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Grilled Shrimp Salad with Avocado-Lime Vinaigrette

This gluten-free, diabetic-friendly, and heart-healthy grilled shrimp salad is packed with fresh greens, creamy avocado, and a zesty avocado-lime vinaigrette. It's a protein-rich, low-carb meal perfect for warm weather lunches or light dinners.
Servings: 2
Calories: 342.4kcal
Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes

Ingredients

For the Shrimp

  • 12 large shrimp raw, peeled and deveined
  • 1 teaspoon olive oil
  • 1 clove garlic minced
  • ½ tsp chili powder
  • ¼ tsp ground cumin
  • ¼ tsp chili flakes optional
  • 1 pinch salt
  • 1 pinch pepper
  • ½ lime juiced

For the Salad

  • 3 cups mixed greens
  • ½ cup cherry tomatoes halved
  • ½ avocado sliced
  • 2 tbsp red onion finely chopped
  • 2 tbsp pumpkin seeds

Avocado-Lime Vinaigrette

  • ¼ avocado ripe
  • 1 tbsp olive oil
  • 2 tbsp lime juice
  • ½ tsp Dijon mustard
  • 2 tbsp water to thin
  • 1 pinch salt
  • 1 pinch pepper

Equipment

  • Grill or grill pan
  • Mixing bowl
  • Small blender or fork (for vinaigrette)

Instructions

  • In a small bowl, toss the shrimp with olive oil, garlic, chili powder, cumin, chili flakes (if using), salt, pepper, and lime juice. Let marinate while you prepare the grill or pan.
    12 large shrimp, 1 teaspoon olive oil, 1 clove garlic, ½ tsp chili powder, ¼ tsp ground cumin, ¼ tsp chili flakes, 1 pinch salt, 1 pinch pepper, ½ lime
  • In a blender or small food processor, combine avocado, olive oil, lime juice, Dijon mustard, water, salt, and pepper. Blend until smooth and creamy. Adjust consistency with more water if needed.
    ¼ avocado, 1 tbsp olive oil, 2 tbsp lime juice, ½ tsp Dijon mustard, 2 tbsp water, 1 pinch salt, 1 pinch pepper
  • Preheat a grill or grill pan over medium-high heat. Grill the shrimp for 2–3 minutes per side, or until they are opaque and have light char marks. Remove from heat and set aside.
  • In a large bowl or serving plate, arrange the mixed greens, cherry tomatoes, avocado slices, red onion, and pumpkin seeds.
    3 cups mixed greens, ½ cup cherry tomatoes, ½ avocado, 2 tbsp red onion, 2 tbsp pumpkin seeds
  • Drizzle the salad with the avocado-lime vinaigrette or serve it on the side. Top with grilled shrimp and serve immediately.

Cooking Tips

  • Don’t Overcook Shrimp: Shrimp cook quickly—remove as soon as they’re pink and opaque to avoid toughness.
  • Use a Grill Pan Indoors: Great alternative if outdoor grilling isn't available.
  • Make Vinaigrette Creamier: Add more avocado or blend until smooth for a thicker dressing.
  • Customize Heat: Adjust chili powder or omit chili flakes for a milder version.
  • Prep Ahead: Marinate shrimp and prep salad ingredients in advance for a fast weeknight meal.

Nutrition

Nutrition Facts
Grilled Shrimp Salad with Avocado-Lime Vinaigrette
Serving Size
 
1.5 cup
Amount per Serving
Calories
342.4
% Daily Value*
Fat
 
25.6
g
39
%
Saturated Fat
 
3.8
g
24
%
Trans Fat
 
0.01
g
Cholesterol
 
96.6
mg
32
%
Sodium
 
164.5
mg
7
%
Potassium
 
866.9
mg
25
%
Carbohydrates
 
16
g
5
%
Fiber
 
7
g
29
%
Sugar
 
2.6
g
3
%
Protein
 
18.3
g
37
%
Vitamin C
 
40.8
mg
49
%
Calcium
 
83.2
mg
8
%
Iron
 
2.8
mg
16
%
Magnesium
 
118.5
mg
30
%
Zinc
 
2.3
mg
15
%
* Percent Daily Values are based on a 2000 calorie diet.