Starters · Cold starter
Shrimp, Avocado & Cucumber Salad
A small chilled shrimp salad with diced avocado, cucumber and a lemon-olive oil dressing.
Fish & seafood starters · Fish & seafood
Serve chilled
- Prep
- 20 min
- Cook & chill
- 65 min
- Total
- 85 min
- Servings
- 4
- Method
- Stovetop
MAKE IT YOUR PORTION
How many are you cooking for?
Choose your servings. Ingredient amounts and printouts update together.
Original recipe: 4 servings.
Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.
FOR 4 servings
Ingredients
Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.
- Shrimpraw, peeled, deveined, tails removed240 g
- WaterDrinking water25 g
- Avocadoedible flesh, diced140 g
- Cucumberdiced200 g
- Lemon juiceRaw25 g
- Olive oilSalad or cooking oil15 g
- Parsleychopped8 g
- SaltTable salt1.5 g
- Black pepperDried, ground0.5 g
Your selected servings and scaled amounts go into the calculator, where you can adjust ingredients individually.
STEP BY STEP
Let’s make it.
- Gently cook shrimp with the measured water and half the salt in a covered saucepan for 4–5 minutes, turning once, until opaque and pearly.
- Transfer shrimp and all their juices to a shallow container. Refrigerate until cold, allowing about 60 minutes.
- Whisk lemon juice, olive oil, parsley, pepper and remaining salt with the cold shrimp juices.
- Toss shrimp, avocado and cucumber in the dressing. Divide into 4 servings and serve cold.
Kitchen notes
- Keep refrigerated at 40°F (4°C) or below until serving. Refrigerate perishables within 2 hours, or 1 hour above 90°F (32°C). Serve chilled; do not leave a buffet platter out for longer.
ESTIMATED · PER EQUAL SERVING
What’s in your portion?
- Total carbs
- 6 g
- Fiber
- 2.7 g
- Carbs − fiber
- 3.3 g
- Protein
- 9.3 g
- Fat
- 9.6 g
- Energy
- 142 kcal
Calculated from USDA ingredient records, divided into 4 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.
Sources & calculationUse a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗ · Chilling and cold food handling ↗
SOMETHING ELSE TO MAKE
More from the starters collection.
Cold starterAI-generated serving suggestion
Tuna & Lemon Cucumber Bites
Cucumber rounds topped with a creamy tuna and lemon mixture, finished with parsley.
Cold starterAI-generated serving suggestion
Salmon & Avocado Starter Pots
Chilled cooked salmon layered over lemony avocado and crisp cucumber in small starter pots.
Cold starterAI-generated serving suggestion
Chilled Shrimp Lettuce Cocktail
Cold poached shrimp on shredded lettuce with a light paprika and lemon yogurt sauce.
CARBPORTION · TAKE IT TO THE SHOP
Shopping list
Shrimp, Avocado & Cucumber Salad
For 4 servings
Fish & seafood
- ShrimpRaw, edible flesh240 g
Vegetables
- CucumberRaw, with peel200 g
Fruit & berries
- AvocadoRaw, flesh only140 g
- Lemon juiceRaw25 g
Oils & fats
- Olive oilSalad or cooking oil15 g
Herbs & spices
- Black pepperDried, ground0.5 g
- ParsleyFresh8 g
- SaltTable salt1.5 g
Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.
CarbPortion · /recipes/shrimp-avocado-cucumber-salad/
Choose a valid number of servings before printing.