Avocado-Cilantro Shrimp with Lemon Zest

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

Plump shrimp bathed in a vibrant avocado-based sauce, brightened by fresh cilantro and zesty lemon, perfect for a light yet satisfying meal. This Mexican-inspired keto recipe, ready in about 18 minutes, pairs shrimp, avocado, fresh cilantro for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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

• 6 oz peeled and deveined shrimp
• 1/2 medium avocado
• 1/4 cup finely chopped fresh cilantro
• 1/2 tsp zest lemon
• 1 tsp olive oil
• 1 clove minced garlic
• 1/8 tsp sea salt
• 1/16 tsp black pepper

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Instructions

1. Step 1: Pat shrimp dry with paper towels and season with 1/8 tsp sea salt and 1/16 tsp black pepper.
2. Step 2: Heat 1 tsp olive oil in a skillet over medium-high heat. Add minced garlic and cook for 30 seconds until fragrant, then add shrimp and cook for 2 minutes per side until pink and opaque.
3. Step 3: Remove shrimp from skillet and set aside. In the same skillet, add 1/2 medium avocado (pitted and peeled), 1/4 cup chopped cilantro, 1/2 tsp lemon zest, and 1/8 tsp sea salt.
4. Step 4: Mash with a fork until mostly smooth but still slightly chunky, then stir in 1 tsp olive oil until combined.
5. Step 5: Return shrimp to the skillet, tossing to coat evenly with the avocado sauce, and cook for 1 minute to warm through. Serve immediately.