Citrus Shrimp and Avocado Salad

Reading Time: 2 minutes

This article discusses emerging/ongoing science and research. It is intended for general informational purposes only. This content is unrelated to products offered by Organixx and does not contain any representations about the performance of such products.


  • 1 pound medium-sized raw shrimp, peeled & deveined
  • 1 Tablespoon extra virgin olive oil
  • Juice of 1 orange (about 1/3 cup)
  • Juice of 1 lemon (about 2 TBSP)
  • 4 garlic cloves, minced
  • 1 shallot, chopped (about ¼ cup)
  • ⅛ teaspoon cayenne pepper
  • ½ teaspoon pink Himalayan or sea salt

Avocado Dressing:

  • 2 avocados
  • ⅓ cup avocado or olive oil
  • ¼ cup lime juice (about 2 limes)
  • ½ cup chopped cilantro
  • 1 shallot, minced
  • 4 garlic cloves, minced
  • ¼ teaspoon pink Himalayan or sea salt
  • ⅛ teaspoon cayenne pepper
  • 1 drop of lemon essential oil (optional)
  • ¼ – ½ cup filtered water, depending on desired consistency


  1. Make the salad dressing first by placing all of the dressing ingredients except water into a food processor and blending until creamy. Slowly add in water until you reach your desired consistency. Set dressing aside.
  2. Over medium heat in a large skillet add in olive oil, juices, garlic, and shallot. Bring to a simmer and cook for about 5 minutes, stirring occasionally. Add in the shrimp, salt, and cayenne pepper. Cover and cook for about 4 to 6 minutes.
  3. Serve shrimp over your favorite mixed greens (e.g. spinach, arugula, romaine, etc.) along with the avocado dressing. Can be served warm or cold. Save any leftover dressing to use with other salads. Enjoy!


Serves 4. Per Serving (based on using avocado oil):

Calories: 504 |
Total Fat: 37.5 g |
Total Carbohydrate: 15.8 g |
Dietary Fiber: 6.1 g |
Protein: 25.7 g

Ingredient Highlights

Avocado oil supports heart and eye health and neutralizes free radicals that can contribute to heart disease and diabetes. 

Avocados are high in fiber and contain more potassium than bananas! The fat in avocado helps your body absorb the vitamins and antioxidants from other plant foods. 

The high beta-carotene content of cayenne pepper has been found to increase immunity and help reduce symptoms in asthma.

Cilantro helps cleanse the body of toxic metals such as mercury, arsenic, and lead. It also possesses antibacterial and anticancer properties. 

There are over 300 varieties of garlic grown around the world. It is considered both a vegetable and an herb and is clinically proven to support the immune system. 

Lemon essential oil is made from the rind of the lemon, not the flesh. It is excellent for both digestion and detoxification. 

Enzymes in fresh lemon juice accelerate the digestive process. Even though lemon juice is acidic, it actually has an alkalizing effect on the body. 

Limes are best known as a good source of vitamin C but also contain other important vitamins and minerals including magnesium, potassium, folate, and vitamins A, E, and K.

Orange is best known as being a good source of vitamin C, but is often overlooked for its other amazing benefits, such as supporting the immune system. 

Pure olive oil is high in nutrients including vitamins D, E, K, and A as well as omega-3 fatty acids. For the highest quality, look for organic extra virgin olive oil in dark glass bottles or tins that have an expiry date. 

Shallots: While from the same family as onions, shallots have a milder taste and smell than onions and are often eaten raw due to their delicate flavor. Shallots have twice the protein and almost twice the natural sugar and carbs of onion. 


  1. Well I made this & let me tell you it was sooo good! You do have left over dressing but used it the fallowing night. Thank You Katrina!

  2. This sounds so delish. I think I will try this over the weekend! Maybe good to take to the beach for lunch.

    • Totally agree, Carol. Have fun recreating this delicious salad!

      Wishing you a fun weekend!

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