Sautéed Garlic-Lime Shrimp with Avocado-Cilantro Salad

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Bright and zesty sautéed shrimp paired with a creamy avocado and fresh cilantro salad, perfect for a light and quick meal. This Mexican-inspired seafood recipe (low carb, gluten free), ready in about 16 minutes, pairs large shrimp, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, 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.

Prep: 10 min Cook: 6 min Serves 2 Mexican cuisine 350 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. Step 2: Add 1 lb peeled and deveined large shrimp to the skillet, sprinkle with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp chili flakes (optional). Cook for 2-3 minutes per side until shrimp are pink and opaque.
  3. Step 3: Remove shrimp from heat, squeeze 2 tbsp fresh lime juice over them, and toss gently to coat.
  4. Step 4: In a separate bowl, combine 1 diced large avocado, 1/4 cup finely diced red onion, and 1/4 cup chopped fresh cilantro. Season with a pinch of salt.
  5. Step 5: Serve the garlic-lime shrimp atop the avocado-cilantro salad for a refreshing, flavorful dish.

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