Caribbean Shrimp Salad with Citrus Balsamic Vinaigrette
Shrimp Avocado Salad bursting with Caribbean flavors is ready to whisk you away to the islands! This Shrimp Avocado Salad recipe is packed with creamy avocado, tropical fruit, sweet coconut, roasted macadamia nuts and Island marinated shrimp all doused in sweet and tangy bright Caribbean Vinaigrette. 
    Servings Prep Time
    6-8 20minutes
    Servings Prep Time
    6-8 20minutes
    Shrimp Avocado Salad | Carlsbad Cravings
    Spinach Salad
    • 1pound medium cooked shrimp, peeled, deveined, tail-off
    • 10oz. baby spinach
    • 1/4 jicama, peeled and chopped,(about 1 cup)
    • 1 mango, peeled and chopped
    • 1 red bell pepper, chopped
    • 2 kiwis, peeled, sliced and quartered
    • 1 avocado, peeled and chopped or sliced
    • 1/2cup salted dry roasted macadamia nuts
    • 1/2cup sweetened coconut flakes
    Caribbean Shrimp Marinade
    • 1tablespoon orange juice
    • 1tablespoon lime juice
    • 1tablespoon soy sauce
    • 1tablespoon honey
    • 1tablespoon ketchup
    • 1/2teaspoon ground cumin
    • 1/2teaspoon garlic powder
    • 1/4teaspoon all spice
    • 1/4teaspoon smoked paprika
    • 1/4 – 1/2teaspoon cayenne pepper
    • 1teaspoon olive oil
    Citrus Balsamic Vinaigrette
    • 1/2cup olive oil
    • 2tablespoons balsamic vinegar
    • 1tablespoons honey
    • 3tablespoons lime juice
    • 1/4cup orange juice(about 2 oranges)
    • Zest from 1 orange
    • 1/2teaspoon ground ginger
    • 1/4teaspoon cumin
    • 1/4teaspoon salt
    • 1/8teaspoon pepper
    1. Add marinade ingredients to a freezer bag or medium bowl and whisk to combine. Add shrimp and marinate 1 hour in the refrigerator (not any longer!). After an hour, drain off marinade and pat dry.
    2. Meanwhile, add Citrus Balsamic Vinaigrette to a bowl and whisk to combine or add to a jar and shake well. Store in the refrigerator.* When ready to serve, whisk or shake jar to recombine.
    3. To assemble, add spinach to a large bowl and top with remaining Salad ingredients. Drizzle with desired amount of Citrus Balsamic Vinaigrette and toss to combine.
    4. Alternatively, (especially if you expect leftovers) mix all of the Salad Ingredients EXCEPT for the coconut and avocado then garnish individual servings with coconut and avocado because they don’t keep as well. Drizzle vinaigrette over individual servings..
    Recipe Notes

    *Citrus Balsamic Vinaigrette tastes even better if made at least 24 hours in advance for the flavors to blend and stored in the refrigerator.