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This Citrus Shrimp Salad is a bright, zesty meal that combines plump shrimp, peppery arugula, creamy avocado, and a tangy citrus vinaigrette. Ready in under 30 minutes, this citrus shrimp salad is perfect for lunch, dinner, or entertaining.

Why You’ll Love This Citrus Shrimp Salad

Fresh, vibrant flavors: Sweet shrimp, peppery arugula, and zesty citrus create a symphony of tastes.
Quick & easy: Ready in 20–25 minutes—faster than takeout and more satisfying.
Wonderfully versatile: Great for lunch, dinner, or picnics with dressing on the side.
Light yet satisfying: Lean protein, healthy fats, and greens leave you energized.

Ingredients & Tools

450 g large raw shrimp, peeled and deveined
1 tbsp olive oil
1/2 tsp smoked paprika
1/4 tsp garlic powder
Salt and black pepper to taste
120 g arugula (about 5 big handfuls)
1 large avocado, sliced
1 small red onion, thinly sliced
75 g crumbled feta cheese
50 g toasted pine nuts
1 orange, segmented
1 grapefruit, segmented
3 tbsp fresh orange juice
2 tbsp fresh grapefruit juice
1 tbsp fresh lemon juice
1 tsp honey or maple syrup
1/4 cup extra virgin olive oil

Tools: Large skillet, medium mixing bowl, small jar with lid (for dressing), salad spinner (optional but helpful)

Notes: Using large, raw shrimp keeps them juicy and plump. Don’t skip toasting the pine nuts—it adds nutty aroma.

Nutrition (per serving)

Calories:	385 kcal
Protein:	25 g
Fat:	26 g
Carbs:	18 g
Fiber:	6 g

Serves: 4 | Prep Time: 15 minutes | Cook Time: 5 minutes | Total Time: 20 minutes

Before You Start: Tips & Ingredient Notes

Pat your shrimp dry. This is the secret to getting a nice sear instead of steaming them. Wet shrimp will release too much water in the pan, so a quick pat with a paper towel makes all the difference.
Don’t skip segmenting the citrus. It might seem like a fussy step, but removing the membranes ensures you get pure, sweet-tart bursts of flavor without any bitter pith. It’s easier than it looks—I promise!
Toast those pine nuts. Just a few minutes in a dry skillet over medium heat until golden brown will unlock their rich, nutty flavor. Watch them closely though—they can burn in a blink.
Use a mix of citrus juices for the dressing. Combining orange, grapefruit, and a touch of lemon juice creates a more complex, well-rounded flavor than using just one type. Freshly squeezed is always best for that vibrant zing.

How to Make Citrus Shrimp Salad

Step 1: Start by prepping your shrimp. Pat them thoroughly dry with paper towels—this is crucial for a good sear. In a medium bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, salt, and black pepper. Make sure each shrimp is evenly coated with the spices; you’ll notice how the paprika gives them a lovely warm color even before cooking.

Step 2: Heat a large skillet over medium-high heat. Once hot, add the shrimp in a single layer—don’t overcrowd the pan, or they’ll steam instead of sear. Cook for about 2-3 minutes per side, until they’re pink, opaque, and slightly curled. You should hear a nice sizzle when they hit the pan. Transfer the cooked shrimp to a plate and let them rest while you assemble the salad.

Step 3: Now, let’s make the citrus vinaigrette. In a small jar with a tight-fitting lid, combine the fresh orange juice, grapefruit juice, lemon juice, honey, and a pinch of salt and pepper. Add the extra virgin olive oil, screw the lid on tightly, and shake vigorously for about 30 seconds until the dressing is well emulsified and slightly creamy. Taste and adjust seasoning—you might want a touch more honey or salt depending on your citrus.

Step 4: Time to build your salad! In a large serving bowl, add the arugula as your base. Scatter the thinly sliced red onion, avocado slices, citrus segments, crumbled feta, and toasted pine nuts over the greens. The colors should look absolutely gorgeous—vibrant greens, creamy whites, and pops of coral and pink from the citrus.

Step 5: Arrange the warm cooked shrimp on top of the salad. Drizzle about half of the dressing over everything and toss gently to combine. You want everything lightly coated but not drowned. Serve immediately with extra dressing on the side—the warmth from the shrimp will slightly wilt the arugula and make the flavors meld together beautifully.

Storage & Freshness Guide

Fridge: Store components separately in airtight containers for up to 2 days; assemble just before serving.
Freezer: Not recommended for assembled salad; cooked shrimp can be frozen for up to 1 month.
Reviving: If greens wilt, refresh in ice water; bring shrimp to room temperature before serving.

Serving Suggestions

Complementary Dishes

Garlic bread or crostini — The crispy, garlicky bread is perfect for scooping up any extra dressing and shrimp from your plate, and it adds a lovely carb-y element if you want something a bit more substantial.
Herbed quinoa or couscous — Serving the salad over a bed of fluffy grains turns it into a heartier meal without weighing it down; the herbs complement the citrus notes beautifully.
Grilled asparagus or zucchini — Some simple grilled veggies on the side enhance the meal’s fresh, summery vibe and add another layer of texture.

Drinks

A crisp Sauvignon Blanc — Its bright acidity and citrus notes mirror the flavors in the salad, creating a harmonious pairing that feels both refreshing and elegant.
Sparkling water with lemon and mint — For a non-alcoholic option, this bubbly drink cleanses the palate between bites and enhances the overall freshness of the meal.
Iced green tea with a hint of honey — The slight bitterness of the tea balances the sweetness of the shrimp and citrus, making for a very refreshing sip.

Something Sweet

Lemon sorbet — A light, tangy scoop of sorbet after this salad feels like the most natural progression; it’s cooling and continues the citrus theme in a delightful way.
Almond biscotti — The nutty, crunchy cookies are perfect for dipping and provide a lovely contrast to the salad’s fresh, soft textures.
Fresh berries with a dollop of whipped cream — Simple, sweet, and seasonal—this dessert keeps things light and fruity, ending the meal on a bright note.

Top Mistakes to Avoid

Overcooking the shrimp. Shrimp cook incredibly fast and become rubbery if left on the heat too long. As soon as they turn pink and opaque, they’re done—pull them off the heat immediately.
Adding the dressing too early. If you dress the salad long before serving, the arugula will wilt and become soggy. Always dress it just before you’re ready to eat to keep everything crisp and vibrant.

Citrus Shrimp Salad

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine Mediterranean, californian

Servings 4

Total Time 20 minutes

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Make this easy Citrus Shrimp Salad in just 20 minutes! Featuring plump shrimp, fresh greens, and a tangy citrus dressing. Get the quick and healthy recipe here!

Ingredients

For the Shrimp:

450 g large raw shrimp (peeled and deveined)
1 tbsp olive oil
1/2 tsp smoked paprika
1/4 tsp garlic powder
Salt and black pepper (to taste)

For the Salad:

120 g arugula (about 5 big handfuls)
1 large avocado (sliced)
1 small red onion (thinly sliced)
75 g crumbled feta cheese
50 g toasted pine nuts
1 orange (segmented)
1 grapefruit (segmented)

For the Citrus Vinaigrette:

3 tbsp fresh orange juice
2 tbsp fresh grapefruit juice
1 tbsp fresh lemon juice
1 tsp honey or maple syrup
1/4 cup extra virgin olive oil

Instructions

01
Start by prepping your shrimp. Pat them thoroughly dry with paper towels—this is crucial for a good sear. In a medium bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, salt, and black pepper. Make sure each shrimp is evenly coated with the spices; you’ll notice how the paprika gives them a lovely warm color even before cooking.
02
Heat a large skillet over medium-high heat. Once hot, add the shrimp in a single layer—don’t overcrowd the pan, or they’ll steam instead of sear. Cook for about 2-3 minutes per side, until they’re pink, opaque, and slightly curled. You should hear a nice sizzle when they hit the pan. Transfer the cooked shrimp to a plate and let them rest while you assemble the salad.
03
Now, let’s make the citrus vinaigrette. In a small jar with a tight-fitting lid, combine the fresh orange juice, grapefruit juice, lemon juice, honey, and a pinch of salt and pepper. Add the extra virgin olive oil, screw the lid on tightly, and shake vigorously for about 30 seconds until the dressing is well emulsified and slightly creamy. Taste and adjust seasoning—you might want a touch more honey or salt depending on your citrus.
04
Time to build your salad! In a large serving bowl, add the arugula as your base. Scatter the thinly sliced red onion, avocado slices, citrus segments, crumbled feta, and toasted pine nuts over the greens. The colors should look absolutely gorgeous—vibrant greens, creamy whites, and pops of coral and pink from the citrus.
05
Arrange the warm cooked shrimp on top of the salad. Drizzle about half of the dressing over everything and toss gently to combine. You want everything lightly coated but not drowned. Serve immediately with extra dressing on the side—the warmth from the shrimp will slightly wilt the arugula and make the flavors meld together beautifully.