Citrus Shrimp and Avocado Salad

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It all started with a handful of shrimp leftovers and a craving for something fresh but filling. I was short on time, tired of the usual lunch options, and wanted something that felt a little fancy without actually being a lot of work. That’s how this citrus shrimp and avocado salad came to life—and let me tell you, it’s been a go-to ever since.

If you’re new to cooking or just looking for a quick and healthy meal that won’t leave you with a pile of dishes, this Citrus Shrimp and Avocado Salad is the perfect place to start. It’s light, packed with flavor, and comes together in under 30 minutes. Plus, it’s loaded with heart-healthy fats, lean protein, and crunchy textures that make every bite satisfying.

Why This Recipe is Special

What makes this easy sheet pan dinner–turned salad so great is that it combines the brightness of citrus-marinated shrimp with the creamy richness of avocado and a hint of crunch from toasted almonds. There’s no complicated dressing to make, no hard-to-find ingredients, and you can customize it based on what you have on hand.

It’s a perfect entry point for anyone looking to build confidence in the kitchen without compromising on flavor. Whether you’re meal-prepping for the week or whipping up a fast dinner after work, this lemon herb shrimp salad fits the bill for quick and healthy meals you’ll actually want to eat.

Ingredients and Preparation

Shrimp – The star of the show. Use peeled and deveined shrimp (fresh or frozen). Citrus juice in the marinade (like lemon or orange) gives them a bright, zesty flavor, while a quick sear adds a slightly crispy edge.

Greens – Any leafy base will do. Arugula gives a peppery bite, spring mix keeps it light, and baby spinach brings extra nutrients. You can even use romaine for crunch.

Avocado – Adds creamy texture and healthy fats. Look for one that yields slightly when pressed but isn’t mushy.

Shallot – Milder than onion, shallots offer a touch of sharpness. Red onion or green onion can be used instead.

Sliced Almonds – For a satisfying crunch and nutty flavor. Toast them for extra depth or use them raw for simplicity. Walnuts or sunflower seeds also work well.

Olive Oil – Acts as both the cooking fat and a light dressing. Lemon- or orange-infused oils take it up a notch.

Lemon or Orange Juice – A fresh squeeze at the end ties the whole dish together. Adds brightness and balances the richness of the avocado.

Salt and Pepper – Essential for enhancing all the flavors. Don’t skip them.

Step-by-Step Instructions

Step 1: Begin by preparing your shrimp. If using raw shrimp, toss them with a bit of olive oil, citrus juice, salt, and pepper. Heat a skillet over medium-high and cook the shrimp for about 2-3 minutes per side, or until they turn pink and curl into a “C” shape. Avoid overcooking—they should be juicy, not rubbery.

Step 2: While the shrimp cool slightly, prep your greens. Wash and dry thoroughly, then place them in a large bowl.

Step 3: Slice your avocado in half, remove the pit, and gently scoop out the flesh. Cut into slices or cubes. Mince the shallot finely.

Step 4: If desired, lightly toast the sliced almonds in a dry pan over medium heat for 2-3 minutes, stirring frequently until golden. Let them cool.

Step 5: Assemble the salad by adding the shrimp to your greens. Drizzle with olive oil and a squeeze of lemon or orange juice. Toss gently to coat.

Step 6: Top with avocado, minced shallots, and almonds. Finish with a pinch of salt and freshly ground black pepper. Serve immediately for the best flavor and texture.

Beginner Tips and Notes

Shrimp Cooking Tip: Overcooked shrimp curl tightly and become rubbery. Remove them from heat as soon as they’re opaque and pink.

Avocado Ripeness: Check ripeness by gently pressing near the stem. If it gives slightly, it’s ready. Too hard? Let it ripen on the counter for a day or two.
Time-Saving Tip: Buy pre-washed greens and pre-sliced almonds to cut prep time.
No Citrus? Use white wine vinegar or apple cider vinegar for tang.

No Skillet? Roast shrimp in a preheated 400°F oven for 8-10 minutes.

Serving Suggestions

Pair it with: A bowl of chilled tomato gazpacho or crusty whole grain bread.
Add a side: A light fruit salad or grilled veggies for a balanced plate.

For meal prep: Store components separately in airtight containers and assemble just before eating.
Leftover Tip: Keep the shrimp and avocado in separate containers to prevent the avocado from browning and the shrimp from getting soggy.

Conclusion

This citrus shrimp and avocado salad is the kind of recipe that proves quick and healthy meals can be just as satisfying as something more elaborate. It’s easy enough for a total beginner but elegant enough to impress guests. If you try it, I’d love to hear how it turned out—drop a comment below and let me know what variations you tried or what worked best for you. Happy cooking!

FAQ About Citrus Shrimp and Avocado Salad

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp work perfectly. Just thaw them under cold water and pat them dry before marinating and cooking.

What type of greens work best for this salad?

You can use any tender leafy greens you like. Arugula adds a peppery flavor, spring mix keeps it neutral, and baby spinach is nutrient-rich. Romaine is great if you prefer crunch.

How do I know if my avocado is ripe?

Gently press near the stem—if it yields slightly, it’s ready. If it’s firm, give it a day or two. Avoid avocados that feel overly soft or have dark spots.

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