Description
A vibrant and refreshing Shrimp & Avocado Citrus Salad featuring perfectly seared garlic shrimp, fresh arugula, creamy avocado, citrusy grapefruit, sweet mango, and crunchy honey roasted almonds, all tossed in a zesty orange-ginger dressing. This salad balances savory, sweet, and tangy flavors, making it a perfect light and nutritious meal for any occasion.
Ingredients
Scale
Shrimp & Salad
- 1 lb raw shrimp, peeled and deveined, tail on
- 8 cups arugula (180 grams)
- 1 large avocado (150 grams), sliced
- 1 medium grapefruit, peeled and segmented (200 grams)
- 1 cup mango, chopped (150 grams)
- 1/2 medium shallot, peeled and sliced (20 grams)
- 1/4 cup Fresh Gourmet Honey Roasted Sliced Almonds (28 grams)
Cooking & Seasoning
- 4 cloves garlic, minced (16 grams)
- 1 tbsp butter (0.5 oz)
- 1 tsp Flavor God Garlic Lover’s Seasoning
- Salt and pepper to taste
Dressing
- 2 tbsp olive oil (1 oz)
- 2 tbsp rice wine vinegar (1 oz)
- 2 tbsp orange juice (1 oz)
- 1 tbsp fresh grated ginger (0.5 oz)
- 1 tbsp honey (0.5 oz)
- 1 tbsp orange zest
- 1/8 tsp xanthan gum (optional, to thicken the dressing)
Instructions
- Prepare the Shrimp: Season your cleaned and patted dry shrimp evenly with Flavor God Garlic Lover’s Seasoning, salt, and pepper to infuse flavor before cooking.
- Cook the First Batch of Shrimp: Melt half of the butter in a large skillet over medium-high heat. Add half of the minced garlic and cook for about 30 seconds until fragrant. Place half of the shrimp in a single layer without overlapping. Cook for 1-2 minutes until the bottom turns pink with a golden crust. Flip the shrimp and cook until completely pink and opaque. Remove from heat and set aside.
- Cook the Second Batch of Shrimp: Repeat the process with remaining shrimp, butter, and garlic to ensure even flavor and avoid overcrowding the pan. Cook shrimp thoroughly and set aside with the first batch.
- Prepare the Dressing: In a small bowl, whisk together olive oil, rice wine vinegar, orange juice, fresh grated ginger, honey, and orange zest until well combined. Optionally add xanthan gum if a thicker consistency is desired, whisking vigorously to blend. Set aside for flavors to meld.
- Assemble the Salad: Spread the arugula as a base on a large serving platter or individual plates. Arrange grapefruit segments, sliced avocado, chopped mango, and sliced shallots over the greens. Top with cooked shrimp and sprinkle with honey roasted sliced almonds. Drizzle the orange ginger dressing over the entire salad just before serving.
Notes
- Cooking shrimp in two batches prevents overcrowding and ensures a perfect sear with flavorful garlic butter.
- Xanthan gum is optional but helps create a thicker dressing that clings better to salad ingredients.
- Adjust seasoning salt and pepper according to taste preferences.
- Use fresh grapefruit and orange for the freshest citrus flavor.
- Serve immediately after dressing to keep arugula crisp.
