Roasted Shrimp Salad
by Sommer Collier — last updated on Apr 9, 2026 
My roasted shrimp salad is my go-to when I want something light, fresh, and packed with flavor. I roast juicy shrimp, then toss them with crunchy cucumbers, creamy avocado, and a zesty garlic lime dressing for a bright and satisfying dish. This easy recipe works perfectly as a quick meal or a crowd-pleasing appetizer.
This roasted shrimp salad is one of those meals that’s both deliciously satisfying and light and refreshing. It’s loaded with chunky roasted shrimp that are mixed together with fresh cucumber and creamy pieces of avocado, all coated in a zesty garlic-lime vinaigrette. Of course, I love it as a quick weeknight meal, but it also makes an impressively elegant appetizer for your next dinner party. This shrimp salad offers the cool crisp appeal of ceviche, yet with firm, perky pink cooked shrimp. Like my cilantro lime shrimp pasta, this recipe delivers bold flavors with very little effort, and it’s a dish I keep coming back to time after time.
Michael – ⭐⭐⭐⭐⭐ Thank you so much for this recipe! It is so easy, I’ve made it many times, wouldn’t change a thing. Definitely my “go to” appetizer! LOVE IT!!!
Table of Contents
Sommer’s Recipe Highlights
Fresh Ingredients – This light and satisfying shrimp salad is made with freshest ingredients, including juicy shrimp, creamy avocado chunks, and chilled cucumbers all dressed in a delicious lime sauce. Even though it’s healthy, I always feel like I’m eating something really special.
Make-Ahead Friendly – I absolutely love making this recipe ahead of time, because as the flavors soak and meld together, it actually tastes even better later in the day, or the next day! Plus, this is great for meal-prepping lunches throughout the week.
Quick & Easy – This chilled, delicious shrimp dish comes together in just 20 minutes, making it the perfect recipe for when you’re short on time, but still want to impress!
Key Ingredients and Tips
- Shrimp – For the base of this dish, I always use jumbo-sized shrimp that I make sure to peel and devein before roasting. Fresh is best, but you can also use frozen shrimp that you thaw and dry before cooking.
- Cucumber – Cucumber adds the perfect amount of crunch and texture to this dish. I personally like english cucumbers because they are extra firm and have less seeds.
- Avocado – I always use just ripened avocado so that every chunk is perfectly creamy, but still firm.
- Lime juice – To get that tangy flavor profile, I squeeze some fresh lime into the dressing. Don’t use the bottled kind. It has a weird aftertaste.
- Garlic – Just a little bit of fresh minced garlic adds a ton of depth to every bite.
- Herbs – I use fresh mint leaves and cilantro for some herbiness.
How to Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Prep – To get started, I preheat the oven to 450 degrees Fahrenheit, and then I drizzle some olive oil over the peeled and deveined shrimp. Once they’re all coated, I spread them out onto a baking sheet and season them with some salt and pepper.
Roast – Then I bake the shrimp for a couple of minutes, until they’re pink, but just barely cooked through. When shrimp cook too long, they become rubbery. Let’s avoid that!
Chop – In a bowl, I toss in some chopped cucumbers and avocado chunks. Then I add in the minced garlic, cilantro, and mint, and I drizzle it with some olive oil and freshly squeezed lime juice. I use a set of tongs to mix these all up really well, but gently, making sure not to crush the avocado.
Chill – Finally, I add in the cooled shrimp, toss it gently, and chill before serving. This all tastes so much better when it’s cold… I need chill time, and so does this seafood salad.
Recipe Variations
- Mango – Mix in some fresh chopped mango for a tropical and fruity twist.
- Onion – Sometimes I like to add in thinly sliced red onion for crunch and added savoriness.
- Heat – Sprinkle in some crushed red pepper flakes (or chili oil) for some added heat.
- Greens – To make this into more of a green salad, mix in some leafy greens like arugula or spring mix.
Serving Suggestions
Roasted Shrimp Salad is a dinner I might make on a sultry summer evening and serve up at dinner parties to impress my guests. Here are some of my favorite ways to enjoy it:
- Paired with a chilled glass of white wine.
- Scooped into small individual cups, as I’ve done in the photos.
- Served with a handful of pita chips or unleavened bread.
- Plated over some basmati rice for a fuller meal.
Storing
Place leftovers in an airtight container and refrigerate for up to 2 days. Before serving it, bring it to room temperature and add a squeeze of fresh lime juice to liven it up.
Frequently Asked Questions
Yes, just make sure to thaw it and dry it well before baking. It’s better to use large frozen shrimp than tiny fresh shrimp. You want the big boys.
When the shrimp is cooked through, it will turn pink and curl up into the shape of the letter “C”. Just make sure they don’t all turn into tight O’s. “O” stands for overcooked.
Make sure to cover it in some fresh lime or lemon juice so that it doesn’t brown. If you are making this in advance, you can omit the avocado and add it in right before serving.
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More Shrimp Appetizer Recipes
Roasted Shrimp Salad
Video
Ingredients
- 2 pounds raw jumbo shrimp, peeled and deveined
- 2 tablespoons olive oil, divided
- 1 large English cucumber, chopped
- 1 firm avocado, peeled and chopped
- 1 lime, juiced
- 1 clove garlic, minced
- 1/4 cup fresh chopped mint leaves
- 2 tablespoons fresh chopped cilantro
- Salt and pepper
Instructions
- Preheat the oven to 450 degrees F. Line a large rimmed baking sheet with parchment paper. Pour the shrimp onto the baking sheet and drizzle with 1 tablespoon olive oil. Toss the shrimp in the oil and spread them out on the baking sheet. Sprinkle generously with salt and pepper.
- Roast the shrimp in the oven for 5-7 minutes, until pink. They should still be in the shape of C’s. If they shrink to O’s, you’ve overcooked them. Cool the shrimp on the baking sheet.
- Meanwhile, chop the cucumber and avocado in 3/4-inch chunks. Place the cucumber, avocado, minced garlic, chopped mint leaves, and cilantro in a salad bowl. Pour the lime juice and 1 tablespoon olive oil over the salad and toss well to coat. Taste, then salt and pepper as needed.
- Once the shrimp have cooled to room temperature, toss them into the salad. Cover and chill until ready to serve.
Thank you so much for this recipe! It is so easy, I’ve made it many times, wouldn’t change a thing. Definitely my “go to” appetizer! LOVE IT!!!
Made for a luncheon and it was super yummy!