Garlic-Lime Shrimp and Avocado Salad with Cilantro Vinaigrette

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

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 fresh shrimp salad tossed with creamy avocado and a zesty garlic-lime dressing for a light Whole30 meal. This Mexican-inspired seafood recipe (whole30, gluten free), ready in about 21 minutes, pairs large shrimp, peeled and deveined, avocado, mixed salad greens 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 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.

Prep: 15 min Cook: 6 min Serves 4 Mexican cuisine 320 cal/serving

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Ingredients

1 lb large shrimp, peeled and deveined
1 medium, diced avocado
4 cups mixed salad greens
3 tbsp, divided olive oil
2 tbsp fresh lime juice
3 cloves, minced garlic cloves
1/4 cup, chopped cilantro leaves
1 tsp sea salt
1/2 tsp black pepper
1/4 tsp (optional) red chili flakes

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Instructions

Step 1: In a medium bowl, whisk together 2 tbsp olive oil, 2 tbsp fresh lime juice, 3 minced garlic cloves, 1/4 cup chopped cilantro, 1 tsp sea salt, 1/2 tsp black pepper, and 1/4 tsp red chili flakes to form the vinaigrette.
Step 2: Add 1 lb peeled and deveined large shrimp to the bowl and toss to coat. Let marinate for 10 minutes.
Step 3: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink and opaque.
Step 4: In a large salad bowl, combine 4 cups mixed salad greens and 1 diced medium avocado.
Step 5: Add cooked shrimp and drizzle with any remaining vinaigrette from the marinade. Gently toss everything together and serve immediately.