Shrimp and Avocado Salad with Fennel, Orange, and Pistachios Recipe

Introduction

This Shrimp Avocado Salad is a vibrant and refreshing dish that combines tender shrimp, creamy avocado, and crisp arugula with a tangy champagne vinaigrette. Perfect for a light lunch or a elegant dinner starter, it brings together bright flavors and satisfying textures in every bite.

Ingredients

• 1½ pounds shrimp (21-25 per pound), peeled and deveined
• Diamond Crystal kosher salt
• Freshly ground black pepper
• 5 tablespoons extra virgin olive oil, divided
• 2 tablespoons champagne vinegar
• 1 teaspoon Dijon mustard
• 6 cups baby arugula
• 1 medium fennel bulb, thinly sliced
• 1 medium navel orange, peeled and cut into segments
• 1 medium Hass avocado, peeled, seeded, and cubed
• ⅓ cup shelled dry-roasted and salted pistachios (or roasted almonds, roughly chopped)
• ¼ cup Quick Pickled Red Onions (optional)

Instructions

1. Step 1: Pat the shrimp dry with paper towels, then toss them in a large bowl with ½ teaspoon Diamond Crystal kosher salt and ¼ teaspoon black pepper.
2. Step 2: Heat a large, heavy-bottomed skillet over medium-high heat. When hot, add 1 tablespoon of extra virgin olive oil. Place the shrimp in a single layer in the pan.
3. Step 3: Cook the shrimp for about 1 minute until pink on the bottom. Flip each shrimp and cook for another minute or until cooked through. Avoid overcooking to prevent rubberiness. Transfer to a clean bowl.
4. Step 4: In a small bowl or measuring cup, whisk together champagne vinegar, Dijon mustard, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Slowly whisk in ¼ cup olive oil until the dressing is uniform. Adjust seasoning to taste.
5. Step 5: Toss 2 tablespoons of the dressing with the cooked shrimp and set aside to let flavors meld and shrimp cool slightly.
6. Step 6: In another large bowl, combine arugula and shaved fennel. Season with salt and pepper, then add dressing to taste and toss well.
7. Step 7: Divide half the salad greens onto four plates. Distribute half of the shrimp, orange segments, avocado, and pistachios evenly on each plate.
8. Step 8: Repeat with the remaining salad greens and toppings. Garnish with Quick Pickled Red Onions if desired. Season to taste with salt, pepper, or additional dressing and serve immediately.

Tips & Variations

• For extra crunch, substitute pistachios with toasted almonds or walnuts.
• If Champagne vinegar isn’t available, white wine vinegar or apple cider vinegar make good alternatives.
• Quick Pickled Red Onions add a bright tang but can be omitted if you prefer a simpler salad.
• Be careful not to overcook the shrimp to keep them tender and juicy.

Storage

Store any leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the shrimp and dressing separate from the greens to prevent wilting. Reheat shrimp briefly in a skillet or enjoy cold. Assemble the salad fresh before serving for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this salad?

Yes, frozen shrimp can be used. Make sure to thaw them completely and pat dry before cooking to ensure they sear properly and remain juicy.

What can I substitute for arugula if I don’t have it?

You can substitute baby spinach, mixed greens, or watercress for arugula. These will provide a different but equally fresh base for the salad.