Grilled Cilantro-Lime Shrimp with Avocado and Tomato Salad

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

A vibrant grilled shrimp dish marinated in zesty lime and cilantro, served with a fresh avocado and tomato salad perfect for a Whole30-friendly light meal. This mexican-inspired whole30 (whole30, gluten free) ready in about 25 minutes pairs large shrimp, peeled and deveined, chopped fresh cilantro leaves, freshly squeezed lime juice 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: 10 min Serves 4 Mexican cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium bowl, combine 1 lb peeled and deveined large shrimp with 3 tbsp freshly squeezed lime juice, 1/3 cup chopped fresh cilantro, 3 minced garlic cloves, 2 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper. Toss well and marinate in the refrigerator for 20-30 minutes.
  2. Step 2: Preheat grill or grill pan to medium-high heat. Thread shrimp onto skewers and grill for 2-3 minutes per side until opaque and slightly charred. Remove from heat.
  3. Step 3: In a separate bowl, gently toss 2 diced ripe avocados, 1 cup halved cherry tomatoes, 1/4 thinly sliced red onion, and 1 finely chopped jalapeño (if using) with 1/2 tsp sea salt and 1/4 tsp black pepper.
  4. Step 4: Serve the grilled shrimp skewers atop or alongside the avocado and tomato salad immediately for a fresh, bright meal.

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Frequently asked questions

How long does Grilled Cilantro-Lime Shrimp with Avocado and Tomato Salad take to make?

Total time is about 25 minutes (15 min prep + 10 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 Grilled Cilantro-Lime Shrimp with Avocado and Tomato 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 chopped fresh cilantro leaves from drying out.

Can I substitute ingredients in Grilled Cilantro-Lime Shrimp with Avocado and Tomato 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 Grilled Cilantro-Lime Shrimp with Avocado and Tomato 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.

Is Grilled Cilantro-Lime Shrimp with Avocado and Tomato Salad 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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