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grilled shrimp and avocado salad with cucumber, cherry tomatoes, and lime vinaigrette

Shrimp & Avocado Salad – Easy High-Protein, Low-Carb Meal Prep Lunch or Clean Eating Dinner

Molly
This shrimp & avocado salad is a quick, clean-eating meal loaded with juicy shrimp, creamy avocado, crisp greens, and a zesty lime vinaigrette. Perfect for low-carb diets, meal prep, or light summer lunches, this high-protein salad is as nourishing as it is delicious—ready in just 15 minutes.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Course Dinner, Lunch, Meal Prep, Salad
Cuisine American, Mediterranean-Inspired
Servings 2 servings
Calories 420 kcal

Ingredients
  

  • 8 oz shrimp peeled and deveined
  • 1 ripe avocado – sliced or diced
  • 4 cups mixed greens – spinach arugula, spring mix
  • 1 cup cherry tomatoes – halved
  • ¼ red onion – thinly sliced
  • 2 tbsp fresh cilantro or parsley – chopped
  • 2 tbsp olive oil
  • Juice of 1 lime
  • 1 tsp honey or agave optional
  • ½ tsp garlic powder
  • Salt & black pepper to taste

Instructions
 

  • Step 1: Cook the Shrimp
    Season shrimp with salt, pepper, garlic powder, and a drizzle of olive oil. Sear in a hot skillet for 2–3 minutes per side until opaque and lightly golden.
  • Step 2: Make the Dressing
    In a small bowl, whisk together olive oil, lime juice, honey (if using), a pinch of salt, and cracked pepper. Set aside.
  • Step 3: Assemble the Base
    In a large bowl or plate, layer the mixed greens, cherry tomatoes, red onion, and avocado.
  • Step 4: Add Shrimp & Finish
    Top salad with warm shrimp, sprinkle with chopped herbs, and drizzle generously with the dressing.
  • Step 5: Serve & Enjoy
    Toss gently before serving, or keep it layered for presentation. Best enjoyed fresh.

Notes

Secret Tips for the Best Shrimp & Avocado Salad

  1. Use large shrimp (16/20 count) for meatier bites that sear better and feel more substantial in salads.
  2. Marinate shrimp in lime juice for 10 minutes before cooking to boost flavor and tenderness.
  3. Sear shrimp on high heat to lock in moisture and develop a light char—don’t overcook!
  4. Add avocado right before serving to prevent browning and keep the texture creamy.
  5. Chill your salad bowl in the fridge for 10 minutes before assembling for a refreshing touch.
  6. Mix part of the dressing into the shrimp before cooking for extra flavor infusion.
  7. Massage the greens with a tiny bit of olive oil and lime juice to soften texture and enhance taste.
  8. Sprinkle a pinch of flaky sea salt on avocado slices to enhance their buttery richness.
  9. Toss the salad gently to keep the avocado chunks intact and presentation pretty.
  10. Double the dressing and store it in the fridge—it’s great on grilled veggies or other proteins throughout the week.
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