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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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/shrimp-avocado-salad-recipe/