Avocado-Cucumber Salad with Herb-Crusted Shrimp
A refreshing, low-bloating salad with creamy avocado and zesty cucumber, topped with shrimp lightly crusted in fresh herbs for a protein-rich meal that stabilizes energy levels. This Mediterranean-inspired Whole30 recipe, ready in about 26 minutes, pairs shrimp, avocado, cucumber for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz (peeled and deveined) shrimp
- 1 (mashed) avocado
- 1 cup (diced) cucumber
- 1 tbsp (chopped) fresh mint
- 1 tbsp (chopped) fresh cilantro
- 1/2 (juiced) lime
- 1 tsp olive oil
- 1/4 tsp sea salt
- 1/8 tsp black pepper
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Equipment for this recipe
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Instructions
- Step 1: Pat shrimp dry with paper towels. Season evenly with 1/8 tsp salt, 1/8 tsp pepper, and 1 tbsp chopped mint and cilantro. Heat 1/2 tsp olive oil in a skillet over medium-high heat until shimmering.
- Step 2: Sear shrimp for 1 minute per side until pink and opaque, then remove from heat.
- Step 3: In a bowl, mash avocado with lime juice, 1/4 tsp salt, and 1/8 tsp pepper until smooth but slightly chunky.
- Step 4: Gently fold in cucumber, remaining mint, and cilantro. Divide salad between plates, top with seared shrimp, and drizzle with remaining 1/2 tsp olive oil for a glossy finish.







