If you’re craving something fresh, vibrant, and packed with a delightful combination of flavors and textures, this Shrimp & Avocado Citrus Salad Recipe is the one to try. It brings together juicy, garlicky shrimp, creamy avocado, tangy citrus segments, and sweet mango in a refreshing salad that feels like a celebration on your plate. Every bite is balanced perfectly with the crunchy almonds and zesty dressing, making it a wonderful dish for warm days or whenever you want to brighten your meal routine.
Ingredients You’ll Need
The magic of this Shrimp & Avocado Citrus Salad Recipe lies in its straightforward yet thoughtfully chosen ingredients. Each one plays a key role in building layers of flavor and texture — from the peppery bite of arugula to the natural sweetness of mango and the robust seasoning on the shrimp.
- Raw shrimp, peeled and deveined (1 lb): The star protein, tender and ready to soak up garlic lover’s seasoning.
- Arugula (8 cups): Offers a peppery, leafy green base that adds freshness and a pop of vibrant color.
- Large avocado, sliced: Provides creamy texture and healthy fats for richness.
- Medium grapefruit, peeled and segmented: Adds a bright, slightly tart citrus burst that balances the sweetness.
- Mango, chopped: Sweetness and a tropical twist that livens up the salad.
- Shallot, peeled and sliced: Brings a gentle onion flavor to round out the taste profile.
- Honey roasted sliced almonds (¼ cup): Adds a satisfying crunch and subtle nuttiness to every bite.
- Garlic, minced (4 cloves): Infuses the shrimp with aromatic warmth.
- Butter (1 tbsp): Used for cooking shrimp, enriching the savory flavors.
- Flavor God Garlic Lover’s Seasoning (1 tsp): A key seasoning elevating the shrimp with garlic goodness.
- Salt and pepper to taste: Essential for bringing all flavors into harmony.
- Olive oil (2 tbsp): Forms the base of the bright citrus dressing.
- Rice wine vinegar (2 tbsp): Adds acidity to balance sweetness and richness.
- Orange juice (2 tbsp): Gives a juicy and citrusy backbone to the dressing.
- Fresh grated ginger (1 tbsp): Introduces a gentle zing and warmth.
- Honey (1 tbsp): Sweetens and rounds out the dressing perfectly.
- Orange zest (1 tbsp): Delivers aromatic brightness to enliven the salad.
- Xanthan gum (1/8 tsp, optional): Helps thicken the dressing for a luscious cling to all ingredients.
How to Make Shrimp & Avocado Citrus Salad Recipe
Step 1: Prepare and Season Your Shrimp
Start by patting your peeled and deveined shrimp dry to ensure they sear well. Then, generously coat them with Flavor God Garlic Lover’s Seasoning, along with salt and pepper. This step is critical because it layers your shrimp with bold flavor, setting the foundation before cooking.
Step 2: Cook the First Batch of Shrimp
Melt half of the butter in a large skillet over medium-high heat and add half the minced garlic, letting it sizzle just until fragrant—about 30 seconds. Lay half of the shrimp in a single layer to give them space to sear properly. Cook for about 1-2 minutes on one side until the shrimp turn pink and form a slight golden crust, then flip and cook the other side until fully opaque. Remove this first batch and set aside to keep those flavors intact.
Step 3: Cook the Second Batch for Maximum Flavor
Repeat the process with the remaining shrimp, butter, and garlic. Using fresh butter for the second batch ensures each shrimp gets the same delicious buttery-garlic coating without overcrowding your pan, which would otherwise result in steaming instead of searing.
Step 4: Whip Up the Zesty Citrus Dressing
In a small bowl, whisk together olive oil, rice wine vinegar, orange juice, grated ginger, honey, and orange zest until well blended. If you like your dressing with a bit more body, add the xanthan gum and whisk vigorously until it thickens smoothly. Let the dressing rest while you assemble the salad to allow all those vibrant flavors to mingle.
Step 5: Assemble Your Shrimp & Avocado Citrus Salad Recipe
Lay down a generous bed of fresh arugula on your serving platter or plates. Arrange grapefruit segments, sliced avocado, chopped mango, and thinly sliced shallots artistically over the greens. Top everything with your perfectly cooked shrimp and sprinkle crunchy honey roasted almonds on top. To finish, drizzle the luscious orange dressing evenly over the entire salad just before serving.
How to Serve Shrimp & Avocado Citrus Salad Recipe
Garnishes
For a finishing touch that dazzles both the eye and palate, add a sprinkle of fresh herbs like cilantro or mint. These herbs amplify the citrus flavors and add a fresh herbal note that complements the salad beautifully. A few extra orange zest shavings or an additional handful of almonds can also add that perfect “wow” factor.
Side Dishes
This salad stands out on its own but pairs wonderfully with light sides like grilled crusty bread or a chilled glass of white wine. For a fuller meal, try serving it alongside quinoa or a simple couscous salad, which soak up any extra dressing and make the entire dining experience more substantial without overpowering the freshness of the salad.
Creative Ways to Present
Impress your guests by serving this Shrimp & Avocado Citrus Salad Recipe in individual clear glass bowls or mason jars to highlight the beautiful layers. You can also create vibrant lettuce cups by spooning the salad into large butter lettuce leaves, offering a hands-on and visually charming way to enjoy every bite.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which might be tough), store the salad components separately. Keep the shrimp refrigerated in an airtight container, the dressing in a small jar, and the avocado sliced fresh just before serving to prevent browning. Assemble right before eating for the best texture and flavor.
Freezing
Because of the fresh citrus, avocado, and delicate salad greens, this Shrimp & Avocado Citrus Salad Recipe is not suitable for freezing. The textures and flavors will deteriorate noticeably, so it’s best enjoyed fresh.
Reheating
If you want to savor leftover shrimp, gently reheat only the shrimp in a skillet with a pinch of butter over low heat just until warm. Avoid microwaving the entire salad, which would cause sogginess, especially in the avocado and greens.
FAQs
Can I use frozen shrimp for this salad?
Yes, frozen shrimp works perfectly as long as you thaw them properly before cooking. Thaw in the refrigerator overnight or under cold running water for a quick defrost. This helps preserve the shrimp’s texture and flavor.
What can I substitute if I don’t have rice wine vinegar?
If you don’t have rice wine vinegar, white wine vinegar or apple cider vinegar can be used as substitutes. They bring a similar mild acidity that keeps the dressing balanced and bright.
How do I prevent the avocado from browning?
To keep avocado slices vibrant and green, toss them gently in a little lemon or lime juice as soon as you slice them. Also, add the avocado to the salad just before serving rather than mixing it in early.
Is this salad suitable for meal prep?
This salad is great for meal prep if you keep the components separate, especially the dressing and avocado. Assemble fresh each day to maintain optimal texture and flavor, especially for the greens and fruit.
Can I make this salad vegan?
Absolutely! Replace shrimp with grilled or roasted tofu or chickpeas, and swap butter with a plant-based oil. The rest of the ingredients and the citrus dressing remain deliciously vegan-friendly.
Final Thoughts
There really is nothing like the bright, fresh combination found in this Shrimp & Avocado Citrus Salad Recipe. It’s a refreshing, colorful dish that balances sweet, savory, and tangy all in one bowl. Whether for a casual lunch or a special dinner, I encourage you to try it out and let its harmonious flavors brighten up your meal times.
Print
Shrimp & Avocado Citrus Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Frying
- Cuisine: American
Description
A vibrant and refreshing Shrimp & Avocado Citrus Salad featuring perfectly seared garlic-seasoned shrimp, creamy avocado, tangy grapefruit, sweet mango, and a zesty orange-ginger dressing, all served over a bed of peppery arugula and finished with crunchy honey roasted almonds.
Ingredients
Shrimp
- 1 lb raw shrimp, peeled and deveined, tail on
- 1 tsp Flavor God Garlic Lover’s Seasoning
- Salt and pepper to taste
- 4 cloves garlic, minced (16 grams)
- 1 tbsp butter (0.5 oz), divided
Salad
- 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)
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 dressing)
Instructions
- Prepare the Shrimp: Season your cleaned and patted dry shrimp evenly with Flavor God Garlic Lover’s Seasoning, salt, and pepper to infuse flavor.
- Cook the First Batch of Shrimp: Melt half the butter in a large skillet over medium-high heat. Add half the minced garlic and cook until fragrant, about 30 seconds. Place half the shrimp in a single layer, cook for 1-2 minutes until the bottom turns pink and golden crust forms, then flip and cook until shrimp are fully opaque and pink. Remove and set aside.
- Cook the Second Batch of Shrimp: Repeat the cooking process with the remaining butter, garlic, and shrimp to ensure even flavor and prevent overcrowding. Remove shrimp and combine with the first batch.
- Prepare the Dressing: Whisk together olive oil, rice wine vinegar, orange juice, grated ginger, honey, and orange zest in a small bowl. Optionally, whisk in xanthan gum to thicken. Set aside to let flavors meld.
- Assemble the Salad: Lay arugula as a base on a platter or plates. Arrange grapefruit segments, avocado slices, chopped mango, and sliced shallots on top. Add the cooked shrimp, sprinkle with honey roasted sliced almonds, and drizzle the prepared orange dressing just before serving.
Notes
- Use fresh or thawed shrimp for best results.
- Do not overcrowd the pan while cooking shrimp to avoid steaming.
- Xanthan gum is optional and helps thicken the dressing for better coating.
- Serve immediately after assembling to maintain arugula’s crispness.
- Can be adapted to a low-fat diet by reducing butter or substituting with olive oil.
