Shrimp Avocado Salad

A closeup of four shallow bowls filled with shrimp and avocado salad

4.80 from 5 votes

This zesty, protein-packed shrimp and avocado salad is the perfect winter meal. Whenever you’re craving a light and satisfying dish to get you back on track, make this!

Prep Time15

Cook Time15

Course: Salad

Cuisine: American

Keyword: low carb, nom nom paleo, nomnompaleo, paleo, shrimp avocado salad, shrimp salad, Whole30

Servings:

Author: Michelle Tam

Ingredients

1½ pounds shrimp (21-25 per pound) peeled and deveined
Diamond Crystal kosher salt
Freshly ground black pepper
5 tablespoons extra virgin olive oil divided
2 tablespoons champagne vinegar
1 teaspoon Dijon mustard
6 cups baby arugula
1 medium fennel bulb thinly sliced
1 medium naval orange peeled and cut into segments
1 medium Hass avocado peeled, seeded, and cubed
⅓ cup shelled dry-roasted and salted pistachios or roasted almonds, roughly chopped
¼ cup Quick Pickled Red Onions optional

Instructions

Pat the shrimp dry with some paper towels and then toss them in a large bowl with ½ teaspoon Diamond Crystal kosher salt and ¼ teaspoon black pepper.
Heat a large heavy bottomed skillet over medium high heat. When the pan is hot, add 1 tablespoon of extra virgin olive oil. Place the shrimp in a single layer in the pan.
Cook the shrimp for about 1 minute or until pink on the bottom. Then, flip each one to cook for another minute or until cooked through. Don’t overcook the shrimp or they’ll turn rubbery! Transfer the cooked shrimp to a clean bowl.
In a measuring cup or small bowl, whisk together the champagne vinegar, Dijon mustard, ½ teaspoon of Diamond Crystal kosher salt, and ¼ teaspoon of freshly cracked black pepper. Slowly whisk in ¼ cup of extra virgin olive oil until a uniform suspension forms. Taste and adjust seasoning with more vinegar, olive oil, salt, and/or pepper if needed.
Spoon 2 tablespoons of the dressing over the cooked shrimp and toss well. Set aside to let the flavors meld and for the shrimp to cool down a little.
In a separate large bowl, add the arugula and shaved fennel. Season with salt and pepper. Add salad dressing to taste and toss well to combine.
Divide half the salad greens onto four individual plates. Then, distribute half of the shrimp, orange segments, avocado, and pistachios to each plate.
Divvy up the the remaining salad greens and the rest of the toppings. Garnish with Quick-Pickled Red Onions if desired. Season to taste with salt, pepper, or extra salad dressing. Serve immediately!

Video

Notes

Make ahead tips:

If you want to make this salad ahead of time, you can make and store the champagne vinaigrette in the fridge up to 4 days in advance. You can also cook the shrimp ahead of time and store it in the fridge for up to 2 days in advance. However, it’s best to toss the salad immediately before serving. No one wants to eat wilted, soggy greens!

Nutrition