This Citrus Shrimp and Avocado Salad feels like sunshine on a plate. It mixes bright citrus, juicy shrimp, creamy avocado, and leafy greens. The mix gives sweet, tangy, and rich flavors in each bite. Friends and family love it at lunch and at summer dinners. It works as a light meal or a side dish for a cookout. If you like bright salads, try a similar arugula citrus salad recipe for more ideas. This recipe is a crowd-pleaser, easy to make, and full of fresh taste, so you will want to make it again and again, and maybe twice this week.
How to prepare Citrus Shrimp and Avocado Salad
- Peel and devein 1 pound of shrimp, rinse, and pat dry.
- In a bowl, mix juice of 1 orange and 1 lime, 1 tablespoon olive oil, 1 teaspoon honey, salt and pepper.
- Add the shrimp to the citrus mix and let them sit for 10 minutes.
- Heat a skillet over medium heat. Cook shrimp 2 minutes per side, until pink and firm. Remove and cool slightly.
- In a large bowl, combine 4 cups mixed greens, 1 diced avocado, 1 small red onion thinly sliced, and segments from 1 orange.
- Toss the cooled shrimp with the salad. Drizzle a little extra olive oil and a squeeze of lime. Add salt and pepper to taste.
- Serve right away so the avocado stays fresh.
Why You’ll Love Citrus Shrimp and Avocado Salad
- It is bright and fresh, with citrus that wakes up the shrimp.
- The avocado adds a rich, creamy bite that balances the tang.
- It comes together fast, so it is perfect for weeknights.
- It looks colorful and inviting on the table, a great choice for guests.
Tips for success
- Use fresh citrus for the best flavor.
- Do not overcook the shrimp, they cook fast.
- Cut the avocado last to keep it from browning.
- Taste the dressing and adjust salt, honey, or lime to your liking.
- If you want more crunch, add toasted almonds or pepitas.
Serving Suggestions
- Serve on a bed of mixed greens or baby spinach.
- Pair with crusty bread or warm tortillas.
- Add quinoa or couscous to make it more filling.
- Offer extra lime wedges on the side for a bright finish.
FAQs
Q: Can I use frozen shrimp?
A: Yes, thaw and pat dry before marinating and cooking.
Q: Can I make this ahead?
A: You can cook the shrimp ahead, but toss avocado and dressing right before serving to keep it fresh.
Q: Is there a good substitute for avocado?
A: Try sliced cucumber or cooked chickpeas for a different texture.
Q: Can I grill the shrimp instead of pan cook?
A: Yes, grill shrimp 2 to 3 minutes per side for a nice char.
Conclusion
This salad is quick, tasty, and fresh, and it makes a great light lunch or a bright side dish. For a tested quick version and more tips, see 20-Minute Citrus Shrimp and Avocado Salad – FoodieCrush.com.
Citrus Shrimp and Avocado Salad
Ingredients
Method
- Peel and devein the shrimp, then rinse and pat dry.
- In a bowl, mix the juice of one orange, the juice of one lime, one tablespoon of olive oil, one teaspoon of honey, and season with salt and pepper.
- Add the shrimp to the citrus mixture and let them sit for 10 minutes.
- Heat a skillet over medium heat and cook the shrimp for 2 minutes per side, until pink and firm. Remove from heat and cool slightly.
- In a large bowl, combine mixed greens, diced avocado, sliced red onion, and orange segments.
- Toss in the cooled shrimp and drizzle with extra olive oil and a squeeze of lime. Add salt and pepper to taste.
- Serve immediately to prevent the avocado from browning.
