Cilantro-Lime Grilled Shrimp with Avocado and Mango Salsa

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

Lightly charred shrimp marinated in cilantro and lime paired with a fresh mango and avocado salsa for a vibrant Whole30 seafood dish. This latin american-inspired whole30 (whole30, gluten free) ready in about 33 minutes blends peeled and deveined large shrimp, chopped fresh cilantro leaves, freshly squeezed lime juice into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 25 min Cook: 8 min Serves 4 Latin American cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium bowl, combine 3 tbsp lime juice, 1/3 cup chopped fresh cilantro, 3 minced garlic cloves, 1 tsp salt, 1/2 tsp black pepper, and 2 tbsp olive oil. Add 1 lb peeled and deveined shrimp and toss to coat. Marinate for 20 minutes at room temperature.
  2. Step 2: While shrimp marinates, prepare the salsa by gently folding together 1 diced medium avocado, 1 diced ripe mango, 1/4 cup finely chopped red onion, and 1 minced seeded jalapeño in a small bowl. Set aside.
  3. Step 3: Preheat grill or grill pan over medium-high heat. Thread shrimp onto skewers for easy grilling.
  4. Step 4: Grill shrimp skewers for 2-3 minutes per side until opaque and slightly charred.
  5. Step 5: Remove shrimp from grill and transfer to a serving platter. Spoon the avocado mango salsa over or beside the shrimp and garnish with additional cilantro if desired. Serve immediately.

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Frequently asked questions

How long does Cilantro-Lime Grilled Shrimp with Avocado and Mango Salsa take to make?

Total time is about 33 minutes (25 min prep + 8 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Cilantro-Lime Grilled Shrimp with Avocado and Mango Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Cilantro-Lime Grilled Shrimp with Avocado and Mango Salsa?

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 Cilantro-Lime Grilled Shrimp with Avocado and Mango Salsa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.

Is Cilantro-Lime Grilled Shrimp with Avocado and Mango Salsa whole30?

Yes — this recipe is tagged whole30, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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