Shrimp Avocado Citrus Salad

When summer hits, this shrimp and avocado citrus salad is my go-to for something bright and refreshing that never feels heavy. Between the juicy citrus, sweet shrimp, and creamy avocado, every bite is pure sunshine.

I started making this on weeknights when it felt too hot to cook and now it is my answer anytime I want a restaurant-style salad at home

Ingredients

• Shrimp: peeled and deveined buy large or extra large for a meatier bite and check for no lingering shell pieces
• Mixed greens: any baby lettuce or spring mix works look for crisp leaves and bright color
• Avocado: sliced pick one that gives just a little when you press near the stem
• Large orange or grapefruit: segmented use your sharpest knife and choose heavy fruit with thin skin
• Olive oil: adds flavor and helps cook the shrimp use extra virgin for dressing
• Salt and pepper: to taste freshly cracked makes a big difference
• Citrus juice: from orange or grapefruit for brightness freshly squeezed is best
• Honey or maple syrup: balances the acidity choose local honey if you can
• Dijon mustard: gives a tangy kick use smooth not grainy

Instructions

Prepare the Shrimp:

Pat the shrimp dry then season both sides with salt and pepper. Heat olive oil in a skillet over medium. Lay shrimp in a single layer and cook about three minutes on the first side until the underside is turning pink. Flip the shrimp and cook another two minutes until fully opaque and curled. Transfer to a plate to cool slightly.

Mix the Citrus Dressing:

Add fresh citrus juice olive oil honey or maple syrup Dijon mustard plus salt and pepper to a small bowl. Whisk briskly until the dressing looks creamy and everything is combined.

Segment the Citrus:

With a sharp knife slice off the top and bottom of the orange or grapefruit. Stand it on a flat end and cut off the skin and pith following the curve. Cut between each membrane to release perfect fruit segments.

Build the Salad:

Arrange mixed greens on the plates. Scatter over citrus segments and avocado slices being gentle so the avocado stays pretty. Top with warm shrimp.

Dress and Serve:

Drizzle everything with the dressing. Toss gently with your hands or salad tongs so nothing gets mashed. Eat right away while the shrimp are still slightly warm for the best texture.

I always look forward to the avocado in this salad I remember teaching my niece how to slice one without mashing it and now she claims this is her favorite way to eat shrimp

Storage Tips

If you want to meal prep this salad keep the cooked shrimp and dressing in separate containers in the fridge up to a day. Wait to slice avocado and assemble until just before eating to avoid browning. Leftover dressed salad is best within hours as greens and citrus release juices.

Ingredient Substitutions

You can swap arugula or butter lettuce for mixed greens for a bolder or milder taste. Mango or sliced strawberries instead of citrus for a sweeter spin. If you are out of honey or maple a pinch of coconut sugar can sweeten the dressing too.

Serving Suggestions

Serve it as a light lunch on its own. Pair with a toasted baguette or crisp crackers for a more filling meal. Add goat cheese or feta for a creamy salty kick.

Cultural and Seasonal Context

Citrus and seafood salads like this are popular in coastal Mediterranean and Latin American kitchens. Winter citrus makes this salad bright even when the weather is cold and in summer it is cooling and hydrating. Use whatever seasonal citrus looks best where you shop.

Seasonal Adaptations

Blood oranges make it extra stunning when in season. Watermelon radish or microgreens give this salad a new look in spring or fall. Spicy shrimp tossed with a pinch of cayenne is a cozy twist for cool nights.

Success Stories

I once made a giant platter of this salad for a family barbecue and it was the first thing gone. A friend on a gluten free diet raves about how she finally has a lunch she can make for workdays. Even shrimp skeptics ask for seconds.

Freezer Meal Conversion

Shrimp can be cooked ahead and frozen in a single layer. Cool then store in a freezer bag up to a month. Thaw in the fridge and bring to room temperature before adding to salad for best flavor.

This vibrant salad is the quickest way to put sunshine on your plate. Enjoy every bite with its bright, creamy, and fresh taste.

Recipe FAQs

→ What type of citrus works best in this salad?

Either orange or grapefruit works well, adding a refreshing tang and balancing the flavors of shrimp and avocado.

→ Can I use pre-cooked shrimp?

Yes, pre-cooked shrimp can be substituted. Just ensure they are well chilled and toss with the greens and dressing.

→ How do I keep avocado from browning?

Slice the avocado right before serving and toss lightly with citrus juice to help preserve its fresh color.

→ Is there a vegan alternative for shrimp?

Grilled tofu or chickpeas make a great plant-based substitute, providing texture and protein in the salad.

→ Can I prepare the salad ahead of time?

You can prep the shrimp, greens, and dressing in advance. Assemble and add avocado just before serving for best freshness.