Citrus Shrimp, Corn, + Avocado Salad
This salad is so quick and simple it's almost funny. It's ready in under 30 minutes and is very easy to prepare, cook, and clean up. Oh -- and it's also very healthy and packed with nutrients, too!
Shrimp are such a great summery protein to add to salads and pastas or to serve by themselves. Cooking them in citrus juices not only gives them ample flavor but provides enough moisture to coat your salad so that salad dressing is unnecessary. I always find that to be so nice when I really want to watch the calories and keep a healthy dish actually healthy.
Tips Before You Grocery Shop
This recipes allows you to choose your lettuce or green of preference. I like the Organic Girl 50/50 Mix of spring mix and baby spinach leaves for a variety of flavor and nutrients. You can go full spinach or spring mix, or get really crazy with either arugula or romaine. It's truly up to you and the crunch/flavor you want.
Also you can choose the size shrimp you prefer, and whether or not you want to pay to have them already peeled and deveined. It's also up to you whether or not you want to cook and serve them with the tails on or off.
And one more tip: you don't have to serve these shrimp over a salad! You can follow the shrimp portion of the recipe and then add them to pasta, tacos, rice bowls, or as the feature protein of an entreé course. It's entirely up to you! This is a fab recipe to keep in mind when you're looking for a meal to suit your mood that's still quick and healthy.
So let's get on with it! First, you'll need to cook the shrimp. Here is the list of ingredients you'll need to make the citrus shrimp and the directions to cook them.
Citrus Shrimp Recipe
1 LB shrimp
Salt and pepper
1 TBLS olive oil
2 oranges, juiced
2 lemons, juiced
1 shallot, minced
1 TBLS chopped fresh parsley + extra for garnish
Dash of red pepper flakes
Salt and pepper
Whisk together marinade ingredients. Pour into skillet over medium heat. Let simmer until reduced by half, approximately 6-7 minutes. Season the shrimp with salt and pepper, then add to skillet. Cook until shrimp turn pink and stay tender, about 5 minutes. Stir the pan frequently to cook shrimp evenly and avoid overcooking. Retain juices for salad dressing if so desired.
Avocado and Corn Salad
1 bag or tub of greens (your choice, see notes above)
1 avocado, ripe
3 ears corn (preferably roasted* but grilled or boiled will work, too)
Optional toppings: queso fresco, roasted pepitas, lemony olive oil
*If you roast the corn, you'll need butter and aluminum foil
Cook corn according to your preference or timeline. I recommend roasting it: take a stick of butter and rub it over each shucked ear of corn. Wrap each ear individually in aluminum foil and roast at 450 for 25 minutes. Let cool for a few minutes until you can handle the corn to cut off the kernels.
You can serve this salad in a large serving bowl or individually. Take your greens, top with citrus shrimp and avocado. Sprinkle with corn kernels. Add optional toppings if you choose. If you need more dressing, use the juices from the skillet you used to cook the shrimp, or add a dash of lemony olive oil.
If you like this recipe be sure to 'Pin' it to your Pinterest recipe board! You can find mine HERE.
Thanks so much for stopping by The Tony Townie for this meal idea. I hope it helps you find a quick, healthy, and delicious meal idea for you and your family.
See you soon!