Citrus-Shrimp Spring Salad with Avocado

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-27 · Updated 2026-03-27

A light and elegant salad combining succulent shrimp, juicy citrus segments, creamy avocado, and a tangy lime vinaigrette, ideal for spring evenings. This mediterranean-inspired salads ready in about 25 minutes pairs peeled and deveined shrimp, orange segments, grapefruit segments into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 250 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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

• 8 oz, peeled and deveined shrimp
• 1/2 cup orange segments
• 1/2 cup grapefruit segments
• 1/2, diced avocado
• 1/4 cup, chopped cilantro
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh lime juice
• 1 tsp honey
• 1/2 tsp, grated ginger
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add shrimp and sauté for 3-4 minutes until pink and opaque. Transfer to a large bowl and set aside.
2. Step 2: In the same skillet, add remaining 1 tbsp olive oil. Add orange and grapefruit segments, avocado, and sauté for 2-3 minutes until fruits are slightly softened but still juicy.
3. Step 3: In a small bowl, whisk together lime juice, honey, ginger, salt, and pepper. Pour over the shrimp and fruit mixture, then gently stir in cilantro.
4. Step 4: Serve immediately at room temperature, or refrigerate for up to 1 hour before serving.