Shrimp Avocado Salad Recipe

Introduction

This Shrimp Avocado Salad is a fresh and vibrant dish perfect for warm days or light meals. Combining succulent shrimp, creamy avocado, and tangy citrus, it’s both satisfying and refreshing. Easy to prepare, it’s an elegant salad that works well for lunch or dinner.

Ingredients

• 1½ pounds shrimp (21-25 per pound), peeled and deveined
• Diamond Crystal kosher salt
• Freshly ground black pepper
• 5 tablespoons extra virgin olive oil, divided
• 2 tablespoons champagne vinegar
• 1 teaspoon Dijon mustard
• 6 cups baby arugula
• 1 medium fennel bulb, thinly sliced
• 1 medium naval orange, peeled and cut into segments
• 1 medium Hass avocado, peeled, seeded, and cubed
• ⅓ cup shelled dry-roasted and salted pistachios (or roasted almonds, roughly chopped)
• ¼ cup Quick Pickled Red Onions (optional)

Instructions

1. Step 1: Pat the shrimp dry with paper towels. Toss them in a large bowl with ½ teaspoon Diamond Crystal kosher salt and ¼ teaspoon black pepper.
2. Step 2: Heat a large heavy-bottomed skillet over medium-high heat. Once hot, add 1 tablespoon extra virgin olive oil and arrange the shrimp in a single layer.
3. Step 3: Cook shrimp for about 1 minute until pink on the bottom, then flip and cook another minute until done. Avoid overcooking to keep shrimp tender. Transfer cooked shrimp to a clean bowl.
4. Step 4: In a small bowl, whisk together champagne vinegar, Dijon mustard, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Slowly whisk in ¼ cup olive oil until the dressing is smooth. Adjust seasoning as needed.
5. Step 5: Toss 2 tablespoons of the dressing with the cooked shrimp. Set aside to let flavors meld and the shrimp cool slightly.
6. Step 6: In another large bowl, combine arugula and sliced fennel. Season with salt and pepper, then add salad dressing to taste and toss to coat evenly.
7. Step 7: Divide half of the arugula mixture onto four plates. Top each with half the shrimp, orange segments, avocado cubes, and pistachios.
8. Step 8: Distribute the remaining salad greens and toppings onto plates. Garnish with Quick Pickled Red Onions if using. Season with salt, pepper, or extra dressing to taste. Serve immediately.

Tips & Variations

• Use roasted almonds instead of pistachios if preferred for a different nutty flavor.
• Adjust vinaigrette acidity by adding more champagne vinegar for brightness or extra olive oil for a milder dressing.
• For extra crunch, toast the nuts lightly before adding to the salad.
• Quick Pickled Red Onions add a tangy, bright contrast but can be omitted if you prefer a milder salad.

Storage

Store any leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the shrimp and dressing apart from avocados and greens to avoid sogginess. When ready to eat, toss everything together fresh. The avocado may brown if stored too long. Reheat shrimp gently if desired, but the salad is best served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this salad?

Yes, frozen shrimp works well. Thaw completely and pat dry before seasoning and cooking to ensure the best texture and flavor.

What can I substitute if I don’t have champagne vinegar?

White wine vinegar or apple cider vinegar can be used as substitutes. Use the same amount but adjust to taste as these vinegars may have different acidity levels.

Shrimp Avocado Salad Recipe

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5 from 82 reviews

A refreshing and vibrant Shrimp Avocado Salad featuring perfectly cooked shrimp, peppery arugula, crisp fennel, juicy orange segments, creamy avocado, and crunchy pistachios, all tossed in a tangy champagne vinegar dressing. Perfect for a light lunch or elegant dinner.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Frying
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Shrimp

• 1½ pounds shrimp (21–25 per pound), peeled and deveined
• ½ teaspoon Diamond Crystal kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon extra virgin olive oil

Dressing

• 2 tablespoons champagne vinegar
• 1 teaspoon Dijon mustard
• ½ teaspoon Diamond Crystal kosher salt
• ¼ teaspoon freshly ground black pepper
• ¼ cup extra virgin olive oil

Salad

• 6 cups baby arugula
• 1 medium fennel bulb, thinly sliced
• 1 medium naval orange, peeled and cut into segments
• 1 medium Hass avocado, peeled, seeded, and cubed
• ⅓ cup shelled dry-roasted and salted pistachios (or roasted almonds, roughly chopped)
• ¼ cup Quick Pickled Red Onions (optional)
• Salt and freshly ground black pepper, to taste
• 4 tablespoons extra virgin olive oil (divided, 1 used with shrimp and 3 for dressing and salad)

Instructions

1. Season the shrimp: Pat the shrimp dry using paper towels. Toss them in a large bowl with ½ teaspoon Diamond Crystal kosher salt and ¼ teaspoon freshly ground black pepper to evenly season.
2. Cook the shrimp: Heat a large heavy-bottomed skillet over medium-high heat until hot. Add 1 tablespoon extra virgin olive oil. Place the shrimp in a single layer in the pan. Cook for about 1 minute or until pink on the bottom, then flip and cook for another minute or until shrimp are fully cooked but not overdone to avoid rubberiness. Transfer cooked shrimp to a clean bowl.
3. Prepare the dressing: In a measuring cup or small bowl, whisk together champagne vinegar, Dijon mustard, ½ teaspoon Diamond Crystal kosher salt, and ¼ teaspoon freshly ground black pepper. Slowly whisk in ¼ cup extra virgin olive oil until the dressing emulsifies and becomes uniform. Taste and adjust seasoning with more vinegar, olive oil, salt, or pepper as needed.
4. Dress the shrimp: Spoon 2 tablespoons of the dressing over the cooked shrimp and toss well to coat. Set aside to let flavors meld and allow shrimp to cool slightly.
5. Prepare the salad greens: In a large bowl, combine the baby arugula and thinly sliced fennel. Season with salt and pepper to taste. Add salad dressing gradually and toss to combine evenly.
6. Assemble the salad: Divide half of the dressed salad greens onto four plates. Evenly distribute half of the shrimp, orange segments, avocado cubes, and pistachios on top of the greens on each plate.
7. Finish plating: Add the remaining salad greens to the plates and top with the remaining shrimp, orange segments, avocado, and pistachios. Garnish with quick pickled red onions if desired. Adjust seasoning with salt, pepper, or additional dressing as preferred. Serve immediately for optimal freshness.

Notes

• Do not overcook shrimp to avoid a rubbery texture; they cook quickly so watch closely.
• Quick Pickled Red Onions add a nice sharp contrast but are optional.
• Roasted almonds can be substituted for pistachios if preferred.
• Use fresh champagne vinegar for the best flavor in the dressing.
• This salad is best served fresh to maintain the crispness of the greens and freshness of the avocado.

Keywords: shrimp salad, avocado salad, arugula salad, healthy lunch, summer salad, seafood salad, gluten free salad