Description
This refreshing Shrimp and Avocado Salad combines perfectly seasoned sautéed shrimp with creamy avocado, crisp greens, and a tangy citrus dressing. It’s a quick and nutritious meal that’s perfect for a light lunch or dinner, offering a delightful balance of flavors and textures.
Ingredients
Scale
Shrimp
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper, to taste
Salad
- 4 cups mixed greens (arugula, spinach, or romaine)
- 1 avocado, diced
- 1/2 cucumber, sliced
- 1/2 red onion, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped (optional)
Dressing
- 2 tbsp olive oil
- 1 tbsp lime juice
- 1 tbsp fresh orange juice (optional, for sweetness)
- 1 tsp Dijon mustard
- 1 tsp honey or agave syrup
- Salt and pepper, to taste
Instructions
- Prepare the Shrimp: In a bowl, toss the shrimp with 1 tablespoon olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
- Cook the Shrimp: Heat a skillet over medium heat. Add the shrimp and cook for about 2-3 minutes on each side or until shrimp turn pink and opaque. Remove from heat and set aside to cool slightly.
- Prepare the Dressing: In a small bowl, whisk together olive oil, lime juice, orange juice (if using), Dijon mustard, honey or agave syrup, and salt and pepper until emulsified.
- Assemble the Salad: In a large bowl, combine the mixed greens, diced avocado, cucumber slices, red onion, cherry tomatoes, and chopped cilantro if using.
- Toss Salad with Dressing: Pour the dressing over the salad mixture and gently toss to coat all ingredients evenly.
- Add the Cooked Shrimp: Add the warm shrimp to the salad and toss lightly once more to combine everything together without mashing the avocado.
- Serve: Divide the salad into bowls or plates and serve immediately for best freshness and flavor.
Notes
- For a spicier version, add a pinch of cayenne pepper to the shrimp seasoning.
- You can substitute fresh lime and orange juice with bottled versions if fresh is unavailable, but fresh juices provide better flavor.
- If preferred, grill the shrimp instead of cooking in a skillet for a smoky taste.
- To keep avocado from browning, toss diced pieces with a little lime juice before adding to the salad.
- This salad is great served immediately but can be prepared a few hours in advance if dressing and shrimp are kept separate until serving.
