on Jan 10, 2020, Updated Feb 25, 2023 3 Comments Looking for more flavorful and satisfying salads? Try my Chicken Salad with Grapes, Balsamic Steak Salad, and BLT Pasta Salad. This scrumptious Citrus Shrimp Avocado Salad is loaded with shrimp seared with bright citrus, balanced with the creaminess of cool avocado and crisp greens. It’s truly one of my favorite salads any time of year, and it’s always a must-make when I have fresh shrimp! This salad comes together in about 15 minutes, so it’s perfect for a busy night but also impressive to serve guests. The flavor combination is out of this world scrumptious – and I think you are going to enjoy this salad too!
Citrus Shrimp Avocado Salad
I’m taken right back to so many family beach trip memories when I make this Citrus Shrimp Avocado Salad. It’s so bright and delicious and always a hit when I make it. I first shared the recipe as a leftover makeover in my cookbook. I make it often and hope that you enjoy it as much as my family and friends do!
How to Make Citrus Shrimp Avocado Salad
To make this salad, you’ll need these ingredients:
Ingredients
olive oil fresh orange juice fresh lemon juice Stone House Seasoning fresh parsley – chopped shrimp – medium peeled and deveined – Can use fresh or frozen shrimp. salad greens – Crisp mixed greens work beautifully in this recipe red onion – sliced thinly Citrus Vinaigrette – enhances the citrus flavors of the recipe even more, so I think it’s important to this salad. avocado – sliced
Step-by-Step Instructions
Cook the Shrimp – Begin by whisking together the olive oil, orange, and lemon juices, along with the Stone House Seasoning. Pour the liquid mixture into a large skillet set over medium heat. Cook the mixture until it reduces by half, for about 5 minutes or so. If using fresh shrimp, add it to the juices, cover, and cook until the shrimp are pink, about 5 more minutes. If using thawed frozen shrimp, I recommend that you pour the reduced citrus juices into a bowl on the side to keep the most citrus flavor. 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. Once the shrimp is done, then toss it with fresh parsley.
Make the vinaigrette. Whisk together all of the ingredients for the Citrus Vinaigrette until emulsified. Assemble the salad. Add your salad greens, red onion, shrimp, and avocado to a large bowl. Add half of the Citrus Vinaigrette and gently toss to combine. Serve. Leave it in the large bowl for serving or arrange it on a large platter. Serve with additional Citrus Vinaigrette on the side.
Make Ahead and Storage Instructions
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.
More Delicious Shrimp Recipes
Shrimp recipes are favorites in my family, so this salad is always a hit! Here are a few more that we love and think you’ll enjoy as well. Shrimp Scampi Easy Garlic Shrimp Shrimp Creole Boiled Shrimp Here’s my Citrus Shrimp Avocado Salad Recipe. I hope you love it! Enjoy!Robyn xo
