Chilled Avocado Shrimp Salad with Lime Vinaigrette
A refreshing, no-cook salad featuring plump shrimp, creamy avocado, and a zesty lime dressing that’s perfect for warm days. This mexican-inspired whole30 ready in about 31 minutes pairs shrimp, avocado, cucumber for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 shrimp
- 1 avocado
- 1/2 cup cucumber
- 1/4 cup red onion
- 1 lime
- 2 tbsp fresh cilantro
- 1 tbsp olive oil
- 1 tbsp lime juice
- 1/4 tsp sea salt
- 1/8 tsp black pepper
Instructions
- Step 1: Cook 8 oz peeled and deveined shrimp in a skillet over medium heat for 3 minutes per side until pink and opaque; transfer to a bowl and chill in the refrigerator for 10 minutes.
- Step 2: Dice 1 avocado, 1/2 cup cucumber, and 1/4 cup red onion into 1/4-inch cubes. Whisk together 1 tbsp lime juice, 1 tbsp olive oil, 1/4 tsp sea salt, and 1/8 tsp black pepper to make the dressing.
- Step 3: Gently combine chilled shrimp, diced avocado, cucumber, and red onion in a large bowl. Drizzle with dressing, toss with 2 tbsp chopped cilantro, and chill for 15 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Chilled Avocado Shrimp Salad with Lime Vinaigrette take to make?
Total time is about 31 minutes (25 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 Chilled Avocado Shrimp Salad with Lime Vinaigrette?
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 Chilled Avocado Shrimp Salad with Lime Vinaigrette?
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 Chilled Avocado Shrimp Salad with Lime Vinaigrette 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 Chilled Avocado Shrimp Salad with Lime Vinaigrette?
Mexican whole30 like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Quick to prep and the results are amazing. A real keeper.
- ★★★★☆
Very good for a 6-minute recipe. Would bump up the spice level though.
- ★★☆☆☆
Didn't come together the way I expected. Flavors were flat.
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