Citrus Shrimp and Avocado Salad

I’m excited to share my Citrus Shrimp and Avocado Salad—a light, refreshing mix of tender shrimp, creamy avocado, and crisp greens, all tossed in a zesty citrus dressing that’s perfect for warm days or when I’m craving something fresh.

Why I’ll Love This Recipe

I love this salad because it’s bright, flavorful, and full of satisfying textures. The citrus dressing pairs beautifully with the shrimp, while the avocado adds creaminess that balances the tang. It’s quick to make and feels like something I’d order at a seaside café.

Ingredients

Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.

• Large shrimp, peeled and deveined

• Olive oil

• Mixed salad greens

• Avocado, diced

• Orange segments

• Grapefruit segments (optional for extra tang)

• Red onion, thinly sliced

• Fresh cilantro, chopped

• Orange juice (freshly squeezed)

• Lemon juice (freshly squeezed)

• Honey

• Dijon mustard

• Salt and black pepper

Directions

1. I season the shrimp with salt and pepper, then sauté them in a little olive oil over medium heat until pink and opaque, about 2–3 minutes per side.

2. In a large bowl, I arrange the salad greens, avocado, orange segments, grapefruit segments, red onion, and cilantro.

3. In a small bowl, I whisk together orange juice, lemon juice, honey, Dijon mustard, olive oil, salt, and pepper until smooth.

4. I add the cooked shrimp to the salad, drizzle with the citrus dressing, and toss gently.

5. I serve right away while the shrimp are still slightly warm.

Servings and Timing

• Servings: About 4 servings

• Prep time: 15 minutes

• Cook time: 5–6 minutes

• Total time: 20–22 minutes

Variations

• I sometimes add sliced cucumber or cherry tomatoes for more crunch.

• I replace shrimp with grilled chicken or salmon for a different protein.

• I swap mixed greens for spinach or arugula for a peppery twist.

• I sprinkle toasted almonds or pistachios on top for extra texture.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 1 day, but I keep the dressing separate to prevent sogginess. I don’t reheat this salad—it’s best enjoyed chilled or at room temperature.

FAQs

Can I use pre-cooked shrimp?

Yes—I just make sure they’re thawed and pat them dry before adding them to the salad.

Can I make the dressing ahead of time?

Yes—it keeps in the fridge for up to 3 days in a sealed container.

What’s the best citrus to use?

I like a mix of orange and grapefruit, but mandarin oranges or blood oranges work beautifully too.

Is this salad dairy-free?

Yes—it’s naturally dairy-free without any adjustments.

Can I grill the shrimp instead of sautéing?

Absolutely—grilling adds a smoky flavor that’s delicious with the citrus dressing.

Conclusion

I love making Citrus Shrimp and Avocado Salad because it’s light, flavorful, and feels like a restaurant-quality dish I can easily prepare at home. It’s my go-to when I want something fresh, healthy, and full of vibrant flavors.