Cold winter weather always makes me crave color on my dinner plate. Once the holiday decorations are packed away and the weather settles into its gray routine, I find myself wanting food that feels fresh and alive. This Winter Shrimp Salad is exactly that.
Are you suffering from the winter doldrums? It’s that time of year when the holidays are over, all the decorations are put away, and there’s nothing going on for the next few months but cold, snow, cold, ice, cold, and more cold. Well, here’s a bright and refreshing Winter Shrimp Salad that will chase those winter blues right away!
Of all the seafood choices, my first love is shrimp. Just adore them. Never met one I didn’t like – fried, boiled, etouffeed, a la creole – if it’s shrimp, I like it. And did you know that they’re very low in fat? That’s right. A naturally low-fat protein.
When I started thinking about lunch yesterday, I just felt like I wanted something light. Something refreshing and crisp, even though it’s cold outside, and there’s rain coming for the weekend.
My thoughts went to ideas for a great salad. But I didn’t want just any old salad. It had to be different and special. I already had some shrimp thawed out, and there was a perfectly ripe avocado in the fruit bowl along with a few oranges, and that all came together to make this delightful salad.
I started with a bed of butter lettuce leaves, but you can use any kind you like. Mixed greens would probably be very good. On top of the lettuce, I put the navel orange sections, bite-sized chunks of avocado, and perfectly boiled shrimp. Then I topped it all with a citrusy dressing. It was just what I wanted!
— This post was originally published on January 7, 2011. It has been updated with additional information.
Recipe Snapshot
Cuisine: American
Cooking Method: Stovetop
Total Time: 20 Minutes
Servings: 2
Primary Ingredient(s): Shrimp, navel oranges, avocado, lettuce, orange juice, cilantro
Skill Level: Easy
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“nothing better than fresh shrimp – you are so right about cooking shrimp with the shells on, I do it with heads too just to get that extra good flavor… this is one salad I like anytime of the year…”
— Drick
What You’ll Like About This Recipe
- Bright citrus flavor brings freshness to winter produce.
- Shrimp cooks quickly and stays light but filling.
- Avocado adds richness without heaviness.
- Simple ingredients, no complicated prep.
Ingredient Notes
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- Shrimp – Medium shrimp work best for this recipe. I prefer to cook them with the shells on because they stay more flavorful and tender.
- Oranges – Navel oranges are easy to section and sweet enough to balance the shrimp. Be sure to save the juice for the dressing.
- Avocado – Choose one that is ripe but still firm so it holds its shape in the salad.
- Butter Lettuce – Soft and mild, it lets the shrimp and citrus shine. Mixed greens also work well.
- Olive Oil – Use a good extra virgin olive oil since the dressing is very simple.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Winter Shrimp Salad
I like to boil shrimp in the shell. I think they have much more flavor that way, and they’re easier to peel after they’re cooked.
- So, start by bringing a small pot of salted water to the boil. Add the shrimp and cook them just until they turn pink. Don’t overcook the shrimp!
Pro Tip
The worst thing you can do to a shrimp is to overcook it. Overcooked shrimp have all the texture of a pencil eraser. Just remember – when it turns pink, it’s done – no more than three minutes.
- Remove the shrimp from the boiling water and place them in a small bowl with a little ice.
- When they’re cool, remove and discard the shells. Set the shrimp aside until needed.
- Peel and section the oranges over a bowl, being sure to catch the juices as you work.
- Peel the avocado and slice or break it into bite-sized pieces.
Assemble the Salad
- Place the lettuce on a plate. Using a slotted spoon, remove the orange sections leaving the juice in the bowl. Place the orange sections and avocado on top of the lettuce. Arrange the shrimp on top.
Make the Dressing
- Using the orange juice remaining in the bowl (you should have about 2 to 3 tablespoons of juice), add the olive oil while whisking to blend. Add the sugar (I actually used Splenda) and whisk until dissolved. Add the cilantro and stir together until well blended. Pour the dressing over the salad. Add salt and pepper if desired.
Recipe Tips
- Salt the water generously when cooking shrimp so they’re well seasoned.
- Don’t walk away from the shrimp while they cook; they are done very quickly.
- Cut the avocado at the last minute to prevent it from browning.
- Dress the salad just before serving for the freshest taste and textures.
Recipe Variations to Try
- Substitute grapefruit sections and juice for the oranges for a slightly tangier flavor.
- Add very thinly sliced red onion.
- Swap cilantro for fresh parsley or basil if you prefer.
- Use baby spinach or mixed greens instead of butter lettuce.
How to Serve
This salad is lovely on its own for lunch, but it also works just as well as a starter course for a dinner party.
Storing Leftovers
This salad is best enjoyed fresh. If you need to store leftovers, keep the components separate and refrigerated. The shrimp will keep for up to two days, but once dressed, the salad is best enjoyed immediately.
Questions About Winter Shrimp Salad
Sure you can, but the flavor won’t be nearly as good. If using pre-cooked shrimp, rinse them briefly and pat dry before adding to the salad.
Yes. The dressing can be made a few hours ahead and kept refrigerated. Whisk again before using.
More Recipes You’ll Like
Easy Louisiana Shrimp Creole
Classic Southern Shrimp and Grits
Cilantro Lime Shrimp
Oven Fried Shrimp Po’ Boy
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
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Winter Shrimp Salad
Ingredients
- ½ pound medium shrimp shells on
- 3 medium navel oranges
- 1 ripe Haas avocado
- 4 cups torn lettuce leaves
- 3 tablespoons orange juice
- 4 tablespoons extra virgin olive oil
- 2 teaspoons sugar
- 2 tablespoons tblsp. finely chopped cilantro
- salt and pepper
Instructions
- Bring a small pot of salted water to the boil. Add the shrimp and cook just until they turn pink.½ pound medium shrimp
- Remove shrimp from water and place in a small bowl with ice.
- When cooled, remove and discard the shells. Set the shrimp aside until needed.
- Peel and section the oranges over a bowl so that the juices are caught in the bowl with the orange sections.3 medium navel oranges
- Peel the avocado and slice or break into bite-sized pieces.1 ripe Haas avocado
Assemble the salad:
- Place the lettuce on a plate. Using a slotted spoon, remove the orange sections leaving the juice in the bowl. Place the orange sections and avocado on top of the lettuce. Arrange the shrimp on top.4 cups torn lettuce leaves
Make the dressing:
- Using the orange juice remaining in the bowl (you should have about 2 to 3 tablespoons of juice), add the olive oil while whisking to blend. Add the sugar (or Splenda) and whisk until dissolved. Add the cilantro and stir together until well blended. Pour the dressing over the salad. Add salt and pepper if desired.3 tablespoons orange juice, 4 tablespoons extra virgin olive oil, 2 teaspoons sugar, 2 tablespoons tblsp. finely chopped cilantro, salt and pepper
Notes
- Do not overcook the shrimp. Cook just until they turn pink, about 2 to 3 minutes, then cool immediately to keep them tender.
- Save the orange juice when sectioning. That fresh juice is the base of the dressing and adds the best flavor.
- Storage: This salad is best served fresh. If needed, store shrimp and other components separately in the refrigerator and assemble just before serving.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
Saw this on Pintrest and had to check it out. Sounds wonderful and we will try it next week!
Hope you enjoy it. It’s definitely a favorite of mine!
I am a shrimp lover as well and I can definitely relate to craving something lighter in winter!!
Beautiful, Lana. This is a little bit of light and brightness amidst our gray, windy days. I can never resist shrimp either.
Thank you so much for linking this to the salad roundup – it looks spectacular! Perfect for brightening winter.
Looks very tasty, and with all of that shrimp, it’s a meal on its own. Nice.
Wow, this looks truly scrumptious.
Very nice, i am a huge shrimp fan and this is a great salad. I love adding grapefruit juice as dressing so this is right up my alley.
Yes, I think a sweet red grapefruit would go really well in this recipe. Great idea!
Omg, it’s official: you’re my cooking soulmate. This would be delish!! I make a similar thing with crab meat and grapefruit. Also, pistachios…yum!
Thanks!!
Ha ha! Cooking soulmates – that’s pretty good! Your version with crab meat and grapefruit sounds pretty delicious!
I love shrimps. This is good all year round!
Looks good to me! I would enjoy this any time of year. Thanks for the mention.
You’re so welcome, Kalyn. Your recipe looks delicious!
I think this is just what I want too… nothing better than fresh shrimp – you are so right about cooking shrimp with the shells on, I do it with heads too just to get that extra good flavor… this is one salad I will like anytime of the year…
I wish we could get them with the heads on here, but I guess we’re too far away from the coast to get anything but the frozen ones. I keep looking for them, anyway!
I love shrimp, too and this looks delish. The picture alone makes me want to grab a fork and dig right in.
Thanks, Pam. And that’s exactly what I did as soon as I finished taking pictures – grabbed a fork and dug right in!
Yes, that looks lovely and sounds delicious. I was watching an episode of Julia Child and Jacques Pepin on PBS today, as they were making an array of salads. They all looked so good.
I know that episode, Rocquie! And, yes, all their salads look delicious. I just love watching Julia and Jacques – a cook and a chef who really, really know/knew what they’re doing!
Shrimp are always special, but I totally with you on their post-holiday appeal. This recipe is tailor made for me. Our Florida white shrimp season is underway; I’ve got fresh lettuce, cilantro, and oranges producing in my garden now; and my neighbor has an avocado tree that is loaded with fruit. Life is GOOD, and this recipe is simply splendid, Lana!
I do hope you’ll try this one, Barbara. I think you’d like it and with all the ingredients right there at hand, well why not, right?
definitely need to be eating this after December’s overload of cream and sugar; bright, citrusy = lovely!
This looks delicious and yes, after a few weeks of really rich food, it sounds like a nice change! Thanks for sharing!
Thanks, Lindsay. This salad was just the light, refreshing first course I needed after all the sugar and butter of the last few weeks.
Also, I checked out your French Onion Soup and it looks delicious! I’m inspired to try making some this weekend.