Spicy Shrimp and Avocado Salad with Tahini Dressing

This Spicy Shrimp and Avocado Salad is fresh, creamy, a little spicy, and packed with flavor! Seasoned shrimp, avocado, cucumber, and leafy greens are finished with a creamy ginger-lime tahini dressing for an easy lunch or light dinner.

Jump to:

• Why You'll Love This Shrimp and Avocado Salad
• Ingredients
• How to Make Spicy Shrimp and Avocado Salad
• How Spicy Is This Salad?
• Substitutions and Variations
• Spicy Shrimp and Avocado Salad with Tahini Dressing
• Pin for later!

The cool cucumber and creamy avocado balance the smoky, spicy shrimp, while the tahini dressing adds a tangy combination of sesame, ginger, lime, and a touch of sweetness.

The cool cucumber and creamy avocado balance the smoky, spicy shrimp, while the tahini dressing adds a tangy combination of sesame, ginger, lime, and a touch of sweetness.

Why You'll Love This Shrimp and Avocado Salad

• Fresh, colorful, and full of flavor
• Ready in about 30 minutes
• Naturally gluten-free
• Easy to adjust for a low-carb or keto diet
• Great for lunch or a light dinner
• Creamy without using mayonnaise or dairy
• Easy to customize with your favorite greens

Ingredients

For the salad

• 5 cups baby kale and baby spinach
• 1 medium cucumber, chopped
• 1 avocado, chopped
• 1 tablespoon lime juice
• ½ pound raw shrimp, peeled and deveined
• 3 cloves garlic, minced
• ½ teaspoon ground cumin
• ½ teaspoon Old Bay seasoning
• ¼ teaspoon chipotle chili powder
• ¼ teaspoon cayenne pepper, or to taste
• Cooking oil of your choice

For the tahini dressing

• 3 tablespoons tahini
• ⅓ cup apple cider vinegar
• 2 tablespoons water
• 1½ teaspoons minced fresh ginger
• 2 tablespoons honey
• 2 teaspoons lime juice
• 1 garlic clove
• Salt and black pepper, to taste

How to Make Spicy Shrimp and Avocado Salad

1. Cook the shrimp

Heat a small amount of cooking oil in a skillet over medium-high heat.

Add the minced garlic and shrimp. Season with cumin, Old Bay seasoning, chipotle chili powder, and cayenne pepper.

Cook the shrimp for about 2-3 minutes per side, or until they are opaque, curled, and pink. Remove the skillet from the heat and set the shrimp aside.

Be careful not to overcook the shrimp, since they can become rubbery.

2. Assemble the salad

Divide the baby kale and spinach between serving bowls.

Add the chopped cucumber.

Toss the avocado gently with 1 tablespoon of lime juice before adding it to the salad. This adds flavor and helps slow down browning.

Leave the cooked shrimp whole or roughly chop them into bite-sized pieces, then arrange them over the salad.

3. Make the tahini dressing

Add the tahini, apple cider vinegar, water, ginger, honey, lime juice, garlic, salt, and pepper to a blender.

Blend until smooth and creamy.

Tahini can thicken when combined with acidic ingredients. If the dressing is thicker than you prefer, blend in additional water 1 tablespoon at a time until it reaches your desired consistency.

3. Make the tahini dressing

Add the tahini, apple cider vinegar, water, ginger, honey, lime juice, garlic, salt, and pepper to a blender.

Blend until smooth and creamy.

Tahini can thicken when combined with acidic ingredients. If the dressing is thicker than you prefer, blend in additional water 1 tablespoon at a time until it reaches your desired consistency.

4. Serve

Drizzle the tahini dressing over the salad and serve immediately.

You may have extra dressing depending on how much you prefer to use. Store any leftover dressing in an airtight container in the refrigerator.

How Spicy Is This Salad?

The shrimp have a noticeable kick from the chipotle chili powder and cayenne pepper, but the avocado, cucumber, and creamy tahini dressing help balance the heat.

For a milder salad, reduce or omit the cayenne pepper. For more heat, add an extra pinch of cayenne or serve the salad with sliced fresh chili peppers.

Substitutions and Variations

Greens

You can replace the baby kale and spinach with:

• Romaine lettuce
• Spring mix
• Arugula
• Shredded cabbage
• Massaged kale

Cucumber

English cucumber or Persian cucumbers work especially well because they contain fewer large seeds.

Shrimp

You can substitute cooked chicken, salmon, or tofu. Adjust the cooking time and seasonings as needed.

Honey

Maple syrup can be used if you do not need the recipe to be keto or Whole30-compatible. A keto-friendly sweetener may also be used.

Tahini

Tahini gives the dressing its distinct creamy sesame flavor. Cashew butter or sunflower seed butter may work in a pinch, but the flavor will be different.

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