Quick Sautéed Garlic Lime Shrimp with Avocado Salad
Juicy shrimp sautéed with garlic and zesty lime juice paired with a fresh avocado and tomato salad for a light, flavorful meal. This Latin American-inspired seafood recipe (low carb, gluten free), ready in about 15 minutes, pairs large shrimp, peeled and deveined, olive oil, garlic cloves, minced 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 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
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 2 tbsp lime juice
- 1 tsp salt
- 1/2 tsp black pepper
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 2 tbsp fresh cilantro, chopped
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
- Step 2: Add 1 lb peeled and deveined large shrimp to the skillet, season with 1 tsp salt and 1/2 tsp black pepper, and cook for 2 minutes per side until pink and opaque.
- Step 3: Remove skillet from heat and stir in 2 tbsp fresh lime juice, tossing to coat the shrimp evenly.
- Step 4: In a separate bowl, combine 1 diced ripe avocado, 1 cup halved cherry tomatoes, 1/4 cup finely chopped red onion, and 2 tbsp chopped fresh cilantro. Gently toss the salad and serve alongside the shrimp.
Frequently asked questions
How long does Quick Sautéed Garlic Lime Shrimp with Avocado Salad take to make?
Total time is about 15 minutes (10 min prep + 5 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 Quick Sautéed Garlic Lime Shrimp with Avocado Salad?
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 Quick Sautéed Garlic Lime Shrimp with Avocado 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 Quick Sautéed Garlic Lime Shrimp with Avocado 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 Quick Sautéed Garlic Lime Shrimp with Avocado Salad low carb?
Yes — this recipe is tagged low carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
