This Shrimp Avocado Salad Recipe is lightly dressed with a bright and fresh citrus dressing, perfect for Sunday brunch or to serve at your next spring or summer party.
Shrimp is on the keto friendly list! Check out this list of keto shrimp recipes to add to your meal plan for the week.
Here is why this shrimp avocado salad recipe is amazing:
- Serve warm shrimp over cool, crisp greens or serve chilled shrimp over cool crisp greens for a completely refreshing chilled summer salad.
- Bright flavors of citrus combine with sweet, succulent shrimp to come together as a summer salad with creamy avocado and crunchy almonds.
Ingredients needed:
Shrimp:
- shrimp cleaned and deveined, tails off
- olive oil
- orange juice - fresh squeezed is best but use your favorite brand if fresh is not available
- garlic - cloves, minced or substitute in equal parts confit garlic
- onion - red, finely minced
- parsley - washed, chopped divided
- red pepper flakes - pinch
- Salt & pepper to taste
- Lemon & orange wedges
Salad and Citrus Dressing:
- Citrus Shrimp (see above)
- Salad greens of your choice
- olive oil
- lemon - juiced
- orange - juiced
- avocado - sliced or cut into small chunks
- shallot - sliced thin
- sliced almonds
- Salt and pepper to taste
How to make Shrimp Avocado Salad With Citrus Dressing
How To Make The Shrimp:
- In a large skillet, whisk together olive oil, orange juice, lemon juice, garlic, red onion, ½ the parsley, red pepper flakes and salt & pepper
- Cook over medium heat for 5-8 minutes
- Add shrimp and cook 5 minutes or until pink
- Remove from heat
- Stir in remaining parsley and just a squeeze of lemon and orange juice from the wedges
- Remove the shrimp from the poaching liquid just before serving on the salad greens.
How To Make The Salad and Dressing:
- For the dressing, whisk together olive oil, lemon juice, orange juice, salt & pepper
- Toss the shrimp with the greens
- Drizzle on the dressing
- Top with avocado, shallots, and almonds
- Serve and enjoy!
Frequently asked questions, answers and tips:
Frozen shrimp can be used but if you are lucky enough to be in an area that has access to fresh shrimp, use the fresh shrimp.
I prefer to devein my shrimp myself because it saves me a couple of dollars per pound.
When selecting the size of shrimp keep in mind the higher the number on the bag or tag the smaller the size of shrimp. That number is the approximate number of shrimp you will be getting per pound.
This shrimp avacado salad is served with warm shrimp, fresh from the flavorful citrus poaching liquid and then drizzled with the freshly made citrus dressing.
Alternatively you can cook the shrimp in the poaching liquid, cool and serve chilled shrimp over the mixed greens, topped with avocado, citrus dressing, shallot and sliced almonds.
Shrimp Avocado Salad Recipe With Citrus Dressing
There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Ingredients
Shrimp:
- 2 lbs shrimp (cleaned and deveined, tails off)
- 1 tablespoon olive oil
- 1 cup orange juice
- 4 garlic cloves (minced)
- 1 tablespoon red onion (minced)
- 1 tablespoon dry parsley (divided)
- Pinch red pepper flakes
- Salt and pepper
- Lemon & orange wedges
Salad:
- 2 lbs citrus shrimp above
- 8 cups Salad greens
- ¼ cup olive oil
- Juice of ½ lemon
- Juice of ½ orange
- 1 avocado (sliced or cut into small chunks)
- 1 shallot (sliced thin)
- ½ cup sliced almonds
- Salt and pepper
Instructions
Shrimp:
- In a large skillet, whisk together olive oil, orange juice, lemon juice, garlic, red onion, ½ the parsley, red pepper flakes and salt & pepper1 tablespoon olive oil, 1 cup orange juice, 4 garlic cloves, 1 tablespoon red onion, 1 tablespoon dry parsley, Salt and pepper, Pinch red pepper flakes
- Cook over medium heat for 5-8 minutes
- Add shrimp and cook 5 minutes or until pink2 lbs shrimp
- Remove from heat
- Stir in remaining parsley and just a squeeze of lemon and orange juice from the wedgesJuice of ½ lemon, Juice of ½ orange
- Remove the shrimp from the poaching liquid just before serving on the salad greens.
Salad:
- For the dressing, whisk together olive oil, lemon juice, orange juice, salt & pepper¼ cup olive oil, Juice of ½ lemon, Juice of ½ orange, Salt and pepper
- Toss the shrimp with the greens8 cups Salad greens, 2 lbs citrus shrimp above
- Drizzle on the dressing
- Top with avocado, shallots, and almonds1 avocado, 1 shallot, ½ cup sliced almonds
- Serve and enjoy!
Notes
- Frozen shrimp can be used but if you are lucky enough to be in an area that has access to fresh shrimp, use the fresh shrimp.
- I prefer to devein my shrimp myself because it saves me a couple of dollars per pound .
- When selecting the size of shrimp keep in mind the higher the number on the bag or tag the smaller the size of shrimp. That number is the approximate number of shrimp you will be getting per pound.
Nutrition
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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👩🏻🍳 Sarah Mock
CEO/Owner/Founder/Culinary Blogger
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.
Allyssa
Shrimp is my favorite plus avocado? SO AWESOME! thanks a lot for sharing this! I am so in love with this recipe!