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.

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.

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:

1. Pan-seared citrus shrimp
2. Greens
3. Extra virgin olive oil
4. Lemon juice
5. Avocado
6. Shallot
7. Sliced almonds
8. Kosher salt and pepper

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:

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