Recipes › Salad › Italian Shrimp and Avocado Salad Recipe

Italian Shrimp and Avocado Salad Recipe

Recipe by Pedro M. A. Neves

This Italian Shrimp and Avocado Salad combines succulent Mediterranean-style shrimp with creamy avocado, fresh citrus, and crisp greens for a light yet satisfying dish. The bright lemon dressing and fragrant basil bring authentic Italian flavors to this elegant salad, perfect as a starter or light main course.

Ingredients

• 400g (14 oz) large shrimp, peeled and deveined
• 2 ripe avocados, halved, pitted, and sliced
• 120g (4 oz) mixed salad greens (arugula, spinach, radicchio)
• 1 lemon, zest and juice (about 60ml/¼ cup juice)
• 60ml (¼ cup) extra virgin olive oil
• 2 cloves garlic, minced
• 8-10 fresh basil leaves
• 4 cherry tomatoes, halved
• ¼ red onion, thinly sliced
• 30g (1 oz) Parmigiano-Reggiano shavings
• Sea salt and freshly ground black pepper to taste
• 1 fresh red chili, thinly sliced (optional)

Instructions

1. Pat the shrimp dry with paper towels. Heat 15ml (1 tablespoon) of olive oil in a large skillet over medium-high heat until shimmering.

2. Add minced garlic to the hot oil and cook for 30 seconds until fragrant, stirring constantly.

3. Add the shrimp to the skillet in a single layer. Season with salt and pepper. Cook for 2-3 minutes per side until the shrimp turn opaque and pink, shaking the pan occasionally.

4. Remove the shrimp from heat and transfer to a plate to cool for 2-3 minutes.

5. In a small bowl, whisk together lemon juice, lemon zest, remaining 45ml (3 tablespoons) of olive oil, salt, and pepper to create the dressing. Tear 4-5 basil leaves directly into the dressing and stir gently.

6. Arrange the mixed salad greens on a large serving platter or individual plates, dividing evenly.

7. Top the greens with sliced avocado, halved cherry tomatoes, and thin red onion slices, distributing them evenly.

8. Arrange the cooled shrimp over the salad in a circular pattern or scattered across the top.

9. Drizzle the lemon-basil dressing generously over the salad. Top with Parmigiano-Reggiano shavings and remaining fresh basil leaves. Add sliced red chili if desired.

10. Serve immediately while the shrimp are still warm and the avocado is at its creamiest.

Substitutions

• Substitute shrimp with white fish such as halibut or sea bass, cut into bite-sized pieces and cooked 4-5 minutes until opaque
• Replace avocado with fresh mozzarella balls (150g) for a lighter variation
• Use white wine vinegar instead of lemon juice for a sharper dressing
• Substitute mixed greens with finely sliced fennel and radicchio for a more authentic Italian approach

Tips

• Cook the shrimp just until opaque—overcooking toughens them. They will continue cooking slightly from residual heat after removal from the skillet
• Use perfectly ripe avocados that yield slightly to gentle pressure; slice them just before assembling to prevent browning
• The salad is best served immediately after assembly to maintain the contrast between warm shrimp, cool greens, and creamy avocado
• Prepare all components ahead of time, but assemble and dress only at the moment of serving

While avocado is not native to Italy, contemporary Italian cuisine has embraced it alongside traditional Mediterranean ingredients. This salad represents modern Italian cooking that respects classic techniques—fresh ingredients, quality olive oil, and bright citrus—while incorporating global influences that reflect contemporary Italian dining culture.

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