Refreshing and brightly flavored, Chopped Shrimp Salad with Rice and Avocado is a perfect dish for lunch or light dinner on a warm summer day. The base of this delectable cold rice salad is briny shrimp, creamy avocado, crunchy cashews, tangy chopped green apple, cooked rice and a bit of green onion. But the best part is the surprisingly simple, 3-ingredient dressing – mayo, sour cream (or Greek yogurt) and pungent, earthy curry powder. The resulting combination of all these ingredients is a cold salad with warm, peppy flavors that will make your taste buds dance!

Blue plate holding Rice, Shrimp and Avocado Salad. Bowl of cashews and a pitcher of flowers in the background

Rice, Shrimp and Avocado Salad

This amazing shrimp salad recipe was a longtime favorite of my mom. In fact, it’s in our cookbook we wrote together A Well-Seasoned Kitchen®. She made it several times every year, on warm days from spring through fall. I’m not surprised, considering this shrimp salad with mayo is exactly her kind of recipe – easy to prepare ahead, full of amazing flavor and enticing looking. While it’s delicious simply as a salad, her favorite way to serve it was stuffed in pita pocket halves for tailgating before a Denver Broncos game (see directions below under “How to Serve”).

Rice and Avocado Chopped Shrimp Salad Ingredients

Here’s all you’ll need to make this impressive salad:

  • Small to medium shrimp (41 to 60 per pound), cooked, shelled and deveined
  • Cooked long grain white or brown rice (can also use basmati white or brown rice)
  • Large green (Granny Smith) apples
  • Salted cashews
  • Green onion
  • Mayonnaise
  • Sour cream (can use Greek yogurt)
  • Curry powder
  • Kosher salt
  • Fresh ground pepper
  • Avocado

Type of Shrimp to Buy

I recommend purchasing small (51 to 60 per pound) or medium (41 to 50 per pound) size shrimp. You can leave the smallest ones intact, and coarsely chop the rest. And, purchasing cooked, shelled and deveined shrimp will save you lots of prep time!

Close up shot of Shrimp Salad with Rice and Avocado on a blue plate, sitting top of a blue and white napkin

Additions for this Shrimp Salad Recipe with Mayo

As with pretty much all the recipes I post on this site, you can vary the ingredients based on what you have on hand and/or your personal tastes. Here are a few ideas:

  • Add herbs, like chopped dill, parsley or cilantro
  • Add chopped cooked bacon
  • Substitute chopped shallots or red onion for the green onion
  • Substitute toasted chopped almonds or pistachios (!) for the cashews

How to make Shrimp Salad with Rice and Avocado

Preparing this salad is super easy and only takes 15 minutes:

  1. Prep ingredients.
    Coarsely chop cooked, shelled shrimp that aren’t bite-size. Cut apples in half; remove the cores and chop. Chop cashews and green onion (white, light green and some of the dark green portion). Cook and cool the rice (if you don’t already have cooked rice on hand.)
  2. Toss together base ingredients.
    In a large mixing bowl, toss shrimp, rice, apple, cashews and green onion.
  3. Prepare Curry Mayo Sauce.
    In a separate, small mixing bowl, whisk together mayonnaise, sour cream and curry powder.
  4.   Add sauce to salad.
    Gently stir 1/2 mayo curry sauce into shrimp mixture until well mixed. Stir in additional sauce as needed, to taste. Season to taste with salt and pepper.
  5. Chill.
    Cover salad and place in refrigerator for 3 to 12 hours.
  6. Prep and add avocado; adjust seasonings and serve.
    Shortly before serving, peel avocado, remove pit and chop. Fold into salad. Taste and adjust seasonings (salt, pepper, curry powder) to taste.

How to Serve Shrimp Salad with Mayo

To serve, mound salad on a serving platter or in a pretty bowl. If desired, line the platter/bowl with lettuce leaves. You can also do what mom did, and make it into sandwiches: Cut 3 pita rounds in half. Carefully pry open. Gently spoon 1/6 of salad into each half, for a total of 6 sandwiches.

Rice, Shrimp and Avocado Salad stuffed inside pita bread halves, which are sitting in a metal box
Can this Avocado Shrimp Salad Recipe be Made Ahead?

Yes, this salad can definitely be made ahead. Actually, I think it tastes best when made earlier in the day, covered and refrigerated. You can also prepare the sauce up to 3 days ahead and store it in an airtight container in the refrigerator.

Storing Shrimp Salad with Mayonnaise?

If making ahead, cover the salad and store in the refrigerator. If you have leftovers, they will last up to 3 days – but the salad may get a bit watery.

Can I freeze shrimp salad?

Unfortunately you can’t freeze this salad, mainly because of the mayonnaise in the dressing. Freezing mayo will cause it to break down and negatively affect both the taste and the texture of the salad.

What to do with Leftover Curry Mayo Sauce

You will likely have leftover curry-mayonnaise sauce from this recipe. Cover and refrigerate; it will last for 4 days. Spread on a fresh fish filet (like halibut or swordfish) and grill fish over medium heat. Sprinkle cooked fish with chopped fresh herbs (whatever you have on hand – chives, tarragon, parsley, dill, etc.). Two dishes from one recipe!

Chopped Shrimp Salad with Rice and Avocado mounded on top of a blue plate, with cashews and a pitcher if flowers in the background
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Close up shot of Shrimp Salad with Rice and Avocado on a blue plate, sitting top of a blue and white napkin

Rice, Avocado and Shrimp Salad with Mayonnaise

  • Author: From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper
  • Prep Time: 15 mins
  • Chill time: 180 mins
  • Total Time: 3 hours 15 minutes
  • Yield: 6 servings 1x
  • Category: Salads, Seafood, Sandwiches
  • Method: No Cook
  • Cuisine: Mediterranean
  • Diet: Gluten Free

Description

Refreshing and brightly flavored, Chopped Shrimp Salad with Rice and Avocado is a perfect dish for lunch or light dinner on a warm summer day. The base of this delectable cold rice salad is briny shrimp, creamy avocado, crunchy cashews, tangy chopped green apple, cooked rice and a bit of green onion. But the best part is the surprisingly simple, 3-ingredient dressing – mayo, sour cream (or Greek yogurt) and pungent, earthy curry powder. The resulting combination of all these ingredients is a cold salad with warm, peppy flavors that will make your taste buds dance!


Ingredients

Scale
  • 1 1/2 pounds small to medium shrimp, cooked, shelled (tails removed), deveined and patted dry
  • 1 3/4 cups cooked long grain white or brown rice (can also use basmati white or brown rice)
  • 1 1/2 large green (Granny Smith) apples, cored and chopped
  • 1/2 cup salted cashews, chopped
  • 1/3 cup chopped green onion – white, light green and some of the dark green portion
  • 1 cup mayonnaise
  • 2/3 cup sour cream (can also use Greek yogurt)
  • 2 teaspoons curry powder or more, to taste
  • Kosher salt, to taste
  • Fresh ground pepper, to taste
  • 1 large just ripe avocado

Instructions

  1. Coarsely chop shrimp if not bite-size. In a large mixing bowl, toss shrimp, rice, apple, cashews and green onion.
  2. In a separate, small mixing bowl, whisk together mayonnaise, sour cream and curry powder.
  3. Gently stir 1/2  of the mayo curry sauce into shrimp mixture until well mixed. Stir in additional sauce as needed, to taste. Season to taste with salt and pepper.
  4. Chill salad for 3 to 12 hours.
  5. Shortly before serving, peel, pit and chop avocado. Fold into salad. Taste and adjust seasonings (salt, pepper, curry powder) to taste.
  6. To serve, mound on a serving platter or bowl. If desired, line the platter/bowl with lettuce leaves. Can also serve as stuffed pita sandwiches (see Note below.)

Notes

Variation as pita sandwiches: Cut 3 large pita rounds in half. Carefully pry open. Gently spoon 1/6 of salad into each half, for a total of 6 sandwiches.

Make ahead: The salad can be made earlier in the day and stored, covered, in the refrigerator.

To serve 8 to 10 people: Add another 1/2 pound shrimp, 1/4 cup cooked rice and 1/2 apple.

What to do with leftover curry sauce: You will likely have leftover curry-mayonnaise sauce from this recipe. Cover and refrigerate; it will last for 4 days. Spread on a fresh fish filet (like halibut or swordfish) and grill fish over medium heat. Sprinkle cooked fish with chopped fresh herbs (whatever you have on hand – chives, tarragon, parsley, dill, etc.). Two dishes from one recipe!

Lee Clayton Roper

Welcome!

I’m Lee Clayton Roper, and I’m passionate about making cooking and entertaining easy, elegant and fun. Here you’ll find scrumptious recipes, helpful tips and seasonal menus that will spark inspiration in your kitchen!
Learn More

Access more recipes in Lee's award-winning book, Fresh Tastes!

Leave a Reply

Your email address will not be published.

Recipe rating