Sautéed Garlic Butter Shrimp with Avocado Salad
Juicy shrimp sautéed in garlic butter paired with a refreshing avocado and cucumber salad for a light keto meal. This mediterranean-inspired keto (keto, low carb) ready in about 16 minutes pairs large shrimp, peeled and deveined, unsalted butter, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 2, 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
- 12 oz large shrimp, peeled and deveined
- 3 tbsp unsalted butter
- 4 cloves garlic cloves, minced
- 1 medium avocado, diced
- 1/2 cup cucumber, diced
- 1 tbsp fresh lime juice
- 2 tbsp fresh cilantro, chopped
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Pat dry 12 oz large shrimp and season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 3 tbsp unsalted butter in a large skillet over medium-high heat until melted and foamy.
- Step 2: Add 4 minced garlic cloves to the skillet and sauté for 30 seconds until fragrant, stirring frequently to avoid burning.
- Step 3: Add the seasoned shrimp to the skillet in a single layer and cook for 2 minutes on one side until edges turn pink and slightly crispy. Flip and cook another 1-2 minutes until shrimp are opaque and cooked through.
- Step 4: While shrimp cooks, in a medium bowl combine 1 diced medium avocado, 1/2 cup diced cucumber, 2 tbsp chopped fresh cilantro, 1 tbsp fresh lime juice, and 1 tbsp olive oil. Toss gently and season with a pinch of salt.
- Step 5: Plate the shrimp alongside the avocado salad and drizzle any remaining garlic butter from the skillet over the shrimp before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Garlic Butter Shrimp with Avocado 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 Garlic Butter Shrimp with 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 unsalted butter from drying out.
Can I substitute ingredients in Sautéed Garlic Butter 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 Sautéed Garlic Butter Shrimp with Avocado Salad for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Garlic Butter Shrimp with Avocado Salad keto?
Yes — this recipe is tagged keto, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
