Shrimp Avocado Citrus Salad (Printable Format)
Succulent shrimp and creamy avocado with crisp vegetables in zesty citrus dressing. Ready in 25 minutes.
# What You Need:
→ Seafood
01 - 14 oz large shrimp, peeled and deveined
→ Vegetables & Fruit
02 - 2 ripe avocados, diced
03 - 5 oz cherry tomatoes, halved
04 - 3.5 oz cucumber, diced
05 - 1 small red onion, thinly sliced
06 - 2 cups mixed salad greens or baby spinach
→ Fresh Herbs
07 - 2 tbsp fresh cilantro or parsley, chopped
→ Citrus Dressing
08 - 3 tbsp extra-virgin olive oil
09 - Juice of 1 lime
10 - 1 tsp honey
11 - 1 garlic clove, minced
12 - 1/2 tsp kosher salt
13 - 1/4 tsp freshly ground black pepper
→ Optional
14 - 1 small jalapeño, thinly sliced, for heat
# How-To Steps:
01 - Bring a medium pot of salted water to a rolling boil. Add the peeled and deveined shrimp, cooking for 2 to 3 minutes until they turn pink and become opaque throughout. Drain immediately and transfer to a bowl of ice water to halt cooking. Once chilled, drain again and pat the shrimp dry with paper towels.
02 - In a large mixing bowl, combine the salad greens, halved cherry tomatoes, diced cucumber, thinly sliced red onion, and chopped cilantro. Gently fold in the diced avocado and cooled shrimp, taking care not to mash the avocado.
03 - In a small bowl, whisk together the extra-virgin olive oil, fresh lime juice, honey, minced garlic, salt, and black pepper until the mixture is fully emulsified and smooth.
04 - Pour the prepared dressing over the salad and toss gently to coat all ingredients evenly. If desired, add thinly sliced jalapeño for an extra kick of heat.
05 - Plate immediately and garnish with additional fresh herbs if desired. Serve as a light main course or an elegant appetizer.
# Expert Suggestions:
01 -
- It comes together in under thirty minutes with zero oven time, which is a lifesaver when the heat makes you want to abandon cooking entirely.
- The combination of creamy avocado and snappy shrimp feels indulgent but keeps things light and energizing.
- You probably have most of the dressing ingredients already sitting in your pantry.
02 -
- Do not dress this salad more than fifteen minutes before eating, because the avocado will brown and the greens will wilt into sadness.
- Tossing the avocado pieces in a tiny splash of lime juice before adding them to the bowl buys you extra time against browning.
03 -
- Grilling or sauteing the shrimp with a pinch of chili powder before adding them to the salad adds a smoky depth that boiled shrimp simply cannot match.
- If your avocado is slightly underripe, dice it and let it sit in the lime juice for ten minutes to soften while you prep everything else.