Sautéed Shrimp with Avocado and Cherry Tomato Salad

By , Test Kitchen Director · 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 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 3 310 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. 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.

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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