Easy Citrus Shrimp Avocado Salad made with citrus seared shrimp, creamy avocado, and mixed greens topped with a quick vinaigrette dressing!
Citrus Shrimp Avocado Salad
One of my favorite memories growing up was my family’s annual beach trip to the Gulf. The sugary white sands on the beach and the endless blue skies that merged in the distance with the ocean so that you couldn’t tell where one ended and the other began were always a draw. I loved that we always knew Dad would cook fresh Gulf shrimp for supper on our first night. Tender and succulent, it was always a favorite.
How to Make Citrus Shrimp Avocado Salad
I’m taken right back to those moments when I make this Citrus Shrimp Avocado Salad. I first shared the recipe as a leftover makeover in my cookbook. As I was making it again recently, I just knew I had to share the recipe with you.
Lately, I’ve been making it slightly differently. Rather than making with a red wine vinaigrette, I’ve been using my Citrus Vinaigrette which I think just enhances the citrus flavors even more in the recipe. But you know, both are absolutely delicious!
Fresh shrimp. If you are using fresh shrimp, you can simply leave the reduced citrus juices in the skillet and add the shrimp to the skillet. You’ll cover and cook the shrimp in the citrus juices until the shrimp turn pink, about 5 minutes.
Frozen shrimp. When making this recipe from thawed from frozen shrimp, I have found that additional liquid is released from the shrimp as it cooks which can diminish the citrus flavor intended. If you are using thawed from frozen shrimp, I recommend that you pour the reduced citrus juices into a bowl on the side. Then, add the shrimp to the skillet, cover and cook until the shrimp turn pink, about 5 more minutes. Drain the shrimp from any residual liquid produced as the shrimp cooks. Finally, toss the shrimp in the reduced citrus juices.
Citrus Shrimp Avocado Salad
As your shrimp cools, begin to assemble your salad.
Citrus Vinaigrette. Whisk together all of the ingredients until emulsified.
Salad. Add your salad greens, red onion, shrimp and avocado to a large bowl. Add half of the dressing and gently toss to combine. Leave in the large bowl for serving or arrange on a large platter. Serve with additional dressing on the side.
How to Make Ahead and Store Citrus Shrimp Avocado Salad
This salad is perfect for a make ahead salad recipe for meal prep.
To make ahead. Cook the shrimp and allow it to cool completely. Prepare the dressing. Toss together the salad greens and red onion.
To store. You can store the ingredients separately in airtight containers in the refrigerator for up to 3 days.
To serve from meal prep. Add the cooked shrimp and fresh avocado to the salad. Toss with the prepared salad dressing and serve.
- 1 tablespoon olive oil
- 1 cup fresh orange juice
- 1/2 cup fresh lemon juice
- 2 tablespoons chopped fresh parsley
- 3 pounds medium shrimp peeled and deveined
- 8 cups salad greens
- 1/2 medium red onion sliced thinly
- 1/2 cup Citrus Vinaigrette
- 1 medium avocado sliced
Whisk together the olive oil, orange juice, lemon juice and Stone House Seasoning. Pour into a large skillet set over medium heat. Cook until the juices have reduced by half, about 5 minutes or so. If using fresh shrimp, add the shrimp to the juices, cover, and cook until the shrimp are pink, about 5 more minutes. Remove from heat and toss with parsley.
If using thawed from frozen shrimp, pour the reduced citrus juices into a bowl and set aside. Add the shrimp to the skillet, cover and cook until pink, about 5 minutes or so. Remove from the heat, pour in the reduced citrus juices and the parsley and toss until well combined.
Prepare the Citrus Vinaigrette Dressing as instructed in that recipe by whisking together until emulsified.
Add the salad greens, red onion, shrimp and avocado in a large bowl. Toss with half of the Citrus Vinaigrette Dressing and serve with additional dressing on the side.
I hope you love it!