The Shrimp & Avocado Citrus Salad Recipe is a vibrant, refreshing dish that perfectly balances sweet, tangy, and savory flavors with a delightful medley of textures. This salad features tender, garlicky shrimp paired with creamy avocado, juicy grapefruit, and fresh mango, all nestled atop peppery arugula leaves. Finished with a lively citrus-ginger dressing and a satisfying crunch from honey roasted almonds, it’s a feast for the senses that comes together effortlessly yet feels truly special. Whether for a light lunch or a stunning dinner starter, this Shrimp & Avocado Citrus Salad Recipe will quickly become one of your favorite go-to meals.
Ingredients You’ll Need
Gathering simple but essential ingredients is key to making this salad shine. Each component has a role in creating a dish that bursts with color, flavor, and texture, making every bite exciting and wholesome.
- 1 lb raw shrimp, peeled and deveined, tail on: Provides succulent protein with a subtle sweetness that pairs beautifully with citrus.
- 8 cups arugula (180 grams): Adds a peppery, fresh green base that cuts through the richness of the avocado and shrimp.
- 1 large avocado (150 grams), sliced: Offers buttery creaminess that balances the tangy fruit perfectly.
- 1 medium grapefruit, peeled and segmented (200 grams): Brings a bright, juicy citrus note to awaken your palate.
- 1 cup mango, chopped (150 grams): Adds sweet, tropical flavor and vibrant color.
- 1/2 medium shallot, peeled and sliced (20 grams): Contributes a mild onion bite for depth without overpowering the other ingredients.
- 1/4 cup Fresh Gourmet Honey Roasted Sliced Almonds (28 grams): Delivers a crunchy, sweet nutty finish that surprises the palate.
- 4 cloves garlic, minced (16 grams): Infuses a pungent, aromatic backbone to the shrimp and dressing.
- 1 tbsp butter (0.5 oz): Used to sauté shrimp, imparting richness and a golden crust.
- 1 tsp Flavor God Garlic Lover’s Seasoning: Enhances the shrimp with bold, garlicky flavor and balanced seasoning.
- Salt and pepper to taste: Essential for rounding out flavors consistently.
- 2 tbsp olive oil (1 oz): Provides a smooth base for the dressing and richness.
- 2 tbsp rice wine vinegar (1 oz): Adds subtle acidity to balance the sweetness and creaminess.
- 2 tbsp orange juice (1 oz): Amplifies the citrus dimension of the dressing.
- 1 tbsp fresh grated ginger (0.5 oz): Brings a fresh, zesty kick to brighten the salad’s flavor profile.
- 1 tbsp honey (0.5 oz): Sweetens the dressing naturally, complementing the fruit and nuts.
- 1 tbsp orange zest: Packs concentrated citrus aroma and flavor for an extra burst of vibrancy.
- 1/8 tsp xanthan gum (optional): Helps thicken the dressing for a luscious coating, but is totally optional.
How to Make Shrimp & Avocado Citrus Salad Recipe
Step 1: Prepare and Season the Shrimp
Start by thoroughly cleaning and drying the shrimp to ensure they cook perfectly. Season them generously with Flavor God Garlic Lover’s Seasoning, salt, and pepper to infuse that essential garlicky flavor right from the start. Proper seasoning at this stage means every bite of shrimp is deliciously flavorful.
Step 2: Cook the First Batch of Shrimp
Melt half of the butter in a skillet over medium-high heat, then add half the minced garlic and allow it to become fragrant for about 30 seconds. Arrange half the shrimp in a single layer, making sure they don’t overlap, so they sear rather than steam. Cook for 1–2 minutes on one side until a golden crust forms, then flip and cook until fully opaque. This roasting method creates a tender, perfectly cooked shrimp bursting with flavor. Remove and set aside.
Step 3: Cook the Second Batch of Shrimp
Repeat the cooking process with the remaining shrimp, butter, and garlic. This way, all shrimp get the same even sear and garlicky goodness. Avoid overcrowding to keep them juicy and nicely browned. Set this batch aside with the first, ready for assembly.
Step 4: Prepare the Dressing
Whisk together olive oil, rice wine vinegar, orange juice, grated ginger, honey, and orange zest in a small bowl. For a thicker dressing, sprinkle in the xanthan gum and whisk vigorously until smooth. Let the dressing rest so the flavors meld beautifully, giving your salad that irresistible citrusy zing that highlights every ingredient.
Step 5: Assemble the Salad
Lay the arugula as a peppery green foundation on a large platter or on individual plates. Arrange the grapefruit segments, sliced avocado, chopped mango, and shallots artistically on top. Layer the cooked shrimp over the fruits and greens, then scatter the honey roasted sliced almonds for that final crunch. Drizzle the bright orange dressing generously over everything just before serving to tie all the flavors together in a harmonious dance.
How to Serve Shrimp & Avocado Citrus Salad Recipe
Garnishes
To elevate your Shrimp & Avocado Citrus Salad Recipe, consider garnishing with fresh herbs like cilantro or mint for a fragrant twist. A few extra orange zest sprinkles or a squeeze of fresh lime can add brightness. These little touches create a visually stunning plate that tastes as fresh as it looks.
Side Dishes
This salad pairs wonderfully with light sides like crusty artisan bread or a simple quinoa pilaf. For a heartier meal, grilled vegetables or a chilled cucumber soup can complement the citrus notes and keep your dining experience balanced and satisfying.
Creative Ways to Present
For a chic presentation, serve the salad in hollowed-out grapefruit halves or mason jars layered with ingredients. You can also arrange it buffet-style, allowing everyone to build their own bowls. These ideas make the Shrimp & Avocado Citrus Salad Recipe perfect for both casual meals and entertaining guests.
Make Ahead and Storage
Storing Leftovers
Keep any leftover salad components separate when possible, especially the avocado and dressing to prevent sogginess. Store shrimp, fruits, and greens in airtight containers in the refrigerator for up to two days to maintain freshness. Assemble just before serving for the best texture and flavor.
Freezing
This salad is best enjoyed fresh, so freezing is not recommended. The delicate texture of shrimp and creamy avocado can become unpleasantly watery upon thawing. Instead, freeze only raw shrimp if needed and prepare the salad fresh each time.
Reheating
If you have leftover cooked shrimp, gently reheat them in a skillet over low heat to retain their juiciness without overcooking. Avoid reheating the salad as a whole since the fresh produce and dressing can lose their vibrant texture and consistency.
FAQs
Can I use frozen shrimp for this Shrimp & Avocado Citrus Salad Recipe?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before seasoning and cooking to ensure they sear beautifully and absorb all the flavors.
What if I don’t have honey roasted sliced almonds?
No worries, you can substitute with plain toasted almonds, walnuts, or pecans for that crunch. For a touch of sweetness, drizzle a bit of honey over nuts before toasting them yourself.
Can I prepare the dressing in advance?
Yes! The dressing benefits from a few hours in the fridge to let the flavors meld. Just whisk it again before drizzling over your salad to reincorporate any separated ingredients.
Is there a way to make this salad vegan?
To enjoy a vegan version, swap shrimp for grilled tofu or chickpeas and use a plant-based butter alternative or olive oil for cooking. The citrus dressing already fits vegan diets perfectly.
How can I keep the avocado from browning before serving?
To keep sliced avocado fresh, toss it lightly with a bit of lime or lemon juice and cover it tightly with plastic wrap in the fridge until you’re ready to add it to the salad.
Final Thoughts
There’s something genuinely joyful about making and sharing the Shrimp & Avocado Citrus Salad Recipe. It feels like sunshine on a plate, with every bite bringing bright, fresh flavors and comforting textures together. Whether serving a crowd or treating yourself, this dish will quickly become a cherished favorite. So go ahead, gather your ingredients, roll up your sleeves, and create a salad that’s as delicious as it is beautiful — your taste buds will thank you.
Print
Shrimp & Avocado Citrus Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad
- Method: Frying
- Cuisine: American
- Diet: Gluten Free
Description
This Shrimp & Avocado Citrus Salad is a vibrant, refreshing dish featuring perfectly seared garlic shrimp atop a bed of peppery arugula, creamy avocado, sweet mango, and tangy grapefruit. Finished with a zesty orange-ginger dressing and a crunch of honey roasted almonds, this salad offers a delightful balance of flavors and textures, perfect for a light lunch or dinner.
Ingredients
For the Salad
- 1 lb raw shrimp, peeled and deveined, tail on
- 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)
For Cooking
- 4 cloves garlic, minced (16 grams)
- 1 tbsp butter (0.5 oz)
- 1 tsp Flavor God Garlic Lover’s Seasoning
- Salt and pepper to taste
For the 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 the dressing)
Instructions
- Prepare the Shrimp: Season your cleaned and patted dry shrimp with Flavor God Garlic Lover’s Seasoning, salt, and pepper, ensuring they are evenly coated to enhance the flavor before cooking.
- Cook the 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. Place half of the shrimp in a single layer in the skillet. Cook for 1-2 minutes until the bottom side turns pink and forms a golden crust, then flip and cook the other side until shrimp are completely pink and opaque. Remove and set aside.
- Cook the Second Batch of Shrimp: Repeat the process using the remaining butter, garlic, and shrimp to ensure even flavor and avoid overcrowding the pan, which can cause steaming instead of searing. Remove cooked shrimp and combine with the first batch.
- Prepare the Dressing: In a small bowl, whisk together olive oil, rice wine vinegar, orange juice, grated ginger, honey, and orange zest until well combined. For a thicker dressing, add xanthan gum and whisk vigorously until smooth. Set aside to let the flavors meld.
- Assemble the Salad: Arrange the arugula on a large serving platter or individual plates as the base. Layer with grapefruit segments, sliced avocado, chopped mango, and sliced shallots. Top with the cooked shrimp and sprinkle with honey roasted sliced almonds. Drizzle the prepared dressing over the assembled salad just before serving.
Notes
- Ensure the shrimp are dry before seasoning to achieve a perfect sear.
- Do not overcrowd the skillet to maintain high heat for proper shrimp cooking.
- Xanthan gum is optional; it helps thicken the dressing if desired.
- Use fresh ginger and orange zest for the best bright, zesty flavor in the dressing.
- This salad is best served immediately to maintain the texture and freshness of the ingredients.
