Citrus-Marinated Shrimp with Avocado and Cucumber Salad

By AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

Bright citrus-marinated shrimp served over a refreshing avocado and cucumber salad, making a light and Whole30-compliant seafood dish. This Mediterranean-inspired seafood recipe (whole30, gluten free), ready in about 25 minutes, pairs large shrimp, peeled and deveined, fresh lime juice, orange 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 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.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1/4 cup fresh lime juice
• 1/4 cup orange juice
• 1 minced garlic clove
• 2 tbsp extra virgin olive oil
• 1 medium, diced ripe avocado
• 1 medium, diced English cucumber
• 1/4 cup chopped fresh cilantro leaves
• 3/4 tsp sea salt
• 1/4 tsp black pepper
• 1/8 tsp (optional) red pepper flakes

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Instructions

1. Step 1: In a medium bowl, combine 1/4 cup fresh lime juice, 1/4 cup orange juice, and 1 minced garlic clove. Add 1 lb peeled and deveined large shrimp and toss to coat. Marinate in the refrigerator for 15 minutes.
2. Step 2: While shrimp marinates, in a separate bowl, mix 1 diced medium avocado, 1 diced medium English cucumber, 1/4 cup chopped fresh cilantro, 2 tbsp olive oil, 1/2 tsp sea salt, and 1/8 tsp black pepper. Set aside.
3. Step 3: Heat a large non-stick skillet over medium-high heat. Remove shrimp from marinade, shaking off excess, and sauté for 2 minutes per side until opaque and slightly caramelized.
4. Step 4: Transfer shrimp to serving plates and spoon the avocado-cucumber salad alongside. Sprinkle with remaining 1/4 tsp sea salt, 1/8 tsp black pepper, and optional 1/8 tsp red pepper flakes for a touch of heat.