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Introduction: Ready for a Fresh, Zesty Seafood Salad?

Craving a light, vibrant dish that’s perfect for a summer lunch or dinner? This Citrus Shrimp and Avocado Salad is your ideal choice! Featuring juicy pan-seared citrus shrimp, crisp greens, creamy avocado, crunchy toasted almonds, and a bright citrus dressing, this salad is a delightful blend of fresh and tangy flavors. Perfect for quick meals, healthy lunches, or elegant gatherings, it’s inspired by your love for vibrant, seafood-forward dishes like Sheet Pan Garlic Butter Shrimp and Moules-Frites. Naturally gluten-free and adaptable for keto diets, it’s a refreshing crowd-pleaser. Ready to toss together a zesty, colorful salad? Let’s dive into this easy recipe!

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Overview: Why Citrus Shrimp and Avocado Salad is a Must-Try

This Citrus Shrimp and Avocado Salad combines tender shrimp with fresh greens and a citrusy olive oil dressing, creating a light yet satisfying meal. The toasted almonds and creamy avocado add texture, while the citrus juice ties it all together. What makes it special? It’s a gluten-free, low-carb salad that’s ready in about 20 minutes (assuming shrimp is pre-cooked), perfect for showcasing fresh ingredients, and adaptable for keto diets, offering a bright, flavorful dish with minimal effort.

Time Requirement: About 20 minutes total (10 minutes prep, 10 minutes for shrimp if cooking fresh).
Difficulty Level: Easy! Perfect for beginners or quick meals.
Why It’s Special: It’s a gluten-free, low-carb salad with vibrant, citrusy flavors.

This shrimp salad is a fresh, zesty treat that’s sure to impress. Let’s get tossing!

Essential Ingredients

Here’s what you need to make Citrus Shrimp and Avocado Salad. Each ingredient adds to the fresh, tangy, and crunchy magic.

Pan-Seared Citrus Shrimp (1 lb, 31/40 size): Provides juicy, citrus-infused protein.
Greens (8 cups, arugula, spinach, lettuce, or spring mix): Offer a fresh, crisp base.
Extra Virgin Olive Oil (fruity or lemon-flavored preferred): Adds richness and a smooth finish.
Lemon or Orange Juice (from ½ fruit): Brings bright, tangy acidity.
Avocado (1, sliced or diced): Adds creamy, buttery texture.
Shallot (1, minced): Provides mild, sweet oniony flavor.
Sliced Almonds (4 oz, toasted): Offer crunchy, nutty depth.
Kosher Salt and Black Pepper (to taste): Seasons the salad to perfection.

Substitutions and Variations

Shrimp: Swap with grilled scallops, crab meat, or tofu for vegetarian (cook tofu with citrus marinade).
Greens: Use kale, romaine, or mixed baby greens for variety.
Olive Oil: Replace with avocado oil or omit for lighter dressing.
Lemon/Orange Juice: Substitute with lime juice or white wine vinegar for similar acidity.
Shallot: Use red onion or scallions for a different oniony crunch.
Sliced Almonds: Swap with toasted walnuts, pecans, or sunflower seeds for nut-free.
Keto Adjustment: Already keto-friendly (~4–5g net carbs per serving); reduce avocado to ½ for stricter keto.
Vegan Version: Replace shrimp with marinated tofu or mushrooms; use lemon juice for dressing.
Spicy Version: Add ¼ tsp red-pepper flakes or a dash of hot sauce to the dressing.
Protein-Packed: Add ½ cup crumbled feta or goat cheese (non-vegan) for extra richness.

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Step-by-Step Instructions

Making this Citrus Shrimp and Avocado Salad is quick and simple, with minimal prep and assembly. Follow these steps for a perfect salad every time.

Step 1: Prepare the Shrimp

Prepare 1 lb pan-seared citrus shrimp (follow linked recipe or use a simple pan-sear with citrus juice, olive oil, salt, and pepper for 2–3 minutes per side until pink and opaque).
Alternatively, gently warm leftover shrimp in a skillet over low heat for 1–2 minutes, or serve chilled if preferred.

Tip: Pat shrimp dry before searing to ensure a good crust; don’t overcook to keep them tender.

Step 2: Assemble the Salad Base

In a large mixing bowl, combine 8 cups greens (arugula, spinach, lettuce, or spring mix) with 1 lb prepared shrimp.

Tip: Use a mix of greens for varied texture and flavor; ensure greens are dry to avoid wilting.

Step 3: Dress the Salad

Lightly drizzle the greens and shrimp with extra virgin olive oil (fruity or lemon-flavored preferred).
Squeeze the juice of ½ lemon or ½ orange over the salad (use some shrimp pan sauce if available for extra flavor).
Toss gently to coat.

Tip: Start with a small amount of oil and citrus juice, adjusting to taste to avoid overdressing.

Step 4: Add Toppings and Serve

Add 1 sliced or diced avocado, 1 minced shallot, and 4 oz toasted sliced almonds to the bowl.
Season with kosher salt and freshly ground black pepper to taste.
Toss lightly and serve immediately.

Tip: Toast almonds in a dry skillet over medium heat for 2–3 minutes until golden; cube avocado just before serving to prevent browning.

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Assembly: Building the Perfect Citrus Shrimp and Avocado Salad

Making this Citrus Shrimp and Avocado Salad is all about creating a fresh, balanced dish with vibrant textures. Here’s how to make it perfect:

Prepare Shrimp Juicy: Sear or warm shrimp just until tender to preserve flavor.
Toss Greens Lightly: Coat greens evenly without wilting them.
Dress Sparingly: Use just enough oil and citrus for a bright, not soggy, salad.
Add Toppings Fresh: Incorporate avocado and almonds last for maximum texture.

Presentation Tips:

Serve in a large, shallow bowl for a colorful, family-style display or plate individually.
Pair with a keto-friendly side like grilled zucchini or cucumber slices.
Garnish with extra almonds, a lemon wedge, or a sprinkle of parsley for a polished look.

Storage and Make-Ahead Tips

This salad is best enjoyed fresh but stores well for short-term meal prep. Here’s how to keep it fresh:

Storing Leftovers:
- Store undressed salad (greens, shrimp, shallots, almonds) in an airtight container in the refrigerator for up to 2 days.
- Store avocado separately with a splash of lemon juice to prevent browning.
- Avoid freezing, as greens and avocado lose texture.
Reheating:
- No reheating needed; serve cold or at room temperature.
- If warming shrimp, heat gently in a skillet over low heat for 1–2 minutes.
Make-Ahead Tips:
- Prep shrimp and toast almonds up to 1 day ahead; store separately in the fridge.
- Mince shallots up to 1 day ahead; store in an airtight container.
- Assemble salad just before serving to keep greens crisp and avocado fresh.

Tip: Drizzle with extra citrus juice when serving leftovers to refresh flavors.

Recipe Variations

This Citrus Shrimp and Avocado Salad is versatile, drawing on your love for vibrant, seafood-forward dishes like Moules-Frites and Shrimp Boil Skewers. Here are some fun ideas:

Keto Shrimp Salad: Already keto-friendly (~4–5g net carbs); reduce avocado to ½ for stricter keto.
Gluten-Free Version: Already gluten-free with certified ingredients (e.g., shrimp marinade).
Vegan Version: Swap shrimp with marinated tofu or roasted mushrooms; use lemon juice for dressing.
Spicy Shrimp Salad: Add ¼ tsp red-pepper flakes or a dash of hot sauce to the dressing.
Mediterranean Twist: Include ¼ cup crumbled feta (non-vegan) or olives and swap citrus for balsamic vinegar.

Tip: Serve with a side of keto-friendly flatbread (almond flour-based) or a sprinkle of chia seeds for extra crunch.

Conclusion: A Zesty, Refreshing Treat to Love

Citrus Shrimp and Avocado Salad is the perfect way to enjoy a light, flavorful meal that’s both refreshing and satisfying. With its juicy shrimp, creamy avocado, and bright citrus dressing, it’s a salad that’s as delicious as it is easy. Perfect for healthy lunches, quick dinners, or elegant gatherings, this dish is sure to become a favorite. Play with the variations, garnish with your favorites, and savor every zesty, crunchy bite. What’s your favorite way to enjoy this shrimp salad? Share your ideas in the comments and let us know how it turned out!

Citrus Shrimp and Avocado Salad Recipe

Author: Alyssa

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