Citrus-Cilantro Shrimp Salad with Avocado

By AislePrompt Editorial · Published 2026-06-06 · Updated 2026-06-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A refreshing salad combining tender sautéed shrimp with bright citrus and creamy avocado, dressed in a zesty cilantro lime vinaigrette for a light Whole30 meal. This Mediterranean-inspired Whole30 recipe (gluten free), ready in about 21 minutes, pairs large shrimp, 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: 15 min Cook: 6 min Serves 4 Mediterranean cuisine 320 cal/serving

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Ingredients

1 lb, peeled and deveined large shrimp
1 medium, diced avocado
4 cups mixed salad greens
1 medium, peeled and segmented orange
1/4 cup, chopped cilantro leaves
3 tbsp, freshly squeezed lime juice
2 tbsp olive oil
2, minced garlic cloves
1 tsp sea salt
1/2 tsp black pepper
1/4 tsp (optional) red chili flakes

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Instructions

Step 1: In a medium bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp olive oil, 2 minced garlic cloves, 1 tsp sea salt, 1/2 tsp black pepper, and 1/4 tsp red chili flakes to create the dressing. Stir in 1/4 cup chopped cilantro leaves.
Step 2: Heat a large skillet over medium-high heat. Add the shrimp and sauté for 2-3 minutes per side until pink and opaque, about 5-6 minutes total.
Step 3: In a large salad bowl, combine 4 cups mixed salad greens, 1 diced medium avocado, and 1 segmented medium orange.
Step 4: Add the cooked shrimp to the salad bowl and drizzle the citrus-cilantro dressing over the top. Toss gently to combine and serve immediately.