Shrimp and prawns · 25 min
Quick Pickled Spicy Shrimp & Avocado Salad with Buttered Toast Points
- 25 min
- 2–6 servings
- 687 kcal / serving
A bright shrimp salad with creamy avocado and crisp vegetables, dressed in a tangy lemon-vinegar mix. It comes together quickly, making weeknights easier, with buttered toast points on the side for dipping.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1avocado
- 1 mediumcarrot
- ½English cucumber
- ½ small pkgfresh thyme
- 1 clovegarlic
- ½jalapeño pepper
- 1lemon
- ¾ lbraw peeled shrimp, fresh or frozen
- ½red bell pepper
- ½shallot
- 4 sliceswhole grain bread
- avocados
- carrots
- lemons
- English cucumbers
- jalapeño peppers
- red bell peppers
- shallots
From the pantry: apple cider vinegar, black pepper, butter, unsalted, coriander, ground, extra virgin olive oil, salt
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · grater · measuring cups · measuring spoons · medium saucepan · mixing bowls · stirring spoon · toaster (optional) · vegetable peeler · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: shrimp
More dinner ideas: easy dinners
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Produce
- 1avocado
- 1 mediumcarrot
- ½English cucumber
- ½ small pkgfresh thyme
- 1 clovegarlic
- ½jalapeño pepper
- 1lemon
- ½red bell pepper
- ½shallot
- avocados
- carrots
- lemons
- English cucumbers
- jalapeño peppers
- red bell peppers
- shallots
Bakery & bread
- 4 sliceswhole grain bread
Frozen
- ¾ lbraw peeled shrimp, fresh or frozen
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | 1 | 2 | 3 |
| carrot | 1 medium | 2 medium | 3 medium |
| English cucumber | ½ | 1 | 1 ½ |
| fresh thyme | ½ small pkg | 1 small pkg | 1 small pkg |
| garlic | 1 clove | 2 cloves | 3 cloves |
| jalapeño pepper | ½ | 1 | 1 ½ |
| lemon | 1 | 2 | 3 |
| raw peeled shrimp, fresh or frozen | ¾ lb | 1 ½ lb | 2 ¼ lb |
| red bell pepper | ½ | 1 | 1 ½ |
| shallot | ½ | 1 | 1 ½ |
| whole grain bread | 4 slices | 8 slices | 12 slices |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- In a small saucepan, combine thyme, water, vinegar, salt, and coriander; bring to a boil.
- If shrimp are frozen, thaw briefly under cold water and pat dry.
- When the liquid boils, add shrimp, stir briefly, then remove from heat and let them pickle in the hot liquid about 15 minutes.
- While the shrimp pickle, wash and dry all produce.
- Zest the lemon into a bowl and squeeze in the juice; mince the garlic into the bowl.
- Whisk in additional vinegar, olive oil, salt, and pepper to form a dressing.
- Thinly slice jalapeño and shallot; add them to the dressing.
- Cut bell pepper into thin strips, dice cucumber, and slice carrot; add to the dressing.
- Halve and pit avocado, dice the flesh, and add to the bowl with the dressing.
- Drain shrimp, remove tails, and fold into the vegetables; toss to coat.
- Toast bread, spread with butter, and cut into diagonal toast points.
- Divide the salad between bowls and serve with the buttered toast points.
Two tips
- Prep ahead: chill the dressed vegetables and pickle mixture separately if making in advance.
- Swap option: use any crusty bread you have for the buttered toast points.
Nutrition per serving
- Calories
- 687 kcal
- Protein
- 35 g
- Carbs
- 51 g
- Fat
- 39 g
- Fiber
- 15 g
- Sodium
- 1295 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 follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.