If using frozen shrimp, thaw them first. In a pot, bring water to a boil, add the shrimp, and cook for about 2-3 minutes until they turn pink. Drain and let cool.

Dice the avocados, celery, red onion, cucumber, and cherry tomatoes. Place them in a large mixing bowl.

In a separate bowl, combine mayonnaise (or Greek yogurt), lemon juice, salt, pepper, and Sriracha (if using). Stir well to create a smooth dressing.

Add the cooked shrimp, chopped herbs (dill or parsley), and dressing to the bowl with the vegetables. Gently mix until everything is well coated.

If you’d like to include hard-boiled eggs, chop them and fold them into the salad.

Check the flavor and add more salt, pepper, or lemon juice as needed.