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This Citrus Cajun Shrimp Salad is so easy to make, loaded with greens, shrimp, citrus fruits, and avocados. Tossed with a delicious citrus vinaigrette dressing, it makes a perfect lunch or dinner option.
If you love shrimp salads, you will also love my healthy shrimp salad and my shrimp and avocado salad.
Your tastebuds will never be the same again after you try this Citrus Shrimp Salad. It is bursting with sweet and sour flavors and super easy to put together. Impress a friend or family members with this fresh shrimp salad recipe.
Made with chunky fresh fruits, avocados, greens, and loads of shrimp. A healthy and light meal that will be great for lunch or dinner any time of the week.
Summary
- Simple and easy to make with just a few ingredients.
- Light and healthy with lean protein from shrimp along with other tasty and good for you ingredients.
- So tasty, you would want to make it all the time.
Ingredients you will need
- Raw Shrimp, peeled and deveined: Do not use pre-cooked shrimp.
- Oil: I used Olive Oil
- Greens of choice
- Grapefruit, cut into segments
- Orange, cut into segments
- Red Onion, thinly sliced
- Ripe Avocado, sliced
- Seasonings: Sweet Paprika, Garlic Powder, Onion Powder, Dried Oregano, Cayenne Pepper Powder, Dried Thyme, and Sea Salt
- Garlic Cloves
- Lemon Juice
- Fresh Orange Juice
See a full list of ingredients and quantities in the recipe card below!
How to make it
- Season the shrimp: In a medium bowl, stir all cajun seasoning ingredients. Add in the shrimps and gently toss to nicely coat them on all sides.
- Make the vinaigrette: In a small bowl, whisk all the vinaigrette ingredients. Set aside until ready to use. Heat oil in a non-stick pan over medium heat.
- Cook the shrimp: Add shrimp in a single layer and cook for about 2 minutes per side or until pink and curled.
- Assemble salad: Add greens to a large bowl, then top with grapefruit, orange, avocado, red onion, and cajun shrimp.
- Add the dressing: Pour dressing over, toss and enjoy!
Frequently Asked Questions
Cooked shrimp usually lasts 3-4 days in the fridge if stored the right way. Place shrimp salad in an airtight container or tightly seal your shrimp bowl before you place it in the fridge. For this citrus shrimp salad recipe, I would recommend you do not add the avocados until you are ready to eat some.
One cup of cooked shrimp has 209 calories, about 3.4g of fat, 1.8g of carbohydrates, and 40g of protein.
If the shrimp is raw then it is not safe to eat once thawed. Cooked shrimp that have been frozen to store them for later use are ok to eat once thawed.
Sides to go with shrimp salad
- Vegetarian Pasta Salad
- Greek Pasta Salad
- Caprese Pasta Salad
- Homemade Dinner Rolls
- Roasted Tomato Soup
More shrimp recipes
- Easy Shrimp Stir Fry Noodles
- Szechuan Shrimp Stir Fry
- Creamy Tuscan Shrimp
- Creamy Shrimp Pasta
- Honey Lemon Grilled Shrimp
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Citrus Cajun Shrimp Salad
Video
Ingredients
- 1 pound Raw Shrimp, peeled and deveined
- 1 tablespoon Olive Oil
- 3-4 Cups Packed greens of choice
- 1 Grapefruit, cut into segments
- 1 Orange, cut into segments
- ½ Small Red Onion, thinly sliced
- 1 Ripe Avocado, sliced
For cajun seasoning:
- 1 tablespoon Sweet Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ½ teaspoon Dried Oregano
- ½ teaspoon Cayenne Pepper Powder
- ¼ teaspoon Dried Thyme
- ¼ teaspoon Sea Salt
For the citrus vinaigrette:
- ¼ Cup Fresh Orange Juice
- 2 tablespoons Lemon Juice
- 2 tablespoons Extra Virgin Olive Oil
- 2 Garlic Cloves, minced
- 1 teaspoon Dried Oregano
- Salt and pepper, to taste
Instructions
- In a medium bowl, stir all cajun seasoning ingredients. Add in the shrimps and gently toss to nicely coat them on all sides.
- In a small bowl, whisk all the vinaigrette ingredients. Set aside until ready to use. Heat oil in a non-stick pan over medium heat.
- Add shrimps in a single layer and cook for about 2 minutes per side, or until pink and curled.
- Add greens to a large bowl, then top with grapefruit, orange, avocado, red onion, and cajun shrimp.
- Pour dressing over, toss and enjoy!
Notes
- You can cook the shrimp any way you prefer. Since it’s summertime, you may want to grill them on the outdoor grill. You can also pan grill or use the oven.
- Use any oil of your choice.
- Please use raw shrimp and not pre-cooked.
- Store leftovers in the fridge for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The recipe is superb! Easy to make and taste really nice =)
Thank you!