Pan-Seared Lemon Garlic Shrimp with Avocado Salsa

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

Quick shrimp cooked in garlic and lemon, served over a refreshing avocado salsa for a vibrant, protein-packed meal. This mexican-inspired seafood (low-carb) ready in about 20 minutes pairs shrimp, olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 260 calories and feeds 4, 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.

★ 4.4 (14 ratings) Prep: 10 min Cook: 10 min Serves 4 Mexican cuisine 260 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat shrimp dry with paper towels. Season with 1/4 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add shrimp and cook 2 minutes per side until pink and opaque.
  3. Step 3: Transfer shrimp to a plate. Add remaining 1 tbsp olive oil to skillet, then add minced garlic and cook 30 seconds until fragrant.
  4. Step 4: Return shrimp to skillet with lemon juice and zest; toss to coat. Cook 1 minute more.
  5. Step 5: While shrimp cooks, combine diced avocado, red onion, cilantro, and lime juice in a bowl.

Frequently asked questions

How long does Pan-Seared Lemon Garlic Shrimp with Avocado Salsa take to make?

Total time is about 20 minutes (10 min prep + 10 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 Pan-Seared Lemon Garlic Shrimp with Avocado Salsa?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Pan-Seared Lemon Garlic Shrimp with Avocado Salsa?

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 Pan-Seared Lemon Garlic Shrimp with Avocado Salsa 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 Pan-Seared Lemon Garlic Shrimp with Avocado Salsa low-carb?

Yes — this recipe is tagged 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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