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Shrimp and Avocado Salad with Zesty Citrus Vinaigrette

Name: Shrimp and Avocado Salad with Zesty Citrus Vinaigrette
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 8 oz large shrimp, peeled and deveined; 1 tablespoon olive oil, divided; 1 teaspoon smoked paprika; Salt and freshly ground black pepper, to taste; 4 cups mixed baby greens (spinach, arugula, romaine); 1 ripe avocado, peeled, pitted, and diced; 1/2 cup cherry tomatoes, halved; 1/4 cup thinly sliced red onion; 2 tablespoons fresh cilantro, chopped; 1 tablespoon fresh lemon juice; 1 tablespoon fresh orange juice; 1 teaspoon honey or maple syrup; 1 teaspoon Dijon mustard; 1 small garlic clove, minced; Salt and pepper, to taste

By PowerProteinPlates Editorial TeamPublished Apr 16, 2026 | Updated Jul 22, 2026

Mediterranean 23 mins high-proteingluten-freeeasy-recipeswhole-foods

Shrimp and Avocado Salad with Zesty Citrus Vinaigrette with measured ingredients, 23-minute timing, 2-serving yield, and step-by-step instructions for protein-focused meals, snacks, smoothies, and meal preparation.

Prep 15 min

Cook 8 min

Total 23 min

Servings 2

Difficulty easy

Cuisine Mediterranean

Ingredients

Servings 2

8 oz large shrimp, peeled and deveined
1 tablespoon olive oil, divided
1 teaspoon smoked paprika
Salt and freshly ground black pepper, to taste
4 cups mixed baby greens (spinach, arugula, romaine)
1 ripe avocado, peeled, pitted, and diced
1/2 cup cherry tomatoes, halved
1/4 cup thinly sliced red onion
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh lemon juice
1 tablespoon fresh orange juice
1 teaspoon honey or maple syrup
1 teaspoon Dijon mustard
1 small garlic clove, minced
Salt and pepper, to taste

Powerproteinplates Heart-Healthy Shrimp and Avocado Salad with Zesty Citrus Vinaigrette ingredients image

Instructions

In a medium bowl, toss the shrimp with 1/2 tablespoon olive oil, smoked paprika, salt, and freshly ground black pepper until evenly coated.
Heat a non-stick skillet over medium-high heat. Add the shrimp and cook for 2 to 3 minutes per side, or until shrimp turn pink and opaque. Remove from heat and set aside.
In a small bowl, whisk together fresh lemon juice, orange juice, honey or maple syrup, Dijon mustard, minced garlic, remaining 1/2 tablespoon olive oil, salt, and pepper until well emulsified. Adjust seasoning to taste.
In a large salad bowl, combine mixed baby greens, diced avocado, cherry tomatoes, sliced red onion, and chopped cilantro.
Top the salad with the cooked shrimp evenly.
Drizzle the citrus vinaigrette over the salad and gently toss to combine, taking care to keep the avocado pieces intact.
Divide evenly onto two plates and serve immediately for optimal freshness and texture.