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Recipe

Shrimp & Avocado Citrus Salad

23m • — • Californian

Orphaned recipes

Prep: 15 min • Cook: 8 min. A bright, quick salad of seared shrimp, creamy avocado, mixed greens and a citrus vinaigrette — light, refreshing, and ready in under 25 minutes.

Shrimp & Avocado Citrus Salad image 1
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Ingredients

Main

  • 400g raw shrimp(peeled, deveined, tails removed if preferred)
  • 1 tsp kosher salt(for seasoning shrimp)
  • 1/2 tsp black pepper(freshly ground)
  • 1 tbsp olive oil(for cooking shrimp)
  • 6 cup mixed salad greens(arugula, baby spinach, or mixed leaves)
  • 2 pcs ripe avocado(halved, pitted and sliced)
  • 1 cup cherry tomatoes(halved)
  • 1/4 cup red onion(thinly sliced)
  • 1/2 cup cucumber(thinly sliced or halved coins)

Dressing

  • 3 tbsp olive oil(extra virgin)
  • 60ml fresh orange juice(about 1 small orange)
  • 2 tbsp fresh lime juice(about 1 lime)
  • 1 tsp orange zest(finely grated)
  • 1 tsp dijon mustard
  • 1 tsp honey(or maple syrup)
  • 1/4 tsp kosher salt(to taste)
  • 1/8 tsp black pepper(to taste)
  • 1/4 tsp red pepper flakes(optional, for heat)

Garnish

  • 2 tbsp fresh cilantro(chopped)
  • 2 tbsp toasted pepitas (pumpkin seeds)(optional, for crunch)
  • 2 pcs lime wedges(for serving)

Instructions

Make dressing

  1. In a small bowl or jar combine orange juice, lime juice, orange zest, Dijon, honey and red pepper flakes.
  2. Slowly whisk in 3 tbsp olive oil until emulsified; season with 1/4 tsp salt and 1/8 tsp pepper. Set aside.

Cook shrimp

  1. Pat shrimp dry with paper towels and toss with 1 tsp salt and 1/2 tsp pepper.
  2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  3. Add shrimp in a single layer and cook 1–2 minutes per side until pink and opaque; total about 4–6 minutes.
  4. Transfer cooked shrimp to a plate to stop cooking and keep warm.

Assemble salad

  1. In a large bowl combine mixed greens, cherry tomatoes, cucumber and red onion.
  2. Drizzle half the dressing over the greens and gently toss to coat; reserve remaining dressing to taste.
  3. Top dressed greens with sliced avocado and arranged cooked shrimp.
  4. Sprinkle with chopped cilantro and toasted pepitas; serve with lime wedges and extra dressing on the side.

Tips

  • Dry shrimp thoroughly to help them sear quickly and avoid steaming in the pan.
  • Cook shrimp in a single layer over medium-high heat for even browning and quick doneness.
  • Serve immediately so avocado stays bright; offer extra dressing on the side.

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