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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.
Course Main Course Salad
Cuisine Amerian
Prep Time 30 minutes
Cook Time 5 minutes
Resting time 15 minutes
Servings 4
Calories 368kcal


  • 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


  • 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)


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