Sautéed Garlic-Lime Shrimp with Avocado-Cilantro Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (low carb, gluten free) ready in about 16 minutes pairs peeled and deveined large shrimp, olive oil, minced 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 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.

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

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.

Equipment for this recipe

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Frequently asked questions

How long does Sautéed Garlic-Lime 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 Garlic-Lime 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 olive oil from drying out.

Can I substitute ingredients in Sautéed Garlic-Lime 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 Garlic-Lime Shrimp with Avocado-Cilantro 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-Lime Shrimp with Avocado-Cilantro 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.

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