Weeknight Cooking

Citrusy Avocado & Shrimp Salad

June 23, 2021
1 Ratings
Photo by James Ransom. Prop Stylist: Veronica Olsen. Food Stylist: Yossy Arefi.
  • Prep time 15 minutes
  • Cook time 10 minutes
  • Serves 2
Test Kitchen Notes

Simple, fresh ingredients are the star of this summery salad, from the buttery shrimp and sweet-tart grapefruit to the thick slices of ripe California Avocados. The whole thing comes together in about 20 minutes or so, meaning it’s speedy enough for a last-minute lunch or a weeknight bite. But just because it’s quick to make, doesn’t mean it wouldn’t feel right at home on a dinner party spread, served alongside a few grilled mains, some roasted seasonal veggies, and a chilled bottle of wine.

This recipe is shared in partnership with California Avocados. —The Editors

What You'll Need
Watch This Recipe
Citrusy Avocado & Shrimp Salad
  • For the shrimp:
  • 6 ounces shrimp, peeled, deveined and patted dry
  • Kosher salt
  • Freshly ground black pepper
  • 1 teaspoon olive oil
  • 1 teaspoon ground paprika
  • 1/2 teaspoon ground cumin
  • For the salad:
  • Juice from 1/2 lemon
  • 2 tablespoons olive oil
  • 1/2 teaspoon mustard
  • 1 teaspoon minced Italian parsley
  • 1 teaspoon minced tarragon
  • 1 teaspoon minced chives
  • Kosher salt
  • Freshly ground black pepper
  • 2 to 3 handfuls arugula
  • 1 California Avocado, peeled and sliced
  • 1 pink grapefruit, cut into supremes
  1. Make the shrimp: In a small bowl, toss the shrimp with salt, a few rounds of freshly cracked pepper, paprika, and cumin.
  2. To a medium skillet set over medium-high heat, add the olive oil. When the oil is hot, add the shrimp and cook for 1 to 2 minutes per side, until the shrimp are firm to the touch and pink. Remove and set aside.
  3. Make the salad dressing: In a medium bowl, whisk together the lemon, olive oil, mustard, parsley, tarragon, chives and a few pinches each salt and pepper.
  4. Mix in the arugula and toss until evenly coated. Add the grapefruit and avocado and toss one last time. Arrange the shrimp on top of the salad and serve.

See what other Food52ers are saying.

I'm the writer behind the food blog, A Cozy Kitchen. My blog is a place where my love for cute things, pancakes and corgis is celebrated. In Spring 2013 my first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack, was published.

1 Review

inflytur July 18, 2021
A wonderful dinner salad. The contrast of flavors and texture makes it a gourmet dish with very little effort.