Grilled Citrus-Marinated Shrimp with Avocado Salsa

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

Juicy shrimp marinated in a blend of lime and orange juices, grilled to smoky perfection, and topped with a fresh avocado and tomato salsa. This Mexican-inspired Cinco de Mayo recipe, ready in about 50 minutes, pairs large shrimp, fresh lime juice, fresh orange 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.

Ingredients

• 1 pound, peeled and deveined large shrimp
• 1/4 cup fresh lime juice
• 1/4 cup fresh orange juice
• 2 tbsp olive oil
• 3, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1 medium, diced ripe avocado
• 1 cup halved cherry tomatoes
• 1/4 cup finely chopped red onion
• 2 tbsp chopped fresh cilantro
• 1 small, seeded and minced jalapeño

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Instructions

1. Step 1: In a medium bowl, whisk together 1/4 cup fresh lime juice, 1/4 cup fresh orange juice, 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper.
2. Step 2: Add 1 pound peeled and deveined large shrimp to the marinade, tossing gently to coat. Cover and refrigerate for 30 minutes.
3. Step 3: While shrimp marinates, combine 1 medium diced ripe avocado, 1 cup halved cherry tomatoes, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, and 1 minced small seeded jalapeño in a bowl. Set aside.
4. Step 4: 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.
5. Step 5: Arrange grilled shrimp on a serving platter and spoon the avocado salsa over the top or serve on the side for guests to add.