Garlic-Lime Shrimp and Avocado Salad

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

A fresh Whole30-compliant salad combining garlicky sautéed shrimp with creamy avocado and a zesty lime dressing. This mexican-inspired whole30 (whole30, gluten free) ready in about 20 minutes pairs large shrimp, peeled and deveined, 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 310 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: 10 min Serves 4 Mexican cuisine 310 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
  2. Step 2: Add 1 lb peeled and deveined shrimp to the skillet, sprinkle with 1/2 tsp ground cumin, 1/2 tsp sea salt, and 1/4 tsp black pepper, then cook for 2 to 3 minutes per side until shrimp are opaque and lightly browned.
  3. Step 3: In a large bowl, combine 4 cups mixed salad greens, 1 large diced avocado, and 1 cup halved cherry tomatoes.
  4. Step 4: In a small bowl, whisk together 1 tbsp olive oil and 2 tbsp fresh lime juice with the remaining 1/2 tsp sea salt.
  5. Step 5: Toss the salad with the lime dressing, then top with the cooked shrimp and 1/4 cup chopped fresh cilantro leaves.
  6. Step 6: Serve immediately for a bright, refreshing meal.

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Frequently asked questions

How long does Garlic-Lime Shrimp and Avocado Salad take to make?

Total time is about 20 minutes (10 min prep + 10 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 Garlic-Lime Shrimp and Avocado Salad?

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 Garlic-Lime Shrimp and Avocado Salad?

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 Garlic-Lime Shrimp and Avocado Salad 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 Garlic-Lime Shrimp and Avocado Salad 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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