Shrimp Avocado Salad Recipe
Introduction
This Shrimp Avocado Salad is a bright and refreshing dish perfect for a light lunch or dinner. Featuring tender shrimp, creamy avocado, and zesty citrus, it’s balanced with peppery arugula and crunchy pistachios for texture. The tangy champagne vinaigrette brings all the flavors together beautifully.
Ingredients
- 1½ pounds shrimp (21-25 per pound), peeled and deveined
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 5 tablespoons extra virgin olive oil, divided
- 2 tablespoons champagne vinegar
- 1 teaspoon Dijon mustard
- 6 cups baby arugula
- 1 medium fennel bulb, thinly sliced
- 1 medium naval orange, peeled and cut into segments
- 1 medium Hass avocado, peeled, seeded, and cubed
- ⅓ cup shelled dry-roasted and salted pistachios (or roasted almonds), roughly chopped
- ¼ cup Quick Pickled Red Onions (optional)
Instructions
- Step 1: Pat the shrimp dry with paper towels. Toss them in a large bowl with ½ teaspoon Diamond Crystal kosher salt and ¼ teaspoon black pepper.
- Step 2: Heat a large heavy-bottomed skillet over medium-high heat. Add 1 tablespoon extra virgin olive oil once hot. Place the shrimp in a single layer in the pan.
- Step 3: Cook shrimp about 1 minute until pink on the bottom, then flip and cook another minute until cooked through. Avoid overcooking to prevent rubbery shrimp. Transfer cooked shrimp to a clean bowl.
- Step 4: In a small bowl or measuring cup, whisk together champagne vinegar, Dijon mustard, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Slowly whisk in ¼ cup olive oil until dressing is well combined. Taste and adjust seasoning as needed.
- Step 5: Pour 2 tablespoons of dressing over the cooked shrimp and toss to coat. Let the shrimp marinate and cool slightly.
- Step 6: In a large bowl, combine arugula and shaved fennel. Season with salt and pepper. Add dressing to taste and toss well.
- Step 7: Divide half of the salad greens onto four plates. Top with half the shrimp, orange segments, avocado, and pistachios.
- Step 8: Distribute remaining salad greens and toppings evenly among plates. Garnish with Quick Pickled Red Onions if desired. Season with salt, pepper, or extra dressing and serve immediately.
Tips & Variations
- For extra crunch, substitute pistachios with chopped toasted almonds or walnuts.
- If you don’t have champagne vinegar, white wine vinegar makes a good substitute.
- Quick Pickled Red Onions add a lovely tangy bite but can be omitted or replaced with thinly sliced raw red onion.
- Use fresh, high-quality shrimp for the best flavor and texture.
Storage
Store any leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing separate to prevent wilting. When ready to eat, toss everything together fresh. Avoid reheating the shrimp and salad to preserve the textures and flavors.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen shrimp for this salad?
Yes, you can use frozen shrimp. Just be sure to thaw them completely, pat dry thoroughly, and cook as directed to avoid excess moisture in the salad.
What can I substitute for champagne vinegar?
If you don’t have champagne vinegar, white wine vinegar or even a mild apple cider vinegar will work well to provide that bright acidity in the dressing.
PrintShrimp Avocado Salad Recipe
A fresh and vibrant Shrimp Avocado Salad combining tender sautéed shrimp, creamy avocado, crisp fennel, peppery arugula, and juicy orange segments, all tossed in a tangy champagne vinaigrette and garnished with crunchy pistachios and optional quick-pickled red onions for a delightful contrast of flavors and textures.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Shrimp
- 1½ pounds shrimp (21–25 per pound) (peeled and deveined)
- ½ teaspoon Diamond Crystal kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon extra virgin olive oil
Dressing
- 2 tablespoons champagne vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon Diamond Crystal kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup extra virgin olive oil
Salad
- 6 cups baby arugula
- 1 medium fennel bulb (thinly sliced)
- 1 medium naval orange (peeled and cut into segments)
- 1 medium Hass avocado (peeled, seeded, and cubed)
- ⅓ cup shelled dry-roasted and salted pistachios (or roasted almonds, roughly chopped)
- ¼ cup Quick Pickled Red Onions (optional)
Instructions
- Prepare the shrimp: Pat the shrimp dry using paper towels to remove any excess moisture. Toss them with ½ teaspoon of kosher salt and ¼ teaspoon of freshly ground black pepper in a large bowl to season evenly.
- Cook the shrimp: Heat a large heavy-bottomed skillet over medium-high heat. Add 1 tablespoon of extra virgin olive oil once hot. Arrange the shrimp in a single layer in the pan. Cook for about 1 minute until the bottom side turns pink, then flip each shrimp and cook for another minute until fully cooked. Avoid overcooking as shrimp become rubbery. Transfer the shrimp to a clean bowl.
- Make the dressing: In a small bowl or measuring cup, whisk together the champagne vinegar, Dijon mustard, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Slowly drizzle in ¼ cup extra virgin olive oil while whisking continuously to form a smooth, uniform dressing. Adjust seasoning with additional vinegar, olive oil, salt, or pepper to taste.
- Toss shrimp with dressing: Spoon 2 tablespoons of the prepared dressing over the warm shrimp and toss gently to coat. Let it sit aside to allow the flavors to meld and for the shrimp to cool slightly.
- Prepare the salad base: In a large bowl, combine the baby arugula and thinly sliced fennel. Season with salt and pepper. Add dressing to taste and toss well to evenly coat the salad mix.
- Assemble the salad: Divide half of the dressed arugula and fennel mixture onto four plates. Distribute half of the shrimp, orange segments, cubed avocado, and chopped pistachios evenly across the plates.
- Complete plating: Add the remaining salad greens and toppings to each plate. Garnish with quick-pickled red onions if using. Taste and season with additional salt, pepper, or dressing as desired. Serve immediately for best freshness and texture.
Notes
- Do not overcook shrimp to prevent them from becoming rubbery and tough.
- Quick-Pickled Red Onions add a nice tang and crunch but are optional.
- Dressing can be adjusted in acidity and seasoning to personal preference.
- Substitute pistachios with roasted almonds for a different nutty flavor.
- Peeling and segmenting the orange removes bitterness from pith and membranes.
- This salad is best served fresh but can be prepped slightly ahead, keeping avocado and dressing separate until serving to maintain texture.
Keywords: shrimp avocado salad, arugula salad, fennel salad, seafood salad, healthy salad, citrus salad, pistachio salad, quick shrimp recipe
