Too hot to turn on the oven? This one’s for you. When the sun is high, this Citrus Shrimp and Avocado Salad is the ultimate refreshing meal.
It feels like a breezy vacation on a single plate. You get bright citrus and creamy avocado in every single bite. It is light, cooling, and perfect for a summer evening.
Why You’ll Love This Recipe
This salad is a total winner because it is ready in 25 minutes. You don’t have to spend all night in a hot kitchen. It is a fantastic choice for a healthy reset after a busy weekend.
The colors are so vibrant they look like a restaurant dish. Your family will love the sweet and tangy flavor balance. It is also naturally budget-friendly if you use seasonal fruit.
How It Comes Together
Poaching the shrimp is the only cooking you need to do. It takes less than five minutes in boiling water. Then, you simply whisk together a quick lime dressing.
Even if you are new to seafood, you can do this. The ice bath keeps the shrimp tender and juicy every time. Just toss everything gently and you are ready to eat.
Ingredients You’ll Need
Most of these items are fresh staples you can find at any grocery store.
- 1 lb large shrimp, peeled and deveined
- 2 large ripe avocados, cubed
- 1 large grapefruit, segmented
- 1 large orange, segmented
- 4 cups mixed baby greens
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lime juice
- 1 tablespoon honey
- 1/4 cup fresh cilantro, finely chopped
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Step-by-Step Directions
- Bring a large pot of salted water to a boil.
- Add the shrimp and poach for 2 to 3 minutes until pink.
- Drain shrimp immediately and transfer to an ice bath for 5 minutes.
- Pat the chilled shrimp dry with a paper towel.
- Whisk olive oil, lime juice, honey, salt, and pepper in a bowl.
- Combine shrimp, grapefruit, orange, and avocado in a large bowl.
- Add cilantro and drizzle the vinaigrette over the top.
- Toss gently to coat without mashing the soft avocado.
- Divide mixed greens among plates and top with the shrimp mixture.
Best Ways to Enjoy It
Serve this salad immediately while the citrus is fresh and cold. It pairs beautifully with a piece of crusty sourdough bread. For a romantic date night, serve it with a chilled glass of white wine.
You can also stuff the mixture into pita pockets for a fun lunch. It is a great way to feel energized during a busy day. Sit outside and enjoy every bright, zesty bite.
Keep It Fresh
This salad is best eaten the day it is made. Avocado can turn brown if it sits too long in the fridge. If you have leftovers, store them in an airtight container for up to 24 hours.
Do not freeze this salad as the greens will wilt. You can prep the dressing and citrus a day ahead. Simply add the avocado right before you are ready to serve.
Tips for Best Results
- Don’t skip the ice bath for the shrimp.
- Use avocados that are firm but give slightly to pressure.
- Segment the citrus over a bowl to catch the extra juice.
- Pat the shrimp very dry so the dressing sticks better.
- For a crowd-pleasing holiday side, double the citrus segments.
- Use a very sharp knife to get clean citrus slices.
- Add a pinch of red pepper flakes for a little heat.
Ways to Switch It Up
- Swap the shrimp for grilled chicken if you prefer poultry.
- Use spinach or kale instead of baby greens for more crunch.
- Replace honey with maple syrup for a vegan-friendly sweetener.
- Add toasted pumpkin seeds for a nutritious salty crunch.
Common Questions
Can I use frozen shrimp?
Yes, you can absolutely use frozen shrimp. Just make sure to thaw them completely before poaching. This makes it a great budget-friendly pantry meal.
Is this salad kid-friendly?
Most kids love the sweetness of the oranges and honey. If they dislike cilantro, you can swap it for parsley. It is a fun, colorful way to eat veggies.
I hope this bright Citrus Shrimp and Avocado Salad brings a little sunshine to your dinner table. It is so simple and fresh, you will want to make it all summer long. Happy cooking!
— Lidia
Citrus Shrimp and Avocado Salad
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 large ripe avocados, cubed
- 1 large grapefruit , segmented
- 1 large orange , segmented
- 4 cups mixed baby greens
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lime juice
- 1 tablespoon hone y
- 1/4 cup fresh cilantro, finely chopped
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Instructions
- Bring a large pot of salted water to a boil, add the shrimp, and poach for 2 to 3 minutes until pink and opaque.
- Drain the shrimp immediately and transfer to an ice bath to stop the cooking process; chill for 5 minutes and then pat dry.
- In a small bowl, whisk together the olive oil, lime juice, honey, salt, and pepper until the vinaigrette is emulsified.
- In a large mixing bowl, combine the chilled shrimp, grapefruit segments, orange segments, and cubed avocado.
- Add the chopped cilantro and drizzle the vinaigrette over the mixture, tossing gently to coat without mashing the avocado.
- Divide the mixed greens among four plates and top with the citrus shrimp and avocado mixture.
