This simple yet delicious Citrus Avocado Shrimp Salad is packed with flavour and texture. It also offers a hefty doze of vitamin C what makes it a perfect winter recipe.
Hello everyone. How are you doing? I am going to keep it very simple and short this time as it’s a short week for me (Thanks to a statutory holiday on Monday). Also, last week was short as well as there was my extra day off on Friday. Technically speaking, I only worked 3 days last week as I needed to take a sick day because my back was bothering me. You are not jealous because of all that extra time off, aren’t you?
While some extended weekends always feel amazing, it’s also a little hard to get back on track in terms of work. On the other hand, it’s almost Friday! Ha-ha – just kidding!
Anyway, let me introduce this luscious Citrus Avocado Shrimp Salad. It’s delightful in my book, and it combines various textures from soft (avocado), chewy (shrimp), and juicy (fruit). It’s so refreshing, too! However, I must admit that I didn’t earn high praise for this salad from Andrey. He thought there were just too many things going on. Well, we don’t need to agree on everything, right? But just for a record, he was a little bit prejudiced. Andrey just loves shrimp and its subtle shrimp flavour, that’s why he always prefers a simple flavour profile. I absolutely enjoyed this salad though, and I would certainly recommend it for you.
As you can imagine, it’s very versatile in terms of fruit. You can pick whatever citrus fruit you fancy, either one kind or a combination. Personally, I love how bitter grapefruits work with shrimp. If that’s your choice as well, just don’t get carried away and try finding a good balance between “nicely bitter taste” and “disturbingly bitter taste”. And while blood oranges don’t get a distinguished flavour in my opinion (I think they are overrated), they’re beautiful and deserve a spot in this Citrus Avocado Shrimp Salad.
I hope you like this simple yet delightful idea.
- 14-20 medium-large shrimp (If frozen, fully defrosted and drained (Or cocktail shrimp – use more in this case)
- ½ tsp. olive oil and ½ tsp. butter each
- 1 tsp. fresh rosemary (or fresh thyme)
- 1 – 1,5 cups of peeled and segmented citrus fruit of your choice (with some juices)
- 1 ripe avocado, pitted and sliced
- 2-3 handfuls of mixed salad
- Heat a pan over high heat with the oil, butter, and rosemary. Arrange the shrimp in a single layer and cook for about 1,5 minutes from one side (or until slightly changed the color), then turn and cook for another 1-2 minutes. If you’re using raw shrimp, it should take a little longer (about 5 minutes depending on their size). Off heat.
- In a bowl combine the salad, citrus, and avocado. Drizzle with some of the juices.
- Divide between plates. Arrange the shrimp on top and serve.