Sautéed Shrimp with Avocado-Cilantro Salad
Juicy shrimp quickly sautéed with garlic and lime, served atop a refreshing avocado and cilantro salad for a light Whole30 meal. This mexican-inspired whole30 (whole30) ready in about 16 minutes pairs large shrimp, peeled and deveined, large, diced avocado, chopped fresh cilantro leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, 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.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 large, diced avocado
- 1/2 cup, chopped fresh cilantro leaves
- 1 cup, halved cherry tomatoes
- 2 tbsp, freshly squeezed lime juice
- 3 cloves, minced garlic cloves
- 2 tbsp olive oil
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/4 tsp (optional for heat) red chili flakes
Instructions
- Step 1: In a medium bowl, combine 1 large diced avocado, 1/2 cup chopped fresh cilantro, 1 cup halved cherry tomatoes, and 2 tbsp fresh lime juice. Season salad with 1/2 tsp sea salt and gently toss to combine. Set aside.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
- Step 3: Add 1 lb peeled and deveined large shrimp to the skillet, sprinkle with 1/2 tsp sea salt, 1/2 tsp black pepper, and 1/4 tsp red chili flakes if using. Cook shrimp for 2-3 minutes per side until they turn pink and opaque.
- Step 4: Remove skillet from heat. Plate the shrimp over the avocado-cilantro salad and serve immediately.
Frequently asked questions
How long does Sautéed Shrimp with Avocado-Cilantro 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 Sautéed Shrimp with Avocado-Cilantro 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 large, diced avocado from drying out.
Can I substitute ingredients in Sautéed Shrimp with Avocado-Cilantro 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 Sautéed Shrimp with Avocado-Cilantro Salad for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Sautéed Shrimp with Avocado-Cilantro Salad whole30?
Yes — this recipe is tagged whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
Related recipes
Sautéed Shrimp with Zucchini Ribbons and Garlic
Sautéed Shrimp with Zucchini Noodles and Avocado Cilantro Dressing
Sautéed Shrimp with Avocado Cilantro Lime Sauce
Spiced Shrimp Fajita Sheet Pan Dinner
Chilled Avocado Shrimp Salad with Lime Vinaigrette
One-Pan Shrimp Fajita Bowl with Bell Peppers and Zucchini
Equipment for this recipe
Top-rated tools to make this recipe successfully.
