Citrus Grilled Shrimp and Avocado Salad Recipe

Introduction

This Citrus Grilled Shrimp and Avocado Salad is a fresh and vibrant dish perfect for warm days. Juicy grilled shrimp combined with creamy avocado and zesty citrus dressing make for a light yet satisfying meal.

Ingredients

• 12 jumbo shrimp (peeled & deveined)
• 1 clove garlic (grated)
• 1 ½ tbsp olive oil
• 1 small lime (zested and ½ juiced)
• ¼ tsp kosher salt
• 4 cups greens (such as arugula, spinach, or spring mix)
• 3 tbsp extra virgin olive oil
• ½ lemon (juiced, or use ½ orange)
• 1 avocado (sliced or cubed)
• 1 cup corn (defrosted; frozen roasted corn recommended)
• 1 small shallot (finely shaved and rinsed in cold water)
• 2 tbsp slivered almonds (toasted)
• ½ tsp kosher salt (more to taste if needed)

Instructions

1. Step 1: Preheat the grill to 450ºF.
2. Step 2: Thaw and rinse the shrimp, then pat them dry with paper towels. If needed, peel and devein the shrimp or leave tails on as preferred. In a bowl, toss shrimp with olive oil, kosher salt, grated garlic, and lime zest. Let marinate for 5 minutes while the grill heats.
3. Step 3: Thread the shrimp onto skewers. If using wooden skewers, soak them in cold water for 20 minutes beforehand to prevent burning. Grill shrimp for 2–3 minutes per side until cooked through. Remove from grill and toss with lime juice.
4. Step 4: Place greens in a large bowl. Add the grilled shrimp on top. Mix extra virgin olive oil with citrus juice and kosher salt, then lightly toss the shrimp and greens to coat.
5. Step 5: Add avocado, shallots, corn, and toasted almonds to the bowl. Gently toss everything together and serve immediately.

Tips & Variations

• Use frozen roasted corn for added flavor and convenience, or substitute with fresh corn in season.
• Try swapping lime and lemon juice for orange juice to add a sweeter citrus note.
• For extra crunch, sprinkle with toasted pumpkin seeds instead of almonds.
• Serve the shrimp off skewers if preferred, or use a grill pan indoor for convenience.

Storage

Store any leftover salad separately from the dressing in an airtight container in the refrigerator for up to 1 day. Shrimp is best eaten fresh, but can be reheated gently in a pan or eaten cold. Avocado may brown if stored; add fresh slices when ready to serve for best texture and color.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of seafood instead of shrimp?

Yes, you can substitute with scallops or firm white fish cut into pieces. Adjust grilling time accordingly to avoid overcooking.

Is it necessary to marinate the shrimp?

Marinating for 5 minutes helps infuse the shrimp with garlic and lime flavor, but if short on time, you can grill them immediately after tossing with oil and seasoning.

Citrus Grilled Shrimp and Avocado Salad Recipe

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★★★★★

4.8 from 119 reviews

• Author: Cleo
• Total Time: 16 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

A bright and refreshing Citrus Grilled Shrimp and Avocado Salad featuring juicy grilled shrimp marinated in lime and garlic, served atop a bed of fresh greens with creamy avocado, sweet corn, and toasted almonds, all tossed in a zesty citrus vinaigrette. Perfect for a light, healthy meal packed with vibrant flavors.

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Ingredients

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Shrimp Marinade

• 12 jumbo shrimp (peeled & deveined)
• 1 clove garlic (grated)
• 1 ½ tbsp olive oil
• 1 small lime (zested and 1/2 juiced)
• ¼ tsp kosher salt

Salad

• 4 cups greens (such as arugula, spinach, or spring mix)
• 3 tbsp extra virgin olive oil
• ½ lemon (juiced, or use ½ orange)
• 1 avocado (sliced or cubed)
• 1 cup corn (defrosted, preferably frozen roasted corn)
• 1 small shallot (finely shaved and rinsed in cold water)
• 2 tbsp slivered almonds (toasted)
• ½ tsp kosher salt (more to taste if needed)

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Instructions

1. Preheat the Grill: Preheat your grill to 450ºF to ensure it’s hot enough for a quick sear on the shrimp, giving them great grill marks and flavor.
2. Prepare and Marinate the Shrimp: Thaw the shrimp if frozen, rinse under cold water, and pat dry with paper towels. Peel and devein if not already done, keeping tails on if preferred. In a bowl, toss shrimp with olive oil, grated garlic, kosher salt, and lime zest. Allow the shrimp to marinate for 5 minutes while the grill heats up to infuse the flavors.
3. Grill the Shrimp: Thread marinated shrimp onto skewers (soak wooden skewers in water for 20 minutes beforehand to prevent burning). Grill the shrimp for 2-3 minutes on each side until they turn pink and opaque. Remove from grill and toss with the juice from half a lime to add fresh citrus brightness.
4. Prepare the Salad Base: In a large bowl, place the mixed greens. Add the grilled shrimp on top, then drizzle with extra virgin olive oil mixed with a generous squeeze of lemon (or orange) juice and ½ teaspoon kosher salt. Toss lightly to coat the greens and shrimp evenly in dressing.
5. Finish and Serve: Add sliced or cubed avocado, rinsed and shaved shallots, defrosted corn, and toasted slivered almonds to the bowl. Toss gently to combine all ingredients without mashing the avocado. Serve immediately to enjoy fresh flavors and textures.

Notes

• Soak wooden skewers in water for at least 20 minutes before grilling to prevent them from burning.
• Feel free to substitute lime with lemon or orange for a different citrus flavor.
• Use frozen roasted corn for enhanced sweetness and a smoky note.
• Rinse shallots in cold water to reduce sharpness and mellow their flavor.
• Serve immediately after tossing to keep avocado fresh and avoid browning.

• Prep Time: 10 minutes
• Cook Time: 6 minutes
• Category: Salad
• Method: Grilling
• Cuisine: American

Keywords: grilled shrimp salad, avocado salad, citrus shrimp salad, healthy shrimp recipe, summer shrimp salad, grilled seafood salad