Cilantro-Lime Shrimp and Avocado Salad with Jalapeño Dressing

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

Bright and refreshing salad featuring sautéed shrimp tossed with creamy avocado and crisp mixed greens, dressed in a tangy jalapeño-lime vinaigrette. This Mexican-inspired Whole30 recipe (gluten free), ready in about 18 minutes, pairs large shrimp, peeled and deveined, avocado, mixed salad greens for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 8 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a blender or food processor, combine 1 tbsp olive oil, 3 tbsp fresh lime juice, 1 small seeded and chopped jalapeño, 1 minced garlic clove, 1/2 tsp ground cumin, 1/2 tsp sea salt, and 1/4 tsp black pepper. Blend until smooth to make the dressing.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb peeled and deveined shrimp seasoned with 1/2 tsp sea salt and 1/4 tsp black pepper. Sauté shrimp for 2-3 minutes per side until pink and opaque.
  3. Step 3: In a large salad bowl, toss 4 cups mixed salad greens, 1 large diced avocado, and 1/4 cup chopped cilantro with half of the jalapeño-lime dressing.
  4. Step 4: Add the cooked shrimp on top and drizzle with the remaining dressing. Toss gently to combine and serve immediately.

Frequently asked questions

How long does Cilantro-Lime Shrimp and Avocado Salad with Jalapeño Dressing take to make?

Total time is about 18 minutes (10 min prep + 8 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 Cilantro-Lime Shrimp and Avocado Salad with Jalapeño Dressing?

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 avocado from drying out.

Can I substitute ingredients in Cilantro-Lime Shrimp and Avocado Salad with Jalapeño Dressing?

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 Shrimp and Avocado Salad with Jalapeño Dressing 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 Shrimp and Avocado Salad with Jalapeño Dressing whole30?

Yes — this recipe is tagged whole30, gluten free, dairy 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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