Garlic-Lime Shrimp Salad with Avocado and Mixed Greens

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

Bright and zesty garlic-lime shrimp served over peppery mixed greens with creamy avocado, perfect for a light Whole30 meal. This mediterranean-inspired whole30 (whole30, gluten free) ready in about 22 minutes pairs peeled and deveined raw shrimp, medium, diced 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 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: 15 min Cook: 7 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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.

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Frequently asked questions

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

Total time is about 22 minutes (15 min prep + 7 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 Mixed Greens?

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 Mixed Greens?

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 Mixed Greens 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 Mixed Greens whole30?

Yes — this recipe is tagged whole30, 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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