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Bright flavors and an easygoing vibe make this shrimp avocado citrus bowl perfect for weekday lunches or a sunny outdoor meal. Sweet shrimp, creamy chunks of avocado, crisp greens, and warm almonds all come together in every bite. You'll get a burst of citrus in a salad that's filling but won’t weigh you down.
I whipped this up the first summer I wanted something refreshing after a big walk. Now, anytime there's fresh shrimp at home, my family asks for it again.
Vibrant Ingredients
- Kosher salt: Brings out the best in all the flavors, especially with its larger flakes for balanced seasoning
- Sliced almonds: Toast them at home for extra crunch and a deep nutty taste. Choose whole, unsalted for the best results
- Shallot: Gentle onion kick and a tiny bit of crunch—go for tight-skinned smaller ones for less bitterness
- Avocado: Smooth, mild, loaded with good fats. Look for one that’s soft to your touch but not mushy
- Lemon or orange juice: Gives everything a zing—freshly squeezed is best for full flavor and sweetness
- Extra virgin olive oil: A splash goes a long way, and a bold, fruity one makes the dressing sing
- Mixed greens: Spring mix or spicy arugula makes the base—crisp fresh leaves are key
- Medium shrimp: For tender bites use raw, fresh, or frozen shrimp. Wild-caught is best for sweet taste and firm feel
- Black pepper: Sprinkle on top for just the right kick—always go for freshly cracked
Simple Steps to Make It
- Finish and Serve
- Fan out your avocado on top and toss on the toasted almonds and chopped shallot. Crack more pepper and dust with salt for a final punch before eating
- Dress the Salad
- Pour extra virgin olive oil over your mix then squeeze in lemon or orange juice. If you kept any shrimp pan juices, splash those on, too. Toss the greens gently so everything shines
- Combine Shrimp and Greens
- Fold the just-cooked shrimp into the greens. If your shrimp are cold from chilling, carefully stir them in so you don't squash the leaves
- Prepare the Salad Greens
- Plop your greens in the bowl, making sure they’re good and dry, then fluff ‘em up by hand
- Cook the Shrimp
- On a medium-high pan add shrimp with a squeeze of citrus. Cook two to three minutes per side, turning until they go pink but don’t let them get rubbery
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My favorite bit in this bowl? It’s gotta be the toasted almonds. Their crunch and deep flavor make the dish pop. When I was a kid, we’d always throw nuts on salads, and I still get a smile when I smell almonds toasting up in the kitchen.
Easy Storage
It’s best eaten right away, but you can keep the different parts (without dressing) in the fridge for a day or so. If making ahead, leave the avocado whole and only add the dressing right before eating so it doesn’t go brown.
Swaps and Variations
Switch up the protein—grilled tofu or chicken is awesome. Pecans or walnuts can stand in for the almonds. No shallot? Try red onion instead.
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Serving Ideas
Plate this as a main with a hunk of chewy bread, or serve alongside grilled fish if you want something more filling. Drop some lemon wedges and fresh chopped herbs on the table so everyone can tweak it their way.
Recipe FAQs
- → What's the best way to cook shrimp for this?
Just toss medium shrimp in a hot pan with citrus juice until pink and juicy. Use cold or gently warmed-up leftovers too if that's easier.
- → Which kind of citrus should go in the dressing?
Go for lemon or orange juice—either is awesome. Mix 'em together if you like to keep things really bright and flavorful.
- → Can I swap the greens for another kind?
Totally! Spinach, arugula, lettuce, or any of those mixed salad bag greens work great. Switch it up for whatever's in your fridge.
- → Do the almonds need to be toasted?
Toasting makes almonds extra crunchy and brings out their flavor. It only takes a minute and really makes the salad pop, so go for it if you can.
- → How do I prep avocado so it doesn’t get mushy or brown?
Just wait to cut the avocado until right before you serve. Slice or cube it, then gently toss it in so it stays perfect and green.