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This Easy Citrus Shrimp Avocado Salad is zesty and delicious! Made with citrus seared shrimp, creamy avocado, and mixed greens topped with a quick vinaigrette dressing and ready in 15 minutes!
Looking for more flavorful and satisfying salads? Try my Chicken Salad with Grapes, Balsamic Steak Salad, and BLT Pasta Salad.
This scrumptious Citrus Shrimp Avocado Salad is loaded with shrimp seared with bright citrus, balanced with the creaminess of cool avocado and crisp greens. It’s truly one of my favorite salads any time of year, and it’s always a must-make when I have fresh shrimp! This salad comes together in about 15 minutes, so it’s perfect for a busy night but also impressive to serve guests. The flavor combination is out of this world scrumptious – and I think you are going to enjoy this salad too!
Citrus Shrimp Avocado Salad
I’m taken right back to so many family beach trip memories when I make this Citrus Shrimp Avocado Salad. It’s so bright and delicious and always a hit when I make it. I first shared the recipe as a leftover makeover in my cookbook. I make it often and hope that you enjoy it as much as my family and friends do!
How to Make Citrus Shrimp Avocado Salad
To make this salad, you’ll need these ingredients:
- olive oil
- fresh orange juice
- fresh lemon juice
- Stone House Seasoning
- fresh parsley – chopped
- shrimp – medium peeled and deveined – Can use fresh or frozen shrimp.
- salad greens – Crisp mixed greens work beautifully in this recipe
- red onion – sliced thinly
- Citrus Vinaigrette – enhances the citrus flavors of the recipe even more, so I think it’s important to this salad.
- avocado – sliced
- Cook the Shrimp – Begin by whisking together the olive oil, orange, and lemon juices, along with the Stone House Seasoning. Pour the liquid mixture into a large skillet set over medium heat. Cook the mixture until it reduces by half, for about 5 minutes or so. If using fresh shrimp, add it to the juices, cover, and cook until the shrimp are pink, about 5 more minutes. If using thawed frozen shrimp, I recommend that you pour the reduced citrus juices into a bowl on the side to keep the most citrus flavor. 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. Once the shrimp is done, then toss it with fresh parsley.
Make the vinaigrette. Whisk together all of the ingredients for the Citrus Vinaigrette until emulsified.
Assemble the salad. Add your salad greens, red onion, shrimp, and avocado to a large bowl. Add half of the Citrus Vinaigrette and gently toss to combine.
Serve. Leave it in the large bowl for serving or arrange it on a large platter. Serve with additional Citrus Vinaigrette on the side.
Make Ahead and Storage Instructions
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.
More Delicious Shrimp Recipes
Shrimp recipes are favorites in my family, so this salad is always a hit! Here are a few more that we love and think you’ll enjoy as well.
Here’s my Citrus Shrimp Avocado Salad Recipe. I hope you love it!
Easy Citrus Shrimp Avocado Salad
- 1 tablespoon olive oil
- 1 cup fresh orange juice
- ½ cup fresh lemon juice
- 1/2 teaspoon Stone House Seasoning
- 2 tablespoons chopped fresh parsley
- 3 pounds shrimp, medium peeled and deveined
- 8 cups salad greens
- ½ 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.
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This is the most organized easiest article to follow! I love how you separated the “jump to recipe” portion with lines and everything was sectioned and so easy to read. The recipe is delicious also!
Thank you, Tina. So glad you enjoyed this salad.