Citrus-Spiced Shrimp and Avocado Salad
Bright and zesty shrimp salad with tropical citrus, ripe avocado, and a hint of warming spices, perfect for a light summer meal. This Caribbean-inspired seafood recipe (gluten free), ready in about 20 minutes, pairs large shrimp, peeled and deveined, avocado, orange juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 large shrimp, peeled and deveined
- 1 medium avocado
- 1/4 cup orange juice
- 2 tbsp lime juice
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 cups mixed salad greens
- 2 tbsp chopped fresh cilantro
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a medium bowl, toss 12 oz large shrimp with 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat and sauté shrimp for 2 minutes per side until pink and opaque. Remove from heat.
- Step 2: In a small bowl, whisk together 1/4 cup orange juice, 2 tbsp lime juice, and remaining 1 tbsp olive oil to create a citrus dressing.
- Step 3: Cube 1 medium avocado and combine it with 4 cups mixed salad greens and 2 tbsp chopped fresh cilantro in a large bowl.
- Step 4: Add the cooked shrimp to the salad, then drizzle with the citrus dressing. Toss gently to coat, then serve immediately for a fresh, tropical-inspired salad.
Frequently asked questions
How long does Citrus-Spiced Shrimp and Avocado Salad take to make?
Total time is about 20 minutes (15 min prep + 5 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-Spiced Shrimp and Avocado Salad?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Citrus-Spiced Shrimp and Avocado Salad?
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-Spiced Shrimp and Avocado Salad for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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.
Is Citrus-Spiced Shrimp and Avocado Salad gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
