If you’re craving a salad that bursts with vibrant flavors and fresh textures, look no further than this Shrimp Salad with Avocado and Orange Vinagrette Recipe. It perfectly balances tender, juicy shrimp with creamy avocado and the bright, citrusy zing of an orange-infused dressing. Each bite is a refreshing medley that feels both light and indulgent, making it an ideal choice for a quick lunch or an impressive dinner appetizer. This recipe is a celebration of simple yet powerful ingredients coming together to create a dish that’s as delightful to the senses as it is nourishing.
Ingredients You’ll Need
The beauty of this Shrimp Salad with Avocado and Orange Vinagrette Recipe lies in its simplicity. Each ingredient plays a crucial role, whether by adding texture, flavor, or a pop of color that makes the dish irresistible.
- 1 pound raw medium sized shrimp: Fresh shrimp bring succulent seafood flavor and satisfying protein.
- 8 ounces mixed greens: A vibrant, fresh base packed with vitamins and a variety of textures.
- 1/4 red onion: Provides a mild sharpness and a subtle crunch to the salad.
- 1/2 red bell pepper: Adds sweetness and a colorful contrast to the greens.
- 3 large oranges: Essential for sweet juicy segments and the zest that flavors the vinaigrette.
- 1 mango: Infuses tropical sweetness and creamy texture.
- 1 avocado: Brings smooth richness that pairs beautifully with the citrus notes.
- 2 large oranges, juiced & zested: The star ingredient for the bright, tangy dressing.
- 1/4 cup olive oil: Adds silkiness and helps meld the dressing’s flavors together.
- 1 tablespoon rice vinegar: Provides a gentle acidity that balances the sweetness.
- 1/4 teaspoon kosher salt: Enhances every flavor component without overwhelming.
- 1/2 teaspoon minced garlic: Offers an aromatic warmth that rounds out the vinagrette.
How to Make Shrimp Salad with Avocado and Orange Vinagrette Recipe
Step 1: Prepare the Orange Vinagrette
Start by zesting two of the oranges to capture their fragrant oils. Combine about two teaspoons of this zest with the freshly squeezed juice from the same oranges in a small bowl or jar. Whisk in the olive oil, rice vinegar, kosher salt, and minced garlic until everything is well combined. This zesty vinagrette brings a refreshing citrus aroma and tartness that will elevate every bite.
Step 2: Marinate the Shrimp
Take your cleaned shrimp and toss them in about half of the orange vinagrette. This step is key to infusing the shrimp with bright flavor before cooking. Cover and refrigerate for at least 15 minutes, though marinating up to eight hours intensifies the taste beautifully. This method ensures the shrimp stay juicy and tender.
Step 3: Reserve the Remaining Vinagrette
Keep the rest of the orange vinagrette sealed tight in the fridge until it’s time to dress your salad. You might need to whisk it again before serving to recombine the ingredients, ensuring every drizzle is perfectly emulsified and flavorful.
Step 4: Prepare for Cooking the Shrimp
You can either grill or pan-cook the shrimp based on your preference and equipment. Preheat your grill to high, or warm a large skillet over medium-high heat on the stovetop. This step ensures the shrimp cook quickly and evenly, locking in moisture and that delicious marinade flavor.
Step 5: Slice and Dice Your Fruits and Veggies
While the shrimp marinates, get your colorful produce ready. Dice the avocado and mango into bite-sized pieces for creamy sweetness. Thinly slice the red onion and red bell pepper for crunch and subtle pungency. For the oranges, segment or cut them into rounds after peeling carefully—this technique reveals beautiful orange wheels that add visual appeal and juicy bursts of flavor throughout the salad.
Step 6: Cook the Shrimp to Perfection
Whether grilling or cooking on the stovetop, place the shrimp down and let them cook 3 to 4 minutes per side. You’ll know they’re done when they turn opaque pink and are firm to the touch. This quick cook time keeps them tender and flavorful.
Step 7: Assemble and Dress the Salad
Start with a generous bed of mixed greens in your serving bowls. Layer on the mango, avocado, red onion, bell pepper, orange segments, and finally, the beautifully cooked shrimp. Drizzle with the reserved orange vinagrette and toss lightly to coat everything evenly. Serve right away to enjoy the crisp freshness combined with warm shrimp and zesty dressing.
How to Serve Shrimp Salad with Avocado and Orange Vinagrette Recipe
Garnishes
Sprinkle chopped fresh cilantro or parsley over the salad for a bright herbal note. Toasted almonds or pepitas add an unexpected crunch, while a few chili flakes can introduce a gentle heat that complements the citrus and sweetness perfectly.
Side Dishes
Pair this salad with crusty bread or warm pita to soak up any extra dressing. A light quinoa pilaf or chilled cucumber soup makes a refreshing accompaniment that keeps the meal balanced and vibrant.
Creative Ways to Present
For a stunning presentation, serve the shrimp salad stuffed inside hollowed-out orange halves or avocado shells. Alternatively, build it as a layered parfait in clear glasses to showcase the colorful ingredients, turning your salad into an eye-catching centerpiece.
Make Ahead and Storage
Storing Leftovers
Store any leftover shrimp salad in an airtight container in the refrigerator for up to two days. Keep the vinagrette separate until just before serving to maintain the salad’s texture and freshness.
Freezing
This salad is best enjoyed fresh, so freezing is not recommended. The avocado and greens do not freeze well, and shrimp can become rubbery after thawing.
Reheating
If you have leftover cooked shrimp, you can gently reheat them in a skillet over low heat for just a couple of minutes. Avoid overheating to keep them tender. The salad itself is perfect cold or at room temperature.
FAQs
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used as long as they are fully thawed and patted dry before marinating. This ensures they absorb the flavors and cook evenly without excess moisture.
Is there a substitute for rice vinegar in the vinaigrette?
If you don’t have rice vinegar, white wine vinegar or apple cider vinegar are good alternatives that provide a similar mild acidity.
How do I properly segment an orange?
To segment an orange, first slice off both ends and then cut away the peel and pith in strips. Hold the orange over a bowl and carefully cut between the membranes to release individual segments without any white pith attached.
Can I make this salad vegan or vegetarian?
Absolutely! Replace shrimp with grilled tofu or chickpeas for protein, and keep all the fresh produce and orange vinaigrette as is for bright, satisfying flavor.
What is the best way to store leftover vinaigrette?
Keep leftover vinaigrette in a sealed jar or container in the fridge for up to a week. Shake or whisk well before using, as the ingredients may separate over time.
Final Thoughts
This Shrimp Salad with Avocado and Orange Vinagrette Recipe is one of those rare dishes that feels both effortless and luxurious at the same time. It’s packed with fresh, wholesome ingredients that harmonize beautifully, delivering unforgettable flavors on every forkful. I truly encourage you to try making this salad soon—you’ll find it’s not only a feast for your taste buds but also a lively, colorful addition to your recipe collection.
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Shrimp Salad with Avocado and Orange Vinagrette Recipe
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 2 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
Description
A vibrant and refreshing shrimp salad featuring tender shrimp marinated and cooked with an orange vinaigrette, served with mixed greens, avocado, mango, oranges, red onion, and red bell pepper. This salad combines citrusy, sweet, and savory flavors for a light and healthy meal perfect for lunch or dinner.
Ingredients
Shrimp and Marinade
- 1 pound raw medium sized shrimp
- 2 large oranges, juiced & zested
- 1/4 cup olive oil
- 1 tablespoon rice vinegar
- 1/4 teaspoon kosher salt
- 1/2 teaspoon minced garlic
Salad
- 8 ounces mixed greens
- 1/4 red onion, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 3 large oranges, peeled and segmented or sliced into wheels
- 1 mango, sliced and diced
- 1 avocado, sliced and diced
Instructions
- Make the Vinaigrette: Zest 2 teaspoons of orange zest into a small bowl or jar. Add the juice from 2 large oranges, olive oil, rice vinegar, kosher salt, and minced garlic. Whisk or shake until all ingredients are well combined.
- Marinate the Shrimp: Place cleaned shrimp in a bowl and pour about half of the orange vinaigrette over them. Toss to coat well, cover, and refrigerate for at least 15 minutes or up to 8 hours to let the flavors infuse.
- Store Remaining Vinaigrette: Keep the leftover vinaigrette in an airtight container in the fridge. Re-whisk before serving if needed.
- Preheat Cooking Surface: Decide to cook shrimp on the grill or stovetop. For grilling, preheat grill to high heat. For stovetop, preheat a large pan over medium-high heat.
- Prepare Fruits and Vegetables: Slice and dice the avocado and mango. Thinly slice the red onion and red bell pepper. Peel and segment or slice the remaining oranges into wheels by cutting off both ends, removing the peel carefully, then slicing or cutting segments.
- Cook the Shrimp: Cook shrimp on the preheated grill or stovetop pan for 3-4 minutes per side, until shrimp are opaque, pink, and cooked through.
- Assemble the Salad: Place mixed greens into bowls, top with prepared fruits, vegetables, and cooked shrimp. Drizzle the remaining orange vinaigrette over the salad and toss gently. Serve immediately and enjoy.
Notes
- Marinating shrimp enhances flavor but can be done ahead for convenience.
- Ensure shrimp are not overcooked to maintain tenderness.
- Use fresh oranges for the best citrus flavor in the vinaigrette and salad.
- This salad is best enjoyed immediately once assembled to preserve freshness of greens and fruit.
