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

Scale

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)

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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.