Garlic-Lime Shrimp Salad with Avocado and Mixed Greens

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

Bright and zesty garlic-lime shrimp served over peppery mixed greens with creamy avocado, perfect for a light Whole30 meal. This Mediterranean-inspired Whole30 recipe (gluten free), ready in about 22 minutes, pairs raw shrimp, avocado, mixed salad greens 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, peeled and deveined raw shrimp
• 1 medium, diced avocado
• 5 cups mixed salad greens
• 3 cloves, minced garlic cloves
• 1 whole, zested and juiced lime
• 3 tbsp olive oil
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/4 tsp (optional) red chili flakes

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Instructions

1. Step 1: In a medium bowl, combine 1 lb peeled shrimp, 3 minced garlic cloves, zest and juice of 1 lime, 2 tbsp olive oil, 1 tsp sea salt, 1/2 tsp black pepper, and 1/4 tsp red chili flakes (optional). Toss to coat and marinate for 10 minutes.
2. Step 2: Heat a large skillet over medium-high heat and add the shrimp mixture. Cook shrimp for 2-3 minutes per side until pink and opaque, about 5-6 minutes total.
3. Step 3: In a large salad bowl, toss 5 cups mixed salad greens with 1 tbsp olive oil and a pinch of sea salt.
4. Step 4: Add the cooked shrimp and 1 diced medium avocado to the greens. Gently toss to combine and serve immediately.