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    Home » Recipes » Salad Recipes

    Grilled Shrimp Salad with Citrus and Fennel

    Published: Sep 6, 2020 · Modified: Oct 30, 2022 by Samantha Ferraro · This post may contain affiliate links · 2 Comments

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    Grilled shrimp salad is fresh and hearty and full of spicy arugula, creamy avocado, thinly sliced fennel all dressed in a citrus vinaigrette.

    Grilled shrimp salad is fresh and hearty and full of spicy arugula, creamy avocado, thinly sliced fennel all dressed in a citrus vinaigrette.

    Arugula Salad with Grilled Shrimp and Avocado

    We love dinner salads in our house, but they have to be hearty and layered with flavors, textures and temperatures.

    This grilled shrimp salad satisfies that craving. Spicy blackened shrimp are served over a cool and crunchy salad full of sweet citrus and creamy avocado. Thinly sliced fennel gives the salad texture and just a hint of licorice flavor that works so well with the citrus.

    Grilled shrimp salad is fresh and hearty and full of spicy arugula, creamy avocado, thinly sliced fennel all dressed in a citrus vinaigrette.

    Layer your Salad

    When I talk about layering salads, I think about all the senses that are being affected. Everything from smell and taste, to texture and temperature. From there, you can customize your salads as much as you want.

    Texture: Add something crunchy such as toasted almonds as I did in this grilled shrimp salad.

    Temperature: Keep your greens as cold as you can until just before serving. And on the contrast, add just grilled proteins, such as shrimp to the cool greens.

    Flavors: Ingredients that you normally wouldn't think to add, such as citrus give a lovely sweetness to salads. And to enhance greens, you can also add aromatic flavors such as thinly sliced fennel or tender herbs.

    Other Salad Additions and Substitutions

    • Add grilled corn to the arugula and shrimp salad.
    • This recipe calls for oranges, but grapefruit or blood orange wold work very well.
    • Add grilled peaches for a sweet yet smoky layer of flavor.
    • If you don't eat shrimp, grilled lemon yogurt chicken would be great on top of the salad.
    Grilled shrimp salad is fresh and hearty and full of spicy arugula, creamy avocado, thinly sliced fennel all dressed in a citrus vinaigrette.

    Grilled Shrimp Salad with Citrus and Fennel

    Samantha Ferraro

    LittleFerraroKitchen.com

    Grilled shrimp salad is fresh and hearty and full of spicy arugula, creamy avocado, thinly sliced fennel all dressed in a citrus vinaigrette.
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 5 minutes mins
    Total Time 20 minutes mins
    Course Main Course, Salad
    Cuisine American
    Servings 2 large salads
    Calories 686 kcal

    Equipment

    • Cast Iron Skillet

    Ingredients
     
     

    Citrus Vinaigrette

    • 1 small shallot diced
    • 3 tablespoons apple cider vinegar
    • 1 lemon zested and juiced
    • 1 teaspoon honey
    • ½ cup olive oil
    • ½ teaspoon kosher salt
    • Black pepper

    Blackened Shrimp

    • 8 medium-large shrimp shelled and tail on
    • ½ teaspoon paprika
    • ¼ teaspoon chipotle powder
    • ½ teaspoon granulated garlic
    • ½ teaspoon Kosher salt
    • 2 teaspoon avocado oil

    Salad

    • 4 cups arugula
    • 1 small fennel bulb thinly sliced
    • 1 cara cara orange peel remove and cut into segments
    • 1 avocado sliced thin
    • ½ cup slivered and toasted almonds
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    Instructions
     

    • Start by making the vinaigrette and adding the chopped shallots to a bowl or mason jar along with the rest of the vinaigrette ingredients. Whisk or shake very well until emulsified. Taste for seasoning and adjust as needed.
    • Season shrimp with spices and toss to coat. Heat a skillet over high heat and drizzle with avocado oil.
    • Sear shrimp on first side until deep golden, about 2 minutes then turn over and cook for another 1-2 minutes until just cooked through and no longer pink. When done, set aside.
    • Divide arugula between two large bowls along with the sliced fennel, orange segments, sliced avocado and toasted almonds.
    • Top salad with grilled shrimp and drizzle with citrus vinaigrette.

    Notes

    This shrimp salad is highly customizable, substitute other citrus for the orange or other fruit such as peaches.
    If you don't eat shrimp, chicken would work great or even grilled vegetables such as zucchini.
    If you feel comfortable, use a mandolin to thinly slice fennel
    You may have extra vinaigrette, if you do, refrigerate and use within 3 days.

    Nutrition

    Calories: 686kcalCarbohydrates: 50gProtein: 24gFat: 50gSaturated Fat: 5gCholesterol: 60mgSodium: 1437mgPotassium: 1790mgFiber: 22gSugar: 15gVitamin A: 1720IUVitamin C: 96mgCalcium: 365mgIron: 5mg
    Did you make this recipe?Let us know by leaving a comment and 5 star rating!

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    Comments

    1. MrnMrsindkitchen says

      August 03, 2023 at 11:38 am

      5 stars
      The first time I tried making this I overcooked the shrimp. I made it again over the weekend and Did the shrimp Perfectly. What a great salad it is hearty enough for a complete dinner. Great shrimp and a great salad full of citrus.

      Reply
    2. Blake says

      June 27, 2023 at 11:15 am

      5 stars
      My first salad with Raw Fennel and it will not be my last. I think I had a raw juice with Fennel once but never in a salad. Shrimp cook very fast so I seared them for 1 minute on each side and the salad was Perfect for a hearty lunch. The citrus Vinaigrette was on point.

      Reply

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