Florida Citrus Shrimp and Avocado Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

A vibrant salad featuring seared shrimp, creamy avocado, and crisp greens, dressed in a bright citrus vinaigrette. This american-inspired salads (gluten-free) ready in about 25 minutes pairs peeled and deveined shrimp, olive oil, juiced (2 tbsp) lime 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 450 calories and feeds 2, 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

• 12 oz, peeled and deveined shrimp
• 3 tbsp olive oil
• 1, juiced (2 tbsp) lime
• 1/4 cup, chopped cilantro
• 1, diced avocado
• 2 cups mixed greens
• 1/4 cup, thinly sliced red onion
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Pat the shrimp dry with paper towels and season with 1/4 tsp salt and 1/8 tsp black pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering. Add the shrimp and cook for 2-3 minutes per side until pink and opaque, then remove from pan and set aside.
2. Step 2: In a small bowl, whisk together 2 tbsp lime juice, 2 tbsp olive oil, 1/4 cup chopped cilantro, 1/4 tsp salt, and 1/8 tsp black pepper. Toss the mixed greens with half of the dressing, then arrange on a plate.
3. Step 3: Top the greens with the cooked shrimp, diced avocado, and sliced red onion. Drizzle with the remaining dressing and serve immediately.