Zesty Citrus Shrimp Avocado Salad with Honey Lime Dressing
This refreshing spring salad combines succulent pan-seared shrimp with creamy avocado, crisp greens, and a bright honey lime dressing. Perfect for a light yet satisfying lunch that bursts with fresh citrus flavours.
Ingredients
- 450g large raw shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 2 ripe avocados, diced
- 200g mixed salad greens
- 1 large orange, segmented
- 1 grapefruit, segmented
- 1/2 small red onion, thinly sliced
- 150g cherry tomatoes, halved
- 3 tablespoons fresh lime juice
- 2 tablespoons honey
- 3 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh coriander, chopped
Instructions
Pat shrimp dry with paper towels and season with smoked paprika, garlic powder, salt, and pepper in a bowl.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
Add shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque, ensuring the internal temperature reaches 63°C (145°F) for food safety. Remove and set aside to cool slightly.
Prepare the dressing by whisking together lime juice, honey, extra virgin olive oil, and Dijon mustard in a small bowl until emulsified.
Arrange mixed salad greens on a large serving platter or divide among four plates.
Top the greens with diced avocado, orange segments, grapefruit segments, sliced red onion, and cherry tomatoes.
Arrange the cooked shrimp over the salad.
Drizzle the honey lime dressing generously over the salad and garnish with fresh coriander.
Serve immediately to enjoy the avocado at its creamiest and the shrimp while still slightly warm.
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