Citrus Shrimp Avocado Salad made with citrus seared shrimp, creamy avocado, and mixed greens topped with a quick vinaigrette dressing!
We all could use a great easy salad recipe now days and this super easy Citrus Shrimp Avocado Salad meets all these requirements.I love this recipe because you can use leftover shrimp or freshand add a quick & easy citrus vingerette dressing. Which enhances all the combined flavors even more and it’s absolutely delicious!
Fresh shrimp: If you are using fresh shrimp, you can simply leave the reduced citrus juices in the skillet and add the shrimp to the skillet. You’ll cover and cook the shrimp in the citrus juices until the shrimp turn pink, about 5 minutes.
Frozen shrimp: When making this recipe with thawed from frozen shrimp, I have found that additional liquid is released from the shrimp as it cooks which can diminish the citrus flavor intended. If you are using thawed from frozen shrimp, I recommend that you pour the reduced citrus juices into a bowl on the side. Then, add the shrimp to the skillet, cover and cook until the shrimp turn pink, about 5 more minutes. Drain the shrimp from any residual liquid produced as the shrimp cooks. Finally, toss the shrimp in the reduced citrus juices.
Citrus Shrimp Avocado Salad
As your shrimp cools, begin to assemble your salad.
Citrus Vinaigrette: Whisk together all of the ingredients until emulsified. Then start building your salad into the same bowl.
Salad: Add your salad greens, shrimp and avocado to a large bowl. Add half of the dressing and gently toss to combine. Leave in the large bowl for serving or arrange on a large platter. You can always add additional olive oil.
This salad is perfect for a make ahead salad recipe for meal prep. To make ahead. Cook the shrimp and allow it to cool completely. Prepare the dressing. Toss together the salad greens and red onion.
To store: You can store the ingredients separately in airtight containers in the refrigerator for up to 3 days.
To serve from meal prep: Add the cooked shrimp and fresh avocado to the salad. Toss with the prepared salad dressing and serve.
If you make this recipe, please let me know! Bookmark this recipe and leave a comment below, or take a photo and tag me on Instagram with #aliinthevalley.
Citrus Shrimp Avocado Salad Recipe
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servings10
minutes10
minutes–
kcalIngredients
1 pound medium Pan-Seared Citrus Shrimp (I use 31/40 shrimp)
8 cups greens (such as arugula, spinach, or spring mix)
Fruity or lemon-flavored extra virgin olive oil
Juice of ½ lemon or ½ orange
1 avocado, sliced or diced
1 garlic, minced
4 ounces sliced almonds, toasted
Kosher salt and freshly ground
Black pepper
Directions
- Prepare the recipe for the Pan-Seared Citrus Shrimp, or gently warm the leftover shrimp. Or, if you prefer, serve the shrimp chilled.
- Toss the shrimp with the salad greens in a large bowl.
- Lightly drizzle with olive oil, and if desired, some of the sauce remaining from the shrimp with a generous squeeze of citrus, and toss lightly to coat.
- Add the avocado, garlic and sliced almonds and then season with kosher salt and freshly ground black pepper and serve. Use some of the citrus sauce from the shrimp as a double duty dressing. Or, if you don’t have enough sauce for the dressing, simply use a good extra virgin olive oil (I like the lemon flavored varieties) with an additional squeeze of citrus.
