Mealime recipe · lives on in MealPot
Shrimp Louie-Inspired Salad with Avocado, Cucumber & Tomato
- 15 min
- 2–6 servings
- 346 kcal / serving
A crisp, citrusy salad with creamy avocado, juicy tomato, and shrimp that comes together quickly for a weeknight dinner. The textures and light dressing make it satisfying without extra fuss.
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Ingredients
- 1avocado
- ½English cucumber
- ¼ small bunchItalian (flat-leaf) parsley
- 22 ½ mlranch dressing
- ½ lbraw peeled shrimp, fresh or frozen
- 1tomato
- avocados
- tomatoes
- English cucumbers
From the pantry: black pepper, garlic powder, hot sauce, ketchup, neutral vegetable oil, salt
Cookware
chef's knife · colander · cutting board · measuring spoons · mixing bowls · nonstick skillet · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: shrimp
Directions
- 1. Prep all produce: wash and dry the avocado, cucumber, tomato, and parsley.
- 2. If using frozen shrimp, thaw briefly under cold water in a colander, then pat the shrimp dry with towels.
- 3. Preheat a nonstick skillet over medium-high heat.
- 4. Roughly chop the shrimp while the skillet heats.
- 5. Add a thin film of neutral oil to the skillet, then season the shrimp with salt and pepper and cook until just opaque, 1–2 minutes, stirring once or twice.
- 6. Transfer the shrimp to a plate to cool while you prepare the dressing: finely mince the parsley and whisk it with ranch dressing, ketchup, hot sauce, garlic powder, and a pinch of salt.
- 7. Dice the tomato into medium pieces and add to the dressing bowl.
- 8. Dice the cucumber into medium pieces and fold them into the bowl as well.
- 9. Halve the avocado, remove the pit, scoop out the flesh, and cut it into medium chunks to join the bowl.
- 10. When the shrimp have cooled, add them to the bowl and toss to combine the salad.
- 11. Divide the salad between plates or bowls and serve right away.
Two tips
- Prep the vegetables and dressing up to a day ahead and refrigerate for quicker assembly.
- Swap with extra tomatoes or cucumber and serve over a bed of greens if desired.
Nutrition per serving
- Calories
- 346 kcal
- Protein
- 19 g
- Carbs
- 18 g
- Fat
- 24 g
- Fiber
- 9 g
- Sodium
- 939 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.