Cilantro-Lime Shrimp Salad with Avocado and Tomato

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

A bright and refreshing Whole30 shrimp salad tossed with ripe avocado, juicy tomatoes, and a zesty cilantro-lime dressing. This mexican-inspired whole30 (gluten free) ready in about 16 minutes pairs peeled and deveined raw shrimp, large, diced avocado, halved cherry tomatoes 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 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: 6 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, combine 1 lb raw shrimp, 1 minced garlic clove, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp ground cumin. Toss well to coat.
  2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add shrimp and sauté for 2-3 minutes per side, until pink and opaque. Remove from heat and let cool slightly.
  3. Step 3: In a large bowl, whisk together 3 tbsp lime juice, 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes until emulsified.
  4. Step 4: Add the cooked shrimp, 1 diced large avocado, 1 cup halved cherry tomatoes, 1/4 cup finely diced red onion, and 1/3 cup chopped fresh cilantro to the dressing. Gently toss to combine without mashing the avocado.
  5. Step 5: Serve immediately or chill for 15 minutes to meld flavors before serving.

Frequently asked questions

How long does Cilantro-Lime Shrimp Salad with Avocado and Tomato 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 Tomato?

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 Salad with Avocado and Tomato?

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 Tomato 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 Tomato whole30?

Yes — this recipe is tagged whole30, gluten 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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