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

Scale

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)

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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