Instructions
Step 1: In a small bowl, whisk together mayonnaise, sour cream, lime juice, minced garlic, olive oil, salt, black pepper, and paprika until smooth.
Step 2: In a large mixing bowl, combine the cooked shrimp, diced avocados, cucumber, red onion, parsley, and cilantro.
Step 3: Pour the creamy dressing over the shrimp mixture and gently toss until all ingredients are evenly coated.
Step 4: Taste and adjust seasoning with additional salt or lime juice if desired.
Step 5: Cover the salad and refrigerate for 15 to 20 minutes before serving to allow the flavors to blend.
Step 6: Serve chilled in bowls or on a bed of lettuce for a refreshing meal or appetizer.
Storage and Reheating Tips
Store leftover shrimp avocado salad in an airtight container in the refrigerator for up to 2 days.
To keep the avocados fresh longer, squeeze a little extra lime juice over the salad before storing.
This salad is best served cold and does not require reheating.
Stir gently before serving leftovers, as the dressing may settle during refrigeration.
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