If you’re craving a dish that bursts with freshness, flavor, and a colorful mix of textures, then you’re going to absolutely love this Shrimp Salad with Avocado & Orange Vinaigrette Recipe. It’s a vibrant combination of juicy shrimp, creamy avocado, sweet mango, and crisp greens all tossed in a zesty vinaigrette made from fresh oranges. This salad isn’t just healthy and satisfying; it’s a little celebration on a plate that’s perfect for any time you want to enjoy something light yet incredibly flavorful.
Ingredients You’ll Need
This Shrimp Salad with Avocado & Orange Vinaigrette Recipe features a handful of simple but essential ingredients, each chosen to add its own unique touch—whether it’s sweetness, creaminess, or a pop of color that brings the dish to life. Let’s break down what you’ll need to create this refreshing salad.
- Raw medium sized shrimp (1 pound): The star protein that’s juicy and tender when perfectly cooked.
- Mixed greens (8 ounces): A vibrant base that adds crunch and freshness to the salad.
- Red onion (1/4): Thinly sliced for a punch of sharp flavor that balances the sweetness.
- Red bell pepper (1/2): Adds a crisp texture and sweet notes with a splash of red color.
- Oranges (3 large plus 2 for juicing & zest): Provide juicy segments and bright, citrusy flavor for the vinaigrette and salad.
- Mango (1): Adds a luscious, tropical sweetness that pairs beautifully with the shrimp.
- Avocado (1): Creamy and rich texture that complements the acidity of the vinaigrette.
- Olive oil (1/4 cup): Creates a silky base for the orange vinaigrette.
- Rice vinegar (1 tablespoon): Adds just the right amount of acidity to balance the sweetness of the oranges.
- Kosher salt (1/4 teaspoon): Enhances and rounds out all the flavors in the dish.
- Minced garlic (1/2 teaspoon): Offers a subtle savory kick in the vinaigrette.
How to Make Shrimp Salad with Avocado & Orange Vinaigrette Recipe
Step 1: Prepare the Orange Vinaigrette
Start this vibrant recipe by zesting two large oranges and adding about 2 teaspoons of that zest to a small bowl or jar. Then, juice the oranges right into the same bowl. Combine the olive oil, rice vinegar, kosher salt, and minced garlic, whisking everything together until it’s perfectly emulsified. This vinaigrette will bring brightness and a hint of sweetness that pulls the entire salad together.
Step 2: Marinate the Shrimp
Place the cleaned shrimp in a bowl, then pour about half of the freshly made orange vinaigrette over them. Toss to coat evenly, cover, and let the shrimp marinate in the fridge for at least 15 minutes. If you have more time, letting them soak for up to 8 hours really amps up the flavor, making the shrimp more vibrant and tender.
Step 3: Store the Remaining Vinaigrette
Don’t toss out that extra vinaigrette! Store the remaining half in an airtight container in the fridge. When you’re ready to serve the salad, give it a quick re-whisk to bring back its full flavor and texture.
Step 4: Preheat and Cook the Shrimp
You can choose between grilling or cooking the shrimp on the stovetop. If grilling, preheat your grill to high. For stovetop cooking, heat a large pan over medium-high heat. Either method will cook the shrimp quickly—about 3-4 minutes per side—until they turn a gorgeous pink and firm up just right. This step adds a subtle smokiness or caramelization depending on your method.
Step 5: Prepare Fruits and Vegetables
This step is where the salad really becomes a feast for the eyes. Dice the avocado and mango into bite-sized pieces, slice the red onion and bell pepper thinly, and carefully peel and segment the remaining oranges—or slice them into wheels if you prefer a more decorative look. You’ll want to remove all the pith and peel to highlight the bright, juicy fruit inside.
Step 6: Combine and Cook Shrimp
Once all your fruits and veggies are prepped, cook the shrimp as directed until they’re pink and irresistible. The balance between the tender shrimp and fresh ingredients makes each bite truly delightful.
Step 7: Assemble and Toss the Salad
Start by layering mixed greens in serving bowls. Then top with the assorted mango, avocado, orange segments, red onion, and bell pepper. Arrange the cooked shrimp on top and drizzle generously with the reserved orange vinaigrette. Toss everything gently but thoroughly so each forkful delivers a perfect mix of flavors and textures.
How to Serve Shrimp Salad with Avocado & Orange Vinaigrette Recipe
Garnishes
Adding finishing touches can take your Shrimp Salad with Avocado & Orange Vinaigrette Recipe to the next level. Try topping it with chopped fresh cilantro or a few toasted almonds for crunch. Thin slices of radish or a sprinkle of freshly cracked black pepper also add sophistication and subtle flavor boosts.
Side Dishes
This salad is stunning on its own, but if you want to serve it as part of a larger meal, consider pairing it with warm crusty bread or a lightly grilled flatbread. A chilled glass of Sauvignon Blanc or a sparkling water with a splash of lime complements the citrusy notes wonderfully.
Creative Ways to Present
For a beautiful presentation at your next gathering, plate the salad in individual hollowed-out orange halves or use vibrant bowls that bring out the vivid colors in the salad. Layering the ingredients attractively without tossing can highlight the fresh fruit and shrimp for an elegant look that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers of this Shrimp Salad with Avocado & Orange Vinaigrette Recipe, store the salad and vinaigrette separately in airtight containers. The shrimp and veggies will last 1-2 days in the fridge, but avoid tossing them together until just before serving to keep everything crisp and fresh.
Freezing
This salad is best enjoyed fresh, so freezing is not recommended, especially due to the avocado and greens which don’t freeze well. The shrimp can be frozen raw before cooking, but once cooked and combined with the salad, freezing will affect texture and flavor.
Reheating
If you have cooked shrimp leftover and want to enjoy them warm, gently reheat them in a skillet over medium heat for a few minutes. Avoid the microwave if possible, as shrimp can quickly become rubbery. For the full salad, serve cold or at room temperature for the best experience.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before marinating. This ensures they cook evenly and absorb the flavors perfectly.
Is it okay to prepare the vinaigrette a day ahead?
Yes, the vinaigrette can be made a day in advance and stored in the fridge. Just give it a good whisk or shake before using to recombine the ingredients.
Can this salad be made vegan?
To make a vegan version, you could substitute the shrimp with grilled tofu or chickpeas. The rest of the ingredients and vinaigrette remain deliciously the same.
What’s the best way to peel and segment oranges?
Cut off both ends of the orange, then slice off the peel and pith by following the curve carefully. Once peeled, you can slice the orange into wheels or cut between the membranes to remove individual segments for a fancy look.
How long can I marinate the shrimp?
You can marinate the shrimp for as little as 15 minutes or up to 8 hours. The longer it marinates, the more citrus flavor it absorbs, but don’t go beyond 8 hours as the acidity can start to “cook” the shrimp.
Final Thoughts
This Shrimp Salad with Avocado & Orange Vinaigrette Recipe truly captures the spirit of fresh, vibrant eating with every bite. It’s the kind of dish that feels like sunshine on your plate and is simple enough to whip up any day of the week. I can’t wait for you to try it and make it one of your go-to favorites—it’s bound to become a crowd-pleaser whether for lunch, dinner, or a delightful brunch!
Print
Shrimp Salad with Avocado & Orange Vinaigrette Recipe
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 2 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
Description
This light and refreshing Shrimp Salad with Avocado & Oranges combines tender grilled or pan-seared shrimp with fresh mixed greens, sweet citrus, and creamy avocado. Tossed in a vibrant orange vinaigrette with a hint of garlic and rice vinegar, this salad is perfect for a healthy lunch or a quick dinner bursting with bright flavors and textures.
Ingredients
Shrimp and Marinade
- 1 pound raw medium sized shrimp
- 2 large oranges, juiced & zest (about 2 teaspoons zest + orange juice)
- 1/4 cup olive oil
- 1 tablespoon rice vinegar
- 1/4 teaspoon kosher salt
- 1/2 teaspoon minced garlic
Salad
- 8 ounces mixed greens
- 1/4 red onion, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 3 large oranges, peeled and segmented or sliced into wheels
- 1 mango, sliced and diced
- 1 avocado, sliced and diced
Instructions
- Make the vinaigrette: Zest the oranges, reserving about 2 teaspoons of zest in a small bowl or jar. Juice the oranges into the same container. Add olive oil, rice vinegar, kosher salt, and minced garlic. Whisk or shake vigorously to combine into a smooth vinaigrette.
- Marinate the shrimp: Place cleaned shrimp in a bowl and pour about half of the orange vinaigrette over them. Toss to coat evenly, cover, and refrigerate to marinate for at least 15 minutes, up to 8 hours for more flavor.
- Store remaining vinaigrette: Keep the remaining vinaigrette in an airtight container in the fridge until ready to dress the salad. Re-whisk if separated before serving.
- Preheat cooking surface: Decide your cooking method – grill or stovetop pan. Preheat the grill to high heat or a large pan on medium-high if using stovetop.
- Prepare fruits and vegetables: Slice and dice the avocado and mango. Thinly slice the red onion and red bell pepper. Peel and segment or wheel-cut the remaining oranges by slicing off ends, peeling carefully, and cutting the fruit as desired.
- Cook the shrimp: Grill or pan-sear the shrimp for 3 to 4 minutes on each side until pink and cooked through.
- Assemble and serve: Divide mixed greens into bowls. Top with prepared fruits, vegetables, and cooked shrimp. Drizzle with remaining orange vinaigrette and toss lightly. Serve immediately for the best flavor and texture.
Notes
- For best results, marinate shrimp for at least 15 minutes; up to 8 hours enhances flavor.
- Grilling adds a smoky flavor but requires a preheated grill; pan-searing is quicker and more convenient indoors.
- Use fresh, ripe mango and avocado for creamy texture and natural sweetness.
- If you prefer, substitute the mixed greens with baby spinach or arugula for different flavor profiles.
- Keep leftover vinaigrette refrigerated and use within 3 days.
- To segment oranges, use a sharp knife to remove peel and cut between membranes for clean slices.
