Sautéed Shrimp with Cherry Tomato and Avocado Salad
Quick sautéed shrimp seasoned with garlic and paprika served alongside a fresh cherry tomato and creamy avocado salad. This caribbean-inspired whole30 (whole30, gluten free) ready in about 18 minutes pairs peeled and deveined raw shrimp, pint, halved cherry tomatoes, large, diced ripe avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.
Ingredients
- 1 lb, peeled and deveined raw shrimp
- 1 pint, halved cherry tomatoes
- 1 large, diced ripe avocado
- 3 minced garlic cloves
- 1 tsp smoked paprika
- 3 tbsp extra virgin olive oil
- 1 tbsp fresh lime juice
- 2 tbsp chopped fresh cilantro
- 1 tsp sea salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and 1 tsp smoked paprika, sauté for 30 seconds until fragrant.
- Step 2: Add 1 lb peeled and deveined raw shrimp to the skillet, season with 1/2 tsp sea salt and 1/4 tsp black pepper. Cook shrimp for 2-3 minutes per side until pink and opaque.
- Step 3: While shrimp cooks, combine 1 pint halved cherry tomatoes, 1 large diced ripe avocado, 1 tbsp fresh lime juice, 1/2 tsp sea salt, 1/4 tsp black pepper, and 2 tbsp chopped cilantro in a bowl; gently toss to combine.
- Step 4: Remove shrimp from heat and plate alongside the cherry tomato and avocado salad. Drizzle remaining 1 tbsp olive oil over the salad and serve immediately for a refreshing Whole30 seafood dish.
Frequently asked questions
How long does Sautéed Shrimp with Cherry Tomato and Avocado Salad take to make?
Total time is about 18 minutes (10 min prep + 8 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 Cherry Tomato and Avocado 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 pint, halved cherry tomatoes from drying out.
Can I substitute ingredients in Sautéed Shrimp with Cherry Tomato and 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 Sautéed Shrimp with Cherry Tomato and 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 Sautéed Shrimp with Cherry Tomato and Avocado Salad whole30?
Yes — this recipe is tagged whole30, gluten free, paleo based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
