Grilled Shrimp Salad with Citrus and Fennel

5 from 7 votes

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

Prep Time15

Cook Time5

Total Time20

Course: Main Course, Salad

Cuisine: American

Keyword: arugula salad, grilled shrimp salad, shrimp and citrus salad

Servings: large salads

Calories: 686kcal

Cost: $10

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.

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.