Shrimp and Avocado Salad

Shrimp and Avocado Salad

This healthy recipe for Shrimp and Avocado Salad has a little backstory.

I was recently given my grandma’s cookbook collection when she moved into a nursing home.

My plan is to chose recipes and give them an update, twist, or put some sort of spin on them.

Her cookbooks are all from the 50’s, 60’s, and 70’s.

This one is from 1958 and it was so cool reading through it.

My grandma even has notes in some of the recipes.

1958 cookbook cover

It was also quite entertaining with some of the quotes and pictures… 😉

quote from 1958 cookbook

This was the original recipe that I am using, but adding a few ingredients and changing it up a bit.

I am also using my homemade Buttermilk Herb Salad Dressing, mostly because I don’t even know what “pass clear french dressing” even means 😉

original recipe from 1958 cookbook

The original recipe called for already cooked or canned shrimp. NOPE!

I am cooking my own shrimp in the air fryer seasoned with olive oil and Old Bay seasoning.

You can cook it in the air fryer at 400 degrees for 8 minutes, or in the oven at the same time and temp.

cooked shrimp in air fryer

I started the eggs at the same time as the shrimp. They will boil for about 10 minutes.

Then let the shrimp and eggs cool for a bit before starting on the salad.

boiling two eggs

In addition to the avocado, which the original recipe called for, I am adding corn, cherry tomatoes, and cilantro.

Iceberg lettuce is what I decided to use, personally I love it. But you could really use whatever lettuce you prefer.

toppings for the salad

Start the salads by chopping the lettuce and cilantro and divide it between 4 bowls.

Or you could use containers to meal prep, just leave out the avocado until right before serving.

lettuce in a bowl

Top each bed of lettuce with the cooked shrimp, diced hard boiled egg, cherry tomatoes, corn, and avocado.

Ranch dressing would be my dressing of choice, but I already had the homemade Buttermilk Herb Salad Dressing so I went with that.

Feel free to add some cheese or croutons too 🙂

Shrimp and Avocado Salad was just as delicious and it is gorgeous!

Shrimp and Avocado Salad


Shrimp and Avocado Salad


Shrimp and Avocado Salad


Shrimp and Avocado Salad

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Shrimp and Avocado Salad
5 from 1 vote

Shrimp and Avocado Salad

Shrimp and Avocado Salad is an updated version of a recipe found in my grandma's cookbook, refreshing delicious and an easy to make salad

Course Main Course, Salad
Cuisine American
Keyword Avocado, Easy, Healthy Recipes, Keto, Recipe, Salad, Salad Dressing, Seafood, Shrimp
Prep Time 10 minutes
Cook Time 8 minutes
Servings 4
Calories 325 kcal
Author Cheri Renee


  • 1 pound jumbo shrimp peeled and deveined
  • 1 Tbsp olive oil
  • 1 Tbsp Old Bay seasoning
  • 1 head iceberg lettuce
  • 1 bunch cilantro
  • 1 14 oz can corn drained
  • 2 eggs hard boiled and diced
  • 1 large avocado
  • 1/2 pint cherry tomatoes cut in half
  • salad dressing of choice (I used Buttermilk Herb Salad Dressing, recipe link in post above)


  1. Put the shrimp in a bowl and add the olive oil and Old Bay, toss until evenly coated.

  2. Cook the shrimp in the air fryer for 8 minutes at 400 degrees, or place them on a baking sheet and cook in a 400 degree oven for 8 minutes. Let cool.

  3. Cut the lettuce and cilantro, divide them evenly between 4 bowls or containers (if meal prepping). Top each with the shrimp, corn, hard boiled egg, avocado, and cherry tomatoes.

  4. Serve with your salad dressing of choice.

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