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    Home > Main Dishes Seafood > Grilled Shrimp Salad with Citrus Mint Dressing, Avocado and Orange

    Grilled Shrimp Salad with Citrus Mint Dressing, Avocado and Orange

    Published: Jul 26, 2019 · Modified: Jun 23, 2020 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    grilled shrimp salad with avocado, orange and tomatoes

    Grilled Shrimp Salad Recipe. Sweet grilled shrimp are tossed with avocado, petite tomatoes and red onion that have been marinated in a lively citrus mint dressing. You’ll want to make this fresh, delicious and oh-so healthy salad over and over.

    Grilled shrimp salad with avocado, orange wedges, mint and cherry tomatoes

    I hope you’re all having a fabulous fresh-produce Summer. I have to admit it’s always torture for me to see my blogging friends in warmer climates bite into a fresh peach weeks before our Colorado Western Slope peaches are ready.

    With our short growing season, Colorado fruits and vegetables are just now starting to show up in our markets. It’s the most wonderful time of the year…I’ll soon be talking about Rocky Ford melons, Colorado sweet corn and our famous Western Slope peaches.

    For now, and with my very busy schedule, I’m finding it hard to find time to even sit down and write a blog post. I am, however, finding time for the kitchen and easy breezy salad recipes.

    One of the keys to this grilled shrimp salad is sweet orange slices. Orange slices that have had the white bitter pith properly removed. Here’s how.

    How To Remove White Pith From An Orange

    Before we get to the recipe, I want to show you how to “supreme” an orange. That means, to cut the rind off the orange to remove the white bitter pith. And create orange wedges that are clean, pleasant to the eye and the palate. A technique I learned at Culinary School.

    How to peel an orange to remove the white pith. How to supreme an orange.
    • With a sharp knife, slice the two ends off of the orange.
    • Turn the orange onto one of the ends, and angle the knife so that you can slice the first piece of rind from the orange.
    • Move the knife downwards and along the curve of the orange.
    • Don’t be shy with this, you want to make sure you’re cutting off that white pith.
    • Continue slicing the skin from the orange until you have a completely naked piece of fruit.
    • You’ll then find those thin white lines that mark where the segments are.
    • Using the tip of your knife, cut along those lines and remove the pieces of orange into wedges.

    Voila, clean orange slices that have no flavor indication of that white bitter pith flavor.

    Culinary School Tip: Tip: hold the peeled orange over a bowl to separate the wedges and capture the juice for a vinaigrette.

    Now that we’ve got that beautiful clean orange, let’s make this grilled shrimp salad.

    Let’s Make This Grilled Shrimp Salad

    This fresh citrus shrimp salad recipe is one that can most certainly grace your dinner table year round. With the containers of orange, red and yellow petite tomatoes that are available to us, you can have Summer in a bowl, year round.

    This shrimp salad is a great recipe for clean eating during the Winter and Summer months. Use your outdoor grill in the warm months and grab that stove-top grill pan during the Winter.

    Let’s make that shrimp salad:

    Raw shrimp in a white bowl with a marinade of orange juice and cilantro

    15 minute marinade for grilled shrimp

    We’ll first marinate the shrimp.

    • Simply place raw, deveined and peeled shrimp in a deep bowl.
    • Add olive oil, hot sauce, orange juice and mint.
    • Let this sit for about 15 minutes.
    • You can leave or remove the tails. I like to leave them.
    Salad dressing for grilled shrimp salad with red onion, cherry tomatoes, cilantro and olive oil and hot sauce

    Meanwhile, slice the tomatoes, the onions and chop the cilantro. Place this in another bowl and add lime juice, olive oil and more hot sauce. Set aside and grill the shrimp.

    Stove-Top Pan Grilled Shrimp for Salad

    Is your grill covered in snow most of the Winter like mine? Just grab your stove top grill pan. It works beautifully to sear shrimp. Let’s take a look:

    • I simply spray the pan with Pam. Or you can use a silicone brush to coat the pan with olive oil. Heat grill pan over medium high heat.
    • Once the pan is hot, add the shrimp.
    • Most importantly, don’t let the shrimp touch. You need air to circulate around each piece. If you crowd the pan, you’ll find moisture building. This will prevent the shrimp from getting that perfect sear with those perfect grill marks.
    • Cook shrimp in batches if you need to.
    • Let the shrimp cook about 2 minutes per side.
    • Shrimp have a built in pop-up timer – as soon as they turn pink, they’re cooked.
    • Done!

    To grill the shrimp outdoors, coat the grates of a grill with oil and heat to medium high. Add the shrimp and watch them closely. Grill 1 – 2 minutes per side. I like to use a slotted grill pan for shrimp. With the cost of premium quality shrimp, I don’t want to lose any between the grates.

    Disclaimer: I’ve included affiliates links for the stove top grill pan and the outdoor grill basket. I’m a member of the Amazon affiliate program. If you purchase either one of these items through the links, I receive a small commission at no extra charge to you.

    Assemble The Salad

    • To plate the salad, add a big spoonful of the onion and tomato dressing to a plate.
    • Add orange slices and sliced avocado and top with the grilled shrimp.
    • I’ve added some garnish of frisee lettuce for garnish.

    Grilled Shrimp Salad Recipe with Avocado and Orange

    The flavors in this healthy shrimp salad are absolutely fresh and divine. The citrus and mint dressing that soaks the sweet cherry tomatoes and the bright red onion is so very tasty. And with a lively surprise of hot sauce, you’ll fall in love.

    The crispy grilled shrimp are sweet and luscious.

    And the garnish of fresh orange wedges and healthy avocado, you’ve got a fabulous main course seafood salad.

    I hope you give this grilled shrimp recipe a try, and if you do, please come back and give the recipe a star rating. And if you’ve got a favorite grilled shrimp salad, let me know, I’d love to give it a try.

    More Grilled Shrimp Recipes

    • The Best Grilled Shrimp Recipe
    • Blackened Shrimp Salad with Champagne Vinaigrette

    And don’t miss my Seafood Category. You’ll find lots of great recipe ideas including the most popular seafood recipe on my site for Heavenly Halibut. Its … well … heavenly.

    Grilled shrimp salad with avocado, orange wedges, mint and cherry tomatoes

    Grilled Shrimp Salad with Avocado, Orange and Citrus Mint Dressing

    Sweet grilled shrimp are tossed with avocado, petite tomatoes and red onion that have been marinated in a lively citrus mint dressing.
    5 from 2 votes
    Print Pin Rate
    Course: Main Course Salad
    Cuisine: Amerian
    Prep Time: 30 minutes
    Cook Time: 5 minutes
    Resting time: 15 minutes
    Servings: 4
    Calories: 368kcal
    Author: Lea Ann Brown

    Ingredients

    • 2 oranges
    • 2 teaspoons hot sauce
    • 1/4 cup extra-virgin olive oil plus 1 Tablespoon
    • 2 tablespoons fresh mint chopped
    • Salt and freshly ground black pepper
    • 24 large shrimp shelled and deveined, about 1 1/2 pounds
    • 3 tablespoons fresh lime juice
    • 1 cup cherry tomatoes halved
    • 1/2 small red onion thinly sliced
    • 1/4 cup coarsely chopped cilantro
    • 1 pinch dried oregano preferably Mexican oregano
    • 1 teaspoon brown sugar
    • 2 Hass avocados cut into thin wedges
    Prevent your screen from going dark

    Instructions

    • With a knife, peel one orange to remove the bitter pith.
    • Using a juicer, squeeze the 2nd orange and place the juice in a small bowl.
    • Add 1 teaspoon of the hot sauce into the orange juice. Add 1 tablespoon of olive oil and the mint. Whisk and season with salt and pepper.
    • Add the shrimp and with a large spoon, gently toss to coat the shrimp with the marinade. Let this sit for 15 minutes.
    • In another bowl, place lime juice, the remaining 1/4 cup of oil. Add the remaining teaspoon of hot sauce and brown sugar. Whisk to emulsify then add the tomatoes, onion, cilantro and oregano, Season lightly with salt. Toss to combine with a large spoon to combine.
    • Oil the grates of the grill. Or preferably coat a grill basket with Pam. Heat grill to medium high heat. Or coat a stove top grill pan with Pam. Heat the grill pan over medium high heat.
    • Once the pan or grill is hot, add the shrimp. Don't over-crowd shrimp. Cook the shrimp in batches if necessary. Crowded shrimp will build mositure and not sear properly.
    • Grill the shrimp over high heat for about 4 minutes, turning once or twice until lightly charred and cooked through.
    • To plate, place a large spoonful of the tomato dressing on plates. Add the sliced avocado and orange slices. Top with grilled shrimp. Garnish with frisee lettuce (optional)

    Nutrition

    Calories: 368kcal | Carbohydrates: 21g | Protein: 11g | Fat: 29g | Saturated Fat: 4g | Cholesterol: 91mg | Sodium: 346mg | Potassium: 763mg | Fiber: 9g | Sugar: 9g | Vitamin A: 650IU | Vitamin C: 62mg | Calcium: 104mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Grilled Shrimp Salad with Avocado and Orange…It’s what’s for Dinner

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    • Rustic Roasted Red Pepper Coulis
    • Refreshing Halibut Ceviche Veracruz
    • Creme Fraiche Pasta Sauce With Gremolata

    Reader Interactions

    Comments

    1. Cherry says

      August 16, 2014 at 11:37 pm

      5 stars
      Looks so delicious and so healthy. I would definitely try this at home and cook for My family..

      Reply
      • Lea Ann Brown says

        August 17, 2014 at 8:23 am

        Thanks Cherry and thanks for stopping in and the comment. Always love new visitors.

        Reply
    2. Chris says

      August 16, 2014 at 7:18 am

      Summer Summer Summer Summer

      That is what this plate keeps screaming at me 🙂 This sounds like one that will bowl Alexis over. Pinning it.

      Reply
      • Lea Ann Brown says

        August 17, 2014 at 8:13 am

        Thanks for that Pin Chris.

        Reply
    3. Heather says

      August 07, 2014 at 3:14 pm

      5 stars
      This looks delicious and so nice and healthy!

      Reply
      • Lea Ann Brown says

        August 10, 2014 at 6:53 am

        Thanks Heather. It really is better than it looks.

        Reply
    4. Rocky Mountain Woman says

      July 31, 2014 at 12:05 pm

      I just got my first tomato from the garden yesterday. It wasn’t completely ripe, but I just couldn’t wait any longer! The salad looks amazing!

      Reply
    5. Erica says

      July 31, 2014 at 9:58 am

      What a simple and delicious dish!

      Reply
    6. John@Kitchen Riffs says

      July 30, 2014 at 10:42 am

      We’re getting so much great produce, too! Including “imported” Colorado corn — it really gives our local stuff a run for its money! Anyway, this looks wonderful — thanks.

      Reply
    7. Abbe@This is How I Cook says

      July 29, 2014 at 3:31 pm

      I am liking this! I just love summer!

      Reply
    8. Karen (Back Road Journal) says

      July 28, 2014 at 12:05 pm

      As much as we all enjoy local produce sometimes it just can’t be done. Your salad sounds great for a nice summer meal.

      Reply
    9. Susan says

      July 27, 2014 at 1:41 pm

      Such a lovely entree!

      Reply
    10. pam (Sidewalk Shoes) says

      July 26, 2014 at 8:18 pm

      I always love shrimp and avocado together.

      Reply
    11. Sam @ My Carolina Kitchen says

      July 26, 2014 at 6:16 pm

      Oh yum. I love the flavors of avocados and orange together.
      Sam

      Reply
    12. Adam J. Holland says

      July 26, 2014 at 3:32 pm

      Wow. What a nice looking dish. Can’t wait to hear more about the Colorado corn! 🙂

      Reply
    13. Karen Harris says

      July 26, 2014 at 3:24 pm

      Oh goodness, does this ever look delicious. I am also ready for some peaches. I understand they are just now making an appearance at my local King Soopers. Can’t wait to get baking!

      Reply
    14. Debra says

      July 26, 2014 at 1:51 pm

      I so need to grill some shrimp before grill season is over….

      Reply

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    I'm Lea Ann, A Culinary School Grad bringing you Wild West Colorado inspired recipes. You'll find lots of Southwestern, and Mexican food recipes, and some favorites from Culinary School along with pro cooking tips. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration and reliable, approachable, easy to follow recipes.

    More about me →

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