Citrus-Cured Shrimp Salad with Avocado
Tangy shrimp cured in zesty citrus juice, tossed with creamy avocado and crisp greens for a refreshing lunch. This american-inspired seafood ready in about 16 minutes pairs peeled and deveined large shrimp, fresh orange juice, fresh lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz, peeled and deveined large shrimp
- 2 tbsp fresh orange juice
- 1 tbsp fresh lime juice
- 1 tbsp olive oil
- 1 tsp, chopped dill
- 1/4 tsp sea salt
- 1/8 tsp black pepper
- 4 cups mixed salad greens
- 1, diced avocado
- 1/2 cup, halved cherry tomatoes
- 2 tbsp, thinly sliced red onion
Instructions
- Step 1: In a bowl, whisk together orange juice, lime juice, 1 tbsp olive oil, dill, 1/4 tsp salt, and 1/8 tsp pepper. Add shrimp and toss to coat, then refrigerate for 15 minutes while prepping vegetables.
- Step 2: Heat a skillet over medium-high heat, add shrimp with marinade (discard excess liquid), and cook for 2-3 minutes per side until opaque and pink.
- Step 3: In a large bowl, combine mixed salad greens, diced avocado, cherry tomatoes, and red onion. Add cooked shrimp and toss gently until evenly distributed.
- Step 4: Serve immediately, ensuring each bite has a balance of citrusy shrimp, creamy avocado, and crisp greens.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Citrus-Cured Shrimp Salad with Avocado take to make?
Total time is about 16 minutes (10 min prep + 6 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Citrus-Cured Shrimp Salad with Avocado?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh orange juice from drying out.
Can I substitute ingredients in Citrus-Cured Shrimp Salad with Avocado?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Citrus-Cured Shrimp Salad with Avocado for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Citrus-Cured Shrimp Salad with Avocado?
American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★☆☆
Okay for a quick meal. I've had better seafood dishes though.
