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
Scale
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.
