Grilled Lime-Cilantro Shrimp with Avocado Tomato Salad

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

Bright and zesty grilled shrimp marinated in lime and cilantro, paired with a fresh avocado and tomato salad for a light Whole30 seafood dish. This mexican-inspired seafood (whole30, gluten free) ready in about 28 minutes pairs large shrimp, fresh lime juice, cilantro leaves 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.

Prep: 20 min Cook: 8 min Serves 4 Mexican cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, whisk together 3 tbsp fresh lime juice, 1/4 cup chopped cilantro, 2 minced garlic cloves, 2 tbsp olive oil, 1 tsp sea salt, and 1/4 tsp black pepper. Add 1 lb peeled and deveined shrimp and toss to coat. Marinate for 15 minutes in the refrigerator.
  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.
  3. Step 3: While shrimp grill, combine 1 large diced avocado, 1 cup halved cherry tomatoes, 1/4 thinly sliced red onion, and 2 tbsp chopped fresh basil in a bowl. Gently toss and season with a pinch of salt.
  4. Step 4: Serve grilled shrimp over the avocado tomato salad immediately, garnishing with extra cilantro if desired.

Frequently asked questions

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

Total time is about 28 minutes (20 min prep + 8 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 Lime-Cilantro Shrimp with Avocado Tomato Salad?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Grilled Lime-Cilantro Shrimp with Avocado 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 Lime-Cilantro Shrimp with Avocado 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 Lime-Cilantro Shrimp with Avocado Tomato Salad whole30?

Yes — this recipe is tagged whole30, gluten free, dairy free, paleo, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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