This Shrimp Salad with Avocados bursts with bright, fresh flavors. Light and refreshing, it’s a perfect summer salad—easy to prepare and full of vibrant taste.
This salad feels unique: not a creamy shrimp salad and not just greens topped with shrimp, but a bright combination of tender shrimp, creamy avocado, and citrus that lifts every bite. It’s simple to make and sure to become a summer favorite.
Why This Is the Best Shrimp Salad Recipe
- Bold, fresh flavor. Crisp greens and tender shrimp are balanced by juicy grapefruit and a lemony dressing for a lively, refreshing taste.
- Ideal for warm weather. Cold, citrus-forward salads are perfect when the weather heats up—this one hits the mark.
- Quick and easy. Minimal prep and fast cook time make it a convenient dish for weeknights or entertaining.
Recipe Ingredients
The ingredient list is straightforward and flexible. Exact measurements are in the recipe card below.
For the Shrimp
- Olive oil
- Shrimp: medium, peeled and deveined
- Salt and pepper
To Make the Salad
- Salad greens: a spring mix or any mixed greens
- Avocado
- Grapefruit: peeled and sectioned; canned or jarred sections can be used if needed
For the Dressing
- Garlic
- Fresh lemon juice and zest
- Salt and pepper
- Olive oil
- Dijon mustard (optional)
How to Make Shrimp Salad
The salad comes together in a few simple steps: cook the shrimp, assemble the greens with avocado and grapefruit, then finish with a lemony dressing. Detailed instructions follow in the recipe card below.
- Cook the shrimp. Heat olive oil in a skillet over medium-high heat. Season shrimp with salt and pepper and cook about 2 minutes per side, until opaque and pink. Let rest a few minutes.
- Assemble the salad. Toss salad greens in a large bowl, add avocado and grapefruit sections, then top with the cooked shrimp.
- Make the dressing. Whisk together minced garlic, lemon juice, lemon zest, Dijon (if using), salt and pepper. Slowly whisk in olive oil until emulsified. Adjust seasoning to taste.
- Dress and serve. Drizzle the dressing over the salad and gently toss to coat. Serve immediately.
Tips for the Best Shrimp Salad
- Scale easily for a crowd. Double or triple the ingredients when serving guests.
- Shrimp prep. Peeled, deveined shrimp without tails are easiest to eat in a salad.
- Substitutions. If grapefruit isn’t available or preferred, mandarin oranges or segmented oranges work well.
- Make-ahead components. You can cook the shrimp and prepare the dressing in advance, but assemble the salad just before serving to keep greens and avocado fresh.
Serving Suggestions
- Serve as a light main course or an elegant appetizer.
- Pair with grilled vegetables, corn on the cob, or a simple flatbread for a fuller meal.
- For a heartier option, serve the salad with tortilla chips or pile it on warm tortillas or tostadas.
Can I Store Leftovers?
This salad is best enjoyed fresh. Avocado and dressed greens can become soft if stored, so if you must keep leftovers, store components separately and combine just before serving.
More Easy Salad Recipes
- Egg Salad with Pickles
- Salmon BLT Salad
- Chicken Salad with Grapes
Shrimp Salad with Avocado
Katerina | Easy Weeknight Recipes
Ingredients
For the Shrimp
- 1 tablespoon olive oil
- 1 pound medium shrimp, peeled and deveined
- 1/4 teaspoon salt
- 1/8 teaspoon fresh ground black pepper
For the Salad
- 8 to 10 cups salad greens (spring mix recommended)
- 1 avocado, sliced or diced
- 1 grapefruit, peeled and sectioned (or drained canned/jarred sections)
For the Dressing
- 1 clove garlic, finely minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard (optional)
- 1/2 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 3 tablespoons extra virgin olive oil
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Season shrimp with salt and pepper.
- Cook shrimp about 2 minutes per side, until opaque and pink. Remove and let cool slightly.
- In a large salad bowl, toss shrimp with salad greens. Add avocado and grapefruit; set aside.
Make the Dressing
- Combine garlic, lemon juice, Dijon (if using), lemon zest, salt, and pepper in a bowl; whisk to combine.
- Whisk in olive oil until the dressing is emulsified. Adjust with more oil or lemon juice if needed.
- Drizzle dressing over the salad and toss gently to coat.
- Serve immediately.
Nutrition
Carbohydrates: 14 g |
Protein: 26 g |
Fat: 23 g |
Saturated Fat: 3 g |
Cholesterol: 286 mg |
Sodium: 1356 mg |
Potassium: 558 mg |
Fiber: 4 g |
Sugar: 5 g |
Vitamin A: 1718 IU |
Vitamin C: 50 mg |
Calcium: 195 mg |
Iron: 3 mg
Nutritional info is an estimate and provided as a courtesy. Values may vary depending on ingredients and preparation.
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