- 1 pound shrimp (medium Pan-Seared Citrus, 31/40)
- 8 cups greens (such as arugula, spinach, or spring mix)
- extra-virgin olive oil
- 1/2 lemon (or ½ orange)
- 1 avocado (sliced or diced)
- 1 shallot (minced)
- 4 ounces toasted sliced almonds
- kosher salt
- freshly ground black pepper
|Calories450Calories from Fat260|
|% DAILY VALUE|
|Calories from Fat260|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Teresa 24 days ago
Amazing!!!!! I made the citrus shrimp with the onion so I didn't add onion to the salad afterwards. This wood be a tasty summer salad if you cooled the shrimp also!
Laura a month ago
This was great! Will be making it again.
Lorraine Scott a month ago
Amazing!!! This will be a go to for years to come! Was great without toasting the almonds! Next time I’ll add asparagus- I served warm and threw in fresh greens which wilted- so good either hot or cold!!!
Greg H. a month ago
Super quick and easy to make and was a great healthy choice for dinner. Light but tasty!
Mulham Al Kabra a month ago
Really good and quite tasty. Only thing with the recipe is it should have clearly mentioned that I had to have gotten a whole set of other ingredients for the citrus shrimps
Jaz JB a month ago
Dee-licious!!! You’ll LOVE it! Pretty easy to make...just make sure you follow the pan seared shrimp recipie prior to making the rest of the entree!
Jenny MacColl 8 months ago
This dish had great flavor, would definitely make it again!
Mel Keech 10 months ago
Great! The pairing of the shrimp and avocado is yummy.
Aliya Holmes a year ago
It was great! So easy and filling