Sauteed Shrimp and Avocado Salad with Lime-Cilantro Vinaigrette

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

Juicy shrimp sautéed with garlic and chili flakes served atop creamy avocado slices, dressed with a zesty lime-cilantro vinaigrette. This latin american-inspired salads ready in about 16 minutes pairs large shrimp, peeled and deveined, large ripe avocado, sliced, olive oil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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 4 Latin American cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and 1/4 tsp red chili flakes, sauté for 30 seconds until fragrant but not browned.
  2. Step 2: Add 1 lb peeled and deveined shrimp to the skillet in a single layer. Season with 1 tsp salt and 1/2 tsp black pepper. Cook for 2-3 minutes per side until shrimp turn pink and opaque.
  3. Step 3: While shrimp cook, in a small bowl whisk together 2 tbsp fresh lime juice and 2 tbsp chopped fresh cilantro to make the vinaigrette.
  4. Step 4: Arrange 4 cups mixed salad greens on a serving platter. Top with 1 large sliced ripe avocado and the cooked shrimp.
  5. Step 5: Drizzle the lime-cilantro vinaigrette evenly over the salad and serve immediately for a fresh and bright dish.

Frequently asked questions

How long does Sauteed Shrimp and Avocado Salad with Lime-Cilantro Vinaigrette 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 Sauteed Shrimp and Avocado Salad with Lime-Cilantro Vinaigrette?

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 large ripe avocado, sliced from drying out.

Can I substitute ingredients in Sauteed Shrimp and Avocado Salad with Lime-Cilantro Vinaigrette?

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 Sauteed Shrimp and Avocado Salad with Lime-Cilantro Vinaigrette 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.

What goes well with Sauteed Shrimp and Avocado Salad with Lime-Cilantro Vinaigrette?

Latin American salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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