Shrimp Avocado Salad Citrus (Printable)
Succulent shrimp meets creamy avocado in this vibrant citrus-dressed salad ready in 25 minutes.
# What You'll 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
→ 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
# How-to Steps:
01 - Bring a medium pot of salted water to a rolling boil. Add the shrimp and cook for 2 to 3 minutes until they turn pink and become opaque throughout. Drain immediately and transfer the shrimp to a bowl of ice water to halt the cooking process. Once cooled, drain again and pat thoroughly 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, lime juice, honey, minced garlic, kosher salt, and black pepper until the mixture is fully emulsified and slightly thickened.
04 - Pour the prepared dressing over the salad and toss gently until all ingredients are evenly coated. If desired, add the sliced jalapeño at this stage for a spicy kick.
05 - Transfer to serving plates and serve immediately. Garnish with additional fresh herbs if desired.
# Expert Pointers:
01 -
- The entire thing comes together in under thirty minutes with zero oven time which means you stay cool and still eat beautifully.
- Creamy avocado and tender shrimp are one of those pairings that feel indulgent but sit light making it perfect for a weekday lunch or a dinner party starter.
02 -
- Do not dress the salad until you are ready to eat because the avocado will brown and the greens will wilt into sadness within an hour.
- Tossing the avocado pieces in a tiny squeeze of lime before adding them to the bowl helps preserve their bright green color.
03 -
- Salt your shrimp boiling water like the sea because that is the only chance you get to season the shrimp from the inside out.
- Use the largest shrimp you can find because small ones disappear into the salad and you lose that satisfying bite.