This vibrant Shrimp & Avocado Citrus Salad is a refreshing explosion of flavors that comes together in just 40 minutes. The succulent butter-garlic shrimp pairs perfectly with peppery arugula, creamy avocado, and sweet-tart citrus, all brought together with a zingy orange dressing. It’s light yet satisfying—perfect for those nights when you want something impressive without spending hours in the kitchen!

Why You’ll Love This Recipe

Quick and Satisfying: From start to finish in just 40 minutes, this salad delivers restaurant-quality flavor without the wait or the price tag.
Perfectly Balanced: Every bite offers a delightful contrast of textures and flavors—creamy avocado, juicy shrimp, crunchy almonds, and tangy citrus create a truly memorable eating experience.
Nutritionally Packed: Loaded with lean protein from the shrimp, healthy fats from avocado, and vitamin C from the citrus fruits, this salad isn’t just delicious—it’s nourishing too.
Visually Stunning: With its vibrant colors and appetizing arrangement, this salad looks as impressive as it tastes—perfect for entertaining or treating yourself.

Ingredients You’ll Need

Shrimp: The star protein that cooks quickly and absorbs the garlic butter flavoring beautifully. Keep the tails on for presentation if serving to guests.
Arugula: Provides a peppery base that stands up well to the bold flavors. Its slight bitterness contrasts perfectly with the sweet and citrus elements.
Avocado: Adds a buttery creaminess that complements the lean shrimp and brings everything together. Choose one that yields slightly to gentle pressure.
Grapefruit: Contributes refreshing tartness and beautiful pink color. When segmenting, be sure to remove all the bitter white pith.
Mango: Brings tropical sweetness that balances the acidity of the citrus. Select one that’s ripe but still firm enough to hold its shape when chopped.
Shallots: Offer a milder, more sophisticated onion flavor than regular onions. Slice them thinly for the best texture in the salad.
Honey Roasted Sliced Almonds: Add a sweet crunch and nutty dimension. The honey roasting complements the citrus dressing beautifully.
Garlic: Infuses the shrimp with incredible flavor. Mincing it finely ensures even distribution of flavor without overwhelming bites.
Butter: Creates that irresistible sear on the shrimp and carries the garlic flavor. Use real butter for the best taste.
Seasoning: The Garlic Lover’s Seasoning adds depth, but you can substitute with a combination of garlic powder, dried herbs, and a pinch of salt if needed.

For the Orange Dressing:

Olive Oil: Forms the base of the dressing with its fruity notes.
Rice Wine Vinegar: Provides acidity with a more delicate flavor than other vinegars.
Orange Juice & Zest: Delivers concentrated citrus flavor that ties in with the salad components.
Fresh Ginger: Adds a spicy brightness that elevates the entire dressing.
Honey: Balances the acidity with natural sweetness.
Xanthan Gum: Optional thickener that helps the dressing cling to the salad ingredients instead of pooling at the bottom.

Variations

Protein Swaps

Substitute the shrimp with grilled chicken breast, seared scallops, or for a vegetarian version, pan-fried halloumi cheese or crispy tofu cubes.

Seasonal Adaptations

In summer, try adding fresh berries like strawberries or blueberries. In fall, swap mango for sliced pear and add pomegranate seeds.

Greens Options

Not a fan of arugula’s peppery bite? Use mixed greens, butter lettuce, or baby spinach instead.

Nut Alternatives

Try toasted walnuts, pecans, or pepitas if almond allergies are a concern. Each brings its own unique flavor and crunch.

How to Make Shrimp & Avocado Citrus Salad

Step 1: Prepare the Shrimp

Thoroughly pat the shrimp dry with paper towels—this is crucial for getting that perfect sear. Season generously with the Garlic Lover’s Seasoning plus salt and pepper. Let them sit for a few minutes to absorb the flavors while you prep other ingredients.

Step 2: Cook the Shrimp

Melt half the butter in a large skillet over medium-high heat until it begins to foam. Add half the minced garlic and swirl for about 30 seconds until fragrant. Quickly add half the shrimp in a single layer (overcrowding leads to steaming instead of searing). Cook for 1-2 minutes until the bottom develops a nice golden crust, then flip and cook another 1-2 minutes until opaque throughout. Transfer to a plate and repeat with remaining butter, garlic, and shrimp.

Step 3: Make the Dressing

In a small bowl, whisk together the olive oil, rice wine vinegar, orange juice, grated ginger, honey, and orange zest until well combined. If using xanthan gum, sprinkle it over while whisking continuously to prevent clumping. The dressing should be slightly thickened but still pourable.

Step 4: Assemble the Salad

Arrange the arugula as a base on a large serving platter or individual plates. Artfully place the grapefruit segments, avocado slices, chopped mango, and sliced shallots. Position the seared shrimp around the salad, then sprinkle with honey roasted almonds.

Step 5: Finish and Serve

Drizzle the orange dressing over the salad just before serving. For the most impressive presentation, don’t toss the salad—let the dressing cascade over the beautifully arranged ingredients.

Pro Tips for Making the Recipe

Shrimp Secret: Don’t crowd the pan when cooking shrimp. Working in batches ensures each piece gets perfectly seared rather than steamed.
Segment Success: To easily segment citrus, cut off the top and bottom, then slice away the peel and white pith. Cut between the membranes to release perfect segments.
Avocado Timing: Cut the avocado last to prevent browning. A squeeze of lemon juice can also help maintain its color.
Dressing Dynamics: Make the dressing up to 3 days ahead and store in the refrigerator. Just give it a good shake before using.
Temperature Matters: Let the cooked shrimp cool for about 5 minutes before adding to the salad—this prevents the arugula from wilting from the heat.

How to Serve

Perfect Pairings

This salad works beautifully as a light main course with a side of crusty sourdough bread or garlic crostini to soak up the delicious dressing.

Beverage Matches

Pair with a crisp Sauvignon Blanc, a fruity Rosé, or a light citrus spritzer for a refreshing complement to the salad’s bright flavors.

Entertaining Ideas

For a dinner party, serve this salad as a stunning first course in individual portions, or make it the centerpiece of a weekend lunch with friends.

Make Ahead and Storage

Prep Components

You can prepare most components separately ahead of time: cook the shrimp, segment the grapefruit, chop the mango, and make the dressing up to 24 hours in advance. Store everything separately in airtight containers in the refrigerator.

Storing Leftovers

This salad is best enjoyed fresh, but if you have leftovers, store them without dressing in an airtight container for up to 2 days. The avocado may brown slightly, but the flavor will still be good.

Assembly Strategy

If planning to serve later, assemble all ingredients except avocado and keep chilled. Add freshly sliced avocado and dressing just before serving for the best texture and appearance.

FAQs

Can I use pre-cooked shrimp to save time?
Yes, you can use pre-cooked shrimp in a pinch, but you’ll sacrifice some flavor. If using pre-cooked, skip the cooking step and instead quickly warm them in a pan with a little butter and garlic just until heated through—about 1 minute. This gives them some of that fresh-cooked flavor without overcooking.

How do I know when the shrimp are perfectly cooked?
Perfectly cooked shrimp form a “C” shape and turn opaque with a slight pink hue. If they curl into a tight “O” shape, they’re overcooked. Watch them closely—shrimp cook very quickly, typically 1-2 minutes per side depending on size.

What can I substitute for the Flavor God Garlic Lover’s Seasoning?
Create your own substitute by mixing 1/2 teaspoon garlic powder, 1/4 teaspoon dried parsley, 1/4 teaspoon dried basil, a pinch of paprika, and salt and pepper to taste. This will give you a similar flavor profile that complements the shrimp beautifully.

Can I make this salad more substantial for a dinner main course?
Absolutely! Add 1 cup of cooked quinoa or farro to the arugula base for a heartier meal. You could also increase the protein by serving with an additional 4-6 ounces of shrimp per person. A sprinkle of crumbled feta or goat cheese adds another dimension of flavor and satisfaction.

This Shrimp & Avocado Citrus Salad brings together the best of both worlds—it’s light and refreshing yet surprisingly satisfying. The combination of succulent garlicky shrimp, creamy avocado, and bright citrus creates a restaurant-worthy dish that’s actually simple to prepare at home. Whether you’re looking for a quick weeknight dinner or an impressive dish to serve guests, this versatile salad delivers beautiful flavors in every bite. Give it a try—your taste buds will thank you!

Shrimp & Avocado Citrus Salad Recipe