If you’re craving a meal that feels light, refreshing, and still incredibly satisfying, this Garlic Shrimp & Avocado Salad is exactly what you need. Packed with juicy shrimp, creamy avocado, crisp spinach, and a bright lemon dressing, it brings together flavors that feel both gourmet and effortless. The shrimp cook in minutes, the ingredients are simple, and the result looks straight out of a professional kitchen. Whether it’s lunch, dinner, or a special weekend meal, this salad always impresses.

FULL RECIPE

Ingredients

For the Shrimp

  • 250g medium shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 2 garlic cloves, finely minced
  • ½ teaspoon smoked paprika
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon salt
  • 1 tablespoon lemon juice

For the Salad

  • 3 packed cups baby spinach
  • 1 ripe avocado, sliced
  • ½ small red onion, thinly sliced
  • 2 lemon wedges

For the Dressing

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon Dijon mustard
  • ½ teaspoon honey (optional)
  • ¼ teaspoon black pepper
  • Pinch of salt

Step-By-Step Instructions

Step 1: Season and Cook the Shrimp

Start by patting the shrimp dry to ensure perfect browning. In a mixing bowl, combine olive oil, minced garlic, paprika, black pepper, and salt. Add the shrimp and toss until each piece is well coated. Heat a non-stick pan over medium-high heat and place the shrimp in a single layer. Cook for 2–3 minutes per side, or until the shrimp turn pink with slightly charred edges. Squeeze a tablespoon of fresh lemon juice over the shrimp right before removing them from the pan to brighten their flavor.

Step 2: Prepare the Dressing

In a small bowl, whisk together extra virgin olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper. The mustard helps the dressing emulsify, creating a silky texture that coats the greens beautifully. The honey is optional but adds a gentle sweetness that balances the tangy citrus notes.

Step 3: Assemble the Salad

Spread the baby spinach evenly onto a serving plate. Arrange the avocado slices over the greens, followed by the thin strands of red onion. Once the shrimp have slightly cooled but are still warm, place them neatly on top. Drizzle the lemon-pepper dressing generously over the salad, ensuring each component gets a touch of flavor. Finish with a final sprinkle of black pepper and garnish with lemon wedges.

Chef’s Notes & Tips

  • Do not overcook the shrimp. They become rubbery quickly, so remove them as soon as they turn pink.
  • Use ripe avocado that gives slightly when pressed to achieve a creamy texture.
  • Add cherry tomatoes, cucumbers, or roasted peppers for extra freshness and color.
  • For meal prep, store the dressing separately to keep the spinach crisp.
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