Shrimp & Avocado Citrus Salad Recipe
A vibrant and refreshing Shrimp & Avocado Citrus Salad that combines succulent pan-seared shrimp with creamy avocado, tangy grapefruit, sweet mango, and a zesty citrus-ginger dressing. This salad features a perfect balance of textures and flavors, enhanced by toasted almonds and a flavorful homemade dressing.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Total Time: 21 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Frying
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Salad
- 1 lb raw shrimp, peeled and deveined, tail on
- 8 cups arugula (180 grams)
- 1 large avocado (150 grams), sliced
- 1 medium grapefruit, peeled and segmented (200 grams)
- 1 cup mango, chopped (150 grams)
- 1/2 medium shallot, peeled and sliced (20 grams)
- 1/4 cup Fresh Gourmet Honey Roasted Sliced Almonds (28 grams)
Shrimp Cooking
- 4 cloves garlic, minced (16 grams)
- 1 tbsp butter (0.5 oz), divided
- 1 tsp Flavor God Garlic Lover’s Seasoning
- Salt and pepper, to taste
Dressing
- 2 tbsp olive oil (1 oz)
- 2 tbsp rice wine vinegar (1 oz)
- 2 tbsp orange juice (1 oz)
- 1 tbsp fresh grated ginger (0.5 oz)
- 1 tbsp honey (0.5 oz)
- 1 tbsp orange zest
- 1/8 tsp xanthan gum (optional, to thicken the dressing)
Instructions
- Prepare Shrimp: Rinse the shrimp thoroughly and pat dry using paper towels. Season the shrimp evenly with Flavor God Garlic Lover’s Seasoning, salt, and pepper to enhance the flavors.
- Cook Shrimp – First Batch: Melt half of the butter in a large skillet over medium-high heat. Add half of the minced garlic and allow it to fragrant for about 30 seconds. Place the shrimp in a single layer in the skillet. Cook for 1-2 minutes until the bottom side turns pink and begins to brown, forming a crust. Flip the shrimp and cook the other side until fully opaque and cooked through. Remove shrimp from the skillet and set aside.
- Cook Shrimp – Second Batch: Repeat the cooking process with the remaining butter, garlic, and shrimp to ensure all shrimp are cooked uniformly and infused with flavor.
- Make Dressing: In a bowl, whisk together olive oil, rice wine vinegar, orange juice, freshly grated ginger, honey, orange zest, and optionally xanthan gum until the dressing is smooth and slightly thickened. Set aside to allow flavors to meld.
- Assemble Salad: On a large serving plate or bowl, spread the arugula as the base layer. Artfully arrange grapefruit segments, sliced avocado, shallots, cooked shrimp, and toasted honey roasted almonds on top of the greens.
- Serve: Drizzle the prepared citrus-ginger dressing over the salad just before serving to keep the greens fresh and crisp. Toss gently if desired and enjoy immediately.
Notes
- Using tail-on shrimp enhances flavor and presentation.
- Peeling and segmenting the grapefruit carefully removes bitterness from pith.
- Xanthan gum is optional for thickening the dressing to better coat the salad.
- You can substitute mango with pineapple for a different tropical profile.
- For a spicier kick, add a pinch of red pepper flakes to the dressing.
- Serve immediately after dressing to prevent arugula from wilting.
Keywords: shrimp salad, avocado salad, citrus salad, healthy salad, arugula salad, seafood salad, citrus dressing
