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
Scale
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.
