Garlic-Lime Shrimp and Avocado Salad with Cilantro Dressing

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

Bright and refreshing shrimp salad tossed with ripe avocado, crisp greens, and a zesty cilantro-lime dressing perfect for a Whole30 meal. This whole30 (low carb, gluten free) ready in about 16 minutes blends peeled and deveined large shrimp, medium, diced avocado, mixed salad greens into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 6 min Serves 4 Whole30 cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium bowl, whisk together 3 tbsp freshly squeezed lime juice, 2 tbsp olive oil, 3 minced garlic cloves, 1/2 cup packed fresh cilantro leaves, 1 tsp sea salt, 1/2 tsp black pepper, and 1/4 tsp red chili flakes until smooth to make the dressing.
  2. Step 2: Heat a large non-stick skillet over medium-high heat. Add 1 lb peeled and deveined shrimp and cook for 2-3 minutes per side until pink and opaque.
  3. Step 3: In a large salad bowl, combine 4 cups mixed salad greens, 1 diced medium avocado, and the cooked shrimp. Drizzle with the cilantro-lime dressing and toss gently to coat.
  4. Step 4: Serve immediately for a fresh, vibrant salad full of flavor and healthy fats.

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Frequently asked questions

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

Total time is about 16 minutes (10 min prep + 6 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Garlic-Lime Shrimp and Avocado Salad with Cilantro Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Garlic-Lime Shrimp and Avocado Salad with Cilantro Dressing?

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 with Cilantro Dressing 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 with Cilantro Dressing low carb?

Yes — this recipe is tagged low carb, gluten free, dairy 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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