Citrus Shrimp and Avocado Salad

This simple but totally flavorful shrimp salad makes the perfect meal-prep meal for lunch or dinner thanks to pan-seared citrus-flavored shrimp, creamy avocado, and the crunch of sliced almonds.
Citrus Shrimp Salad | foodiecrush.com
I grew up with a mother who 99% of the time ordered two things when we ate out at finer dining establishments. It was like she didn’t even need to look at the menu, yet she always did and still does.

So when it’s my mom’s turn to answer the usual round of “what are you going to have?” question because we all want to be 100% sure we’re ordering just the right thing on the menu, my husband and I always share a knowing grin when we hear her reply, “Oh, I think I’ll try the shrimp. Or maybe the scallops.”

My mom. She’s predictable that way. And to prove we share the same DNA, I unapologetically share her menu choosing tendencies. Man, I LOVE shrimp!

So we can thank my leftovers for inspiring this ridiculously easy and delicious citrus shrimp and avocado salad that my mom would totally approve of.
Pan-Seared Citrus Shrimp Recipe | foodiecrush.com

What’s in This Shrimp Avocado Salad?

The ingredients list for this shrimp salad is short and sweet. Here’s what you’ll need to make this salad with shrimp:

Pan-seared citrus shrimp
Greens
Extra virgin olive oil
Lemon juice
Avocado
Shallot
Sliced almonds
Kosher salt and pepper

How to Choose a Ripe Avocado | foodiecrush.com

How to Make Shrimp Salad

This citrus shrimp recipe can be made in under 30 minutes so if you haven’t made it for meal planning, or have leftovers in the fridge, it really doesn’t take much doing to cook up a fresh batch — a quickly-prepared protein is one of the essential parts of composing a salad like this.

I had plenty of sauce left over after making the shrimp and because there’s no butter or cream in the sauce, it doesn’t coagulate into a gooey goop, but instead stays rather liquified when refrigerated, making it a perfect solution for creating a shrimp salad dressing. I drizzled a bit of olive oil on the greens and then mostly used the dressing I had to finish off my salads.

For a salad as simple as thism a little onion is always a favorite addition of mine. I used minced shallots this time around but you could always use red onion or even green onion if that’s what you have on hand.

I typically toast my almond slices to give them a little more oomph in flavor, but I was lazy so I just tossed them on naked. Guess what? They still tasted great.

What Type of Greens Should I Use in This Shrimp Salad?

The greens in this shrimp and avocado salad could very well vary on your tastes and what you have available, including:

Spring mix salad greens — if you’re looking for a neutral flavored bite
Spicy arugula — which is what I used and was so good
Baby spinach leaves — I always prefer the bagged version, it’s just so much easier
Romaine lettuce — for a more substantial crunch

Tips for Making Shrimp Avocado Salad

If you don’t have enough leftover citrus sauce, use a quality olive oil and a generous squeeze of fresh lemon or orange to finish off this simple salad. There will be plenty of gusto from the shrimp to carry it through.

Note that to determine if an avocado is ripe, flick the brown nub of the stem. Then:

If the avocado stem comes off clean and is green underneath, your avocado is ripe.
If the avocado stem comes off and you see brown underneath, your avocado is over ripe and will likely have brown spots.
If the avocado stem doesn’t release, it’s not ready yet.

What to Serve With This Shrimp Salad

This shrimp salad could easily be served all on its own because it really does make a meal.

Ingredients

1 pound medium Pan-Seared Citrus Shrimp , (I use 31/40 shrimp)
8 cups greens , (such as arugula, spinach, or spring mix)
Fruity or lemon-flavored extra virgin olive oil
Juice of 1/2 lemon or 1/2 orange
1 avocado , sliced or diced
1 shallot , minced
4 ounces sliced almonds , toasted
Kosher salt and freshly ground black pepper

Instructions

– Prepare the recipe for the Pan-Seared Citrus Shrimp, or gently warm the leftover shrimp. Or, if you prefer, serve the shrimp chilled.
– Toss the shrimp with the salad greens in a large bowl.
– Lightly drizzle with olive oil, and if desired, some of the sauce remaining from the shrimp with a generous squeeze of citrus, and toss lightly to coat.
– Add the avocado, shallots and sliced almonds and then season with kosher salt and freshly ground black pepper and serve.

Notes

Use some of the citrus sauce from the shrimp as a double duty dressing.
Or, if you don’t have enough sauce for the dressing, simply use a good extra virgin olive oil (I like the lemon flavored varieties) with an additional squeeze of citrus.

Nutrition

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