Cilantro-Lime Shrimp and Avocado Salad with Spiced Pumpkin Seeds

By AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

A refreshing Whole30 salad featuring zesty cilantro-lime shrimp, creamy avocado, and crunchy spiced pumpkin seeds. This Mexican-inspired Whole30 recipe (gluten free), ready in about 20 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 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.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 large, diced avocado
• 4 cups mixed salad greens
• 1/2 cup, chopped fresh cilantro
• 3 tbsp, freshly squeezed lime juice
• 1/2 tsp garlic powder
• 1/2 tsp ground cumin
• 1/4 cup pumpkin seeds (pepitas)
• 3 tbsp, divided extra virgin olive oil
• 3/4 tsp, divided sea salt
• 1/4 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

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.