Citrus Shrimp Avocado Salad

Short Description

Citrus Shrimp Avocado Salad is a refreshing and vibrant dish featuring tender shrimp, creamy avocado, and crisp greens, all brought together with a tangy citrus dressing. This light yet satisfying salad is ideal for warm days, quick lunches, or elegant starters.

Why You’ll Love This Recipe

• Refreshing and light with a zesty citrus flavor
• Quick to prepare—ready in under 20 minutes
• Rich in protein, healthy fats, and fresh vegetables
• Perfect as a standalone meal or a complement to larger spreads
• Customizable with fruits, nuts, or herbs

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 pound medium shrimp, peeled and deveined
• 1 tablespoon olive oil
• Juice of 1 orange and 1 lime
• 8 cups mixed salad greens (arugula, spinach, or spring mix)
• 1 ripe avocado, sliced
• 1 small shallot, thinly sliced
• ¼ cup toasted almonds or pepitas
• Salt and freshly ground black pepper, to taste

Directions

1. Heat olive oil in a skillet over medium heat. Add shrimp and cook for 2–3 minutes per side, or until opaque and pink. Remove from heat and set aside.
2. In a small bowl, whisk together the orange juice, lime juice, salt, and pepper to create the citrus dressing.
3. In a large salad bowl, combine the greens, avocado slices, shallots, and toasted almonds.
4. Drizzle the citrus dressing over the salad and toss gently to coat.
5. Add the cooked shrimp on top and serve immediately.

Servings and Timing

• Servings: 4
• Preparation Time: 10 minutes
• Cooking Time: 6 minutes
• Total Time: 16 minutes

Variations

• Add fresh citrus segments like grapefruit or blood orange for extra brightness.
• Use grilled shrimp instead of sautéed for a smoky flavor.
• Incorporate grains like quinoa or couscous to make it more filling.
• Try different nuts such as walnuts or pecans for a flavor variation.
• Add herbs like cilantro, mint, or basil for a fresh herbal note.

Storage/Reheating

• Storage: Store the undressed salad and cooked shrimp separately in airtight containers in the refrigerator for up to 1 day. Avocado is best added fresh.
• Reheating: Reheat shrimp gently in a skillet over low heat. Avoid microwaving the assembled salad to preserve its texture and freshness.

FAQs

What type of shrimp works best for this salad?

Medium or large shrimp work well as they’re easy to cook and offer a satisfying bite.

Can I use frozen shrimp?

Yes, just make sure to fully thaw and pat them dry before cooking.

How do I keep avocado from browning?

Toss avocado in citrus juice before adding it to the salad to slow oxidation.

Can I make this salad ahead of time?

You can prepare the shrimp and dressing in advance, but assemble the salad just before serving.

Is this salad gluten-free?

Yes, all ingredients used are naturally gluten-free.

What can I substitute for avocado?

You can use mango or cucumber for a refreshing and lighter alternative.

Can I use lemon instead of lime?

Yes, lemon works well and adds a slightly different citrus profile.

What leafy greens are best for this salad?

Spring mix, baby spinach, or arugula are excellent choices for their mild, crisp texture.

Can I use a pre-made citrus vinaigrette?

Yes, a store-bought vinaigrette can be used if you’re short on time, though homemade is recommended for freshness.

Is this recipe suitable for a keto diet?

Yes, it’s low in carbs and high in healthy fats, making it keto-friendly.

Conclusion

Citrus Shrimp Avocado Salad is a refreshing, nutritious, and flavorful dish that’s as easy to prepare as it is to enjoy. With its perfect blend of creamy, crunchy, and citrusy components, it’s a light yet satisfying option for any meal of the day. Whether served as a main or a side, this salad brings a bright, elegant touch to your table.

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