This salad brings together juicy citrus, creamy avocado, and tender shrimp for a fresh, colorful meal that feels special without being fussy. It’s quick enough for a weeknight but pretty enough for guests. The flavors are bright and balanced, with a tangy dressing that ties everything together.
If you love fresh textures, clean flavors, and a little bit of indulgence, this one hits the spot. It’s the kind of dish you crave when you want something light yet satisfying.
What Makes This Recipe So Good
- Fresh, vibrant flavors: Citrus segments and a zingy dressing cut through the richness of avocado and shrimp for a balanced bite.
- Quick to prepare: From prep to plate in about 25 minutes, including cooking the shrimp.
- Great texture: Creamy avocado, crisp greens, juicy citrus, and tender shrimp keep every forkful interesting.
- Flexible and forgiving: Swap greens, use different citrus, or adjust heat and herbs to match your taste.
- Light but satiating: Packed with protein, healthy fats, and fiber so you feel energized, not weighed down.
What You’ll Need
- Shrimp: 1 pound large shrimp, peeled and deveined (tails optional)
- Olive oil: 2 tablespoons for cooking shrimp and dressing
- Greens: 5–6 cups mixed greens (arugula, baby spinach, or spring mix)
- Avocado: 2 ripe avocados, sliced or cubed
- Citrus: 2 oranges (navel, cara cara, or blood orange) and 1 grapefruit, segmented; 1 lime for zest and juice
- Red onion: 1/4 small red onion, thinly sliced
- Cucumber: 1 small cucumber, thinly sliced or halved and sliced
- Fresh herbs: 1/4 cup chopped cilantro or mint (or a mix)
- Toasted nuts or seeds: 1/3 cup sliced almonds, pistachios, or pepitas
- Feta or goat cheese (optional): 1/3 cup crumbled
- Avocado oil or olive oil (for dressing): 3 tablespoons
- Citrus juices (for dressing): 2 tablespoons fresh orange juice, 1 tablespoon lime juice
- Honey or maple syrup: 1–2 teaspoons
- Dijon mustard: 1 teaspoon
- Garlic: 1 small clove, finely grated or minced
- Salt and black pepper: To taste
- Optional spice: Pinch of red pepper flakes or a dash of hot sauce
Instructions
- Segment the citrus: With a sharp knife, cut the top and bottom off the oranges and grapefruit. Slice off the peel and pith, then cut between the membranes to release clean segments.
Squeeze the remaining membranes to catch extra juice for the dressing.
- Make the dressing: In a small bowl or jar, whisk together 3 tablespoons avocado or olive oil, 2 tablespoons orange juice, 1 tablespoon lime juice, honey, Dijon, garlic, lime zest, a pinch of salt, and black pepper. Add red pepper flakes if you want a little heat. Taste and adjust sweetness or acidity as needed.
- Prep the shrimp: Pat dry and toss with 1 tablespoon olive oil, a pinch of salt, pepper, and a little lime zest if you like.
You can also add a pinch of paprika or cumin for warmth.
- Cook the shrimp: Heat a skillet over medium-high. Add the shrimp in a single layer. Cook 2–3 minutes per side, just until opaque and curled.
Don’t overcook or they’ll turn rubbery. Set aside to cool slightly.
- Assemble the base: In a large bowl, add the greens, cucumber, and red onion. Spoon over about half the dressing and toss gently until the greens are lightly coated.
- Add the fruit and avocado: Gently fold in the citrus segments and avocado so they don’t break apart.
Sprinkle in the herbs.
- Top with shrimp: Arrange the warm or room-temperature shrimp over the salad. Drizzle with more dressing to taste.
- Finish and serve: Sprinkle with toasted nuts or seeds and crumbled cheese if using. Add a final pinch of salt and freshly cracked pepper.
Serve right away.
How to Store
- Short-term: Store components separately for best texture. Keep the dressing in a sealed jar for up to 5 days.
- Greens and citrus: Refrigerate in separate containers lined with paper towels to absorb moisture. Use within 2–3 days.
- Shrimp: Store cooked shrimp in an airtight container for up to 2 days.
Reheat gently or serve chilled.
- Avocado: Slice fresh just before serving. If storing, toss with lime juice and press plastic wrap directly onto the surface to slow browning.
- Assembled salad: If already dressed, enjoy within a few hours. The greens will wilt in the fridge.
Why This Is Good for You
- Lean protein: Shrimp provides high-quality protein with minimal calories, plus selenium and B12.
- Healthy fats: Avocado adds monounsaturated fats that support heart health and help you feel full.
- Vitamin boost: Citrus delivers vitamin C and antioxidants, which support immune function and skin health.
- Fiber and micronutrients: Mixed greens, cucumber, and herbs add fiber, potassium, and a range of phytonutrients.
- Smart dressing: A light vinaigrette keeps things bright without heavy cream or excess sugar.
Common Mistakes to Avoid
- Overcooking the shrimp: Pull them as soon as they turn opaque and curl into a loose “C.” A tight “O” shape means they’re overdone.
- Waterlogged greens: Dry your greens well before dressing, or the salad will taste flat and soggy.
- Too much dressing at once: Start with half, toss, then add more to taste.
You can always add, but you can’t take it away.
- Unripe or overly soft avocados: Choose avocados that yield slightly to gentle pressure. If they’re hard, they’ll be bland; if they’re mushy, they’ll fall apart.
- Skipping salt: A small pinch at the end wakes up all the flavors, especially with citrus and avocado.
Alternatives
- Protein swaps: Use grilled salmon, seared scallops, rotisserie chicken, or chickpeas for a vegetarian option.
- Citrus options: Try tangerines, pomelo, or all blood oranges for a dramatic look and sweet-tart flavor.
- Herb variations: Basil, dill, or chives work beautifully in place of cilantro or mint.
- Crunch factor: Swap almonds for pistachios, walnuts, or toasted coconut flakes.
- Dairy-free: Skip the cheese and add extra nuts or a few slices of avocado for creaminess.
- Heat lovers: Add thinly sliced jalapeño, a pinch of Aleppo pepper, or a swirl of chili crisp in the dressing.
- Grains for bulk: Serve over chilled quinoa, farro, or couscous for a heartier meal.
FAQ
Can I use frozen shrimp?
Yes. Thaw them in the fridge overnight or quickly under cold running water.
Pat very dry before cooking so they sear instead of steaming.
What greens work best?
Peppery arugula and tender spring mix are great. Baby spinach also works, but keep the leaves dry and don’t overdress so they don’t wilt.
How do I supreme citrus without making a mess?
Use a sharp knife and work over a bowl to catch juices. Trim the peel and pith carefully, then slice between the membranes to release clean segments.
Can I grill the shrimp?
Absolutely.
Toss with oil, salt, and pepper, then grill over medium-high heat 2–3 minutes per side. A grill basket helps prevent losing shrimp through the grates.
Is there a way to make it ahead?
Prep components separately: segment citrus, mix dressing, wash and dry greens, and cook shrimp. Assemble just before serving for the best texture.
What if I don’t have Dijon?
Use a small dollop of plain mustard or skip it and add an extra pinch of salt.
Dijon helps emulsify the dressing, but the salad will still taste great without it.
How do I keep avocado from browning?
Toss cut avocado with lime juice and cover tightly, pressing plastic wrap directly against the surface. Use within a few hours for best color.
Final Thoughts
This Citrus Avocado Salad with Shrimp is bright, simple, and deeply satisfying. It’s a go-to when you want real flavor without heavy effort.
Keep the components flexible, taste as you go, and focus on fresh textures. With a good dressing and properly cooked shrimp, you can’t go wrong. Enjoy it for a quick weeknight dinner, a lazy weekend lunch, or an easy dish to share with friends.
Citrus Avocado Salad With Shrimp - Bright, Fresh, And Satisfying
Ingredients
- Shrimp: 1 pound large shrimp, peeled and deveined (tails optional)
- Olive oil: 2 tablespoons for cooking shrimp and dressing
- Greens: 5–6 cups mixed greens (arugula, baby spinach, or spring mix)
- Avocado: 2 ripe avocados, sliced or cubed
- Citrus: 2 oranges (navel, cara cara, or blood orange) and 1 grapefruit, segmented; 1 lime for zest and juice
- Red onion: 1/4 small red onion, thinly sliced
- Cucumber: 1 small cucumber, thinly sliced or halved and sliced
- Fresh herbs: 1/4 cup chopped cilantro or mint (or a mix)
- Toasted nuts or seeds: 1/3 cup sliced almonds, pistachios, or pepitas
- Feta or goat cheese (optional): 1/3 cup crumbled
- Avocado oil or olive oil (for dressing): 3 tablespoons
- Citrus juices (for dressing): 2 tablespoons fresh orange juice, 1 tablespoon lime juice
- Honey or maple syrup: 1–2 teaspoons
- Dijon mustard: 1 teaspoon
- Garlic: 1 small clove, finely grated or minced
- Salt and black pepper: To taste
- Optional spice: Pinch of red pepper flakes or a dash of hot sauce
Instructions
- Segment the citrus: With a sharp knife, cut the top and bottom off the oranges and grapefruit. Slice off the peel and pith, then cut between the membranes to release clean segments. Squeeze the remaining membranes to catch extra juice for the dressing.
- Make the dressing: In a small bowl or jar, whisk together 3 tablespoons avocado or olive oil, 2 tablespoons orange juice, 1 tablespoon lime juice, honey, Dijon, garlic, lime zest, a pinch of salt, and black pepper. Add red pepper flakes if you want a little heat. Taste and adjust sweetness or acidity as needed.
- Prep the shrimp: Pat dry and toss with 1 tablespoon olive oil, a pinch of salt, pepper, and a little lime zest if you like. You can also add a pinch of paprika or cumin for warmth.
- Cook the shrimp: Heat a skillet over medium-high. Add the shrimp in a single layer. Cook 2–3 minutes per side, just until opaque and curled. Don’t overcook or they’ll turn rubbery. Set aside to cool slightly.
- Assemble the base: In a large bowl, add the greens, cucumber, and red onion. Spoon over about half the dressing and toss gently until the greens are lightly coated.
- Add the fruit and avocado: Gently fold in the citrus segments and avocado so they don’t break apart. Sprinkle in the herbs.
- Top with shrimp: Arrange the warm or room-temperature shrimp over the salad. Drizzle with more dressing to taste.
- Finish and serve: Sprinkle with toasted nuts or seeds and crumbled cheese if using. Add a final pinch of salt and freshly cracked pepper. Serve right away.
Looking for more ideas?
If you need dinner on the table fast, explore our Quick & Easy category.
If you’re craving new flavors, take a look at our World Cuisine category.
If you want something lighter but still satisfying, visit our Healthy & Light category.
If you’re in the mood for a treat, find something sweet in our Sweets & Desserts category.
If you like to plan ahead, get inspired in our Meal Prep & Planning category.
If you’re keeping it low carb and still want satisfying meals, explore our Keto Weight Loss category.
And if you’d like to browse everything in one place, explore All Recipes.
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