Avocado Shrimp Salad
This avocado shrimp salad with orange cumin vinaigrette is perfect for hot summer days. The shrimp is seasoned to perfection and pan seared until tender. Tossed with fresh cucumber, juicy orange segments, peppery arugula and creamy avocado, this salad recipe is so delicious. Plus, you get the perfect combination of healthy fats and protein, so you’ll feel full and satisfied.
How to Segment an Orange
You’ll need to segment two small to medium sized oranges for this recipe. Using a sharp paring knife, cut the ends off your orange. Stand the orange upright and slice off the outer skin or peel.
Once the segments are exposed, you will be able to see the membrane. The membrane is the thin, paper like connective tissue that holds the orange together. Simply slice next to the membrane on the right side of the segment then again on the left side of the segment. The orange segment should easily pop out, free of any membrane. Repeat for all the orange segments.
Ingredients Needed for Avocado Shrimp Salad
Shrimp – You’ll need one pound of peeled and deveined shrimp for this recipe. Add the thawed shrimp to a large mixing bowl. Pat them dry with a paper towel, then drizzle with one tablespoon of olive oil and the seasoning blend. The seasoning blend includes, paprika, cumin, garlic powder, salt, black pepper, red pepper flakes. Toss until the shrimp are all well coated.
Avocado – You’ll need to peel, pit and dice two small to medium sized avocados for this recipe. Make sure the pieces are all roughly the same size.
Orange Segments- You’ll need to segment two small to medium sized oranges for this recipe. Steps on how to segment an orange listed above.
English Cucumber – Dice the English cucumber. You want the cucumber and avocado pieces to be as close to the same size as possible. That way, you get a small taste of each ingredient in every bite.
Arugula – You’ll need one to 1.5 cups of fresh arugula for this recipe.
Parsley – This recipe calls for chopped fresh parsley. Be sure the parsley is chopped small for easy mixing.
Orange Cumin Vinaigrette – Combine olive oil, rice vinegar, fresh squeezed orange juice, orange zest, Dijon mustard, honey, cumin, salt, black pepper, and red pepper flakes. Whisk until well combined and set aside until ready to use.
How to Make Avocado Shrimp Salad
Make the Dressing
Combine olive oil, rice vinegar, fresh squeezed orange juice, orange zest, Dijon mustard, honey, cumin, salt, black pepper, and red pepper flakes. Whisk until well combined and set aside until ready to use.
Make the Shrimp
Add the thawed, peeled and deveined shrimp to a large mixing bowl. Pat them dry with a paper towel, then drizzle with one tablespoon of avocado oil and the seasoning blend. The seasoning blend includes, paprika, cumin, garlic powder, salt, black pepper, red pepper flakes. Toss until the shrimp are all well coated.
Heat the remaining tablespoon of oil is a skillet. Once hot, add the shrimp. Pan sear the shrimp for 2-3 minutes per side or until they are cooked through. Hit the shrimp with some fresh squeezed lemon juice halfway through cooking. Remove the shrimp from the heat and allow them to cool before adding them to the salad.
Assemble the Salad
Add the arugula, diced English cucumber, diced avocado, segmented orange slices, cooled shrimp, and chopped parsley to a mixing bowl. Drizzle on some of the dressing you can add as much or as little as you desire. I like to lightly dress my salads. Gently toss until everything is well combined. Serve and enjoy.
Storage
Store any leftovers in an airtight container in the refrigerator for two to three days. Store the dressing in a separate airtight container in the refrigerator for up to five days. The avocado might begin to brown once stored, so this recipe is best enjoyed immediately.
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Avocado Shrimp Salad
Ingredients
Shrimp
- 1 lb. large shrimp , peeled and deveined
- 2 tablespoons avocado oil, divided
- ½ teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 1 tablespoon lemon juice, fresh squeezed
Salad
- 1 – 1.5 cups arugula
- 2 cups English cucumber, diced
- 2 sml – med avocados, peel pit, and dice
- 2 sml – med oranges , peeled and segmented
- 2 tablespoons parsley, chopped small
Orange Cumin Vinaigrette
- ¼ cup olive oil
- 1.5 tablespoons rice vinegar
- 1 tablespoon orange juice, fresh squeezed
- ½ teaspoon orange zest
- 2-3 teaspoons honey, depending on how sweet you like your dressing
- 1 teaspoon Dijon mustard
- ½ teaspoon cumin
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
Equipment
- 1 skillet
- 1 large mixing bowl
Instructions
How to Make Avocado Shrimp Salad
Make the Dressing
- Combine olive oil, rice vinegar, fresh squeezed orange juice, orange zest, Dijon mustard, honey, cumin, salt, black pepper, and red pepper flakes. Whisk until well combined and set aside until ready to use.
Make the Shrimp
- Add the thawed shrimp to a large mixing bowl. Pat them dry with a paper towel, then drizzle with one tablespoon of avocado oil and the seasoning blend. The seasoning blend includes, paprika, cumin, garlic powder, salt, black pepper, red pepper flakes. Toss until the shrimp are all well coated.
- Heat the remaining tablespoon of avocado oil is a skillet. Once hot, add the shrimp. Pan sear the shrimp for 2-3 minutes per side or until they are cooked through. Hit the shrimp with some fresh squeezed lemon juice halfway through cooking. Remove the shrimp from the heat and allow them to cool before adding them to the salad.
Assemble the Salad
- Add the arugula, diced English cucumber, diced avocado, segmented orange slices, cooled shrimp, and chopped parsley to a mixing bowl. Drizzle on some of the dressing you can add as much or as little as you desire. I like to lightly dress my salads. Gently toss until everything is well combined. Serve and enjoy.
2 Comments on “Avocado Shrimp Salad”
This looks so good and perfect for the heat wave we are having in Oklahoma. Happen to have all the ingredients on hand so making it for dinner tomorrow. Can’t wait!
So fresh and satisfying! I used mandarin oranges because that’s what I had and it was still delicious. I’m sure it’s even better with fresh oranges!