Cilantro-Lime Shrimp and Avocado Salad

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Bright and fresh shrimp salad tossed with creamy avocado, crisp vegetables, and a zesty cilantro-lime dressing perfect for a Whole30 lunch or light dinner. This Mexican-inspired Whole30 recipe (gluten-free), ready in about 16 minutes, pairs raw shrimp, peeled and deveined, avocado, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, 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.

Prep: 10 min Cook: 6 min Serves 4 Mexican cuisine 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a skillet over medium-high heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant. Add 1 lb raw peeled and deveined shrimp, season with 1/2 tsp sea salt and 1/4 tsp black pepper, and cook for 2-3 minutes per side until opaque and curled. Remove from heat.
  2. Step 2: While shrimp cooks, dice 1 large avocado, halve 1 cup cherry tomatoes, and dice 1 medium cucumber. Place in a large bowl.
  3. Step 3: Add cooked shrimp to the bowl with vegetables. Chop 1/4 cup fresh cilantro and add along with 3 tbsp fresh lime juice, 1 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper.
  4. Step 4: Gently toss all ingredients until well combined and coated in the dressing. Serve immediately or chill for 20 minutes for flavors to meld.

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