The Ultimate Zesty Shrimp Avocado Salad with a Fresh Citrus Dressing
A Bright Mediterranean-Style Shrimp Salad Recipe with a Zesty & Fresh Glow
What makes this the best shrimp avocado salad? The secret to this incredibly light and satisfying meal is the "Single-Layer" flash-searing method and the emulsified citrus-herb dressing combined with WesMarMi Verde. Unlike rubbery, boiled shrimp, our method uses a high-heat sear to lock in the natural sweetness and create a beautiful golden crust. By whisking our vinegar-free WesMarMi Verde into the dressing, you introduce a Zesty and Fresh snap (1/10 Heat) that awakens the palate and cuts through the buttery richness of the avocado for a clean, vibrant finish.
Heat Level: WesMarMi Verde | Mild (1/10) - Zesty & Fresh
Prep time: 15 minutes
Cook time: 5 minutes
Total time: 20 minutes
Servings: 4
Nutrition Facts (per serving)
Calories: 290
Protein: 24g
Carbs: 12g
Fat: 18g
Nutrition facts may be estimated based on standard ingredient databases.
Ingredients:
1 lb (450 g) Large shrimp (prawns), peeled and deveined
2 tbsp (30 ml) Extra virgin olive oil
1 tsp (5 g) Garlic powder
1/2 tsp (2 g) Smoked paprika
4 cups (120 g) Mixed salad greens or Rocket (arugula)
2 large Ripe avocados, diced
1 cup (150 g) Cherry tomatoes, halved
1 medium (150 g) Courgette (zucchini), thinly sliced or spiraled
1/4 cup (15 g) Fresh coriander (cilantro), chopped
1/4 cup (60 ml) Fresh lime juice
2 Tbsp (30 ml) Eleven Eleven Sauce’s WesMarMi Verde Sauce
Ingredient Spotlight: Wild-Caught vs. Farmed Shrimp
Using wild-caught shrimp is vital for this salad because they possess a superior, firm texture and a cleaner "ocean" flavor compared to farmed varieties. Farmed shrimp can often be softer and release more water during searing, which prevents that beautiful golden crust from forming. Wild-caught options also tend to hold onto the citrus marinade more effectively, ensuring the spices permeate the meat.
Heat It Up with Eleven Eleven Sauce: To bring a vibrant energy to the dressing, whisk in a portion of this sauce. This WesMarMi Verde Sauce is the perfect addition because it is a vinegar free hot sauce for cooking that relies on bright citrus and herbs to deliver flavor. It is a handcrafted small batch hot sauce that provides a refreshing, zesty kick, perfectly complementing the creaminess of the avocado.
Heat Level: 0 out of 10 🔥
Eleven Eleven Sauce’s Wes Mar Mi is a bright, citrus-forward hot sauce made without vinegar, using organic lime and lemon juice for a clean, tangy snap and zero heat. It’s intensely flavorful yet refreshingly light, perfect for finishing tacos, marinating chicken or fish, or waking up bowls and salads. Add a bottle to your cart for a fresh, natural kick that makes everyday meals taste lively.
Directions:
In a medium bowl, toss the shrimp with 1 tablespoon of olive oil, garlic powder, smoked paprika, salt, and pepper until well coated.
Heat a large skillet over medium-high heat. Add the shrimp in a single layer and sear for 2 minutes per side until pink and opaque. Pro-Tip: Avoid overcrowding the pan; cooking the shrimp in batches ensures they sear quickly and develop a slightly crispy exterior rather than steaming in their own juices.
In a small jar or bowl, prepare the dressing by whisking together the remaining olive oil, lime juice, and the WesMarMi Verde sauce.
In a large serving bowl, combine the mixed greens, cherry tomatoes, sliced courgette (zucchini), and fresh coriander (cilantro).
Gently fold in the diced avocado and the warm seared shrimp. Pro-Tip: Wait to add the avocado until just before serving to prevent it from browning or getting too mushy when tossed with the other ingredients.
Drizzle the dressing over the salad and toss gently to combine. Serve immediately while the shrimp is still warm for the best temperature contrast.
Tips & Variations:
Make it Hearty: Transform this light salad into a full dinner bowl by adding a base of cooked quinoa or chilled couscous. The grains soak up the citrus dressing and the juices from the shrimp, making the meal significantly more filling while maintaining its healthy, Mediterranean-style profile.
Regional Swap (Mexican-style): Replace the mixed greens with shredded romaine lettuce and add black beans, charred corn, and a sprinkle of cotija cheese. Garnish with crunchy tortilla strips and an extra squeeze of lime for a coastal Mexican-style shrimp salad that feels like a vacation in a bowl.
Tacos and Bowls: If you have leftover salad, it makes an incredible filling for soft flour tortillas. Simply warm the tortillas and fill them with the shrimp and avocado mixture, then top with a dollop of Greek yogurt or sour cream to balance the zesty heat of the Verde sauce.
Grilling Option: Instead of searing the shrimp in a skillet, thread them onto skewers and grill them over high heat for 2 minutes per side. This adds a subtle charred, smoky flavor that pairs exceptionally well with the bright, fresh notes of the WesMarMi Verde hot sauce and the creamy avocado.
The Perfect Avocado: To ensure your salad looks professional, choose avocados that give slightly to gentle pressure but are still firm. If the avocado is too ripe, it will turn into a mash when tossed, coating the greens in a grey film rather than remaining in clean, vibrant green cubes.
Other Users Suggest:
Replacing: Mixed greens.
New Measurement: 4 cups (120 g) of chopped kale massaged with a teaspoon of olive oil.
Why: Kale holds up much better if you are prepping this salad for a lunch later in the day, as it won't wilt under the acidity of the citrus dressing.
Replacing: Lime juice.
New Measurement: 1/4 cup (60 ml) of fresh orange juice and a teaspoon of zest.
Why: The orange juice provides a floral sweetness that tempers the heat of the Verde sauce, creating a more tropical flavor profile.
Storage, Reheat & Freeze:
Storage: This salad is best enjoyed fresh, but the shrimp and dressing can be stored separately in the fridge for up to 2 days.
Reheat: If you prefer the shrimp warm, quickly flash-sear them in a pan for 30 seconds; do not use a microwave as it will make the shrimp rubbery.
Freeze: This recipe is not suitable for freezing due to the high water content of the fresh vegetables and the delicate texture of the avocado.
People Also Ask
Why is wild-caught shrimp better than farmed for this salad? Wild-caught shrimp are vital because they possess a superior, firm texture and a cleaner "ocean" flavor. Farmed shrimp tend to be softer and release more water during cooking, which prevents that perfect golden sear. Wild-caught shrimp also hold onto the citrus marinade and WesMarMi Verde more effectively, ensuring the zesty notes permeate the meat.
How do I keep my avocado looking professional in a tossed salad? The "pro-tip" is to choose avocados that give slightly to gentle pressure but are still firm. Most importantly, wait to dice and add the avocado until just before serving. This prevents it from browning or turning into a mash that would coat the greens in a grey film, keeping your cubes clean and vibrant green.
Why use a vinegar-free verde sauce for seafood salads? Vinegar-based sauces can be too harsh for delicate seafood like shrimp, often "cooking" the meat further or masking the fresh greens. WesMarMi Verde is 100% vinegar-free, using organic lime and lemon juice. This creates a "Zesty & Fresh" profile that acts as a natural partner to the lime-based dressing, highlighting the brightness of the cherry tomatoes and cucumber without an acidic burn.
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