- Share + savor
I have a cookbook! - Buy Now
Grilled Avocado & Shrimp Salad with Winter Citrus Dressing
jump toRECIPE
This avocado shrimp salad with winter citrus dressing brings together tender, juicy shrimp, creamy ripe avocado, and bright seasonal citrus in a fresh, vibrant bowl that’s perfect for lunch, light dinners, or entertaining. Crisp greens and sliced fennel add refreshing crunch while the citrus dressing balances richness with bright acidity for a salad that feels elegant yet effortless. If you love this avocado shrimp salad, you’ll also enjoy my winter citrus grain salad or this butternut squash, quinoa & kale salad with warm goat cheese next.
Why You’ll Love This Recipe
- Fresh and light – Crisp greens, citrus, and tender shrimp make this salad feel refreshing yet satisfying.
- Healthy fats – Avocado and citrus deliver heart‑healthy fats and bright vitamin C in every bite.
- Elegant but easy – Restaurant‑style flavors with minimal prep and everyday ingredients.
Key Ingredients in This Recipe
- Fennel – The avocado pairs well with the bright, acidic notes of the citrus and crisp, slightly sweet licorice flavor of the fennel. I either thinly slice the fennel bulb or use a mandolin to cut it thinly and evenly.
- Shrimp – I add pan-seared shrimp to this salad for an easy and quick topping. The terms “jumbo” and “extra jumbo” and “colossal” aren’t standardized terms within the industry. Instead look at the numbers – they estimate approximately how many shrimp are in 1 pound. The shrimp should be peeled and deveined before beginning the recipe.
- Citrus – I use a combination of grapefruit and blood orange in this recipe though one or the other can be used based on preference and availability.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Pat the cooked shrimp dry before tossing with the salad to ensure the dressing clings to the ingredients and doesn’t water down the greens.
Swaps and Substitutions
- Shrimp: Substitute cooked lobster, crab, or poached chicken for a different protein.
- Avocado: Use extra cucumber if you prefer a lighter texture.
- Winter citrus: Swap with grapefruit, oranges, or tangerines depending on seasonality.
- Greens: Use arugula, baby spinach, or a spring mix in place of mixed greens.
- Dressing: Add a touch of honey or Dijon mustard to the citrus vinaigrette for sweetness and depth.
How to Make Grilled Avocado & Shrimp Salad with Winter Citrus Dressing (Step-by-Step)
- Whisk the dressing. In a medium bowl, whisk together the olive oil, grapefruit juice, champagne vinegar and garlic until the mixture emulsifies. Season to taste with salt and pepper. Set aside. You may have to whisk again before serving.
- Cook the shrimp. Season the shrimp with cayenne, salt and pepper. Heat a large sauté pan over medium heat, add the olive oil and heat through. Add the butter and allow to melt then add the shrimp to the pan. Sauté, turning once until the shrimp are no longer grey and opaque and just cooked through, about 3 minutes. Remove to a bowl and set aside.
- Grill avocados. Heat a grill or griddle pan over medium-high heat. Halve the avocado and remove the pit. Brush the avocado with the olive oil and place, cut side down, on the grill or griddle pan and cook, unmoved until grill marks develop, about 2 minutes. Season with salt and set aside.
- Assemble and serve the salad. Add the arugula and fennel and grapefruit to a large mixing bowl. Add 3 tablespoons of the dressing (add more if necessary) and toss to combine. Slice the avocado and add to the bowl. Toss to combine and top with the shrimp. Serve immediately.
How to Serve Grilled Avocado & Shrimp Salad
- As a main: Serve chilled or at room temperature with extra citrus wedges on the side.
- With sides: Pair with crusty bread or grilled pita for a more substantial meal.
- For entertaining: Arrange on a large platter and garnish with fresh herbs for a beautiful presentation.
How to Store Grilled Avocado & Shrimp Salad
- Refrigerator: Store leftover salad in an airtight container for up to 2 days.
- Dressing: Keep leftover dressing separate and add just before serving to preserve freshness.
- Avocado: To minimize browning, squeeze a bit of citrus over cut avocado before storing.
FAQ – Frequently Asked Questions
Yes. Prepare the shrimp and dressing in advance, but combine with avocado and greens just before serving to keep the texture fresh.
Yes. This recipe is naturally gluten‑free when made with whole, fresh ingredients.
Absolutely. Thaw frozen shrimp completely and pat dry before cooking for best results.
A mix of winter citrus like oranges, grapefruit, or tangerines offers the brightest flavor.
Toss the avocado gently with a little citrus juice or lemon to slow browning before adding it to the salad.
Other Recipes to Try
If you enjoyed this fresh take on a cold weather salad, check out some of these other delicious options:
- Winter Citrus Grain Salad
- Roasted Salmon with Citrus Salad and Brown Butter over Crispy Rice
- Crispy Pork Schnitzel with Citrus Salad
- The Best Simple Vinaigrette Recipe
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Grilled Avocado & Shrimp Salad with Winter Citrus Dressing
Rate this Recipe
Ingredients:
For the dressing:
- ¼ cup extra-virgin olive oil
- 2 tablespoons grapefruit juice
- 1 tablespoon champagne vinegar
- 1 clove garlic, chopped
- ¼ teaspoon freshly ground black pepper
- Kosher salt, to taste
For the shrimp:
- 1 pound 21/25 jumbo shrimp, peeled and deveined
- ¼ teaspoon cayenne
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 2 tablespoons extra-virgin olive oil
- 2 tablespoon unsalted butter
For the salad:
- 1 large Hass avocado
- 1 teaspoon extra-virgin olive oil
- Kosher salt, as needed
- 5 ounces wild arugula
- 1 medium fennel bulb, thinly sliced
- ½ medium grapefruit, segmented
- 1 small blood orange, segmented
Instructions:
For the dressing:
- In a medium bowl, whisk together the olive oil, grapefruit juice, champagne vinegar and garlic until the mixture emulsifies. Season to taste with salt and pepper. Set aside. You may have to whisk again before serving.
For the shrimp:
- Season the shrimp with cayenne, salt and pepper. Heat a large sauté pan over medium heat, add the olive oil and heat through. Add the butter and allow to melt then add the shrimp to the pan. Sauté, turning once until the shrimp are no longer grey and opaque and just cooked through, about 3 minutes. Remove to a bowl and set aside.
For the salad:
- Heat a grill or griddle pan over medium-high heat. Halve the avocado and remove the pit. Brush the avocado with the olive oil and place, cut side down, on the grill or griddle pan and cook, unmoved until grill marks develop, about 2 minutes. Season with salt and set aside.
- Add the arugula and fennel and grapefruit to a large mixing bowl. Add 3 tablespoons of the dressing (add more if necessary) and toss to combine. Slice the avocado and add to the bowl. Toss to combine and top with the shrimp. Serve immediately.
Notes:
Nutrition:
TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES! @cookingwithcocktailrings
This post is sponsored by California Avocado Commission. – all opinions expressed are my own.
)
)
)
Rate + Review
WHAT DID YOU THINK OF THIS RECIPE?