Skillet Shrimp Avocado Salad
- Yield 4 servings
- Prep 15 minutes
- Cook 15 minutes
Skillet Shrimp Avocado Salad sits in the Salads section of Regbie. The card serves 4 servings. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 1½ pounds shrimp (21-25 per pound), peeled and deveined
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 5 tablespoons extra virgin olive oil, divided
- 2 tablespoons champagne vinegar
- 1 teaspoon Dijon mustard
- 6 cups baby arugula
- 1 medium fennel bulb, thinly sliced
- 1 medium naval orange, peeled and cut into segments
- 1 medium Hass avocado, peeled, seeded, and cubed
- ⅓ cup shelled dry-roasted and salted pistachios, or roasted almonds, roughly chopped
- ¼ cup Quick Pickled Red Onions, skippable
Method
Blot the shrimp dry with some paper towels and then toss them in a large bowl with ½ teaspoon Diamond Crystal kosher salt and ¼ teaspoon black pepper.
Warm a large heavy bottomed skillet over medium a hot burner. When the pan is hot, add 1 tablespoon of extra virgin olive oil. Set the shrimp in a single layer in the pan.
Leave the shrimp for about 1 minute or until pink on the bottom. Then, flip each one to cook for another minute or until cooked through. Don’t overcook the shrimp or they’ll turn rubbery! Move the cooked shrimp to a clean bowl.
In a measuring cup or small bowl, whisk together the champagne vinegar, Dijon mustard, ½ teaspoon of Diamond Crystal kosher salt, and ¼ teaspoon of freshly cracked black pepper. Slowly whisk in ¼ cup of extra virgin olive oil until a uniform suspension forms. Check the seasoning and adjust seasoning with more vinegar, olive oil, salt, and/or pepper if needed.
Spoon 2 tablespoons of the dressing over the cooked shrimp and toss well. Keep nearby to let the flavors meld and for the shrimp to cool down a little.
In a separate large bowl, add the arugula and shaved fennel. Salt with salt and pepper. Tip in salad dressing to taste and toss well to combine.
Divide half the salad greens onto four individual plates. Then, distribute half of the shrimp, orange segments, avocado, and pistachios to each plate.
Divvy up the the remaining salad greens and the rest of the toppings. Finish with Quick-Pickled Red Onions if desired. Salt to taste with salt, pepper, or extra salad dressing. Plate while it is hot!
Kitchen notes
- Make ahead tips: If you want to make this salad ahead of time, you can make and store the champagne vinaigrette in the fridge up to 4 days in advance.
- You can also cook the shrimp ahead of time and store it in the fridge for up to 2 days in advance.
- However, it’s best to toss the salad immediately before serving.
