Zesty Citrus Seafood Salad

🕒 Prep: 10 min
🔥 Cook: 3 min
🍽 Serves: 4
★★★★★
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This Zesty Citrus Seafood Salad is a refreshing and vibrant dish that perfectly balances the bright flavors of citrus with the delicate taste of fresh seafood. It's an ideal choice for a light lunch or a stunning appetizer that showcases the best of summer's bounty.

Ingredients for Zesty Citrus Seafood Salad

Shrimp and scallops are the stars here, offering a sweet and delicate taste. Lump crabmeat adds richness and a subtle sweetness that pairs well with citrus.

The trio of juices — lime, lemon, and orange — creates a zesty marinade, while olive oil ensures everything stays moist and flavorful. A hint of honey balances the acidity, and garlic gives it a sharp kick.

Red onion, cucumber, and cherry tomatoes add crunch and freshness. Cilantro brings a note of herbal brightness. Finally, avocado contributes a creamy texture to round out the salad.

Tips & Tricks

  • Ensure shrimp and scallops are fresh for the best flavor — frozen works in a pinch but fresh is ideal.
  • Chill the salad for at least 30 minutes before serving to enhance the flavors.
  • If you prefer a bit more heat, add a pinch of red pepper flakes to the dressing.

Serving Suggestions

Serve this salad over a bed of arugula or mixed greens for an extra boost of freshness. Pair it with a crusty baguette to soak up the delicious citrus dressing. A crisp white wine like Sauvignon Blanc complements the salad beautifully, making it a great choice for a summer meal.

Frequently Asked Questions

Can I use pre-cooked seafood?
Yes, pre-cooked seafood can be used to save time. Simply skip the boiling step and add it directly to the dressing.
What if I'm not a fan of cilantro?
You can substitute cilantro with fresh parsley or basil for a different flavor profile.
How long will leftovers keep?
The salad is best enjoyed fresh but can be stored in the refrigerator for up to 2 days. Add avocado just before serving to prevent browning.

Zesty Citrus Seafood Salad Recipe Walkthrough

Start by bringing a pot of salted water to a rolling boil. As soon as bubbles appear, gently add the shrimp and scallops. Cook them for about 3 minutes, just until they turn opaque and tender. Once they're cooked, drain them quickly and transfer them into a bowl of ice water. This stops the cooking process, keeping them perfectly tender.

In a large mixing bowl, whisk together the lime juice, lemon juice, orange juice, olive oil, honey, minced garlic, salt, and black pepper. This will serve as your flavorful dressing, marrying all the elements of the salad.

Once your seafood has cooled, drain it well and pat it dry with paper towels to remove excess moisture. Add the seafood to the bowl with your dressing, along with red onion, cucumber, cherry tomatoes, and cilantro. Toss everything gently to ensure even coating.

Finally, just before you're ready to serve, gently fold in the diced avocado. This ensures that the avocado retains its shape and creamy texture.

Why You'll Love This Recipe

  • Bright and refreshing citrus flavors that awaken the palate.
  • Perfect blend of textures: tender shrimp, scallops, and creamy avocado.
  • Quick and easy preparation — ideal for busy weeknights or casual entertaining.
  • Healthy and nutritious without sacrificing taste.

Ingredients

8 oz shrimp, peeled and deveined
8 oz scallops
8 oz lump crabmeat
1/4 cup lime juice
1/4 cup lemon juice
1/4 cup orange juice
1/4 cup olive oil
1 tbsp honey
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp black pepper
1/4 cup red onion, finely chopped
1/2 cup cucumber, diced
1/2 cup cherry tomatoes, halved
1/4 cup fresh cilantro, chopped
1 avocado, diced

Step-by-step Instructions

1. Bring a pot of salted water to a boil. Add shrimp and scallops; cook for 3 minutes or until opaque.
2. Drain and transfer seafood to a bowl of ice water to cool.
3. In a large mixing bowl, whisk together lime juice, lemon juice, orange juice, olive oil, honey, garlic, salt, and pepper.
4. Drain seafood and pat dry with paper towels.
5. Add shrimp, scallops, crabmeat, red onion, cucumber, tomatoes, and cilantro to the dressing; toss to coat.
6. Gently fold in avocado just before serving.

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