, like mine!


Shrimp Salad {with Avocado and White Beans}

Shrimp Salad {with Avocado and White Beans}


  • 12oz. medium shrimp
  • 3 TB. olive oil
  • {2} 15 oz. cans white beans, drained and rinsed
  • 1 large tomato {diced}
  • 2 TB. chopped red onion
  • 2 TB. chopped fresh cilantro
  • 2 TB. lime juice
  • 1/4 tsp. crushed red pepper
  • 2 small avocados {diced}


Preheat oven to 400 degrees.
Line a rimmed baking sheet with foil.
In a bowl, toss shrimp with 1 TB oil.
Season with salt and pepper.
Spread in a single layer on baking sheet and roast until just cooked through, 3 to 5 minutes. Transfer to a bowl and let cool slightly.
Add beans, tomato, onion, and cilantro to bowl with shrimp.
Whisk in remaining 2 TB. oil, lime juice, and crushed red pepper in a bowl.
Pour over salad; toss to combine.
Fold in avocados.
Season with salt and pepper.

Check out a few of my other favorite recipes:


oven baked cheeseburger sliders

lemony chicken orzo

Sour Cream Enchiladas

About Melanie L.

Melanie works full time at Tuft & Needle and blogs part time evenings and weekends when her daughter is working on the cars with her dad!

One thought on “Shrimp Salad {with Avocado and White Beans}

Leave a Reply

Your email address will not be published.