Citrus-Marinated Grilled Shrimp with Avocado and Jicama Salad

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

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.

Bright and tangy grilled shrimp marinated in citrus juices, paired with a crunchy avocado and jicama salad for a refreshing meal. This Mexican-inspired seafood recipe, ready in about 36 minutes, pairs large shrimp, orange juice, lime juice 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.

Prep: 30 min Cook: 6 min Serves 4 Mexican cuisine 280 cal/serving

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Ingredients

1 lb, peeled and deveined large shrimp
1/4 cup, fresh orange juice
1/4 cup, fresh lime juice
2 cloves, minced garlic cloves
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 large, diced avocado
1 cup, peeled and julienned jicama
1/2 cup, diced red bell pepper
2 tbsp, chopped cilantro
1/4 tsp, optional red chili flakes

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Instructions

Step 1: In a bowl, whisk together 1/4 cup fresh orange juice, 1/4 cup fresh lime juice, 2 minced garlic cloves, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper to create the marinade. Add 1 lb peeled shrimp, toss to coat, and marinate for 20 minutes in the refrigerator.
Step 2: While shrimp marinates, combine 1 diced large avocado, 1 cup julienned peeled jicama, 1/2 cup diced red bell pepper, and 2 tbsp chopped cilantro in a salad bowl. Toss gently and set aside.
Step 3: Preheat grill or grill pan to medium-high heat. Thread shrimp onto skewers and grill for 2-3 minutes per side until opaque and slightly charred.
Step 4: Remove shrimp from grill and arrange over the avocado-jicama salad. Sprinkle with 1/4 tsp red chili flakes if using for a gentle heat kick.
Step 5: Serve immediately for a fresh, vibrant dish.