Citrus Shrimp and Avocado Salad

This simple but totally flavorful shrimp salad makes the perfect meal-prep meal for lunch or dinner thanks to pan-seared citrus-flavored shrimp, creamy avocado, and the crunch of sliced almonds.


I grew up with a mother who 90% of the time ordered two things when we ate out at finer dining establishments. It was like she didn’t even need to look at the menu, yet she always did and still does.

So when it’s my mom’s turn to answer the usual round of “what are you going to have?” question because we all want to be 100% sure we’re ordering just the right thing on the menu, my husband and I always share a knowing grin when we hear her reply, “Oh, I think I’ll try the shrimp. Or maybe the scallops.”

That’s why when I made my friend Robyn’s Pan-Seared Citrus Shrimp I was totally stoked there were leftovers to be had, because that meant that both of these recipes become the perfect solution for weeknight meal planning that turns into weekday salads.

What’s in This Shrimp Avocado Salad?

The ingredients list for this shrimp salad is short and sweet. Here’s what you’ll need to make this salad with shrimp:

  • Pan-seared citrus shrimp
  • Greens
  • Extra virgin olive oil
  • Lemon juice
  • Avocado
  • Shallot
  • Sliced almonds
  • Kosher salt and pepper

What Type of Greens Should I Use in This Shrimp Salad?

The greens in this shrimp and avocado salad could very well vary on your tastes and what you have available, including:

  • Spring mix salad greens — if you’re looking for a neutral flavored bite
  • Spicy arugula — which is what I used and was so good
  • Baby spinach leaves — I always prefer the bagged version, it’s just so much easier
  • Romaine lettuce — for a more substantial crunch

Tips for Making Shrimp Avocado Salad

Note that to determine if an avocado is ripe, flick the brown nub of the stem. Then:

  • If the avocado stem comes off clean and is green underneath, your avocado is ripe.
  • If the avocado stem comes off and you see brown underneath, your avocado is over ripe and will likely have brown spots.
  • If the avocado stem doesn’t release, it’s not ready yet.


  • 1 pound medium Pan-Seared Citrus Shrimp , (I use 31/40 shrimp)
  • 8 cups greens , (such as arugula, spinach, or spring mix)
  • Fruity or lemon-flavored extra virgin olive oil
  • Juice of ½ lemon or ½ orange
  • 1 avocado , sliced or diced
  • 1 shallot , minced
  • 4 ounces sliced almonds , toasted
  • Kosher salt and freshly ground black pepper


  • Prepare the recipe for the Pan-Seared Citrus Shrimp, or gently warm the leftover shrimp. Or, if you prefer, serve the shrimp chilled.
  • Toss the shrimp with the salad greens in a large bowl.
  • Lightly drizzle with olive oil, and if desired, some of the sauce remaining from the shrimp with a generous squeeze of citrus, and toss lightly to coat.
  • Add the avocado, shallots and sliced almonds and then season with kosher salt and freshly ground black pepper and serve.


Serving: 1g | Calories: 374kcal | Carbohydrates: 14g | Protein: 31g | Fat: 23g | Saturated Fat: 2g | Cholesterol: 286mg | Sodium: 906mg | Potassium: 693mg | Fiber: 7g | Sugar: 2g | Vitamin A: 982IU | Vitamin C: 29mg | Calcium: 256mg | Iron: 4mg

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