Refreshing Avocado Shrimp Salad with Zesty Citrus Miso Dressing: Your Ultimate Summer Meal

Embrace the vibrant flavors of summer with this incredible Avocado Shrimp Salad, perfectly complemented by a luscious homemade Citrus Miso Dressing. This isn’t just a salad; it’s a culinary experience designed to invigorate your senses. Imagine a generous bed of peppery arugula, adorned with creamy avocado slices, bursts of juicy mandarin oranges, and succulent garlic butter sautéed shrimp. Each component comes together in a harmonious blend that’s both satisfying and refreshingly light, making it the ideal dish for a warm day.

This salad is more than just a meal; it’s an ode to fresh ingredients and simple pleasures. The inspiration behind pairing these delightful citrus fruits with rich avocado was sparked by none other than Antoni Porowski from Queer Eye, whose knack for elevated, yet approachable, food is truly admirable. Just as he transforms lives, this salad transforms ordinary ingredients into something extraordinary. It’s a testament to how thoughtfully combined flavors can create an unforgettable dining moment, making you feel good from the inside out.

Crafting Your Perfect Avocado Shrimp Salad

Every great salad begins with a fantastic foundation. For this recipe, your greens are key. Whether you opt for the crisp bite of baby spinach, the slightly bitter notes of grilled romaine, or the invigorating spice of arugula, choose what best suits your palate. I personally love the peppery kick of arugula, which beautifully contrasts with the sweetness of the mandarins and the richness of the avocado.

Once your greens are chosen, it’s time for the vibrant toppings. While you can certainly customize with your favorite vegetables like crisp cucumbers or juicy cherry tomatoes, I prefer to keep the toppings focused on a few star ingredients that truly shine. We’ll be layering in generous chunks of ripe avocado, bright and tangy mandarin orange slices, finely chopped red onions for a subtle sharpness, and a delightful crunch from toasted sesame seeds and sliced almonds. These elements create a symphony of textures and flavors that are both satisfying and light. And, of course, the highlight of our salad: perfectly cooked garlic lemon butter shrimp. A final drizzle of our simple yet exquisite orange miso dressing ties it all together, delivering a summer lunch or dinner that comes together in a flash. This salad also makes for an excellent meal prep option, allowing you to enjoy a crisp, refreshing, and far superior desk lunch throughout your busy week.

The Star of the Show: Succulent Garlic Butter Shrimp

Speaking of shrimp, allow me to introduce you to these jumbo beauties! Living in coastal regions often means access to incredibly fresh, wild-caught seafood, and I was fortunate to find some fantastic shrimp on special. The moment I saw them, I knew they were destined for a vibrant mandarin and avocado shrimp salad – a dish everyone can enjoy throughout spring and summer. As Jonathan Van Ness would say, “YAAAS, honey! You’re serving up pure deliciousness!”

Have you ever tried my popular 15-minute garlic shrimp lemon butter sauce? If so, you’ll already be familiar with the incredible flavor profile we’re aiming for. For this salad, I’m sharing a simplified, even quicker version that takes less than 15 minutes to prepare from start to finish. Beyond a bit of fresh parsley, there’s minimal chopping involved, making it perfect for a speedy meal.

To prepare these juicy shrimp, you’ll simply toss them with a blend of garlic powder, red pepper flakes for a touch of heat, a generous pinch of kosher salt, and freshly ground black pepper. Then, they hit a hot skillet with a touch of olive oil, spreading them out to ensure even cooking. After just a minute, a squeeze of fresh lemon juice, a hint of fragrant lemon zest, and a tablespoon of cold, cubed butter are added. Swirl the pan gently as the butter melts, creating a rich, thick, and flavorful sauce that coats each shrimp perfectly. Finish with a sprinkle of fresh chopped parsley for an extra layer of freshness. The result is tender, perfectly seasoned shrimp with an irresistible lemon butter glaze – the ideal protein for our vibrant salad.

A notable advantage for those monitoring their intake: this simplified recipe uses less butter than my original, making it a fantastic option for a lighter, yet equally delicious, meal without sacrificing flavor.

The Secret Weapon: Zesty Citrus Miso Dressing

No salad is complete without an exceptional dressing, and our Citrus Miso Dressing is truly a game-changer. This Asian-inspired concoction boasts a captivating balance of sweet, tangy, and savory notes that elevate every ingredient in the salad. It features bright orange zest and fresh orange juice, zingy grated ginger, savory white miso paste, the delicate nuttiness of toasted sesame oil, and a touch of sweetness from honey, all brought together with a base of rice vinegar and olive oil.

Creating this dressing couldn’t be simpler. You’ll combine all the ingredients – fresh orange juice, rice vinegar, honey, white miso paste, sesame oil, grated ginger, and orange zest – in a food processor or blender with approximately a quarter cup of olive oil. Blend until beautifully smooth and emulsified. The amount of honey is entirely up to your preference; I find about three tablespoons creates a delightful sweetness that perfectly complements the creamy avocados and zesty mandarins, making the flavors pop. This orange miso dressing is wonderfully light, incredibly refreshing, and surprisingly versatile – it tastes fantastic on almost everything!

The marriage of the buttery, rich avocados with the bright, tangy citrus miso dressing and the peppery crunch of the arugula creates an honestly harmonious bite. It’s a flavor explosion that will have you reaching for more, each mouthful a perfect symphony of textures and tastes.

Assembling Your Masterpiece and Enjoying Every Bite

To finish your masterpiece, sprinkle your salad generously with toasted sesame seeds and either crushed peanuts or extra sliced almonds for an added layer of crunch and flavor. I assure you, you won’t regret these delightful additions.

When you take your first bite, be intentional. Make sure your fork gathers a little bit of everything: a tender shrimp, a creamy slice of avocado, a segment of mandarin, a crisp piece of arugula, and a hint of that incredible dressing. Let your mouth experience the full magic of this Avocado Shrimp Salad, perfectly tossed in its zesty orange miso dressing. The combination is truly unique and remarkably delicious.

Trust me; once you try this, you’ll understand why it’s destined to become a summer staple in your kitchen. It’s fresh, flavorful, and fantastically simple to prepare!

Yield: 3-4 servings

Avocado Shrimp Salad with Citrus Miso Dressing

Prep Time
20 minutes

Cook Time
5 minutes

Total Time
25 minutes

This Avocado Shrimp Salad, topped with a vibrant homemade citrus miso dressing, captures the essence of summer! Featuring peppery arugula, generous avocado slices, juicy mandarin oranges, and flavorful garlic butter sautéed shrimp, it’s a refreshing and satisfying meal.

Ingredients

Shrimp + Salad:

½ teaspoon EACH: garlic powder, lemon zest, AND red pepper flakes
1 pound shrimp, peeled and deveined
2 teaspoons olive oil
1 tablespoon EACH: lemon juice, chopped parsley, AND butter, cold (cut into small pieces)
6-7 cups arugula (or a spinach and arugula mix)
½ cup chopped red onions
2 avocados, sliced
1 can (10-ounce) mandarin slices
¼ cup sliced almonds AND toasted sesame, for sprinkling

Orange-Miso Dressing:

¼ cup olive oil
3 tablespoons orange juice
2 tablespoon rice vinegar
2 -3 tablespoons honey
1 tablespoon EACH: white miso paste AND sesame oil
1 tablespoon EACH: grated ginger AND orange zest

Instructions

SHRIMP: In a bowl, toss the peeled and deveined shrimp with the garlic powder, red pepper flakes, a generous pinch of kosher salt, and black pepper. Heat the olive oil in a large skillet over medium-high heat. Add the seasoned shrimp to the pan, spreading them out into a single layer for even cooking. Cook for 1 minute, tossing occasionally. Add the lemon juice, then the chopped parsley, and finally the cold, cubed butter. Swirl the pan to allow the butter to melt slowly and emulsify, forming a thick, flavorful sauce. Remove the skillet from heat and set the shrimp aside.
DRESSING: Combine all the ingredients for the dressing (olive oil, orange juice, rice vinegar, honey – starting with 2 tablespoons, white miso paste, sesame oil, grated ginger, and orange zest) in a food processor or blender. Blend until the dressing is completely smooth and well combined. Taste the dressing and adjust the sweetness by adding more honey if desired; I find 3 tablespoons to be the perfect amount for a balanced flavor.
ASSEMBLE: Evenly divide the arugula (or spinach and arugula mix) among individual serving bowls, or place it in a large communal salad bowl. Top the greens with the chopped red onions, creamy avocado slices, juicy mandarin oranges, and the freshly prepared garlic butter shrimp. Drizzle the salad generously with the orange-miso dressing as desired. Finish by sprinkling with sliced almonds and toasted sesame seeds. If you are preparing this salad for meal prep, store the salad components and the dressing separately; simply toss them together just before you’re ready to enjoy your delicious lunch!

Have you made this recipe?

If you enjoyed this recipe, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. You can also share a picture on Instagram with the hashtag #LITTLESPICEJAR, I’d love to see what you made!