If you are looking for a fresh, vibrant dish that combines the sweet juiciness of oranges with creamy avocado and tender shrimp, this Shrimp Salad with Avocado & Oranges Recipe is an absolute game-changer. Every bite bursts with color and flavor, perfectly balancing the zesty orange vinaigrette with succulent shrimp and crisp mixed greens. It’s a dish that feels light and refreshing yet satisfying enough to enjoy as a main course. Whether you’re hosting a lunch or just craving something special and healthy, this recipe is sure to become a beloved favorite.
Ingredients You’ll Need
Simple, fresh ingredients make this salad sing with flavor. Each component brings something essential: from the plump shrimp’s savory bite to the citrusy zing of oranges and the luscious creaminess of avocado. Together, they create a dish that’s both visually stunning and delightfully tasty.
- 1 pound raw medium sized shrimp: Choose fresh or thawed shrimp for the best texture and flavor.
- 8 ounces mixed greens: A fresh bed of greens adds crunch and vibrant color to your salad.
- 1/4 red onion: Thinly sliced to add a sharp, slightly sweet bite that contrasts beautifully with the fruits.
- 1/2 red bell pepper: Offers crispness and a pop of red color to brighten the salad.
- 3 large oranges: Used for fruit segments, they bring a juicy, sweet citrus burst to every forkful.
- 1 mango: Adds tropical sweetness and a creamy texture, balancing the acidity of the oranges.
- 1 avocado: Creamy and rich, avocado lends a satisfying smoothness to the salad.
- 2 large oranges, juiced & zest: Essential for the vibrant orange vinaigrette that ties all the flavors together.
- 1/4 cup olive oil: A heart-healthy fat base for the dressing, adding silkiness and depth.
- 1 tablespoon rice vinegar: Adds a gentle tang, lifting the salad’s overall brightness.
- 1/4 teaspoon kosher salt: Enhances the natural flavors without overpowering the delicate balance.
- 1/2 teaspoon minced garlic: Infuses the vinaigrette with a subtle savory note that rounds out the citrus.
How to Make Shrimp Salad with Avocado & Oranges Recipe
Step 1: Prepare the Orange Vinaigrette
Start by zesting the oranges to capture all that fragrant citrus goodness. Combine about two teaspoons of zest with freshly squeezed orange juice, olive oil, rice vinegar, kosher salt, and minced garlic. Whisk everything or shake it up in a jar until perfectly blended. This vibrant vinaigrette will be the flavor powerhouse of your shrimp salad.
Step 2: Marinate the Shrimp
Place the cleaned shrimp in a bowl and pour about half of the orange vinaigrette over them. Toss to coat the shrimp evenly, then cover and refrigerate for at least 15 minutes. This marinade not only infuses the shrimp with flavor but also keeps them tender and juicy when cooked.
Step 3: Set Aside Remaining Vinaigrette
Keep the leftover vinaigrette sealed in an airtight container in the fridge. This will be used to dress the salad later, and a quick whisk or shake before serving will ensure the ingredients are well combined.
Step 4: Preheat Your Cooking Surface
You have two great options for cooking the shrimp: grilling or stovetop. For grilling, preheat the grill to high heat to get that perfect char and smoky flavor. If cooking on the stovetop, warm a large pan over medium-high heat. Both methods bring out the shrimp’s natural sweetness and retain their juicy texture.
Step 5: Prepare the Fruits and Vegetables
Slice and dice the avocado and mango for creamy, sweet chunks. Thinly slice the red onion and red bell pepper to add crunch and a hint of sharpness. Next, segment or slice the remaining oranges into wheels by carefully peeling and cutting out each segment. This takes a little patience but rewards you with beautiful, peel-free orange slices that elevate the salad’s presentation.
Step 6: Cook the Shrimp
Cook the shrimp for 3 to 4 minutes per side until they turn pink and are cooked through. Whether grilled or pan-seared, the shrimp should be firm and flavorful with a lovely citrus aroma thanks to the marinade.
Step 7: Assemble and Serve
Arrange mixed greens in bowls and generously top with your prepared fruits, vegetables, and shrimp. Drizzle the remaining orange vinaigrette over everything, gently toss to combine, and serve immediately. This brings all the layers of texture and flavor together in a salad that is as beautiful as it is delicious.
How to Serve Shrimp Salad with Avocado & Oranges Recipe
Garnishes
To add an extra touch, sprinkle chopped fresh cilantro or mint leaves on top. A few crushed toasted almonds or walnuts can lend an appealing crunch that complements the creamy avocado and juicy shrimp. A light dusting of freshly cracked black pepper also enhances the overall flavor.
Side Dishes
This salad shines on its own but pairs wonderfully with crusty bread or a light quinoa pilaf. For a more substantial meal, serve alongside a chilled glass of white wine or a sparkling citrus spritz to continue the bright, fresh theme.
Creative Ways to Present
For a stunning presentation, serve the Shrimp Salad with Avocado & Oranges Recipe in hollowed-out orange halves or on a large platter with colorful edible flowers. Layering the salad components in clear glass bowls or mason jars can also transform it into a trendy and inviting dish perfect for entertaining.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the salad (without dressing) in an airtight container in the refrigerator. Keep the vinaigrette separate and add just before serving to avoid sogginess. It’s best enjoyed within two days while the shrimp and fruits remain fresh.
Freezing
Because this salad relies on the freshness of shrimp and delicate fruits, freezing is not recommended. Freezing can alter the texture of the avocado and oranges and make the shrimp rubbery once thawed.
Reheating
If you want to reheat the cooked shrimp, remove them from the salad and warm gently in a pan over low heat just until heated through. Avoid overheating to prevent toughness. Always add the dressing fresh for the best flavor experience.
FAQs
Can I use pre-cooked shrimp in this recipe?
Yes, pre-cooked shrimp can be used if you’re short on time. Just toss them in the orange vinaigrette to marinate briefly and add to the salad. Skip the cooking step to avoid overcooking the shrimp.
What type of oranges work best?
Navel oranges are a great choice due to their sweet flavor and easy-to-peel skin. Blood oranges can add a lovely color contrast and a slightly different citrus note if you want to mix things up.
Is this shrimp salad gluten-free?
Absolutely. All the ingredients are naturally gluten-free, making this Shrimp Salad with Avocado & Oranges Recipe a perfect option for those avoiding gluten.
Can I make this recipe vegan?
To make a vegan version, swap the shrimp for grilled tofu or chickpeas and keep all the vibrant fruits and dressing the same—just as delicious without the seafood!
How long does the marinade time affect the shrimp’s flavor?
Marinating for at least 15 minutes allows the shrimp to soak up the orange vinaigrette flavors without becoming mushy. You can marinate up to 8 hours for deeper flavor, but avoid going longer to maintain optimal texture.
Final Thoughts
There’s something truly special about this Shrimp Salad with Avocado & Oranges Recipe — it’s the perfect melding of bright citrus, creamy avocado, and tender shrimp that feels like a celebration of fresh ingredients in every bite. I encourage you to try it out soon and see how easy it is to bring a little sunshine and delight to your table any day of the week.
Print
Shrimp Salad with Avocado & Oranges Recipe
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 2 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
A refreshing and vibrant shrimp salad featuring juicy oranges, creamy avocado, and sweet mango tossed with mixed greens and a zesty homemade orange vinaigrette. Perfect as a light lunch or dinner, this recipe highlights the natural sweetness of the shrimp complemented by bright citrus flavors and crisp vegetables.
Ingredients
Shrimp and Salad
- 1 pound raw medium sized shrimp
- 8 ounces mixed greens
- 1/4 red onion, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 3 large oranges (for segments and wheels)
- 1 mango, sliced and diced
- 1 avocado, sliced and diced
Orange Vinaigrette
- Zest from 2 large oranges (about 2 teaspoons)
- Juice from 2 large oranges
- 1/4 cup olive oil
- 1 tablespoon rice vinegar
- 1/4 teaspoon kosher salt
- 1/2 teaspoon minced garlic
Instructions
- Make the vinaigrette: Zest 2 large oranges and add about 2 teaspoons of the zest to a small bowl or jar. Juice the same oranges into the bowl. Add olive oil, rice vinegar, kosher salt, and minced garlic. Whisk or shake well until fully combined.
- Marinate the shrimp: Place cleaned raw shrimp in a bowl and pour about half of the orange vinaigrette over them. Toss to coat completely. Cover and refrigerate for at least 15 minutes, up to 8 hours, to let the flavors meld.
- Store remaining vinaigrette: Keep the leftover vinaigrette in an airtight container in the refrigerator. You may need to re-whisk before serving.
- Prepare to cook shrimp: Choose your cooking method—either preheat a grill to high or a large stovetop pan to medium-high heat. The grill usually takes longer to preheat.
- Prep fruits and vegetables: Slice and dice the mango and avocado. Thinly slice the red onion and red bell pepper. For the oranges, carefully peel and segment or slice into wheels by cutting off the ends and removing the peel, then cutting as desired.
- Cook the shrimp: Cook the shrimp on the grill or stovetop pan for 3-4 minutes per side until the shrimp turn pink and are cooked through.
- Assemble the salad: Divide mixed greens into serving bowls. Top with prepared fruits, vegetables, and cooked shrimp. Drizzle the remaining orange vinaigrette over the salad and toss gently. Serve immediately.
Notes
- Marinating shrimp in the orange vinaigrette enhances the flavor but avoid exceeding 8 hours, or shrimp may become mushy.
- Ensure the grill or pan is hot before cooking shrimp for the best sear and texture.
- Use fresh oranges for both zest and juice for the most vibrant citrus flavor.
- Variation: Garnish with fresh herbs such as cilantro or parsley for added freshness.
- This salad is best served immediately to maintain the crispness of the greens and freshness of the fruit.
