Shrimp, Avocado & Orange Salad Recipe

Name: Shrimp, Avocado & Orange Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Make the Salad; 1 Ripe avocado, chopped; 1 Naval (seedless) orange, sectioned and chopped; 1/4 cup Red onion, minced; 1/2 cup Grape tomatoes, sliced in half; 1/3 cup Nicoise olives, pitted and chopped; 2/3 cup Baby arugula; Juice of 1/2 a lemon; 2 tablespoons Sherry vinegar; 1/4 teaspoon Ground cumin; 1/4 teaspoon Smoked paprika; 1/2 teaspoon Salt; 2 - 4 tablespoons Extra virgin olive oil; Prepare the shrimp; 8-12 Medium shrimp, peeled and deveined (quantity depends on appetite); 2 tablespoons Extra virgin olive oil; 2 Cloves garlic, minced; 1 tablespoon Grated lemon peel; 1/4 cup Parsley, chopped

Servings: persons

Make the Salad
1 Ripe avocado, chopped
1 Naval (seedless) orange, sectioned and chopped
1/4 cup Red onion, minced
1/2 cup Grape tomatoes, sliced in half
1/3 cup Nicoise olives, pitted and chopped
2/3 cup Baby arugula
Juice of 1/2 a lemon
2 tablespoons Sherry vinegar
1/4 teaspoon Ground cumin
1/4 teaspoon Smoked paprika
1/2 teaspoon Salt
2 - 4 tablespoons Extra virgin olive oil
Prepare the shrimp
8-12 Medium shrimp, peeled and deveined (quantity depends on appetite)
2 tablespoons Extra virgin olive oil
2 Cloves garlic, minced
1 tablespoon Grated lemon peel
1/4 cup Parsley, chopped

1
Place the avocado, orange, onion, grape tomatoes, olives, pinenuts and arugula in a large bowl. Add the lemon juice and toss very gently to combine. Set aside and make the vinaigrette
2
In a small bowl combine the sherry vinegar, cumin, paprika and salt. Gradually whisk in the olive oil. Set aside.
3
Heat the olive oil in a heavy bottomed skillet over medium heat
4
Add the galric and saute for 1 minute
5
Add the shrimp and sea salt and saute until no longer pink (about 3-4 minutes)
6
Add the lemon zest and toss. Remove from heat
7
Remove from pan and allow the shrimp to cool for 5 minutes
8
Once the shrimp has cooled, add to the avocado and orange salad along with the vinaigrette and the parsley. Toss gently to combine. Serve with warm bread and white wine

742

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Make the Salad, 1 Ripe avocado, chopped, 1 Naval (seedless) orange, sectioned and chopped, 1/4 cup Red onion, minced, and more.

Yes, Shrimp, Avocado & Orange Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Shrimp, Avocado & Orange Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions