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5 from 1 vote

10-Minute Thai Shrimp, Cucumber & Avocado Salad Recipe

This 10-minute Thai Shrimp, Cucumber and Avocado Salad is a fantastic light lunch option. Just a few ingredients, but tons of flavor!
Prep Time9 mins
Cook Time1 min
Total Time10 mins
Course: Entrees, Salads
Cuisine: Thai
Keyword: Seafood Recipes
Servings: 2 Servings
Calories: 201.2kcal


The Dressing:

The Salad:

  • ½ pound shrimp shelled & deveined
  • ½ English cucumber cut in half lengthwise & thinly sliced
  • ¼ avocado diced
  • 2 tablespoons minced cilantro


The Dressing:

  • In a small bowl, whisk together the rice vinegar, fish sauce, agave nectar and chili garlic sauce.

The Salad:

  • Prepare a bowl of ice water.
  • Set a large saucepan of water over high heat, and bring the water to a boil. Add the shrimp and boil until the shrimp is just cooked through, 60 to 75 seconds. Drain and immediately plunge the shrimp into the ice water to stop them from cooking further. Drain
  • In a medium bowl, mix together the shrimp, cucumber, avocado and cilantro. Pour in the dressing and toss to combine. Serve.


Weight Watchers Points: 5 (SmartPoints), 5 (Points+), 4 (Old Points)


Serving: 1.25Cups | Calories: 201.2kcal | Carbohydrates: 13.8g | Protein: 24.3g | Fat: 5.4g | Saturated Fat: 0.9g | Cholesterol: 172.3mg | Sodium: 1045.3mg | Fiber: 1.9g | Sugar: 10.4g