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Shrimp Salad with Avocado and Grapefruit Recipe

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4.3 from 124 reviews

A fresh and vibrant Shrimp Salad with Avocado, featuring perfectly sautéed shrimp, creamy avocado slices, refreshing grapefruit segments, and a zesty lemon garlic dressing. This healthy and flavorful salad is quick to prepare, making it ideal for a light lunch or a nutritious dinner.

  • Total Time: 18 minutes
  • Yield: 4 servings

Ingredients

Shrimp and Salad

  • 1 tablespoon olive oil
  • 1 pound medium shrimp, peeled and deveined
  • ¼ teaspoon salt
  • ⅛ teaspoon fresh ground black pepper
  • 8 to 10 cups salad greens (Spring Mix recommended)
  • 1 avocado, sliced or diced
  • 1 grapefruit, peeled and sectioned (or canned/jarred grapefruit sections, drained)

Dressing

  • 1 clove garlic, finely minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard (optional)
  • ½ teaspoon lemon zest
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground black pepper
  • 3 tablespoons extra virgin olive oil

Instructions

  1. Heat the Oil: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat to prepare for cooking the shrimp.
  2. Season the Shrimp: Season the peeled and deveined shrimp with ¼ teaspoon salt and ⅛ teaspoon black pepper evenly.
  3. Cook the Shrimp: Place the shrimp in the heated skillet and cook for about 2 minutes on each side until the shrimp turn opaque and pink, indicating they are fully cooked.
  4. Cool the Shrimp: Remove the cooked shrimp from the pan and set aside for several minutes until they cool down slightly.
  5. Toss Shrimp with Greens: In a large salad bowl, combine the cooled shrimp with the salad greens and gently toss together.
  6. Add Avocado and Grapefruit: Add the sliced or diced avocado and grapefruit sections to the salad and set aside while preparing the dressing.
  7. Prepare the Dressing: In a mixing bowl, whisk together the minced garlic, fresh lemon juice, Dijon mustard (if using), lemon zest, ½ teaspoon salt, and ¼ teaspoon black pepper until well combined.
  8. Incorporate Olive Oil: Gradually whisk in 3 tablespoons of extra virgin olive oil into the mixture. Taste the dressing and adjust the seasoning if needed. If the dressing is too thick, add a little more olive oil and a squeeze of lemon juice to reach desired consistency.
  9. Dress the Salad: Drizzle the prepared dressing over the salad bowl containing shrimp, greens, avocado, and grapefruit.
  10. Toss to Coat: Gently toss the salad to ensure everything is evenly coated with the dressing without bruising the avocado.
  11. Serve: Serve the shrimp salad immediately for the freshest flavor and texture.

Notes

  • Use fresh or frozen shrimp that has been fully thawed for best results.
  • Feel free to substitute grapefruit with orange or mandarin segments as an alternative citrus option.
  • Dijon mustard in the dressing is optional but adds a nice depth of flavor.
  • For a spicier kick, add a pinch of red pepper flakes to the dressing.
  • The salad is best served immediately to preserve the freshness of avocado and greens.
  • Leftover dressing can be stored in an airtight container in the refrigerator for up to 3 days.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Category: Salad
  • Method: Frying
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://ellarecipe.com/shrimp-salad-with-avocado-and-grapefruit-recipe/