Fresh and Zesty Citrus Shrimp and Avocado Salad

This Citrus Shrimp and Avocado Salad is the kind of dish I turn to when I want something vibrant, light, and full of bold, fresh flavors. Juicy citrus, creamy avocado, and tender shrimp come together in a simple, colorful salad that tastes like sunshine in every bite. It’s refreshing, satisfying, and perfect for lunch, dinner, or any time I’m craving a clean and healthy meal.

Why I Love This Recipe

I love how this salad feels both indulgent and nourishing. The citrus brightens everything up, while the avocado gives it a luxurious texture that balances out the shrimp perfectly. It’s quick to make, looks stunning on the plate, and doesn’t weigh me down. Plus, I can easily adjust the ingredients depending on what citrus I have on hand, and it always turns out amazing.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked shrimp (peeled and deveined)

• Avocados, sliced or diced

• Orange segments (navel or blood oranges work great)

• Grapefruit segments (optional, for extra tang)

• Mixed greens or arugula

• Red onion, thinly sliced

• Fresh cilantro or parsley

• Olive oil

• Lime juice or lemon juice

• Honey or agave syrup

• Salt and pepper

• Optional: chili flakes or jalapeño slices for heat

Directions

1. I start by prepping the citrus: peeling and segmenting the oranges and grapefruit, removing all the membranes.

2. Then I whisk together the dressing—olive oil, lime or lemon juice, a bit of honey, salt, and pepper.

3. In a large bowl, I toss the cooked shrimp with a spoonful of the dressing to let them soak up some flavor.

4. I arrange the greens on a platter or in a bowl, then layer on the citrus segments, avocado slices, shrimp, and red onion.

5. I drizzle the remaining dressing over the top and finish with fresh herbs and chili flakes if I want a little kick.

6. I serve it immediately while everything’s fresh and vibrant.

Servings and timing

This salad serves 2 as a main or 4 as a side dish. It takes about 15–20 minutes to make, especially if the shrimp is already cooked.

Variations

• I swap shrimp for grilled chicken or salmon when I want something different.

• For a sweeter salad, I add pomegranate seeds or sliced strawberries.

• I love using a mix of blood orange and Cara Cara oranges for extra color and flavor.

• A sprinkle of crumbled feta or goat cheese adds creaminess if I want more richness.

• I sometimes use spinach or baby kale instead of mixed greens for a heartier base.

Storage/Reheating

This salad is best enjoyed fresh, but I can store any leftovers in an airtight container in the fridge for up to 1 day. I keep the dressing separate if I’m prepping it ahead. The avocado may brown slightly, but a little extra citrus helps keep it bright. No reheating needed—this is a cold salad that shines as-is.

FAQs

Can I use frozen shrimp?

Yes, I just thaw them completely, pat them dry, and either sauté or boil them before adding to the salad.

How do I segment citrus without the bitterness?

I use a sharp knife to remove the peel and pith, then cut between the membranes to get clean, juicy segments.

What’s the best way to keep avocado from browning?

I drizzle it with lime or lemon juice as soon as I slice it. That usually keeps it fresh-looking until I serve.

Can I make the dressing ahead of time?

Yes, I often shake it up in a jar and keep it in the fridge for a few days. Just give it a quick shake before using.

Is this salad good for meal prep?

It’s great if I prep everything separately and assemble it just before eating. That keeps the greens crisp and the avocado fresh.

Conclusion

This Citrus Shrimp and Avocado Salad is a refreshing, easy meal I keep on repeat all year long—especially in warmer months. It’s light but filling, colorful but simple, and loaded with flavor in every bite. Whether I’m treating myself to a healthy lunch or making something special for guests, this salad always feels like the perfect choice.

Fresh and Zesty Citrus Shrimp and Avocado Salad

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• Author: Mary
• Prep Time: 15–20 minutes
• Total Time: 20 minutes
• Yield: 2 servings (main) or 4 servings (side)
• Category: Salad, Main Dish, Light Meal
• Method: No-Cook, Tossed
• Cuisine: American, Mediterranean-Inspired
• Diet: Gluten Free

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Description

This Fresh and Zesty Citrus Shrimp and Avocado Salad is bursting with bright citrus, creamy avocado, and succulent shrimp, tossed with fresh greens and a tangy homemade dressing. It’s the ultimate light and healthy meal that looks as stunning as it tastes—perfect for lunch, dinner, or entertaining in warmer weather.

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Ingredients

• 1/2 lb cooked shrimp (peeled and deveined)
• 2 ripe avocados, sliced or diced
• 1–2 oranges (navel, Cara Cara, or blood), segmented
• 1 grapefruit, segmented (optional)
• 4 cups mixed greens or arugula
• 1/4 red onion, thinly sliced
• 2 tbsp fresh cilantro or parsley, chopped
• For the Dressing:
• 3 tbsp olive oil
• 2 tbsp lime or lemon juice
• 1 tsp honey or agave syrup
• Salt and pepper, to taste
• Optional: chili flakes or jalapeño slices for heat

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Instructions

1. Segment the citrus fruits, removing all membranes.

2. Whisk together olive oil, lime/lemon juice, honey, salt, and pepper to make the dressing.

3. Toss shrimp with a spoonful of dressing to marinate slightly.

4. Arrange greens on a platter or bowl.

5. Top with shrimp, citrus segments, avocado, and red onion.

6. Drizzle with remaining dressing and garnish with fresh herbs and chili flakes (if using).

7. Serve immediately for best flavor and texture.

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Notes

• Swap shrimp for grilled chicken or salmon.
• Add pomegranate seeds or strawberries for a fruity twist.
• Mix blood orange and Cara Cara oranges for extra flavor and visual appeal.
• Sprinkle with feta or goat cheese for added richness.
• Spinach or baby kale can replace the mixed greens for a heartier base.