Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 medium oranges, segmented
- 1 grapefruit, segmented
- 1 ripe avocado, sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 1 tablespoon honey or agave syrup (optional)
- Juice of 1 lime
- Salt and pepper to taste
- Chili flakes (optional)
Instructions
- Start by heating 1 tablespoon of olive oil in a skillet over medium heat. Season the shrimp with salt, pepper, and chili flakes if desired. Cook the shrimp for 2-3 minutes on each side until they turn pink and are cooked through. Remove from heat and set aside to cool slightly.
- While the shrimp cools, peel and segment the oranges and grapefruit, removing any seeds and membrane for clean, juicy pieces that add a burst of citrus flavor.
- In a small bowl, whisk together lime juice, honey or agave (if using), remaining olive oil, salt, and pepper to create a bright, flavorful dressing.
- In a large mixing bowl, combine the cooked shrimp, citrus segments, sliced avocado, red onion, and cilantro. Drizzle with the dressing and gently toss to evenly coat all ingredients.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Add the avocado just before serving to prevent browning.
- For added flavor, garnish with extra cilantro or a squeeze of fresh lime before serving.
- This salad pairs well with whole grain bread, mixed greens, or as a filling for wraps.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Healthy Seafood
- Diet: Gluten-Free, Keto-Friendly
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal Kcal
- Sugar: 10 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 7 g
- Protein: 20 g
- Cholesterol: 150 mg
