This Easy Citrus Shrimp Avocado Salad is zesty and delicious! Made with citrus seared shrimp, creamy avocado, and mixed greens topped with a quick citrus vinaigrette dressing and ready in 15 minutes!
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.
Notes
Make Ahead and Storage InstructionsTo 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.