Sautéed Garlic Shrimp with Avocado and Cucumber Salad

By AislePrompt Editorial · ·

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A light and refreshing Whole30-compliant seafood dish featuring tender garlic shrimp paired with a crisp avocado and cucumber salad. This American Whole30 recipe (pescatarian), ready in about 16 minutes, pairs large shrimp, peeled and deveined, extra virgin olive oil, and garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Build a week of meals around this recipe" 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 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering. Add 3 cloves minced garlic and sauté for 30 seconds until fragrant but not browned.
  2. Step 2: Add 12 oz large shrimp, 1 tsp sea salt, and 1/2 tsp black pepper to the skillet. Cook for 2-3 minutes per side until the shrimp turn pink and opaque, with edges slightly crisped. Remove from heat.
  3. Step 3: In a medium bowl, combine 1 cup diced English cucumber, 1 medium diced ripe avocado, 2 tbsp fresh lime juice, and 2 tbsp chopped fresh cilantro. Toss gently to combine.
  4. Step 4: Serve the garlic shrimp atop the avocado cucumber salad immediately, garnished with additional cilantro if desired.

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