Avocado Shrimp Salad

By lihui

4 Person

25 Minutes

0 Calories

Avocado shrimp salad topped with homemade citrus miso dressing is what summer is all about! This salad is loaded with peppery arugula, tons of avocado slices, juicy mandarin oranges, and garlic butter sauteed shrimp! My avocado shrimp salad starts like most salads. Choose your greens – be it grilled romaine, crispy baby spinach or spicy arugula. Then comes the toppings. Though you can certainly add cucumbers or even tomatoes to this salad, I decided to keep the toppings pretty simple with just mandarin orange slices, chunks of avocado, chopped red onions, a sprinkle of toasted sesame seeds, sliced almonds, and garlic lemon butter shrimp. We'll drizzle the salad with our simple orange miso dressing, and there you go! A summer lunch or dinner in a flash. It's also a big plus that you can meal prep this avocado shrimp for lunch during the week and enjoy a crisp and refreshing desk lunch that tastes better than what you can grab from the salad bar.

Ingredients

Orange-Miso Dressing

1 tbsp. Orange zest
1 tbsp. Grated ginger
1 tbsp. Sesame oil
1 tbsp. White miso paste
2 tbsp. Honey
2 tbsp. Rice vinegar
3 tbsp. Orange juice
1/4 cup Olive oil

Shrimp Salad

1 tbsp. Toasted sesame
1 tbsp. Sliced almonds
10 oz. Mandarin slices
2 Avocados, sliced
1/2 cup Chopped red onions
6 cups Arugula
1 tbsp. Butter, cold (cut into small pieces)
1 tbsp. Chopped parsley
1 tbsp. Lemon juice
2 tsp. Olive oil
1 pound Shrimp, peeled and deveined
1/2 tsp. Red pepper flakes
1/2 tsp. Lemon zest
1/2 tsp. Garlic powder

Method

01

SHRIMP: In a bowl, toss the shrimp with the garlic powder, red pepper flakes, a big pinch of kosher salt and pepper. Add the olive oil to a large skillet and place it over medium-high heat. Add the shrimp to the pan and spread it out so they cook evenly. Cook for 1 minute, tossing as needed. Add the lemon juice, then the parsley and the cubed butter and swirl the pan so the butter starts to melt slowly. The butter will form a thick type of sauce as it melts in. Remove from heat and set aside.
02

DRESSING: Combine all the ingredients for the dressing in a food processor starting with 2 tablespoons of honey. Blend until the dressing is smooth. Taste and adjust with additional honey. I prefer this with around 3 tablespoons of honey.
03

ASSEMBLE: Divide the arugula (or spinach) amongst bowls if you’re making individual servings or in a large bowl if it’s family style, top with red onions, avocado slices, mandarin oranges, and prepared shrimp. Drizzle with dressing as desired and top with sliced almonds and toasted sesame seeds. If you’re meal prepping this salad, keep the salad portion and the dressing separate; just toss and enjoy when it’s lunchtime!

Related Tags

Avocado Shrimp Salad

4.7

( By lihui )

01 Information

Grade easy
Serving 4 servings
Prep Time 20 Mins
Cook Time 5 Mins
Total Time 25 Mins

02 Ingredients

Orange-Miso Dressing

1 tbsp. Orange zest

1 tbsp. Grated ginger

1 tbsp. Sesame oil

1 tbsp. White miso paste

2 tbsp. Honey

2 tbsp. Rice vinegar

3 tbsp. Orange juice

1/4 cup Olive oil

Shrimp Salad

1 tbsp. Toasted sesame

1 tbsp. Sliced almonds

10 oz. Mandarin slices

2 Avocados, sliced

1/2 cup Chopped red onions

6 cups Arugula

1 tbsp. Butter, cold (cut into small pieces)

1 tbsp. Chopped parsley

1 tbsp. Lemon juice

2 tsp. Olive oil

1 pound Shrimp, peeled and deveined

1/2 tsp. Red pepper flakes

1/2 tsp. Lemon zest

1/2 tsp. Garlic powder

03 Method

Step 1

SHRIMP: In a bowl, toss the shrimp with the garlic powder, red pepper flakes, a big pinch of kosher salt and pepper. Add the olive oil to a large skillet and place it over medium-high heat. Add the shrimp to the pan and spread it out so they cook evenly. Cook for 1 minute, tossing as needed. Add the lemon juice, then the parsley and the cubed butter and swirl the pan so the butter starts to melt slowly. The butter will form a thick type of sauce as it melts in. Remove from heat and set aside.

Step 2

DRESSING: Combine all the ingredients for the dressing in a food processor starting with 2 tablespoons of honey. Blend until the dressing is smooth. Taste and adjust with additional honey. I prefer this with around 3 tablespoons of honey.

Step 3

ASSEMBLE: Divide the arugula (or spinach) amongst bowls if you’re making individual servings or in a large bowl if it’s family style, top with red onions, avocado slices, mandarin oranges, and prepared shrimp. Drizzle with dressing as desired and top with sliced almonds and toasted sesame seeds. If you’re meal prepping this salad, keep the salad portion and the dressing separate; just toss and enjoy when it’s lunchtime!

04 Author