Cilantro-Lime Shrimp Salad with Avocado and Cherry Tomatoes
A refreshing Whole30-compliant shrimp salad tossed with creamy avocado, juicy cherry tomatoes, and a zesty cilantro-lime dressing. This mexican-inspired whole30 (gluten free, dairy free) ready in about 16 minutes pairs large shrimp, peeled and deveined, medium, diced avocado, halved cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 medium, diced avocado
- 1 cup, halved cherry tomatoes
- 1/2 cup, chopped cilantro leaves
- 3 tbsp fresh lime juice
- 2 tbsp extra virgin olive oil
- 2, minced garlic cloves
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/4 tsp (optional) red chili flakes
Instructions
- Step 1: Heat 1 tbsp extra virgin olive oil in a large skillet over medium-high heat. Add 1 lb peeled and deveined shrimp with 2 minced garlic cloves, 1/2 tsp sea salt, and 1/4 tsp black pepper. Sauté shrimp for 2-3 minutes per side until pink and opaque.
- Step 2: In a large bowl, whisk together 3 tbsp fresh lime juice, 1 tbsp extra virgin olive oil, 1 tsp sea salt, and 1/4 tsp red chili flakes until emulsified.
- Step 3: Add cooked shrimp, 1 diced medium avocado, 1 cup halved cherry tomatoes, and 1/2 cup chopped cilantro leaves to the bowl. Toss gently to combine without mashing the avocado.
- Step 4: Taste and adjust seasoning with additional salt or lime juice if desired. Serve immediately or chilled.
Frequently asked questions
How long does Cilantro-Lime Shrimp Salad with Avocado and Cherry Tomatoes take to make?
Total time is about 16 minutes (10 min prep + 6 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 Salad with Avocado and Cherry Tomatoes?
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 medium, diced avocado from drying out.
Can I substitute ingredients in Cilantro-Lime Shrimp Salad with Avocado and Cherry Tomatoes?
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 Salad with Avocado and Cherry Tomatoes 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 Salad with Avocado and Cherry Tomatoes gluten free?
Yes — this recipe is tagged 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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