Cilantro-Lime Shrimp with Avocado and Mango Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Bright and refreshing Whole30 shrimp sautéed with lime and cilantro, paired with a vibrant avocado and mango salad for a light meal. This caribbean-inspired whole30 (whole30, gluten free) ready in about 16 minutes pairs large shrimp, peeled and deveined, extra virgin olive oil, minced garlic cloves 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: 10 min Cook: 6 min Serves 4 Caribbean cuisine 280 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until aromatic.
  2. Step 2: Add 1 lb peeled and deveined large shrimp to the skillet in a single layer. Cook for 2 minutes on one side until pink and slightly golden, then flip and cook another 1-2 minutes until opaque.
  3. Step 3: Remove skillet from heat and stir in 2 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro leaves. Season with 1/2 tsp sea salt and 1/4 tsp black pepper.
  4. Step 4: In a medium bowl, gently combine 1 diced ripe avocado, 1 diced ripe mango, and 1 small diced red bell pepper. Season with a pinch of salt.
  5. Step 5: Serve the warm cilantro-lime shrimp atop the avocado and mango salad for a fresh, vibrant dish.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Cilantro-Lime Shrimp with Avocado and Mango Salad 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 Cilantro-Lime Shrimp with Avocado and Mango 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 extra virgin olive oil from drying out.

Can I substitute ingredients in Cilantro-Lime Shrimp with Avocado and Mango 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 Cilantro-Lime Shrimp with Avocado and Mango 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.

Is Cilantro-Lime Shrimp with Avocado and Mango Salad whole30?

Yes — this recipe is tagged whole30, gluten free, dairy free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes