Whole30 Shrimp and Avocado Salad with Citrus Vinaigrette

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

A refreshing salad combining sautéed shrimp with creamy avocado, crisp mixed greens, and a bright citrus vinaigrette perfect for a light Whole30 meal. This mediterranean-inspired whole30 (gluten free, dairy free) ready in about 16 minutes pairs large shrimp, peeled and deveined, medium avocado, diced, mixed salad greens for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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: 10 min Cook: 6 min Serves 4 Mediterranean cuisine 310 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until hot. Add 1 minced garlic clove and sauté for 30 seconds until fragrant.
  2. Step 2: Add 1 lb peeled and deveined large shrimp to the skillet in a single layer. Cook for 2-3 minutes per side until opaque and pink. Season with 1/2 tsp sea salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes if using. Remove shrimp and set aside.
  3. Step 3: In a small bowl, whisk together 1 tbsp lemon juice, 2 tbsp fresh orange juice, 1 tbsp olive oil, 1/4 tsp sea salt, and 1/4 tsp black pepper to make the citrus vinaigrette.
  4. Step 4: In a large salad bowl, combine 5 cups mixed salad greens, 1 diced medium avocado, and 1 cup halved cherry tomatoes. Drizzle with the citrus vinaigrette and toss gently to coat.
  5. Step 5: Top salad with the cooked shrimp and serve immediately.

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Frequently asked questions

How long does Whole30 Shrimp and Avocado Salad with Citrus Vinaigrette take to make?

Total time is about 16 minutes (10 min prep + 6 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 Whole30 Shrimp and Avocado Salad with Citrus Vinaigrette?

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 medium avocado, diced from drying out.

Can I substitute ingredients in Whole30 Shrimp and Avocado Salad with Citrus Vinaigrette?

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 Whole30 Shrimp and Avocado Salad with Citrus Vinaigrette 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 Whole30 Shrimp and Avocado Salad with Citrus Vinaigrette gluten free?

Yes — this recipe is tagged gluten free, dairy free, whole30, 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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