This Citrus Cajun Shrimp Salad is quick to prepare and full of fresh flavor. Crisp greens, juicy citrus segments, ripe avocado and lightly spiced shrimp come together with a bright citrus vinaigrette for a satisfying lunch or light dinner. It’s an ideal recipe when you want something healthy, colorful, and ready in about 30 minutes.
If you enjoy shrimp salads, try the variations mentioned later in the “More shrimp recipes” section for additional inspiration.
Your palate will appreciate the balance of sweet, tangy, and savory in this Citrus Shrimp Salad. It’s simple to assemble but impressive to serve. Fresh fruit segments and creamy avocado pair perfectly with tender shrimp coated in a mild Cajun spice blend. This is a great recipe to prepare for a casual family meal or to bring to a small gathering.
The salad is intentionally light—lean protein from shrimp and plenty of fiber from greens and fruit—while the citrus vinaigrette adds a bright finishing touch without weighing it down.
Summary
- Fast and easy to make with common ingredients.
- Light and nutritious: shrimp for protein, citrus and greens for vitamins.
- Bright, refreshing flavors that work well any time of year.
Ingredients you will need
- 1 pound raw shrimp, peeled and deveined (do not use pre-cooked shrimp)
- 1 tablespoon olive oil (or oil of your choice)
- 3–4 cups packed greens of your choice (spring mix, spinach, or romaine)
- 1 grapefruit, segmented
- 1 orange, segmented
- ½ small red onion, thinly sliced
- 1 ripe avocado, sliced
- Seasonings for the Cajun mix: sweet paprika, garlic powder, onion powder, dried oregano, cayenne pepper, dried thyme, sea salt
- For the citrus vinaigrette: fresh orange juice, lemon juice, extra virgin olive oil, minced garlic, dried oregano, salt and pepper to taste
Full ingredient quantities and the step-by-step recipe are listed in the recipe card below.
How to make it
- Prepare the Cajun seasoning: Combine sweet paprika, garlic powder, onion powder, dried oregano, cayenne, dried thyme and sea salt in a medium bowl. Add the raw shrimp and toss gently until each shrimp is evenly coated.
- Make the vinaigrette: Whisk fresh orange juice, lemon juice, extra virgin olive oil, minced garlic and dried oregano in a small bowl. Season with salt and pepper to taste and set aside.
- Cook the shrimp: Heat the olive oil in a non-stick skillet over medium heat. Add the seasoned shrimp in a single layer and cook about 2 minutes per side, or until pink and curled. Do not overcook—shrimp cook quickly.
- Assemble the salad: Place the packed greens in a large bowl. Top with grapefruit and orange segments, sliced avocado, thinly sliced red onion, and the warm Cajun shrimp.
- Dress and serve: Drizzle the citrus vinaigrette over the salad, toss gently to combine, and serve immediately.
Frequently Asked Questions
Cooked shrimp will keep for 3–4 days in the refrigerator when stored in an airtight container. For best texture and appearance, add avocado just before serving so it stays fresh and green.
One cup of cooked shrimp contains approximately 209 calories, with very little carbohydrate and a high protein content. Use this as a general estimate when planning meals.
Frozen shrimp that were cooked before freezing are safe to eat after thawing and proper refrigeration. Raw shrimp that are frozen should be cooked thoroughly after thawing before eating.
Sides to go with shrimp salad
- Vegetarian Pasta Salad (try a chilled pasta salad for a summer meal)
- Greek Pasta Salad (adds a salty, herby contrast)
- Caprese Pasta Salad (light and tomato-forward)
- Homemade Dinner Rolls (warm rolls complement the bright salad)
- Roasted Tomato Soup (a comforting pairing for cooler evenings)
More shrimp recipes
- Easy Shrimp Stir Fry Noodles
- Szechuan Shrimp Stir Fry
- Creamy Tuscan Shrimp
- Creamy Shrimp Pasta
- Honey Lemon Grilled Shrimp
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Citrus Cajun Shrimp Salad
Ingredients
- 1 pound raw shrimp, peeled and deveined
- 1 tablespoon olive oil
- 3–4 cups packed greens
- 1 grapefruit, segmented
- 1 orange, segmented
- ½ small red onion, thinly sliced
- 1 ripe avocado, sliced
For the Cajun seasoning
- 1 tablespoon sweet paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon cayenne pepper (adjust to taste)
- ¼ teaspoon dried thyme
- ¼ teaspoon sea salt
For the citrus vinaigrette
- ¼ cup fresh orange juice
- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- Salt and pepper, to taste
Instructions
- In a medium bowl, combine the Cajun seasoning ingredients. Add the shrimp and toss gently until evenly coated.
- Whisk together all vinaigrette ingredients in a small bowl and set aside. Heat the oil in a non-stick pan over medium heat.
- Add the shrimp in a single layer and cook about 2 minutes per side, until pink and curled. Remove from heat.
- Place greens in a large serving bowl. Top with grapefruit and orange segments, avocado slices, thinly sliced red onion, and cooked shrimp.
- Drizzle the citrus vinaigrette over the salad, toss gently, and serve.
Notes
- You can cook the shrimp by grilling, pan-searing, or roasting—choose the method you prefer. Shrimp cook quickly, so watch closely.
- Any neutral oil works for cooking; extra virgin olive oil adds flavor to the vinaigrette.
- Use raw shrimp for the best texture; avoid pre-cooked shrimp for this preparation.
- Store leftovers in an airtight container in the fridge for up to 3–4 days. Add avocado just before serving to prevent browning.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.