Shrimp and Avocado Aussie BBQ Salad

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

A fresh Australian-inspired BBQ salad combining grilled shrimp, creamy avocado, and crisp greens with a zesty lime dressing. This australian-inspired seafood ready in about 23 minutes pairs large shrimp (peeled and deveined), olive oil, garlic powder 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: 8 min Serves 4 Australian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat grill or grill pan to medium-high heat (about 400°F). In a bowl, toss 1 lb peeled and deveined large shrimp with 2 tbsp olive oil, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
  2. Step 2: Grill the shrimp for 2-3 minutes each side until pink and slightly charred, then remove from heat.
  3. Step 3: In a large salad bowl, combine 4 cups mixed salad greens, 1 cup halved cherry tomatoes, 1 diced ripe avocado, and 1/4 thinly sliced red onion.
  4. Step 4: In a small bowl, whisk together 2 tbsp fresh lime juice, 1 tsp honey, and 2 tbsp chopped fresh cilantro to create a bright dressing.
  5. Step 5: Add the grilled shrimp to the salad bowl and drizzle the lime dressing over the top. Toss gently to combine all ingredients well and serve immediately.

Equipment for this recipe

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Frequently asked questions

How long does Shrimp and Avocado Aussie BBQ Salad take to make?

Total time is about 23 minutes (15 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 Shrimp and Avocado Aussie BBQ 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 olive oil from drying out.

Can I substitute ingredients in Shrimp and Avocado Aussie BBQ 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 Shrimp and Avocado Aussie BBQ 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 Shrimp and Avocado Aussie BBQ Salad?

Australian seafood 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.

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