If you're craving something light, fresh, and absolutely bursting with flavor, this Zesty Citrus Shrimp Salad is your answer. It's the kind of dish that makes you feel like you're on a sunny beach, even if you're just in your kitchen. Perfect for a quick summer meal or a fancy starter for a dinner party, this salad is as vibrant as it is satisfying.
Large shrimp are the star of the show, providing a lean source of protein with a mild, sweet flavor that pairs beautifully with citrus. The lime juice and orange juice create a zesty marinade that brightens the shrimp. A touch of olive oil helps carry the flavors, while honey balances the acidity. Salt and black pepper add the essential seasoning.
For the salad, cucumber adds crunch, cherry tomatoes bring sweetness, and red onion provides a bit of bite. The avocado is creamy and rich, and cilantro offers a hint of herbaceous freshness. Mixed salad greens serve as a crisp, leafy base. Finally, lime slices are a lovely garnish that adds a pop of color.
This salad shines on its own but pairs beautifully with a chilled glass of Sauvignon Blanc. For a heartier meal, serve it alongside some crusty bread or a light quinoa pilaf. If you're feeling indulgent, a sprinkle of feta cheese adds a tangy twist.
Start by making the marinade. In a large bowl, whisk together the lime juice, orange juice, olive oil, honey, salt, and pepper until well combined. You want it nice and smooth so that it coats the shrimp evenly.
Add your peeled and deveined shrimp to the bowl. Toss them gently to ensure they're all well-coated. Let them sit and soak in all that citrusy goodness for about 15 minutes. This is your ticket to flavor town!
While the shrimp are marinating, prepare your salad ingredients. Dice up the cucumber, halve the cherry tomatoes, thinly slice the red onion, and chop the cilantro. Dice the avocado last to keep it from browning.
Once the shrimp have marinated, heat a skillet over medium heat. Add the shrimp and cook them for 2-3 minutes on each side until they turn pink and opaque. They should be nice and juicy, not rubbery.
In a large salad bowl, combine the cucumber, tomatoes, onion, avocado, and cilantro. Add the cooked shrimp along with the mixed salad greens. Give everything a good toss so all the ingredients are mingled and coated with any residual dressing.
Garnish with lime slices for an extra zesty finish, and serve the salad immediately to keep everything fresh and crisp.