Grilled Shrimp Ceviche with Avocado and Cilantro
Bright and zesty grilled shrimp marinated in lime juice, tossed with creamy avocado and fresh cilantro for a refreshing appetizer. This mexican-inspired cinco de mayo ready in about 25 minutes pairs large shrimp, peeled and deveined, fresh lime juice, large, diced avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 lb large shrimp, peeled and deveined
- 1/2 cup fresh lime juice
- 1 large, diced avocado
- 1/4 cup, finely chopped red onion
- 1/3 cup, chopped fresh cilantro
- 1 small, seeded and minced jalapeño
- 1 tbsp olive oil
- to taste salt
- to taste black pepper
- for serving tortilla chips
Instructions
- Step 1: Preheat grill or grill pan to medium-high heat. Toss 1 lb peeled and deveined large shrimp with 1 tablespoon olive oil, salt, and black pepper. Grill shrimp for 2-3 minutes per side until opaque and slightly charred; remove and let cool.
- Step 2: Once cooled, chop grilled shrimp into bite-sized pieces and transfer to a glass bowl.
- Step 3: Pour 1/2 cup fresh lime juice over the shrimp, add 1/4 cup finely chopped red onion, 1 small minced jalapeño (seeded), and 1/3 cup chopped fresh cilantro; gently toss to combine.
- Step 4: Cover and refrigerate the shrimp mixture for at least 30 minutes to marinate until shrimp is 'cooked' in lime juice and flavors meld.
- Step 5: Before serving, fold in 1 large diced avocado gently to avoid mashing.
- Step 6: Serve chilled with tortilla chips on the side for scooping.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Grilled Shrimp Ceviche with Avocado and Cilantro 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 Shrimp Ceviche with Avocado and Cilantro?
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 lime juice from drying out.
Can I substitute ingredients in Grilled Shrimp Ceviche with Avocado and Cilantro?
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 Shrimp Ceviche with Avocado and Cilantro 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 Grilled Shrimp Ceviche with Avocado and Cilantro?
Mexican cinco de mayo 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.
