Avocado-Cucumber Salad with Herb-Crusted Shrimp

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 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.

★ 4.1 (15 ratings) Prep: 20 min Cook: 6 min Serves 2 Mediterranean cuisine 380 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. Step 2: Sear shrimp for 1 minute per side until pink and opaque, then remove from heat.
  3. Step 3: In a bowl, mash avocado with lime juice, 1/4 tsp salt, and 1/8 tsp pepper until smooth but slightly chunky.
  4. 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.

Frequently asked questions

How long does Avocado-Cucumber Salad with Herb-Crusted Shrimp take to make?

Total time is about 26 minutes (20 min prep + 6 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Avocado-Cucumber Salad with Herb-Crusted Shrimp?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep shrimp from drying out.

Can I substitute ingredients in Avocado-Cucumber Salad with Herb-Crusted Shrimp?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Avocado-Cucumber Salad with Herb-Crusted Shrimp for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Avocado-Cucumber Salad with Herb-Crusted Shrimp?

Mediterranean whole30 like this pair well with a compliant starch (roasted sweet potato, cauliflower rice, or plantains), a crisp salad dressed with olive oil and lemon, and sliced fruit. Skip grains, legumes, dairy and added sugar — none of them are Whole30-compliant. Tap "Plan a meal with the AI" to get specific side suggestions.

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