Garlic-Lime Shrimp Salad with Avocado and Cherry Tomatoes

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

Bright and refreshing shrimp salad tossed with creamy avocado, sweet cherry tomatoes, and a zesty garlic-lime dressing perfect for a Whole30 lunch or light dinner. This american-inspired whole30 (whole30, gluten free) ready in about 18 minutes pairs large shrimp, peeled and deveined, medium, diced avocado, halved cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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: 8 min Serves 4 American cuisine 300 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb peeled and deveined large shrimp seasoned with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 2-3 minutes per side until shrimp are pink and opaque. Remove from heat and set aside.
  2. Step 2: In a small bowl, whisk together 2 tbsp olive oil, 2 tbsp fresh lime juice, 2 minced garlic cloves, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes (if using) until emulsified.
  3. Step 3: In a large salad bowl, combine 4 cups mixed salad greens, 1 cup halved cherry tomatoes, and 1 medium diced avocado. Add the cooked shrimp on top.
  4. Step 4: Drizzle the garlic-lime dressing over the salad and gently toss to combine without mashing the avocado. Serve immediately for a fresh, bright meal.

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Frequently asked questions

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

Total time is about 18 minutes (10 min prep + 8 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 Salad with Avocado and Cherry Tomatoes?

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 medium, diced avocado from drying out.

Can I substitute ingredients in Garlic-Lime Shrimp Salad with Avocado and Cherry Tomatoes?

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 Salad with Avocado and Cherry Tomatoes 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 Salad with Avocado and Cherry Tomatoes 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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