Sautéed Shrimp with Avocado and Cherry Tomato Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy shrimp sautéed in garlic and olive oil served atop a fresh, creamy avocado and cherry tomato salad, perfect for a light Whole30 lunch. This whole30-inspired seafood (whole30) ready in about 16 minutes pairs large shrimp, peeled and deveined, extra virgin olive oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 3, 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 3 Whole30 cuisine 310 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
  2. Step 2: Add 1 lb peeled and deveined large shrimp to the skillet and cook for 2-3 minutes per side until opaque and cooked through. Season with 1/2 tsp sea salt and 1/4 tsp black pepper while cooking.
  3. Step 3: In a medium bowl, combine 1 diced ripe avocado, 1 cup halved cherry tomatoes, 2 tbsp fresh lime juice, 2 tbsp chopped fresh cilantro, 1/2 tsp sea salt, and 1/4 tsp black pepper. Toss gently to combine.
  4. Step 4: Serve the sautéed shrimp over the avocado and tomato salad immediately.

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Frequently asked questions

How long does Sautéed Shrimp with Avocado and Cherry Tomato 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 Shrimp with Avocado and Cherry Tomato 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 extra virgin olive oil from drying out.

Can I substitute ingredients in Sautéed Shrimp with Avocado and Cherry Tomato 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 Shrimp with Avocado and Cherry Tomato Salad for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Shrimp with Avocado and Cherry Tomato Salad whole30?

Yes — this recipe is tagged whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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