Citrus-Marinated Shrimp Salad with Avocado and Arugula

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Bright and zesty shrimp marinated in citrus juices served over peppery arugula and creamy avocado for a refreshing Whole30 salad. This whole30-inspired whole30 (whole30, gluten-free) ready in about 26 minutes pairs large shrimp, peeled and deveined, orange juice, lemon juice 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: 20 min Cook: 6 min Serves 4 Whole30 cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium bowl, whisk together 1/4 cup orange juice, 2 tbsp lemon juice, 1 tbsp lime juice, 2 minced garlic cloves, 2 tbsp olive oil, 3/4 tsp sea salt, and 1/4 tsp black pepper.
  2. Step 2: Add 1 lb peeled and deveined large shrimp to the marinade, toss to coat evenly, and let sit for 15 minutes at room temperature.
  3. Step 3: Heat a large skillet over medium-high heat and add the marinated shrimp in a single layer. Cook for 2-3 minutes per side until shrimp are pink and opaque.
  4. Step 4: In a large salad bowl, combine 4 cups fresh arugula, 1 diced ripe avocado, 1 cup halved cherry tomatoes, and 2 tbsp chopped fresh cilantro.
  5. Step 5: Add the cooked shrimp to the salad and toss gently to combine. Serve immediately.

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Frequently asked questions

How long does Citrus-Marinated Shrimp Salad with Avocado and Arugula take to make?

Total time is about 26 minutes (20 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 Citrus-Marinated Shrimp Salad with Avocado and Arugula?

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 orange juice from drying out.

Can I substitute ingredients in Citrus-Marinated Shrimp Salad with Avocado and Arugula?

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 Citrus-Marinated Shrimp Salad with Avocado and Arugula 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 Citrus-Marinated Shrimp Salad with Avocado and Arugula whole30?

Yes — this recipe is tagged whole30, gluten-free, dairy-free, low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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