Citrus Shrimp and Avocado Salad
Citrus Shrimp and Avocado Salad
Course: Sides, DinnerCuisine: AmericanDifficulty: EasyServings
4
servingsIngredients
- For Citrus Shrimp
3 pounds medium shrimp, peeled and deveined
1 cup fresh orange juice
1/2 cup fresh lemon juice
1 medium orange, cut into wedges or slices
1 medium lemon, cut into wedges
1 tbsp. olive oil
5 garlic cloves, minced or pressed
1 tablespoon red onion or shallot, finely chopped
1 tablespoon fresh parsley, chopped
Pinch of red pepper flakes
Freshly ground black pepper and kosher salt
- For Salad
1 pound medium pan-seared citrus shrimp
8 cups greens (arugula spinach, or spring mix)
Juice of 1/2 lemon or 1/2 orange
1 avocado, sliced or diced
4 ounces toasted sliced almonds
1 shallot, minced
Kosher salt and freshly ground black pepper
Fruity or lemon-flavored extra virgin olive oil
Directions
- To make pan-seared citrus shrimp, add olive oil, orange juice, lemon juice, garlic, onion, parsley, red pepper flakes into a bowl. Whisk to combine.
- Pour mixture into a large skillet set over medium heat. Bring to a simmer and cook for about 5 to 8 minutes; until reduced by half.
- Add shrimp and stir to combine. Season with salt and freshly ground black pepper. Cover with a lid and cook until shrimps turn pink, about 5 minutes.
- Top with remaining parsley and serve with orange and lemon slices on the side.
- To make salad, toss shrimps (completely cool) with greens in a large bowl.
- Drizzle with olive oil, and if desired, some of the sauce remaining from the shrimp. Add some citrus juice, and toss lightly to coat.
- Add avocado, shallots and sliced almonds into the bowl. Season with kosher salt and ground black pepper. Serve.
