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Shrimp Avocado Salad Recipe

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★★★★★

4.5 from 117 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://messykitchenmagic.com/shrimp-avocado-salad-recipe/