Ginger-Lime Shrimp and Avocado Salad
A bright, refreshing salad featuring zesty ginger-lime marinated shrimp paired with creamy avocado and crisp greens. This mediterranean-inspired salads ready in about 26 minutes pairs large shrimp, peeled and deveined, fresh ginger, lime juice into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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 large shrimp, peeled and deveined
- 1 tbsp grated fresh ginger
- 3 tbsp lime juice
- 2 tbsp olive oil
- 1 tsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
- 5 cups mixed salad greens
- 1 large, diced ripe avocado
- 1 cup, halved cherry tomatoes
- 1/4 small, thinly sliced red onion
- 2 tbsp chopped fresh cilantro
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a bowl, whisk together 1 tbsp grated fresh ginger, 3 tbsp lime juice, 2 tbsp olive oil, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper. Add 1 lb peeled and deveined large shrimp and toss to coat. Marinate for 15 minutes.
- Step 2: Heat a large skillet over medium-high heat. Add the marinated shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque.
- Step 3: In a large salad bowl, combine 5 cups mixed salad greens, 1 large diced ripe avocado, 1 cup halved cherry tomatoes, and 1/4 small thinly sliced red onion.
- Step 4: Add the cooked shrimp to the salad, toss gently to combine, and sprinkle with 2 tbsp chopped fresh cilantro before serving.
Frequently asked questions
How long does Ginger-Lime Shrimp and Avocado Salad take to make?
Total time is about 26 minutes (20 min prep + 6 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 Ginger-Lime Shrimp and Avocado Salad?
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 fresh ginger from drying out.
Can I substitute ingredients in Ginger-Lime Shrimp and Avocado Salad?
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 Ginger-Lime Shrimp and Avocado Salad 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.
What goes well with Ginger-Lime Shrimp and Avocado Salad?
Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
