Shrimp & Avocado Citrus Salad Recipe
If you are craving a fresh, vibrant, and satisfying dish that perfectly balances sweet, tangy, and savory flavors, you have to try this Shrimp & Avocado Citrus Salad Recipe. It’s a beautiful medley of succulent shrimp, creamy avocado, juicy citrus segments, and crunchy almonds, all tossed in a luscious, homemade citrus dressing. This salad is not only bursting with color and texture, but it’s also incredibly nourishing and simple enough for a weeknight meal that feels special. Whether you’re hosting friends or just treating yourself, this recipe will soon become a beloved staple.
Ingredients You’ll Need
Gathering fresh, quality ingredients is key to pulling off the perfect Shrimp & Avocado Citrus Salad Recipe. Each item contributes distinct flavors, textures, and brightness that make this salad so memorable. From the buttery shrimp to the zesty dressing, every component plays an essential role.
- 1 lb raw shrimp, peeled and deveined, tail on: Fresh shrimp offers a juicy, tender protein base that absorbs the seasoning beautifully.
- 8 cups arugula (180 grams): Peppery arugula adds a lively green foundation with just the right hint of bitterness.
- 1 large avocado (150 grams), sliced: Creamy and rich avocado balances the citrus brightness with buttery softness.
- 1 medium grapefruit, peeled and segmented (200 grams): Grapefruit brings a juicy, tangy pop of flavor and vibrant color.
- 1 cup mango, chopped (150 grams): Sweet mango adds tropical notes and a smooth texture contrast.
- 1/2 medium shallot, peeled and sliced (20 grams): Shallots lend a mild onion flavor that enhances complexity without overpowering.
- 1/4 cup Fresh Gourmet Honey Roasted Sliced Almonds (28 grams): Crunchy almonds provide texture and a subtle honeyed sweetness.
- 4 cloves garlic, minced (16 grams): Garlic infuses the shrimp with bold, aromatic flavor.
- 1 tbsp butter (0.5 oz): Butter is essential for searing shrimp to golden perfection and adding richness.
- 1 tsp Flavor God Garlic Lover’s Seasoning: This seasoning blend gives the shrimp vibrant, garlicky depth.
- Salt and pepper to taste: Classic seasonings to enhance all flavors.
- 2 tbsp olive oil (1 oz): Olive oil forms the base of the salad dressing, adding fruitiness.
- 2 tbsp rice wine vinegar (1 oz): Rice wine vinegar introduces gentle acidity for perfect balance.
- 2 tbsp orange juice (1 oz): Fresh orange juice adds natural sweetness and zest.
- 1 tbsp fresh grated ginger (0.5 oz): Ginger lends a warm, slightly spicy zing to brighten the dressing.
- 1 tbsp honey (0.5 oz): Honey rounds out the dressing with a touch of smooth sweetness.
- 1 tbsp orange zest: Orange zest intensifies citrus aromatics without adding liquid.
- 1/8 tsp xanthan gum (optional): To thicken the dressing gently for a luscious coating effect.
How to Make Shrimp & Avocado Citrus Salad Recipe
Step 1: Season the Shrimp
Start by seasoning your cleaned shrimp thoroughly with Flavor God Garlic Lover’s Seasoning, salt, and pepper. This step ensures the shrimp soak up big garlic flavors that complement their natural sweetness perfectly. Take care to coat every surface evenly, because seasoning is the foundation of a great taste experience.
Step 2: Sear the First Half of the Shrimp
Heat half the butter in a large skillet over medium-high heat and add half the minced garlic. Let the garlic get fragrant — just about 30 seconds — taking care not to burn it. Add half of the shrimp in a single layer so they cook evenly and develop a beautiful golden crust on one side before flipping. Cook each side for about 1-2 minutes until shrimp turn pink and opaque. Then remove these to a plate and get ready to sizzle the rest.
Step 3: Finish Cooking the Remaining Shrimp
Repeat the sizzling process with the remaining shrimp, fresh butter, and garlic. This prevents overcrowding the pan, which would steam instead of sear the shrimp, and guarantees all the shrimp get equal amounts of buttery garlic goodness. Once cooked, combine both batches and set aside to cool slightly.
Step 4: Prepare the Citrus Dressing
In a small bowl, whisk together olive oil, rice wine vinegar, fresh orange juice, ginger, honey, and orange zest until smooth and well combined. If you want a thicker dressing that clings nicely to the salad, whisk in xanthan gum vigorously until the mixture has your desired consistency. Set this dressing aside to let the flavors meld while you assemble the salad.
Step 5: Assemble the Salad
Lay the arugula as a fresh green base on a large platter or individual plates. Then artfully arrange the grapefruit segments, sliced avocado, chopped mango, and shallot slices on top. Place the cooked shrimp evenly over the salad and sprinkle with honey-roasted sliced almonds for crunch. Just before serving, drizzle the luscious orange dressing generously all over to tie every component together in a dazzling mosaic of flavor.
How to Serve Shrimp & Avocado Citrus Salad Recipe
Garnishes
To elevate this salad even further, add fresh herbs like chopped cilantro or mint for bursts of herbal fragrance. A few extra orange zest strands or a light sprinkle of chili flakes can add zing and visual appeal. Garnishing thoughtfully can turn your dish into a vibrant experience that delights all senses.
Side Dishes
This salad shines as a light main course on its own, but if you want to create a fuller meal, consider pairing it with crusty garlic bread, grilled corn on the cob, or a simple quinoa pilaf. These sides complement the salad’s freshness without overpowering its delicate balance of flavors.
Creative Ways to Present
Serve this Shrimp & Avocado Citrus Salad Recipe in clear glass bowls or on colorful ceramic platters to showcase its stunning colors. For a playful twist, assemble mini versions in individual mason jars for picnics or parties. Layering the ingredients carefully also lets guests appreciate the layers of texture and taste before digging in.
Make Ahead and Storage
Storing Leftovers
Leftover shrimp and salad can be stored separately in airtight containers in the refrigerator for up to 2 days. This helps maintain the avocado’s freshness and prevents the arugula from wilting prematurely. Keep the dressing aside and toss just before serving again for best texture.
Freezing
Since this salad is best served fresh with crisp textures and creamy avocado, freezing is not recommended. The shrimp can be frozen before cooking, but once combined with the other ingredients, freezing will compromise taste and texture markedly.
Reheating
To reheat cooked shrimp, gently warm it in a skillet over low heat for a minute or two. Avoid overheating to keep shrimp tender. Do not reheat the salad itself. Instead, toss shrimp with fresh salad greens and components again for a quick refreshing meal.
FAQs
Can I use frozen shrimp for this salad?
Absolutely! Just thaw your frozen shrimp fully and pat them dry before seasoning and cooking. This ensures they sear well and don’t release excess moisture into the dish.
What can I substitute if I don’t have rice wine vinegar?
Apple cider vinegar or white wine vinegar are good substitutes that maintain mild acidity without overpowering the citrus flavors.
Is xanthan gum necessary in the dressing?
Not at all. The xanthan gum is optional and only used if you want a thicker, creamier dressing that clings better. The dressing is delicious without it as well.
How do I keep avocado slices from browning?
Lightly toss the avocado slices in a little lemon or orange juice right after slicing to slow oxidation and maintain that beautiful green color.
Can this salad be made vegan?
Yes! Simply swap shrimp for grilled or sautéed tofu or chickpeas, and use olive oil instead of butter when cooking. The salad will still be bursting with flavor and satisfying textures.
Final Thoughts
I can’t recommend this Shrimp & Avocado Citrus Salad Recipe enough. The harmony of flavors and textures makes it a standout dish that’s as pleasing to the eye as it is to the palate. Once you try it, I guarantee it’ll become one of those go-to recipes you return to whenever you want something light, refreshing, and utterly delicious. So grab those ingredients, roll up your sleeves, and get ready to wow yourself and your loved ones!
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Shrimp & Avocado Citrus Salad Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Shrimp & Avocado Citrus Salad is a light, vibrant dish perfect for warm-weather meals or anytime you crave a fresh, tangy salad. Featuring succulent garlic-seasoned shrimp seared to perfection, creamy avocado, sweet mango, and juicy grapefruit segments atop a peppery arugula bed, the salad is finished with a zesty orange-ginger dressing and crunchy honey roasted almonds for texture contrast. It’s a colorful, nutritious, and flavorful recipe that makes a wonderful lunch or dinner option.
Ingredients
Shrimp
- 1 lb raw shrimp, peeled and deveined, tail on
- 1 tsp Flavor God Garlic Lover’s Seasoning
- Salt and pepper to taste
- 4 cloves garlic, minced (16 grams)
- 1 tbsp butter (0.5 oz), divided
Salad Base
- 8 cups arugula (180 grams)
- 1 large avocado (150 grams), sliced
- 1 medium grapefruit, peeled and segmented (200 grams)
- 1 cup mango, chopped (150 grams)
- 1/2 medium shallot, peeled and sliced (20 grams)
- 1/4 cup Fresh Gourmet Honey Roasted Sliced Almonds (28 grams)
Dressing
- 2 tbsp olive oil (1 oz)
- 2 tbsp rice wine vinegar (1 oz)
- 2 tbsp orange juice (1 oz)
- 1 tbsp fresh grated ginger (0.5 oz)
- 1 tbsp honey (0.5 oz)
- 1 tbsp orange zest
- 1/8 tsp xanthan gum (optional, to thicken dressing)
Instructions
- Season the Shrimp: Season your cleaned and patted dry shrimp evenly with Flavor God Garlic Lover’s Seasoning, salt, and pepper. This ensures that every bite is flavorful, laying the foundation for the entire dish.
- Cook First Batch of Shrimp: Melt half of the butter in a large skillet over medium-high heat. Add half of the minced garlic and cook until fragrant, about 30 seconds. Add half of the shrimp in a single layer, careful not to overcrowd the pan. Cook for 1-2 minutes on the first side until the shrimp turn pink on the bottom and develop a golden crust, then flip and cook until fully opaque. Remove shrimp from skillet and set aside.
- Cook Second Batch of Shrimp: Repeat the process with the remaining butter, garlic, and shrimp to ensure each batch is cooked evenly and infused with buttery garlic flavor. Set cooked shrimp aside with the first batch.
- Prepare the Dressing: In a small bowl, whisk together olive oil, rice wine vinegar, orange juice, fresh grated ginger, honey, and orange zest until the mixture is well combined. If a thicker dressing is preferred, whisk in xanthan gum until smooth. Set aside to allow the flavors to meld.
- Assemble the Salad: Lay arugula as the base on a large serving platter or individual plates. Arrange grapefruit segments, sliced avocado, chopped mango, and sliced shallots evenly over the greens. Top with the cooked garlic shrimp and sprinkle with honey roasted sliced almonds for crunch.
- Serve: Just before serving, drizzle the orange-ginger dressing over the entire salad to tie all the fresh, vibrant flavors together. Enjoy immediately for the best texture and flavor contrast.
Notes
- Be sure to pat shrimp dry well before seasoning and cooking to achieve a nice sear.
- Using fresh garlic and butter in two batches prevents overcrowding and ensures even cooking and flavor distribution.
- Xanthan gum is optional but helps thicken the dressing for better coating on the salad ingredients.
- For an extra citrus punch, add some fresh lemon or lime juice to the dressing.
- This salad can be served as a light main dish or as an appetizer for larger meals.
- Store any leftover dressing separately and toss just before serving to keep greens fresh.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Frying
- Cuisine: American
