Citrus Shrimp Salad with Horseradish Cream

A Bright and Zesty Seafood Salad

This salad is a celebration of fresh, vibrant flavors that wake up the palate. The sweetness of the oranges and pink grapefruit pairs perfectly with the tender, spiced shrimp, while the creamy avocado adds a rich texture that ties everything together. It is a light yet satisfying meal that feels elegant enough for a lunch gathering but simple enough for a weeknight dinner.

We serve this salad with our distinct Zesty Orange & Horseradish Cream. While this recipe uses the dressing from Willowgold Farms, we have provided the full list of ingredients and instructions below so you do not have to change screens to prepare it.

Yield: 4 to 6 servings Prep Time: 20 minutes Cook Time: 10 minutes Temperature: Stovetop (Boil)

For the Salad

• 1 pound unpeeled, large fresh shrimp
• 1 (3-ounce) package boil-in-bag shrimp and crab boil
• 6 cups mixed salad greens
• 3 large oranges, peeled and sectioned
• 2 large pink grapefruit, peeled and sectioned
• 2 medium avocados, peeled and sliced

For the Dressing

• 1 (8-ounce) container sour cream
• 1/4 cup orange juice
• 1 tablespoon Dijon mustard
• 2 teaspoons prepared horseradish
• 4 green onions, diced

Instructions

1. Stir together the sour cream, orange juice, Dijon mustard, prepared horseradish, and diced green onions in a small mixing bowl to create the dressing.
2. Cover the bowl tightly and chill in the refrigerator for at least 30 minutes to allow the flavors to meld while you prepare the salad.
3. Cook the shrimp in the boil-in-bag mix according to the package directions.
4. Drain the shrimp and rinse with cold water to stop the cooking process.
5. Peel and devein the shrimp, then cover and chill if not using immediately.
6. Arrange the mixed salad greens on individual plates.
7. Top the greens with the cooked shrimp, orange sections, grapefruit sections, and avocado slices.
8. Serve immediately with the chilled Sour Cream-Horseradish Dressing.

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Citrus Shrimp Salad with Horseradish Cream

A refreshing and vibrant salad featuring tender boiled shrimp, sweet oranges, tart pink grapefruit, and creamy avocado. It is served with a zesty homemade horseradish and orange cream dressing that adds a perfect savory kick to the fresh fruit and seafood.

Cuisine: American Courses: Salads

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Prep Time 20 mins Cook Time 10 mins Total Time 30 mins Servings: 6 Dietary:

G Gluten-Free N Nut-Free P Pescatarian

Ingredients

Servings

For the Salad

• 1 pound unpeeled, large fresh shrimp
• 1 package boil-in-bag shrimp and crab boil (3-ounce)
• 6 cups mixed salad greens
• 3 large oranges, peeled and sectioned
• 2 large pink grapefruit, peeled and sectioned
• 2 medium avocados, peeled and sliced

For the Dressing

• 1 container sour cream (8-ounce)
• ¹⁄₄ cup orange juice
• 1 tablespoon Dijon mustard
• 2 teaspoons prepared horseradish
• 4 green onions, diced

Instructions

1. Stir together the sour cream, orange juice, Dijon mustard, prepared horseradish, and diced green onions in a small mixing bowl to create the dressing.
2. Cover the bowl tightly and chill in the refrigerator for at least 30 minutes to allow the flavors to meld while you prepare the salad.
3. Cook the shrimp in the boil-in-bag mix according to the package directions.
4. Drain the shrimp and rinse with cold water to stop the cooking process.
5. Peel and devein the shrimp, then cover and chill if not using immediately.
6. Arrange the mixed salad greens on individual plates.
7. Top the greens with the cooked shrimp, orange sections, grapefruit sections, and avocado slices.
8. Serve immediately with the chilled Sour Cream-Horseradish Dressing.

Keywords: citrus shrimp salad, grapefruit and avocado salad, horseradish cream dressing, shrimp salad recipe, seafood salad, healthy lunch recipes, summer salad, orange dressing, boiled shrimp recipe, gluten free salad