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Avocado Shrimp Citrus Salad 

This Avocado Shrimp Citrus Salad is not only gorgeous, it's delicious, healthy and perfect for spring!

Course Main Course, Salad, Side Dish
Cuisine American
Keyword avocado, Citrus, Grapefruit, orange, salad, Shrimp
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Author Fraiche



  • 2 cloves crushed garlic
  • Juice of 1 lemon
  • 2 teaspoons Dijon mustard
  • 1 tablespoon liquid honey
  • 2 tablespoons red wine vinegar
  • 2/3 cup oil (canola, olive or avocado oil)
  • Salt and pepper to taste


  • 6 cups green or butter lettuce (lightly packed, 1 head)
  • ¼ cup thinly sliced red onion
  • 1 avocado (sliced)
  • 1 sliced orange (peeled*)
  • 1 sliced grapefruit (peeled*)
  • 1 tablespoon oil
  • 1 tablespoon butter or dairy free butter
  • 1 clove smashed garlic
  • 1 lb raw shrimp (deveined and shells removed)
  • Salt and pepper to taste


  1. Prepare the vinaigrette by whisking (or shaking in a sealed container) all of the vinaigrette ingredients together to combine. Season with salt and pepper to taste and set aside.
  2. Prepare the salad by arranging the lettuce, avocado, red onion, orange, and grapefruit on a serving platter.
  3. In a medium saucepan over medium heat, add the oil, butter and clove of smashed garlic to the pan, then add the shrimp. Season with salt and pepper and cook on each side until the shrimp are opaque and cooked throughout (they will turn pink).  Add 2 tablespoons of vinaigrette to the pan, swirl the pan and remove from the heat. Discard the smashed clove of garlic.
  4. Top the salad with the cooked shrimp and drizzle with vinaigrette to taste before serving.