Cilantro-Lime Shrimp and Avocado Salad with Spiced Pumpkin Seeds

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

A refreshing Whole30 salad featuring zesty cilantro-lime shrimp, creamy avocado, and crunchy spiced pumpkin seeds. This mexican-inspired whole30 (gluten free) ready in about 20 minutes pairs large shrimp, peeled and deveined, large, diced avocado, mixed salad greens 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 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.

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

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Instructions

  1. Step 1: Preheat a skillet over medium heat. Toss 1/4 cup pumpkin seeds with 1 tbsp olive oil, 1/2 tsp ground cumin, 1/4 tsp sea salt, and 1/4 tsp black pepper. Toast in the skillet for 3-4 minutes, stirring frequently, until fragrant and lightly browned. Remove and set aside.
  2. Step 2: In a bowl, combine 1 lb peeled and deveined shrimp with 2 tbsp lime juice, 1/2 tsp garlic powder, 1/4 tsp sea salt, and 1 tbsp olive oil. Toss to coat.
  3. Step 3: Heat the skillet over medium-high heat and add the shrimp mixture. Cook for 2-3 minutes per side until shrimp are opaque and cooked through. Remove from heat.
  4. Step 4: In a large bowl, combine 4 cups mixed salad greens, 1 large diced avocado, and 1/2 cup chopped fresh cilantro. Drizzle with 1 tbsp olive oil and 1 tbsp lime juice, then toss gently to combine.
  5. Step 5: Plate the salad, top with the cooked shrimp and sprinkle toasted spiced pumpkin seeds over the top for crunch.

Frequently asked questions

How long does Cilantro-Lime Shrimp and Avocado Salad with Spiced Pumpkin Seeds take to make?

Total time is about 20 minutes (10 min prep + 10 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 Spiced Pumpkin Seeds?

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 large, diced avocado from drying out.

Can I substitute ingredients in Cilantro-Lime Shrimp and Avocado Salad with Spiced Pumpkin Seeds?

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 Spiced Pumpkin Seeds 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 Spiced Pumpkin Seeds 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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