Easy Citrus Shrimp Avocado Salad made with citrus seared shrimp, creamy avocado, and mixed greens topped with a quick vinaigrette dressing!

Photograph of citrus shrimp avocado salad on a white platter on white marble. // addapinch.com


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 were always breathtaking. Dad always cooked fresh Gulf shrimp for supper on our first night at the beach. Fresh caught, tender and succulent, that shrimp was always a favorite. I still have a fondness for that fresh Gulf shrimp, and I’m sure that it’s one of the reasons that I absolutely adore this this Citrus Shrimp Avocado Salad so much!

Citrus Shrimp Avocado Salad

Close up photograph of citrus shrimp avocado salad on a white platter. // addapinch.com

I’m taken right back to those family beach trip memories 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.

How to Make Citrus Shrimp Avocado Salad

While I’ve made another shrimp salad with a red wine vinaigrette, I use my Citrus Vinaigrette on this shrimp salad, which I think just enhances the citrus flavors even more in the recipe. Both are absolutely delicious!

Citrus Shrimp Avocado Salad on a white platter on white marble.

Citrus Shrimp

To make, 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. Toss with the fresh parsley.

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.

Close up photograph of citrus shrimp avocado salad on a white platter.

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

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.

Other 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.

Shrimp Scampi

Easy Garlic Shrimp

Shrimp Creole

Boiled Shrimp

Photograph of white platter filled with citrus shrimp avocado salad with red onions.

Here’s my Citrus Shrimp Avocado Salad Recipe. I hope you love it!

Photograph of Citrus Shrimp Avocado Salad on a white platter on white marble. // addapinch.com

Easy Citrus Shrimp Avocado Salad

Easy Citrus Shrimp Avocado Salad made with citrus seared shrimp, creamy avocado, and mixed greens topped with a quick vinaigrette dressing!

Review Recipe

Print Recipe

Prep Time5 mins
Cook Time10 mins
Servings: 6
Course Salad
Calories: 430kcal
Cuisine American
Author: Robyn Stone

Ingredients

  • 1 tablespoon olive oil
  • 1 cup fresh orange juice
  • 1/2 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
  • 1/2 medium red onion sliced thinly
  • 1/2 cup Citrus Vinaigrette
  • 1 medium avocado sliced

Instructions

Citrus Shrimp

  • 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.

Salad

  • 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.

Nutrition Information

Calories: 430kcal | Carbohydrates: 12g | Protein: 48g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 572mg | Sodium: 1974mg | Potassium: 560mg | Fiber: 3g | Sugar: 5g | Vitamin A: 850IU | Vitamin C: 56mg | Calcium: 348mg | Iron: 6mg
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

Enjoy!
Robyn xo

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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